The Pizza Geek

Master the Science of Pizza Dough & Gain Control Over Your Baking Results

What you'll learn
Learn the science behind pizza making
Clarify why certain problems happen and, consequently, how to fix them
Look at the “micro” level and grasp the chemistry and the biology of the dough
Understand what we can do to "take control", how to get the results we are after
The course has lots of theory, notions and concepts - almost no hands on videos

Requirements
Familiarity with Pizza Making 101 is essential. A kitchen scale is a must-have, and a precision scale is highly recommended.

Description
Are you ready to take your pizza-making skills to the next level?The Pizza Geek is not your typical pizza course—it’s a deep dive into the science behind the art of baking. This course is designed for experienced pizza makers who are eager to understand the “why” behind every step of the process.I won’t give you a “perfect recipe”, I will not tell you “which is the best flour to make pizza dough”. Instead, I will explore the micro-level details: the chemistry of dough development, the biology of fermentation, and how ingredients and techniques interact to produce specific results. By understanding these principles, you’ll learn how to take control of your baking, troubleshoot common issues, and fine-tune your process to achieve the outcomes you’re after.Throughout the course, I’ll cover key concepts, including gluten formation, hydration levels, enzymatic activity, and the impact of temperature and time on dough. This is a theory-driven course with no hands-on videos, making it ideal for pizza enthusiasts who love to learn and experiment.Whether you’re a passionate home baker or a professional looking to refine your craft, The Pizza Geek will equip you with the knowledge and confidence to approach pizza-making with precision and purpose.Enroll now and geek out about pizza like never before!About the InstructorFabio, a professional pizzaiolo, has left the pizzeria, but pizza still puts food on his table (pun intended). He is now a technical consultant for a well known Mill in London (UK) and teaches pizza making at various levels, both remotely and in person.His book, Fabioulous Pizza, became an Amazon best-seller on the day of its launch. His YouTube channel is well above 2 million views, and his online video courses have more than 1,000 satisfied students.