Fabioulous Pizza

Learn the tricks of a professional and bring them into your kitchen. True, authentic, italian pizza ?

What you'll learn
Bake the best homemade pizza.
Make the most of what you have in the kitchen, NO FANCY EQUIPMENT NEEDED.
Understand why you do what.
Demistify the most common recipes.
Requirements
No need to buy neither special ingredients nor special tools, but I recommend a kitchen scale. It's not expensive at all and it will allow precise measurements.
Description
Making pizza is easy, even making “good” pizza is easy.But there are many elements, many little things you could - and should - know about. Once you understand them all, you can really step to the next level and surprise your friends by giving them something that not even some "real" pizzerias would be able to offer: a true, authentic, absolutely Italian pizza, crafted to perfection in your kitchen!Fabio is a professional pizzaiolo, who has spent ten years in several restaurants in Italy and in London. He will talk about fundamentals here: you can’t run if you don’t learn to walk first. It wouldn’t make too much sense to learn about pre-mixes, high hydration, advanced kneading techniques and blah blah, before knowing the basics that really matter.This course will teach you many tips and tricks used by professionals, so you can bring them into your kitchen. You will also see debunked the most common recipes you find on the web, because the truth is not always out there.It is said that the devil is in the details, and this is true for pizza making too.The course has a DIY approach and most likely you have already everything that's needed!

Overview

Section 1: Introduction & overview

Lecture 1 Welcome!

Lecture 2 PLEASE READ! Important info on where to find me

Section 2: The elements of the dough

Lecture 3 The Water

Lecture 4 The Flour

Lecture 5 The Yeast

Lecture 6 The Salt

Section 3: Kneading your dough

Lecture 7 Before we knead

Lecture 8 Let's make some dough

Lecture 9 The windowpane test

Lecture 10 How to roll dough balls

Section 4: BONUS

Lecture 11 Fabioulous Dough Calculator

Section 5: It's time to eat!

Lecture 12 Before we stretch and bake

Lecture 13 Stretch & bake

Lecture 14 BONUS - Oven guidelines

Section 6: Toppings

Lecture 15 Tomato

Lecture 16 Mozzarella

Lecture 17 BONUS - Other toppings

Section 7: BONUS - Calzone

Lecture 18 A few words about calzone.

Lecture 19 Let's make one!

Section 8: In conclusion

Lecture 20 Goodbye!

Lecture 21 Goodbye!

Pizza lovers, both absolute beginners and more experienced bakers.