Artisan-Style Home Pizza and Flatbreads

This course focuses on turning your kitchen into a small pizza bakery using simple tools and a standard oven. You will learn how to mix and ferment high-hydration doughs that produce chewy, airy crusts with good flavor. The lessons explain when to use same-day dough and when to choose overnight cold fermentation. You will see how to stretch dough by hand without tearing, using clear visual demonstrations. Modules cover sheet-pan pizzas, stone-baked pizzas, and steel-baked pizzas. You will learn how to balance toppings properly to avoid soggy centers while maintaining generous flavor. The course includes recipes for flexible flatbreads that double as snack boards, wraps, or light meals. You will also discover how to adapt the dough for focaccia-style trays and simple stuffed breads. Troubleshooting sections help you fix pale crusts, underbaked bottoms, or dough that springs back during shaping. By the end, you will feel confident planning pizza nights that rival takeout, using dough you made yourself.

Format: Streaming videos, printable dough timelines, topping combinations, baking surface guides.
Duration: 3 hours
What You’ll Learn: Fermentation, hand-stretching, topping balance, pizza baking, flatbread variations.
Target Audience: Pizza lovers, families, beginners interested in artisan dough.