Last updated 2/2020
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 1.52 GB | Duration: 1h 59m
Learn professional pizzarista techniques for making authentic, artisan pizza, in your domestic or wood fired oven.
What you'll learn
Make seven different kinds of pizza dough, including Napoletana, sourdough, heritage and gluten free.
Manage rising, proving and baking schedules.
Shape the dough like a pro.
Make authentic sauces, show-stopping toppings and fabulous finishing touches.
Bake pizza to perfection in a domestic oven, or in a wood fired oven.
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.
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 stagesmake and shape a extensive*range of different*doughs*concoct delectable saucesdesign a balanced flavour profile for topping*ingredientscreate finishing touches that will really elevate your pizzaContents and OverviewOur 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!Here are a few of our favourite 5 star testimonials from our other courses:I gave five stars because the genuine enthusiasm of Penny and Dragan is so infectious, and all the various aspects are explained and demonstrated in such an easy to follow manner. I felt drawn in and couldn't wait to get a starter going. I'm looking forward to the time when I have rocked & rolled & chafed and, hopefully, ended up with a lovely smooth ball of dough - like the one that Dragan cradled in his hands so affectionately. Looks a little like play dough for grown-ups. George.E. MorleyPenny and Dragan removed the mystique surrounding sourdough and made it very "do-able." Really love the FAB recipe! Bobby Ollar.The bonus too is they show the stages of dough development clearly and this was something I struggled to understand before this course. They keep it simple as bread baking should be. I'm really looking forward to more courses. Julia BileckiDragan and Penny! Thank you for putting together such an awesome course. Incredible support, you know what you are talking about. Very insightful course. I really learned a lot, all of the additional advice/tips very helpful and useful. All the best for you. Marcelo AriattiThe videos are priceless! AdenWhy not check out the promo video and the free lectures for yourself?
Overview
Section 1: Introduction
Lecture 1 Hello and welcome!
Lecture 2 Please Read! Health & Safety Disclaimer.
Lecture 3 How to Use This Course
Lecture 4 Pizza-making Equipment
Lecture 5 What Makes Perfect Pizza?
Section 2: Building Your Perfect Pizza
Lecture 6 Doughology, Saucery & Top-ology!
Section 3: The Dough Formulas
Lecture 7 The Dough Formulas
Section 4: Ready for Sourdough?
Lecture 8 How to Make Your Sourdough Starter
Lecture 9 Making Your Leaven
Section 5: The Seven Steps to Perfect Pizza
Lecture 10 The Seven Steps (Summary)
Lecture 11 Notes on Basic Elements and Key Steps
Section 6: Steps 1 & 2: Mixing, Rocking & Rolling, and Autolysing
Lecture 12 Napoletana Dough
Lecture 13 Dragan's Dough
Lecture 14 Sourdough
Lecture 15 Heritage Dough (White)
Lecture 16 Heritage Dough (Brown)
Lecture 17 Spelt Focaccia Dough
Lecture 18 Gluten Free Dough
Section 7: Step 3: Making Sauces
Lecture 19 Step 3: Fresh Tomato Sauce
Lecture 20 Tinned Tomato Sauce
Lecture 21 Onion Marmalade Recipe
Section 8: Step 4: Dividing and Pre-shaping
Lecture 22 Step 4: Dividing and Pre-shaping
Section 9: Step 5: Shaping
Lecture 23 Step 5: Shaping the Pizza
Section 10: Step 6: Toppings and Garnishes
Lecture 24 Oils & Pesto
Lecture 25 Start Line & Finish Line
Lecture 26 Balsamic Glaze Recipe
Section 11: Step 7: Baking and Serving
Lecture 27 Step 7: Baking in Your Domestic Oven
Lecture 28 Baking in Your Wood Fired Oven
Section 12: Pizza Recipes
Lecture 29 Dill-icious Salmon
Lecture 30 Napoletana
Lecture 31 Gamberetti
Lecture 32 Rocket Pesto & Griddled Asparagus
Lecture 33 Fresh Radicchio, Olive & Gorgonzola
Lecture 34 Mushroom
Lecture 35 Pepperoni
Lecture 36 Spinach & Blue Cheese
Lecture 37 Asparagus
Lecture 38 Chargrilled Vegetable
Lecture 39 Fresh Fig & Goat Cheese
Lecture 40 Artichoke & Brie
Lecture 41 Adriatic Anchovy
Anyone who wants to make their own authentic artisan pizza.,Absolute beginners.,Passionate cooks.,Aspiring professional pizzaristas.,Micro-pizzeria entrepreneurs.
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