{"id":2173,"date":"2026-01-29T17:24:16","date_gmt":"2026-01-29T16:24:16","guid":{"rendered":"https:\/\/salvatoremielepizzachef.com\/?post_type=product&p=2173"},"modified":"2026-07-07T15:55:03","modified_gmt":"2026-07-07T13:55:03","slug":"contemporary-pizza-direct-method","status":"publish","type":"product","link":"https:\/\/salvatoremielepizzachef.com\/en\/product\/contemporary-pizza-direct-method\/","title":{"rendered":"Contemporary Pizza \u2013 Direct Method"},"content":{"rendered":"

\"\"<\/p>\n

\ud83c\udf55 Complete Contemporary Pizza Video Course<\/h2>\n

High-Hydration Direct Method<\/strong><\/p>\n

Contemporary pizza represents the modern evolution of the art of pizza making: light, highly hydrated, soft inside, with a well-developed and airy crust.
This complete video course is designed to guide you through the creation of high-hydration contemporary pizza using only the direct method<\/strong>, without the use of preferments.<\/p>\n

A clear and structured training path that combines theory, technique, and practical execution, allowing you to understand every phase of the process and achieve consistent, professional results<\/strong>.<\/p>\n

\n

\ud83d\udcd8 What You Will Learn<\/h2>\n

During the video course, you will cover in detail:<\/p>\n

    \n
  • \n

    The characteristics of contemporary pizza<\/p>\n<\/li>\n

  • \n

    Differences between the direct method and preferments<\/p>\n<\/li>\n

  • \n

    Advantages and management of the high-hydration direct method<\/p>\n<\/li>\n

  • \n

    Technical analysis of ingredients<\/p>\n<\/li>\n

  • \n

    Dough theory: hydration, structure, and strength<\/p>\n<\/li>\n

  • \n

    Mixing techniques for high-hydration doughs<\/p>\n<\/li>\n

  • \n

    Dough management and maturation<\/p>\n<\/li>\n

  • \n

    Dough dividing and ball management techniques<\/p>\n<\/li>\n

  • \n

    Contemporary pizza stretching methods<\/p>\n<\/li>\n

  • \n

    Preparation for topping<\/p>\n<\/li>\n

  • \n

    Oven management and step-by-step baking<\/p>\n<\/li>\n

  • \n

    Final product analysis<\/p>\n<\/li>\n<\/ul>\n

    Each phase is explained using simple yet technical language, allowing a real understanding of the working method.<\/p>\n

    \n

    \ud83c\udfa5 Course Structure<\/h2>\n

    The total duration of the video course is:<\/p>\n

    \u23f1 1 hour, 7 minutes, and 9 seconds<\/strong><\/p>\n

    During the lesson you will find:<\/p>\n

      \n
    • \n

      In-depth theoretical explanations<\/p>\n<\/li>\n

    • \n

      Complete practical demonstration<\/p>\n<\/li>\n

    • \n

      Real-time execution of all steps<\/p>\n<\/li>\n

    • \n

      Specific focus on managing high-hydration doughs<\/p>\n<\/li>\n<\/ul>\n

      The course is designed to be followed calmly, allowing you to pause the video, review each step, and immediately apply what you learn.<\/p>\n

      \n

      \ud83d\udcc4 Included Educational Material<\/h2>\n

      Attached to the recipe is a technical educational manual in PDF format<\/strong>, designed as study support.<\/p>\n

      The manual allows you to:<\/p>\n

        \n
      • \n

        Strengthen theoretical concepts<\/p>\n<\/li>\n

      • \n

        Better understand high-hydration dough management<\/p>\n<\/li>\n

      • \n

        Have a practical reference during production<\/p>\n<\/li>\n

      • \n

        Facilitate study and review<\/p>\n<\/li>\n<\/ul>\n

        A fundamental educational tool to accompany the video course.<\/p>\n

        \n

        \ud83c\udfaf Who This Course Is For<\/h2>\n

        This video course is ideal for:<\/p>\n

          \n
        • \n

          Aspiring pizzaioli<\/p>\n<\/li>\n

        • \n

          Advanced enthusiasts<\/p>\n<\/li>\n

        • \n

          Professionals who want to update their technique<\/p>\n<\/li>\n

        • \n

          Anyone who wants to create modern contemporary pizza<\/p>\n<\/li>\n

        • \n

          Those who want to work with high-hydration doughs without preferments<\/p>\n<\/li>\n<\/ul>\n

          The course is structured to guide you step by step, making even a technical process such as high-hydration doughs accessible.<\/p>\n

          \n

          \u2705 Why Choose This Video Course<\/h2>\n
            \n
          • \n

            Clear and structured direct method<\/p>\n<\/li>\n

          • \n

            No use of preferments<\/p>\n<\/li>\n

          • \n

            Complete technical explanations<\/p>\n<\/li>\n

          • \n

            Professional approach applicable to daily work<\/p>\n<\/li>\n

          • \n

            Technical PDF manual included<\/p>\n<\/li>\n

          • \n

            Training path consistent with other courses<\/p>\n<\/li>\n<\/ul>\n

            This course will help you gain greater control over the dough, improve high-hydration management, and achieve a modern, light, and highly aerated contemporary pizza.<\/p>\n

            \n

            \ud83c\udf55 Take your technique to the next level and discover contemporary pizza using the direct method.<\/strong><\/p>","protected":false},"excerpt":{"rendered":"

            \ud83c\udf55 Complete Contemporary Pizza Video Course High-Hydration Direct Method Contemporary pizza represents the modern evolution of the art of pizza making: light, highly hydrated, soft inside, with a well-developed and airy crust.This complete video course is designed to guide you through the creation of high-hydration contemporary pizza using only the direct method, without the use […]<\/p>\n","protected":false},"featured_media":2141,"comment_status":"open","ping_status":"closed","template":"","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false},"product_brand":[],"product_cat":[1394],"product_tag":[],"class_list":["post-2173","product","type-product","status-publish","has-post-thumbnail","product_cat-videocorsi","first","instock","downloadable","virtual","taxable","purchasable","product-type-simple"],"jetpack_publicize_connections":[],"jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":2234,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/direct-dough-method-contemporary-%c2%b7-neapolitan-%c2%b7-roman-round\/","url_meta":{"origin":2173,"position":0},"title":"Direct Dough Method \u2013 Contemporary \u00b7 Neapolitan \u00b7 Roman Round","author":"salvatore miele","date":"January 30, 2026","format":false,"excerpt":"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\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/9.webp?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/9.webp?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/9.webp?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/9.webp?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/9.webp?fit=1200%2C1200&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":2196,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/contemporary-pizza\/","url_meta":{"origin":2173,"position":1},"title":"Contemporary Pizza (BIGA + PREFERMENTO)","author":"salvatore miele","date":"January 30, 2026","format":false,"excerpt":"\ud83c\udf55 Master Video Course in Contemporary Pizza Indirect Method \u2013 Room Temperature Biga & Controlled-Temperature Preferment This video course represents the most complete training program dedicated to contemporary pizza. A true master course, designed for those who want to deeply and professionally understand the world of indirect dough methods, through\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6-1.webp?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6-1.webp?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6-1.webp?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6-1.webp?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6-1.webp?fit=1200%2C1200&ssl=1&resize=1050%2C600 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