Adriatic anchovy | The Artisan Bakery School

Autoplay
Autocomplete

Previous Lesson Complete and Continue

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

Adriatic anchovy

Lesson content locked

If you're already enrolled, you'll need to login.

Enroll in Course to Unlock