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3 DAY DOUGH 101

Start
February 12, 2019
End
February 14, 2019 (All day)

$1,500.00

3 Day Dough 101
Curriculum
  • Chemistry of Italian doughs  – direct and indirect dough methods
  • Working with Biga
  • Preparation of traditional ingredients for toppings
  • Focused training on traditional dough
  • Proper dough stretching, topping, and baking techniques
Day 1
  • Intro to grains and flour
  • Introduction to pizza equipment needed for pizza production, calculating water temperature, dough mixing and handling
Day 2
  •  Dough chemistry, and introduction to yeast
  •  Mixing, dividing and handling; dough stretching, topping and baking
Day 3
  • Alternate grains and mixing dough with various types of flour, malt and fats
  • Direct and indirect dough preparation using various types of mixers, dough stretching, topping and baking
  • Dough stretching, topping and baking, comparing the organoleptic qualities of various doughs

 

In stock

Status

10 Seats Available

Description
3 Day Dough 101
Curriculum
  • Chemistry of Italian doughs  – direct and indirect dough methods
  • Working with Biga
  • Preparation of traditional ingredients for toppings
  • Focused training on traditional dough
  • Proper dough stretching, topping, and baking techniques
Day 1
  • Intro to grains and flour
  • Introduction to pizza equipment needed for pizza production, calculating water temperature, dough mixing and handling
Day 2
  •  Dough chemistry, and introduction to yeast
  •  Mixing, dividing and handling; dough stretching, topping and baking
Day 3
  • Alternate grains and mixing dough with various types of flour, malt and fats
  • Direct and indirect dough preparation using various types of mixers, dough stretching, topping and baking
  • Dough stretching, topping and baking, comparing the organoleptic qualities of various doughs