The Art of Pizza Making - Soft bubbly pizza crust at home

Neapolitan Pizza at home in 100 seconds. How to make and cooking it. Dough baking with sourdough or yeast. Best crust

4.05 (388 reviews)
Udemy
platform
English
language
Food & Beverage
category
instructor
1,568
students
2 hours
content
Jul 2020
last update
$34.99
regular price

What you will learn

Learn to bake and cook a traditional Neapolitan pizza!

Learn to cook in your own home oven in 100 seconds

Find the secret for a perfect pizza by a real Neapolitan pizza chef!

Learn how to make the sourdough in simple 4 steps!

Description

You will learn how to make an authentic Neapolitan pizza by a Neapolitan pizza chef. I will show you how to make the dough, the secrets for a perfect raising and fermentation with yeast or sourdough, how to stretch a pizza base by hand, how to select best toppings and how to cook pizza in 100 seconds in a regular home oven!

Content

Introduction

Who I am
Pizza Class explained - The agenda

Pizza Principles

History of pizza - The untold story
Pizza recipe
Yeast - Something's living in my dough!
Flours - Weak and strong ones

Dough making

Dough making #1 - How to knead properly
Dough making #2 - How to make it softer
Dough making #3 - How to make it smoother
Dough balling - How to ball properly
The day later - How balls look like

Toppings

Toppings selection - How to match ingredients
Tomato Passata - How to choose and make it
Mozzarella - How to chop it
Fresh basil - The magic smell
Grated cheese - The secret ingredient
Olive oil - The final touch

The pizza cooking

Combo technique - The frying pan pizza
Margherita pizza #1 - Closed oven door
Margherita pizza #2 - Opened oven door
Marinara pizza - The easiest recipe

The Sourdough Starter

How to make the Sourdough in only 4 days

The end

Goodbye and Credits

Screenshots

The Art of Pizza Making - Soft bubbly pizza crust at home - Screenshot_01The Art of Pizza Making - Soft bubbly pizza crust at home - Screenshot_02The Art of Pizza Making - Soft bubbly pizza crust at home - Screenshot_03The Art of Pizza Making - Soft bubbly pizza crust at home - Screenshot_04

Reviews

Tes
November 14, 2022
I learned a lot and the pizzas turned out great. There was just a bit too much storytelling in my opinion. I wanted to start making the dough, but there was all this information about the history of pizza etc and I don't think all that information was neccesary.
Yelena
July 30, 2022
The best course. Very clear explanation finally! Grazie di cuore! Non dimenticò mai Napoli è pizza! My husband now wants only this pizza and don’t want to buy pizza anywhere.
Rajh
January 29, 2021
I just made this pizza's recipe exactly. Imported Italian flour of strong and weak. The technique shown in this tutorial is extremely important of making the pizza dough, you will for sure not find it else where on youtube or the web without knowing if it would be valid. Any how never made pizza dough that felt so amazing. Just baked it in the oven the flavor of the pizza dough tastes just like a good pizzeria. I simply can not comprehend why this course is rated at 4.4, it should at least 4.8 or 5. I guess this course will be enjoyed with experienced pizza makers who wants to try to make pizza dough the "right way". People making pizza the first time will never realize that learning how to make pizza dough that take shortcuts will never taste good.
Abdel
January 7, 2020
After much scepticism I purchased this course. I thought I knew all there was to know about making pizza. I had made pizzas for a while and had done a lot of research online and had a lot of personal experience. But... this....blew....us....away. My family thinks I should open a pizzeria. It's that legit and tastes like a real high end/gourmet pizza place. I'll never go back to making pizzas my old way again.
Bojan
January 7, 2020
Great explanations with a lot of attention to details! I was not a beginner, but found this course nevertheless to be interesting because of all the small details.
Eric
January 4, 2020
Enjoyed it very much. I worked in a pizza parlor when I was younger. Six years. Was summertime manager. Owner had high ratings in pizza making. The dough in this video is different than what we made, but also similar. I have incorporated both and can cook now in a home oven (500F). We used to cook at 700F at the pizza place. The mixtures that are suggested here do work. Can get the high protein at Caputo. Caputo is on ebay. They have a pizzaria (blue) flour and an americana flour and various others that can be blended per this video. I use a paella pan to heat the dough on the stove, then sauce and top it and put it in the oven on the top rack (like a salamander) and finish for a few minutes. Thanks.
Joseph
December 15, 2019
Very good course. My kneading definitely improved. I was surprised on how small amounts of yeast was required. It would be difficult to measure these amounts without the appropriate balance. I weighed 10 times the amount diluted in 10 ml of water and then took 1ml.
Jose
November 26, 2019
Very informative but it would be better if you put the percentage of the ingredients so is easy for us to calculate as we are going to make big or small batch of dough
Tropesu
September 8, 2019
Fantastic course! It was simple and understandably introduce the way to make a proper pizza! Im going to amaze my family with this knowledge :)
Lucas
August 27, 2019
well i bought it when it was rly low on price mainly for ease but its 89£ or so when i can find all the steps in the corse on youtube
Vida
June 21, 2019
Very detailed. Liked the presentation and that Gigio replied to my questions after the class. Will recommend this class.
Marco
January 1, 2019
Habe endlich grundlegendes zu Mehl/Proteine/Hefe gelernt. Jetzt muss ich nicht alles in unendlichen Tests ausprobieren. Klingt auch alles sehr schlüssig was er erklärt!
Christian
December 29, 2018
Ich konnte mein Basiswissen über die Prozesse bei der Teigherstellung und Verarbeitung erweitern. Sehr interessant war das Zusammenspiel der Zutaten im Teig und wie sie wirken. Viele Grüße aus Graz, Austria.
Michele
November 8, 2018
great course!!! I enjoyed a lot, leant so many tricks :D thanks Gigio May the force of yeast be with you :)
BIT
November 5, 2018
Thank you Gigio for this great course, ordered yesterday the pizza stone as i felt that the stone will add improvements to my regular electric oven, then i found your course bought it right away and watched the full course taking notes on so many improvements you show on how to improve my current recipe. Tomorrow dough making ! Just wait for it. This time i'm sure i'll gonna succeed :)

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Related Topics

1950460
udemy ID
10/6/2018
course created date
3/5/2021
course indexed date
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