Service Description

2 DAY Intensive Contemporary Pizza Course – Belgium Pizza School Fundamentals of Leavened Doughs with Pre-Ferments (Biga and Poolish)
 Total Duration: 8 hours (4 hours per day)
 Main Focus: * Pre-ferments: Biga and Poolish * High-hydration round pizza doughs * Contemporary Neapolitan pizza Day 1 – Theory and Initial Practice Theoretical Part * Introduction to indirect dough methods * Types of flour and their characteristics * Technical flour sheet analysis * Managing indirect dough methods * How to make a biga and a poolish * Recipe calibration techniques * Temperature control and management * Basic kneading techniques Practical Part * Kneading with domestic and professional mixers * Preparation of pre-ferments Day 2 – Practical Application and Advanced Topics Theoretical Part * Visual and sensory analysis of final doughs * Managing second fermentation * Overview of baking and oven types Practical Part * Dough preparation using pre-ferments * Managing second fermentation * Stretching and topping the pizza * Hands-on stretching exercises * Final baking tests Advanced indirect dough techniques High-hydration & contemporary pizza focus Flour and temperature analysis Hands-on practice with pro and home tools Complete training in just two days Course includes: • Theory and practice with real-time guidance • Tasting sessions to compare dough outcomes • Certificate of advanced training Take your pizza game to the next level. The dough starts here. * Please note that all bookings are non-refundable. In case of cancellation, the amount paid will be issued as a gift card, which can be used for any future course. *