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Authentic Italian Pizza at Home: Master the Art of Fabioulous Pizza Making
Learn professional pizza-making techniques, no fancy equipment needed! Master the secrets of authentic Italian pizza from a pro.
Created By Fabio Errante
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Try Personal Plan for freeWhat You'll Learn
- Bake the perfect homemade pizza using simple ingredients and techniques.
- Make delicious pizza without fancy equipment—use what you already have in your kitchen.
- Understand the science behind pizza making—know why each step matters.
- Demystify common pizza recipes and learn how to get consistent, professional-quality results.
Requirements
- No special tools or ingredients needed—just a passion for pizza!
- A kitchen scale is recommended for precise measurements.
Course Description
Want to make authentic Italian pizza at home without the need for expensive tools or special ingredients? This course will teach you how to craft the perfect pizza from scratch using professional techniques that you can easily apply in your own kitchen.
Making pizza is simple, but understanding the small details—like dough hydration, fermentation, and baking techniques—will take your pizza-making skills to the next level. By the end of this course, you’ll be able to create restaurant-quality pizza at home, better than many pizzerias!
Why Take This Course?
- Step-by-step guidance from a professional pizzaiolo.
- No special equipment required—learn to make pizza using your home oven.
- Understand the science behind great pizza and learn to troubleshoot common mistakes.
- Master authentic Italian techniques and impress your friends and family.
Who Should Take This Course?
- Beginners who want to learn the fundamentals of pizza making.
- Home cooks who love Italian cuisine and want to improve their skills.
- Experienced bakers looking to refine their pizza-making techniques.
Start Baking Authentic Italian Pizza Today!
Whether you’re a complete beginner or someone looking to perfect your homemade pizza, this course will teach you everything you need to know.
Enroll now and start making authentic Italian pizza like a pro!
Course content
1. Welcome!.mp4
1. Water.mp4
2. Flour.mp4
3. Yeast.mp4
4. Salt.mp4
1. Before we knead.mp4
2. Let's make some dough.mp4
3. The windowpane test.mp4
4. How to roll dough balls.mp4
1. Before we stretch and bake.mp4
2. Stretch and bake.mp4
1. Tomato sauce.mp4
2. Mozzarella.mp4
3. Other toppings.mp4
1. Conclusion.mp4
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Instructor
Throughout my career as a professional pizzaiolo, which began in mid-2012, I have baked an impressive total of 287,772 pizzas!
Here’s what it took to create all those pizzas:
Opened 1,610 bags of flour.
Poured 4,911 buckets of water.
Used 41,110 sachets of yeast.
Emptied 144 bags of salt.
Opened 10,359 cans of tomatoes.
Sliced 230,217 mozzarella balls.
Plucked 863,316 basil leaves.
Unscrewed 25,899 bottles of olive oil.
Sliced 43,166 mushrooms.
Peeled 479 pineapples (yes, sigh).
It wasn’t all smooth sailing:
Suffered 21 cuts on my fingers and hands.
Endured 12 minor burns.
Carry three lasting scars as a reminder.
In November 2019, my first book, Fabioulous Pizza, achieved Amazon best-seller status in three categories.
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