Napoletana and advanced dough techniques
Preferments, high hydration, cold fermentation and a very hot oven. For bakers who already make good pizza and want a real Napoletana.
- Teacher: looking for a partner
- Teacher: looking for a partner
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
- Pick a flour strong enough for long fermentation
- Run a high-heat oven and bake a pizza in 60–90 seconds
Who it is for
Home bakers who already get a good result from a direct dough and want to go further. You own a high-heat pizza oven, or you are about to buy one.
Draft syllabus
9 Lessons, 1 Recipe
- What makes it NapoletanaLessonThe rules of the style: a soft dough, a short bake and a rim that puffs, and what you can bend at home.
- Flour for long fermentationLessonStrength, protein and absorption, and how to match a flour to 24, 48 or 72 hours.
- Poolish and bigaLessonWhat each preferment does to flavour, extensibility and timing, and how to fit one into your schedule.
- High hydration without the messLessonAdding water in stages, folds, and handling a wet dough on the bench.
- Cold maturationLessonFridge time, when to ball, how long to bring the dough back to room temperature, and how to read it after two days.
- Mixers and dough temperatureLessonHand, planetary or spiral mixer, friction heat, and hitting a target dough temperature.
- Running a high-heat ovenLessonFloor versus air temperature, recovery between pizzas, turning, and when to launch.
- Opening for the cornicioneLessonPushing gas into the rim and keeping the base thin without tearing it.
- Napoletana with a prefermentRecipeRun the Napoletana Recipe with a poolish or biga and a cold maturation, in your own kitchen and oven.
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
- You have baked pizza from a direct dough a few times and can shape a ball.
- Equipment
- A kitchen scale, a fridge, dough boxes, a pizza peel and a high-heat pizza oven. A stand or spiral mixer helps with wet doughs.
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
The best home pizza you have ever made
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.
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
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