THE DOUGH CONTROL METHOD TRAINING - PROFESSIONAL PRACTICE
FROM UNDERSTANDING DOUGH BEHAVIOR TO
CONSISTENT RESULTS
 
A complete and in-depth training articulated in 3 parts:
Acces to the E-learning platform to learn and apply THE DOUGH CONTROL METHOD
Individual coaching session : once you've done your tests, book an appointment for 2 hours of live consulting to answer all your questions and doubts.
Continous support (via email or WhatsApp : Get help after the consulting session to master your pizzas.
 
Detailed course content
Module 1 : The theory behind the METHOD
Part 1 : Analysis of gluten elastic properties
Part 2 : Proofing and Professional production
Proofing stages and fermentation analysis
Bulk fermentation and last proofing
Indirect doughs (Biga, Poolish)
Baking theory and techniques
Part 3 : Dough ingredients selection
Ingredients analysis 
Flour technical parameters
Hydration choice
Yeast selection
Salt and Malt analysis
The ELASTIC MAP for Professional Practice
​Dough recipes and Worksheet
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Module 2 : APPLYING THE METHOD TO CONTEMPORARY NEAPOLITAN - DIRECT Dough
STEP 1 : DIRECT DOUGH Initial Elastic Conditions
STEP 2.1 : Guiding Elasticity through KNEADING
STEP 2.2 : Guiding Elasticity Through BULK FERMENTATION
STEP 2.3 : Guiding Elasticity Through FINAL PROOFING
Stretching
STEP 3 : Reading the Result
STEP 4:  Closing the feedback loop with the DECISION MAP
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Module 3&4 : APPLYING THE METHOD TO CONTEMPORARY NEAPOLITAN - BIGA & POOLISH Dough
STEP 1 :  BIGA/POOLISH Initial Elastic Conditions
STEP 2.1 : Guiding Elasticity through BIGA/POOLISH FERMENTATION
BIGA & POOLISH Kneading
STEP 2.2 : 2nd Kneading
STEP 2.3 : Guiding Elasticity Through INDIRECT FERMENTATION
Stretching
STEP 3 : Reading the Result
STEP 4:  Closing the feedback loop with the DECISION MAP
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Module 5 : APPLYING THE METHOD TO TRADITIONAL NEAPOLITAN PIZZA
STEP 1 : DIRECT DOUGH Initial Elastic Conditions
STEP 2.1 : Guiding Elasticity through KNEADING
STEP 2.2 : Guiding Elasticity Through BULK FERMENTATION
STEP 2.3 : Guiding Elasticity Through FINAL PROOFING
Stretching
STEP 3 : Reading the Result
STEP 4:  Closing the feedback loop with the DECISION MAP
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Module 6 : BAKING
BAKING Method and oven settings
Professional Oven analysis
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Module 7 : Toppings
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Module 8 : 1-to-1 2-hour coaching session