Master Classic Pizza Dough – Learn Quick Like a Pro

Name: Master Classic Pizza Dough – Learn Quick Like a Pro
Rating: 5.0 (1 reviews)

Master pizza dough: mixing, rising, shaping, pro tips — ready for any pizzeria!

Created byisack Russo

Last updated 6/2025

English

What you'll learn

Understand the theory behind the pizza dough ingredients and how they influence the texture and taste of the finished product.
Follow a detailed dough procedure step by step.
Learn the techniques of dough processing with mathematical precision.
Recognize the actual timing and formation of this process.

Course content

5 sections • 15 lectures • 33m total length

From Recipe to Process — Mastering Dough Like a Pro!3:39
Welcome to the Course!
Hi and welcome! ?
This isn’t just another recipe — it’s a science-backed method designed to help you make perfect pizza dough, every single time.
Whether you’re an aspiring pizzamaker or a passionate home baker looking to level up, this course will walk you through a minute-by-minute process, just like in a real professional kitchen.
We’ll cover everything from ingredient precision and temperature control, to mixing techniques and fermentation timing — all the key elements that make the difference between “good” and “restaurant-quality” pizza dough.
So get your tools ready, clear your workspace, and let’s dive in.
Your dough game is about to change — for good.
Tools & Ingredients Checklist1:18
Tools & Ingredients for Perfect Pizza Dough
Before we start mixing, let’s make sure you’ve got everything prepped and ready to go. Here's your complete checklist of the tools and ingredients you'll need for this course.
Essential Tools
• Digital kitchen scale — accurate to 1g for perfect measurements
• Planetary mixer — for consistent, hands-free mixing
• Small containers — for measuring oil, water, and salt (plastic or glass)
• Dough scraper or bench knife — for clean handling and dividing dough
• Thermometer — to monitor water and dough temperature precisely
• Timer or stopwatch — even your phone works just fine
• Clean work surface — wood or stainless steel preferred
• Plastic wrap or damp cloth — to cover and rest the dough
Key Ingredients
• High-quality flour — ideally type 00 with 280–320 W strength
• Fresh yeast — always check the expiration date
• Water — between 19°C and 23°C for optimal fermentation
• Fine sea salt — for balanced flavor and dough structure
• Extra virgin olive oil — enhances flavor and dough elasticity
• Sunflower oil — neutral in taste, adds softness in small amounts
Pro tip: Having everything set up before you begin is the secret to professional-level pizza dough.
The Power of a Timed Method: Why Precision Matters1:08
The Power of a Timed Method: Why Precision Matters

In pizza dough making, timing is everything! Following exact steps at precise moments ensures the dough develops the perfect texture and flavor.

Why timing matters:

Consistent results: Kneading for exactly 15 minutes helps develop gluten just right — not too weak, not too strong.

Control fermentation: Adding ingredients in the right order and at the right time keeps yeast happy and dough balanced.

Avoid mistakes: Adding salt too early or oil too late can ruin the dough’s elasticity and rise.

What you’ll learn in this lesson:

How to use a stopwatch or timer to nail the process.

The exact timing for each ingredient addition.

How precision reduces errors and saves time in the kitchen!

Remember, pizza making isn’t just art — it’s a science of timing and technique! Ready to master it? Let’s go!

Now let's add the water and yeast.1:25
READ THE DESCRIPTION BELOW
In this initial step, we add 5.4 liters of water to the mixer, along with fresh brewer’s yeast from Lievital — one of the most trusted and high-quality yeast brands in Italy.
To maintain precision in hydration and support the next step of the process, 100 ml of water are set aside in a measuring cup and will be added later during the salt incorporation phase.
Lievital ensures consistent fermentation and optimal flavor development. This stage is crucial for activating the yeast and preparing the dough base with care and control.
Adding the Flour and Starting the 8-Minute Mix – Step 1 of the Dough Process8:59
READ THE DESCRIPTION BELOW
In this step, we add 10 kilograms of Metro brand pizza flour (W 290–320) into the mixer, where water and Lievital fresh yeast have already been combined. This flour, known for its strength and consistency, is widely available across Europe and recognized in the professional food industry.
We let the dough mix for exactly 8 minutes — a crucial phase that allows gluten development and sets the foundation for a well-structured, high-hydration pizza dough.
Stay tuned as we prepare for the next ingredient.
Incorporating Salt: 5 Minutes That Refine the Dough5:26
READ THE DESCRIPTION BELOW
In this step, we add the salt to the dough, precisely after the initial 8 minutes of mixing with flour, water, and yeast.
At this stage, we also pour in the 100 ml of water that were previously set aside — this helps distribute the salt more evenly and facilitates its absorption without stressing the dough.
We let the mixer run for exactly 5 minutes, allowing the salt to fully integrate into the dough structure, enhancing flavor and strengthening gluten development.
This is a critical phase in achieving a well-balanced, professional-quality pizza dough.
Final Touch: Adding Olive Oil and Mixing for the Last 2 Minutes2:35
READ THE DESCRIPTION BELOW
In this final step of the mixing process, we add a blend of 100 ml of extra virgin olive oil and 100 ml of sunflower seed oil ,during the last 2 minutes of kneading.
This specific combination is chosen for both technical and sensory reasons:
The extra virgin olive oil enhances flavor, adds antioxidants, and supports gluten strength.
The sunflower oil, being lighter and more neutral, improves dough softness and helps achieve a balanced texture without overpowering taste.
Adding the oil at the end of mixing preserves the dough structure while allowing the fats to be absorbed gradually.
This final step completes the 15-minute mixing cycle, resulting in a well-balanced, smooth dough — ready for rest and fermentation.
Dough Preparation & Handling Mastery Quiz
Why are 100 ml of water held back to be added with the salt
How long is the initial mixing with flour, water, and yeast?
When is the oil added during the mixing process

Transferring the Dough: From Mixer to Work Surface0:41
READ THE DESCRIPTION BELOW
After completing the full 15-minute mixing cycle, the dough is now fully formed — smooth, elastic, and ready for the next stage.
Using a classic blue dough scraper , commonly used in professional kitchens, we carefully remove the dough from the mixer and transfer it to the work surface.
This step is essential for maintaining the integrity of the dough and preparing it for rest and fermentation. Observe the texture, extensibility, and how the dough holds its shape — all indicators of a well-developed structure.
Dough Handling & Shaping: Preparing for Portioning0:32
READ THE DESCRIPTION BELOW
In this step, we carefully manipulate the dough on the work surface, gently folding and shaping it to create a uniform mass.
Proper handling ensures that the dough maintains its developed gluten structure and an even hydration level, preparing it optimally for portioning.
Observe the dough’s elasticity and softness as it is shaped — key indicators of its readiness for the next stage.
This foundational step sets the stage for consistent dough balls and uniform pizza bases.
Final Showcase: A Pizza Worth Celebrating2:04

Requirements

All experience

Description

This course is for anyone who needs to quickly and really understand how to make classic pizza dough at a professional level. It's essential for those looking to become a pizza maker or for those already doing it but needing to perfect the process..

A pizza dough-making training course is designed to teach individuals the essential skills needed to create high-quality, professional pizza dough. Whether you're looking to start a career as a pizza maker or improve your existing skills, this course offers the foundation and techniques required for making classic pizza dough. It focuses on understanding the importance of ingredients, the role each one plays, and the precise methods of incorporating them to achieve the perfect texture and flavor. Through hands-on experience, participants learn how to handle the dough properly, control fermentation times, and adapt to different types of flour and hydration levels. This course is vital for anyone in the food industry, especially aspiring pizza makers, as mastering dough preparation is key to producing a consistent, delicious product. By the end of the course, participants will have the confidence and knowledge to create professional-grade pizza dough every time, improving both their skills and their culinary very great results..

Who this course is for:

This is not a recipe — it’s a method. A method based on science, logic, and the same technical approach used in professional kitchens. Whether you’re a home baker or aspiring pizzamaker, this course will take your skills to the next level.

Master Classic Pizza Dough – Learn Quick Like a Pro

What you'll learn

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Course content

Welcome! This is not just a recipe... It’s a system.3 lectures • 6min

Exact Recipe: Ingredients by Quantity and Percentage4 lectures • 4min

The Minute-by-Minute Mixing Process4 lectures • 18min

Dough Extraction & Handling3 lectures • 3min

Conclusion & Thanks1 lecture • 1min

Requirements

Description

Who this course is for: