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The Easiest Italian Pizza
Master the art of authentic Italian pizza in teglia – simple, delicious, and straight from the heart of Italy!
Created By Fabio Errante
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Try Personal Plan for freeWhat You'll Learn
- Make the Easiest Pizza Dough: Learn a foolproof method to prepare the perfect pizza base.
- Utilize Your Regular Oven: Create authentic Italian pizza without any fancy equipment.
- Master Common Toppings: Understand how to handle and enhance two of the most popular pizza toppings.
- Calculate Dough Requirements: Figure out the exact amount of dough needed for your pizza creations.
Requirements
- No special tools or prior experience required.
Description
As a professional pizzaiolo and pizza educator, I’ve helped hundreds of pizza enthusiasts overcome common challenges. Many have told me, “Ehy Fabio, no matter how hard I try, I can't seem to knead/stretch/bake the right way and I can't get the same result that you get.” This is completely normal! Everyone has different levels of manual dexterity, and learning takes time. But why wait to enjoy a delicious pizza? Let’s take a simpler path!
This course offers a no-skill-required pizza-making process: - NO kneading - NO stretching - NO fancy tools - NO super-powerful oven
All you need is a bit of free time. With quick and simple steps, plus just 15-20 minutes of resting time in between, you’ll achieve a light, airy, and digestible pizza with an incredible texture.
Who This Course Is For
- Absolute beginners who want to learn pizza-making from scratch.
- Pizza lovers who find kneading, handling, or stretching dough challenging.
Course content
1. Introduction.mp4
2. Making the dough.mp4
3. Storage instructions & time table.mp4
4. Preparing the basic toppings.mp4
5. Stretching, baking & oven guidelines.mp4
6. How to figure out the exact doses.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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