Pandough Academy is more than an online course or a YouTube video. It is a system that adapts the lessons to your equipment and to the conditions in your kitchen: your flour, your oven, your day.
Beginner9 LessonsEnds in a real bake
From a dough you plan the day before to a pizza with a crisp base and a light rim, from whatever oven you have. For anyone who wants a pizza they can repeat.
Intermediate9 LessonsEnds in a real bake
Preferments, high hydration, cold fermentation and a very hot oven. For bakers who already make good pizza and want a real Napoletana.
For pizzerias9 LessonsEnds in a real bake
The same dough every day, whoever is on shift. Standards, batch scaling, production schedules, staff training and quality control.
Pandough is built on Farina Prima, the flour-first method: you start from the flour you actually have, and the dough plan follows from it. A course would teach that method on the same tools bakers use today.
Grams, baker's percentages and a timeline from mixing to baking, with yeast set for your time and temperature.
Data on real flours: W strength, protein, and how long each flour can mature.
Pick the oven and the mixer you own. The plan accounts for their heat and for how much mixing warms the dough.
Start a bake, follow it over hours or days, and keep a record of how it turned out.
Bakers post their bakes with the dough plan attached, and others ask how they did it.
The Academy has no teacher yet, and it should not start without one. We are looking for a pizzaiolo, a teacher or a school to build these courses with us, under your name.
