PROGRAM COURSE

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• Ingredients dough selection: flour types, salt, water and oils

• Authentic and tailored dough recipes and formulas

• Fermentation process: yeast, salt, water and flour chemical reactions

• Amend mistakes during the dough process

• Dough balls techniques

• Stretching dough techniques

• Pizza toppings selection, preparation and management

• Oven management

• Wooden, electric and gas oven baking techniques

• Certificate of attendance