Your cart is empty.
Keep shoppingThe Pizza Geek | The Science Behind Pizza Making
78 students
The Pizza Geek | The Science Behind Pizza Making
Master the Science of Pizza Dough & Gain Control Over Your Baking Results
Created byFabio Errante
Last updated 2/2025
English
What you'll learn
- Learn the science behind pizza making
- Clarify why certain problems happen and, consequently, how to fix them
- Look at the “micro” level and grasp the chemistry and the biology of the dough
- Understand what we can do to "take control", how to get the results we are after
- The course has lots of theory, notions and concepts - almost no hands on videos
Explore related topics
Course content
5 sections • 20 lectures • 1h 39m total length
Requirements
- Familiarity with Pizza Making 101 is essential. A kitchen scale is a must-have, and a precision scale is highly recommended.
Description
Are you ready to take your pizza-making skills to the next level?
The Pizza Geek is not your typical pizza course—it’s a deep dive into the science behind the art of baking. This course is designed for experienced pizza makers who are eager to understand the “why” behind every step of the process.
I won’t give you a “perfect recipe”, I will not tell you “which is the best flour to make pizza dough”. Instead, I will explore the micro-level details: the chemistry of dough development, the biology of fermentation, and how ingredients and techniques interact to produce specific results. By understanding these principles, you’ll learn how to take control of your baking, troubleshoot common issues, and fine-tune your process to achieve the outcomes you’re after.
Throughout the course, I’ll cover key concepts, including gluten formation, hydration levels, enzymatic activity, and the impact of temperature and time on dough. This is a theory-driven course with no hands-on videos, making it ideal for pizza enthusiasts who love to learn and experiment.
Whether you’re a passionate home baker or a professional looking to refine your craft, The Pizza Geek will equip you with the knowledge and confidence to approach pizza-making with precision and purpose.
Enroll now and geek out about pizza like never before!
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:
- NOT for beginners! Ideally, you’ve already baked plenty of pizzas and are ready to take your skills to the next level with a deeper understanding of what you’re doing.