In this comprehensive online course, you'll learn how to use your wood fired oven to best effect, and how to make your ordinary oven produce extraordinary pizza.
Building up to this, you will learn how to:
- read your dough, and master all its stages
- make and shape a extensive range of different doughs
- concoct delectable sauces
- design a balanced flavour profile for topping ingredients
- create finishing touches that will really elevate your pizza
Whether you're a complete beginner, an improver, a passionately adventurous cook, an aspiring professional or an entrepreneur considering a micropizzeria business, this course has what you need.
First, we cover basic ingredients, and the importance of sourcing local, organic produce wherever possible. This is because authentic pizza, like all really good food, has a story to it. It's just wonderful to be able to tell your guests what's special about the tomatoes in the sauce, or the particular olives, or the artisan cheese that's on the pizza. It adds depth to everyone's appreciation of the food.
Moving into our tried and tested Seven Steps Method, you'll have a range of different dough formulas to choose from, each with its own unique flavour and texture. From pure Napoletana dough, through sourdough and heritage dough, right through to gluten free, you'll get to understand all the different characters and how each dough has its affinities with different kinds of topping. Simply pick yourself a formula and start at Step 1.
Learning to read your dough is as important as being able to read the recipe for making it! That means understanding the dough in all its moods and modes, as well as how to shape it into balls, then into pizza. You'll get plenty of practice at reading your dough, and lots of exercises in shaping it too.
Later, you'll move on to making sauces, covering everything from the classic tomato sauces, through white bases to home-made pesto and even onion marmalade. You'll also learn how to make infused garlic and chilli oils and other little finishing touches.
You'll see how we run our Start and Finish Lines, to keep our toppings organised and our garnishes in order, and how important this is if you're making multiple pizzas!
Throughout the course, you'll find videos packed with tips and insights gleaned from years of professional pizza-making experience.
The course finishes with a set of inspiring pizza recipes from The Artisan Bakery School, each designed to showcase a balanced profile of salty, sweet, sour, bitter, smokey or umami flavours, and in a way that makes your dough a star of the show.
So - if you're hungry to learn, you're in the right place!