Authentic italian pizza at home
What you'll learn
- Bake the best homemade pizza.
- Make the most of what you have in the kitchen, NO FANCY EQUIPMENT NEEDED.
- Understand why you do what.
- Demistify the most common recipes.
Requirements
- No need to buy neither special ingredients nor special tools, but I recommend a kitchen scale. It's not expensive at all and it will allow precise measurements.
Description
Making pizza is easy—even making good pizza is easy.
However, there are many little things you should know about mixing flour, water, yeast, and a pinch of salt. Once you understand these details, your pizza-making skills will skyrocket, and you will surpass some "real" pizzerias.
Thanks to this course, you will be ready to offer your friends and family a true, authentic, absolutely Italian pizza, crafted to perfection in your kitchen!
Who is this course for?
This course is primarily designed for beginners, as it explains the fundamentals of pizza making. However, it's also ideal for those who have already baked several pizzas but still don't understand why certain things happen—or don’t happen—when they make pizza.
The approach: DIY and practical
You won't be asked to buy any fancy tools, and you certainly don’t need one of those specialized ovens like Ooni, Gozney Roccbox, and the like. You can bake a great pizza without them.
About the Instructor
Fabio, a professional pizzaiolo, has left the pizzeria, but pizza still puts food on his table (pun intended). He is now a technical consultant for a well known Mill in London (UK) and teaches pizza making at various levels, both remotely and in person.
His book, Fabioulous Pizza, became an Amazon best-seller on the day of its launch. His YouTube channel @fabioulouspizza is racking up views in the millions, and his online video courses have thousands satisfied students across various platforms.
Who this course is for:
- The course is built with absolute beginners in mind, but more experienced bakers will still find some knowledge.
Featured review
Instructor
- 4.8 Instructor Rating
- 182 Reviews
- 568 Students
- 3 Courses
During my career as professional pizzaiolo, starting mid 2012, the grand total of pizzas I have baked is 287,772!
In order to make all these pizzas, I had to do something else, here are the numbers.
- Bags of flour unzipped: 1,610
- Buckets of water poured: 4,911
- Sachets of yeast ripped: 41,110
- Bags of salt used: 144
- Cans of tomatoes opened: 10,359
- Mozzarella balls cut: 230,217
- Basil leaves plucked: 863,316
- Olive oil bottles unscrewed: 25,899
- Mushrooms sliced: 43,166
- Pineapples *sigh* peeled: 479
- Fingers and hand cuts: 21
- Light burns self-caused: 12
- Scars still visible: 3
In November 2019 my first book, Fabioulous Pizza, became an Amazon best seller in three categories.