Description
This package includes three complete video courses focused on the direct dough method, applied in a clear, technical and practical way to the most important pizza styles used in professional production.
The direct dough method is the foundation for anyone who wants real control over dough behavior: a linear working system that allows full understanding of fermentation, maturation and structure without relying on preferments or random adjustments.
Throughout this training path, the same method is applied to three different pizza styles, showing how to adapt dough management, timing and workflow according to the desired final result.
This is not a collection of recipes, but a structured working method designed for real production environments.
🍕 Included video courses
✔ Contemporary Pizza – High-Hydration Direct Dough Method
Focus on modern high-hydration doughs, gluten development, fermentation management, shaping techniques and final product evaluation.
⏱ Duration: 1 hour 7 minutes
✔ Traditional Neapolitan Pizza – Direct Dough Method
Analysis of classic Neapolitan dough structure, fermentation control, shaping techniques and proper oven management.
⏱ Duration: 50 minutes
✔ Roman-Style Round Pizza – Direct Dough Method
Technical course focused on crisp structure, hydration control, mixing method and repeatable production results.
⏱ Duration: 57 minutes
⏱ Total duration
Over 3 hours of technical and practical training dedicated entirely to the direct dough method.
📘 Included materials
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Technical PDF manuals for each course
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Practical working schemes
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Immediate access after purchase
🎯 Who this package is for
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advanced enthusiasts
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apprentices
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professional pizza makers
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anyone seeking consistency and process control
This package is designed to become a technical reference point, not just a one-time course.
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