Descrizione
🍕 Master Video Course in Contemporary Pizza
Indirect Method – 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 the study, preparation, and direct comparison of two different doughs:
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room temperature biga
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controlled-temperature preferment
This is not a simple practical demonstration, but a structured technical learning path that allows you to understand every choice, every step, and every difference — helping you develop true awareness of dough making.
📘 A One-of-a-Kind Course
Inside this video course, I explain my signature pizza — the result of years of study, experimentation, and real professional experience.
The course will guide you step by step through:
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technical explanation of biga
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preparation of room temperature biga
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management of a controlled-temperature preferment
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development of both complete doughs
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direct comparison between the two methods
A complete journey that allows you to understand advantages, differences, and final results by observing the pizzas side by side.
📘 What You Will Learn
During the course, you will explore in depth:
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characteristics of modern contemporary pizza
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principles of indirect dough methods
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differences between biga and preferments
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technical analysis of ingredients
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preparation of room temperature biga
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management, maturation, and development of the biga
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preparation of controlled-temperature preferment
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temperature and time control
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development of both final doughs
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management of high hydration doughs
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working techniques and workflow organization
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two complete dough-making processes
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dough ball management
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two stretching techniques
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two complete baking processes
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analysis and comparison of the finished pizzas
The course clearly shows the structural, aromatic, and visual differences between the two final products.
🎥 Course Structure
Total video duration:
⏱ 2 hours, 35 minutes, and 42 seconds
This in-depth training includes:
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detailed theoretical explanations
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complete practical demonstrations
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real-time dough handling
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direct comparison between the two doughs
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final pizza analysis
A course designed for those who want to go beyond recipes and truly understand the method.
📄 Included Educational Material
The course includes a technical educational manual in PDF format, designed as professional study support.
The manual allows you to:
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review all theoretical concepts
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follow clear procedural diagrams
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understand the differences between the two methods
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support hands-on practice
An essential tool to complete the learning journey.
🎯 Who This Course Is For
This video course is ideal for:
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professional pizza makers
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advanced pizza students
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experienced enthusiasts
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those who want to specialize in contemporary pizza
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anyone who wants to truly understand indirect methods
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those seeking a complete and structured course
Basic knowledge of dough is recommended.
✅ Why This Is the Most Complete Course
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Complete study of indirect methods
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Detailed explanation of room temperature biga
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Controlled-temperature preferment
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Two complete doughs compared side by side
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Two stretching techniques
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Two baking processes
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Final comparative analysis
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Technical PDF manual included
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Real professional method
A course that doesn’t just show how to do things — but above all why.
🍕 The most complete course available on contemporary pizza using indirect methods.
A professional training path that will allow you to make a real leap in quality.
Recensioni
Ancora non ci sono recensioni.