You will discover how to make pizza doughs using different fermentation methods, understanding what each one contributes to the texture, flavor, aroma, and shelf life of the final product. Throughout the course, you will work with biga, poolish, flavored poolish, and direct doughs, learning to control hydration, dough temperature, and fermentation times to achieve consistent results in every preparation.

In addition to mastering the preparation of different styles of Italian pizza, you will learn the complete process of kneading, shaping, fermentation, and baking. Chef Liliana D’Urso shares her methodology to help you interpret dough behavior and develop technical judgment, allowing you to adapt each recipe according to the ingredients, the type of oven, or the finish you are looking for. The course combines traditional recipes with contemporary proposals so you can expand your repertoire and gain confidence in every preparation.

• Pizza Margherita in teglia: A classic pizza in teglia made with biga‑fermented dough, covering kneading, shaping, and baking.
• Pizza Napoli in teglia: A traditional version with tomato, anchovies, olives, and capers, achieving a light, crispy dough.
• Pettole: An Italian specialty made with 100% biga for a fluffy interior and crispy crust.
• Pizza with pumpkin and mushroom cream: A seasonal combination pumpkin, mushroom cream, chestnuts, pecorino, and bacon on an indirectly fermented dough full of nuance and contrast.
• Pan‑baked pizza with tomato and escarole: An individual pizza made with flavored poolish, topped with tomato, escarole, and caciocavallo.
• Stuffed cornicione: A cornicione filled with potato, salted ricotta, tomato, and anchovies, shaped with precision.
• Pizza alla pala toscana: A pala‑style pizza with a light, hydrated dough and crispy crust, perfect for sharing.
• Sweet pizza: A sweet adaptation of pizza dough using direct fermentation.
• San Marzano pizza: A simple assembly that highlights the quality of San Marzano tomatoes.
• Pizza buns: Filled buns made from pizza dough, shaped and baked for a soft, fluffy result.
• Poké focaccia with salmon and edamame: A focaccia made with a warm pre‑ferment and topped with fresh, contemporary ingredients.

In this course, in addition to the recipes themselves, you will also learn different cooking techniques that will be useful on many occasions.

The techniques you will learn are:

• Making biga
• Making poolish
• Preparing flavored poolish
• Warm pre‑ferment
• Fermentation and proofing of doughs
• Calculating water temperature
• Controlling hydration
• Gradual incorporation of water during kneading
• Incorporation of fats at the end of kneading
• Stretch‑and‑fold technique
• Shaping pizza on a baking sheet
• Shaping focaccia
• Shaping Tuscan‑style pizza on a peel
• Shaping for the padellino
• Making pizza buns
• Single‑ and two‑stage baking
• Storage and reheating of pizzas