All courses include lifetime access, downloadable recipe cards, and a certificate of completion.
Neapolitan Crust Basics
3.5 hours | 18 video lessons | Instructor: Chef Maria Rossi
Discover the centuries-old art of Neapolitan pizza dough. This foundational course walks you through every step of creating the perfect crust — from selecting the right type 00 flour and understanding hydration levels to mastering the slow fermentation process that gives authentic Neapolitan dough its signature light, airy texture and subtle tang.
What You'll Learn:
- How to select and work with Caputo 00 flour and high-quality baking ingredients
- The science behind 65-70% hydration ratios for the ideal dough texture
- Cold fermentation techniques: 24-hour, 48-hour, and 72-hour proofing methods
- Hand-stretching your dough without a rolling pin for an authentic cornicione
- Baking at high temperatures (450-500°C) in a home oven with a pizza stone or steel
- Building a simple, flavourful San Marzano tomato pizza sauce from scratch
Sourdough Pizza Dough
5 hours | 24 video lessons | Instructor: James Chen
Take your pizza to the next level with naturally leavened sourdough dough. This intermediate course teaches you how to create and maintain a robust sourdough starter, then use it to produce pizza dough with unparalleled depth of flavour, a beautifully open crumb, and an irresistible tang that commercial yeast simply cannot replicate. You'll master the art of long fermentation schedules and learn how temperature, time, and feeding ratios affect the final result.
What You'll Learn:
- Building a sourdough starter from scratch using only flour and water
- Understanding fermentation science: wild yeast, lactobacillus, and flavour development
- Adjusting hydration from 60% to 80% for different crust styles
- Stretch-and-fold techniques, windowpane testing, and bulk fermentation timing
- Managing your starter with consistent feeding schedules for peak activity
- Troubleshooting common sourdough problems: sluggish rise, too sour, or dense crumb
Advanced Deep Dish Techniques
4.5 hours | 20 video lessons | Instructor: Chef Angela Moretti
Dive into the rich, buttery world of Chicago-style deep dish pizza. This course covers the unique baking approach that sets deep dish apart from every other pizza style — from the laminated, butter-enriched dough pressed into a deep pan to the inverted layering of cheese, fillings, and a thick, slow-cooked tomato sauce on top. Learn how to achieve a flaky, golden crust that holds up under a mountain of ingredients without becoming soggy.
What You'll Learn:
- Creating laminated deep dish dough with layers of butter for a flaky, pastry-like crust
- The inverted assembly method: cheese first, then toppings, then pizza sauce
- Selecting the right baking pan and understanding its effect on crust texture
- Slow-cooking crushed tomato sauce with Italian herbs for deep, concentrated flavour
- Managing baking times and temperatures (220°C for 25-35 minutes) to cook through without burning
- Stuffed deep dish variations with multiple layers of ingredients and cheese
Wood-Fired Pizza Mastery
7 hours | 32 video lessons | Instructor: Chef Maria Rossi
The ultimate course for serious pizza enthusiasts. Learn to command a wood-fired oven — managing live fire, reading temperatures by colour, rotating pies with a peel, and producing pizzas with the characteristic leopard-spotted char that defines world-class Neapolitan pizza. Whether you own a backyard pizza oven or are considering purchasing one, this course covers everything from oven selection and seasoning to advanced baking techniques that produce a finished pizza in under 90 seconds.
What You'll Learn:
- Choosing and setting up a wood-fired oven for home use (portable vs. built-in options)
- Fire management: building, maintaining, and reading the fire for optimal baking temperature
- Achieving 430-480°C floor temperatures for 60-90 second cook times
- Peel techniques: launching, rotating, and retrieving pizzas without mishaps
- Adapting dough hydration and ingredient choices for extreme-heat baking
- Cooking beyond pizza: flatbreads, roasted vegetables, and desserts in a wood-fired oven
Gourmet Toppings Workshop
4 hours | 22 video lessons | Instructor: James Chen
Great pizza starts with great dough — but the toppings are what make each pie unforgettable. This hands-on workshop explores the art and science of pizza toppings, from crafting a silky, balanced pizza sauce using San Marzano tomatoes to preparing fresh mozzarella, curing your own meats, and foraging seasonal vegetables. Learn how to balance flavours, textures, and moisture levels to create gourmet pizzas that rival the best pizzerias.
What You'll Learn:
- Making three styles of pizza sauce: classic Marinara, roasted garlic white sauce, and pesto
- Selecting and preparing cheeses: fresh mozzarella, burrata, fontina, pecorino, and goat cheese
- Working with cured meats: proper slicing, pre-baking vs. post-baking application
- Seasonal and locally sourced topping combinations for year-round variety
- Managing moisture from fresh ingredients to prevent soggy crusts
- Finishing touches: infused oils, microgreens, flaky salt, and truffle honey
Pizza for Dietary Needs
4 hours | 21 video lessons | Instructor: Sophie Tremblay
Everyone deserves great pizza — regardless of dietary restrictions. This inclusive course covers gluten-free, vegan, keto, and low-FODMAP pizza dough recipes and topping strategies that taste genuinely delicious, not like an afterthought. Learn which alternative flours and binding agents produce the best textures, how to create dairy-free cheese alternatives that actually melt, and how to adapt classic pizza techniques for special dietary requirements without sacrificing flavour.
What You'll Learn:
- Gluten-free dough: blending rice flour, tapioca starch, and psyllium husk for elasticity
- Vegan cheese alternatives that melt and stretch using cashew and nutritional yeast bases
- Keto-friendly cauliflower and almond flour crusts with proper binding techniques
- Low-FODMAP pizza sauce without garlic or onion that still tastes rich and flavourful
- Cross-contamination awareness for baking in shared home kitchens
- Balancing macronutrients while keeping the joy and satisfaction of real pizza