Running a highlysuccessful wood firedmicro-pizzeria inspiredthe founders of The Artisan Bakery School, Pennyand Dragan, to add twoday-courses in pizza-making to their curriculum;one wood fired and one not.

In this comprehensiveonline course, you get the benefit of BOTH thosecourses: how to use your wood fired oven to best effect, and how to make your ordinary oven produce extraordinary pizza.

Building up to this, you will learn how to:

• read your dough, and master all its stages

• make and shape a extensiverange of differentdoughs
  

• concoct delectable sauces
  

• design a balanced flavour profile for toppingingredients
  

• create finishing touches that will really elevate your pizza

Contents and Overview

Our welcome lecture introduces you toour document, How to Use this Course. In it,you will find suggestions for how to proceed, according to whether you're a complete beginner, animprover, a passionately adventurous cook, an aspiring professional or an entrepreneur considering amicropizzeria business. You can follow the suggestions, or just work your way through every recipe as it comes up.

Following a run-down of the essential pizza-making equipment, we move on to Dough-ology, Saucery and Top-ology, introducing a discussionabout the basic ingredients, and the importance of sourcing local, organic produce wherever possible. This is because authenticpizza, like all really good food, has a story to it. It's just wonderful to be able to tell your guests what's special about the tomatoes in the sauce, or the particular olives, or theartisan cheese that'son the pizza. It adds depth to everyone's appreciation ofthe food.

Moving into our tried and testedSeven Steps Method, you'll have a range ofdifferent dough formulas to choose from,each with its own unique flavour andtexture. From pure Napoletana dough, through sourdough and heritage dough, right through to gluten free, you'll get to understand allthe differentcharactersand of course,how each dough hasitsaffinitieswith different kinds of topping. Simply pick yourself a formulaand start at Step 1.

Learning to read your doughis as important as being able to read therecipe for making it! That means understanding the dough in all its moods and modes, as well as how to shape it into balls, then into pizza. You'll get plenty of practice at reading your dough, and lots of exercises in shaping it too.

In Step 3, you'll move on to making sauces, covering everything from the classic tomato sauces, through white basesto home-made pesto and even onion marmalade. You'll also learn how to make infused garlic and chilli oils and other little finishing touches to add in Step 7, once your pizza is baked.

You'll see how we run our Start and Finish Lines, to keep our toppings organised and our garnishes in order, and how important this is if you're making multiple pizzas!

Throughout the course, you'll find videos packed with tips and insights gleaned from years of professional pizza-making experience.

The course finishes with 15 inspiringpizza recipes from The Artisan Bakery School, each designed to showcase a balanced profile of salty, sweet, sour, bitter, smokey or umami flavours, and in a way that makesyour dough a star ofthe show.

So - if you're hungry to learn, you're in the right place!

Here are a few of our favourite 5 star testimonials from our other courses:

I gave five stars because the genuine enthusiasm of Penny and Dragan is so infectious, and all the various aspects are explained and demonstrated in such an easy to follow manner. I felt drawn in and couldn't wait to get a starter going. I'm looking forward to the time when I have rocked & rolled & chafed and, hopefully, ended up with a lovely smooth ball of dough - like the one that Dragan cradled in his hands so affectionately. Looks a little like play dough for grown-ups. George.E. Morley

Penny and Dragan removed the mystique surrounding sourdough and made it very "do-able." Really love the FAB recipe! Bobby Ollar

…The bonus too is they show the stages of dough development clearly and this was something I struggled to understand before this course. They keep it simple as bread baking should be. I'm really looking forward to more courses. Julia Bilecki

Dragan and Penny! Thank you for putting together such an awesome course. Incredible support, you know what you are talking about. Very insightful course. I really learned a lot, all of the additional advice/tips very helpful and useful. All the best for you. Marcelo Ariatti

The videos are priceless! Aden

Why not check out the promo video and the free lectures for yourself?