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Master the Craft of Artisan Pizza
Section 1: Getting started
Hello and welcome! (1:50)
Please read: health and safety disclaimer (4:48)
How to use this course
Pizza-making equipment (0:51)
What makes perfect pizza?
Section 2: Building your perfect pizza
Dough-ology, saucery and top-ology! (15:36)
Section 3: The dough formulas
Formulas and bakers percentages
Section 4: Ready for sourdough?
How to make your sourdough starter (11:26)
Making your leaven (16:33)
Section 5: The seven steps to perfect pizza
Summary of the seven steps
Notes on basic elements and key steps
Section 6: Steps 1&2 - mixing, rock&rolling and autolysing
Napoletana dough (5:12)
Dragan's dough (4:48)
Sourdough (4:45)
Heritage dough (white and brown) (6:56)
Spelt focaccia dough (4:53)
Gluten free dough (6:43)
Quiz: Know your ingredients
Section 7: Step 3 - making sauces
Fresh tomato sauce (3:39)
Canned tomato sauce (2:43)
Onion marmalade recipe
Section 8: Step 4 - dividing and pre-shaping
Step 4: Dividing and pre-shaping (3:07)
Section 9: Step 5 - shaping
Shaping the pizza (8:09)
Quiz: Know your dough
Section 10: Step 6 - toppings and garnishes
Oils and pesto (7:09)
Start line and finish line (1:12)
Balsamic glaze recipe
Section 11: Step 7 - baking and serving
Baking in your domestic oven (1:57)
Baking in your wood fired oven (6:08)
Quiz: Know your wood fired oven
Section 12: Pizza recipes
Dill-icious salmon (2:03)
Napoletana (0:24)
Gamberetti (2:11)
Rocket pesto with griddled asparagus (3:27)
Fresh radicchio, olive and gorgonzola (0:42)
Mushroom (0:23)
Pepperoni (0:30)
Spinach and blue cheese (0:23)
Asparagus (0:20)
Chargrilled vegetable (2:14)
Fresh fig and goat cheese (1:39)
Artichoke and brie (2:46)
Adriatic anchovy (2:28)
Quiz: using your domestic oven
Teach online with
Napoletana
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