The best home pizza you have ever made
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.
- Teacher: looking for a partner
- Teacher: looking for a partner
What you will learn
- Plan a dough for tonight or tomorrow and know when to start
- Read a flour bag and choose a flour that fits your timing
- Mix and ball a dough by hand, and tell when it is ready
- Get the most heat out of the oven you have, whatever it is
- Repeat a good pizza instead of hoping for one
Who it is for
Anyone who wants better pizza at home: you have never made dough, or you have followed a few recipes and want results you can repeat. Any oven works, from a home oven or a grill to a pizza oven.
Draft syllabus
9 Lessons, 1 Recipe
- Weigh, don't guessLessonWhy grams beat cups, what baker's percentages mean, and how to set up four balls in the calculator.
- Your flour decidesLessonProtein and strength on the label, and why the same recipe behaves differently with another flour. This is Farina Prima, the flour-first method.
- Mixing by handLessonMix and knead without a machine, and learn how the dough should feel when it is done.
- Time and temperatureLessonWhy a warm kitchen speeds dough up and the fridge slows it down, and how to plan a same-day or an overnight dough.
- Balling and proofingLessonDivide the dough, shape tight balls, and tell under-proofed, ready and over-proofed dough apart.
- Heat from your ovenLessonPreheating, stone or steel, shelf height and the grill. Home oven or pizza oven: what each one changes on the plate.
- Opening and toppingLessonStretch a ball without a rolling pin, keep the rim, load the peel and keep toppings light.
- Your first planned bakeRecipeBake the Classica Recipe from start to finish, adapted to your flour, kitchen and oven.
- Reading your resultsLesson · OptionalPale base, gummy layer, tough rim: what each one tells you, and the one thing to change next time.
This is a draft plan. Lessons are not open. The partner who builds the course will shape the final version.
Questions
- Can I take this course now?
- No. It is an idea with a draft plan. Nothing is for sale and there is no start date yet.
- Who will teach it?
- We do not know yet. Pandough is looking for a pizzaiolo or teacher to build the course with us.
- What happens if I join the waitlist?
- You confirm your address once. Then we send one email when this course starts. Academy updates are a separate, optional checkbox.
- What will it cost?
- There is no price. It will be set together with the partner, before anything goes on sale.
Requirements
- Prerequisites
- None. If you can weigh ingredients on a kitchen scale, you can start.
- Equipment
- A kitchen scale, a bowl and an oven of any kind. A pizza stone or steel helps, but it is optional.
Are you a pizzaiolo or a teacher?
Pandough has the dough tools: calculator, schedules, flour and oven data. A course needs someone who can teach. If that is you, let's build it together.
Other Academy courses
Napoletana and advanced dough techniques
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.
What you will learn
- Choose between poolish and biga and fit either into your week
- Handle a wet, high-hydration dough without fighting it
- Plan a cold maturation of one to three days
Consistent dough in a pizzeria
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.
What you will learn
- Write one dough standard your team can follow
- Scale it from expected covers to an exact batch
- Build a production schedule around opening hours and busy days