Master the Craft of Artisan Pizza

Learn professional pizzarista techniques for making authentic, artisan pizza in your domestic or wood-fired oven

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£25.00

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What You'll Learn

  • Make seven different kinds of pizza dough, including Napoletana, sourdough, heritage and gluten free.
  • Shape the dough like a pro.
  • Bake pizza to perfection in a domestic oven, or in a wood fired oven.
  • Manage rising, proving and baking schedules.
  • Make authentic sauces, show-stopping toppings and fabulous finishing touches.

Who is this course for?

  • Anyone who wants to make their own authentic artisan pizza.
  • Absolute beginners.
  • Passionate cooks.
  • Aspiring professional pizzaristas.
  • Micro-pizzeria entrepreneurs.

Requirements

  • You need a kitchen with an electric oven, or a wood fired oven, indoors or out.
  • For domestic ovens, you ideally need a thick ceramic baking stone, or a a cast iron Dutch oven lid.
  • For wood fired ovens, the tools are listed in the course, but basic minimum is a peel and a good pair of gloves.

Course Description

Running a highly successful wood fired micro-pizzeria inspired the founders of The Artisan Bakery School, Penny and Dragan, to add two day-courses in pizza-making to their curriculum; one wood fired and one not.

In this comprehensive online course, you get the benefit of BOTH those courses:  how to use your wood fired oven to best effect, and how to make your ordinary oven produce extraordinary pizza.  

Building up to this, you will learn how to:

  • read your dough, and master all its stages
    make and shape a extensive range of different doughs 
  • concoct delectable sauces
  • design a balanced flavour profile for topping ingredients
  • create finishing touches that will really elevate your pizza

Contents and Overview

Our welcome lecture introduces you to our document, How to Use this Course. In it, you will find suggestions for how to proceed, according to whether you're a complete beginner, an improver, a passionately adventurous cook, an aspiring professional or an entrepreneur considering a micropizzeria business.  You can follow the suggestions, or just work your way through every recipe as it comes up.

Following a run-down of the essential pizza-making equipment, we move on to Dough-ology, Saucery and Top-ology,  introducing a discussion about the basic ingredients, and the importance of sourcing local, organic produce wherever possible.  This is because authentic pizza, like all really good food, has a story to it.  It's  just wonderful to be able to tell your guests what's special about the tomatoes in the sauce, or the particular olives, or the artisan cheese that's on the pizza.  It adds depth to everyone's appreciation of the food.

Moving into our tried and tested Seven Steps Method, you'll have a range of different dough formulas to choose from, each with its own unique flavour and texture.  From pure Napoletana dough, through sourdough and heritage dough, right through to gluten free, you'll get to understand all the different characters and of course, how each dough has its affinities with different kinds of topping.   Simply pick yourself a formula and start at Step 1. 

Learning to read your dough is as important as being able to read the recipe for making it!  That means understanding the dough in all its moods and modes, as well as how to shape it into balls, then into pizza. You'll get plenty of practice at reading your dough, and lots of exercises in shaping it too.

In Step 3, you'll move on to making sauces, covering everything from the classic tomato sauces, through white bases to home-made pesto and even onion marmalade.   You'll also learn how to make infused garlic and chilli oils and other little finishing touches to add in Step 7, once your pizza is baked. 

You'll see how we run our Start and Finish Lines, to keep our toppings organised and our garnishes in order, and how important this is if you're making multiple pizzas!

Throughout the course, you'll find videos packed with tips and insights gleaned from years of professional pizza-making experience. 

The course finishes with 15 inspiring pizza recipes from The Artisan Bakery School,  each designed to showcase a balanced profile of salty, sweet, sour, bitter, smokey or umami flavours, and in a way that makes your dough a star of the show.

So - if you're hungry to learn, you're in the right place!

Section 1: Introduction

Hello and Welcome!
Please Read! Health & Safety Disclaimer.
How to Use This Course
Pizza Making Equipment
What Makes Perfect Pizza?

Section 2: Building Your Perfect Pizza

Doughology, Saucery & Top-ology!

Section 3: The Dough Formulas

The Dough Formulas

Section 4: Ready for Sourdough?

How to Make Your Sourdough Starter
Making Leaven

Section 5: The Seven Steps to Perfect Pizza

The Seven Steps (Summary)
Notes on Basic Elements and Key Steps

Section 6: Steps 1&2: Mixing, Rocking & Rolling, and Autolysing

Napoletana Dough
Dragan's Dough
Sourdough
Heritage Dough (White)
Heritage Dough (Brown)
Spelt Foaccia Dough
Gluten Free Dough

Section 7: Step 3: Making Sauces

Fresh Tomato Sauce
Tinned Tomato Sauce
Onion Marmalade Recipe

Section 8: Step 4: Dividing and Pre-shaping

Step 4: Dividing and Pre-shaping

Section 9: Step 5: Shaping

Step 5: Shaping the Pizza

Section 10: Step 6: Toppings and Garnishes

Oils & Pesto
Start Line & Finish Line
Balsamic Glaze Recipe

Section 11: Step 7: Baking and Serving

Baking in Your Domestic Oven
Baking in Your Wood Fired Oven

Section 12: Pizza Recipes

Dill-icious Salmon
Napoletana
Gamberetti
Rocket Pesto & Griddled Asparagus
Fresh Radicchio, Olive & Gorgonzola
Mushroom
Pepperoni
Spinach & Blue Cheese
Asparagus
Chargrilled Vegetable
Fresh Fig & Goats Cheese
Artichoke & Brie
Adriatic Anchovy
Know Your Dough
Using Your Wood Fired Oven
Know Your Dough Ingredients
Using Your Domestic Oven

Enroll on this Course

£25.00

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The Artisan Bakery School
Old Home Cottage
Sparkwell
Devon PL7 5DQ
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