Want to start in pizza business? Commercial cooking A to Z

This course begins with me introducing my self. I am thirty one years old man Povilas Vadeika from Lithuania, Europe. I have ten years of experience as pizza chef and eight years of experience as pizza chefs teacher. Also I am pizzeria chain (MIAMI Pizza) owner for eight years.

In first episode i explain what flour with what glutent percentaged and number of ashes we will use. Later i describe how to properly read pizza dough recipe and in which order and at what time to add will add all ingridients. I explain how good pizza dough should look like and what mistakes to avoid.

I start pizza dough mixing process and during it add rest of the ingridients.

After mixing pizza dough i transfer it to table and cover it in plastic wrap. I let it stay on the table and relax for twenty minutes. Later I cut it in peaces by weight and form beautifull pizza dough balls. Which I place in special pizza dough boxes. Then I transfer these boxes to the frigde and let them ferment and rise in the fridge over night.

Next day I strech fermented dough balls to pizza baces on which I add tomato sauce, cheese and then cook in electric oven heated to 415C temperature until pizza is nice and brown on the sides and bottom.