While we bake pizzas looots of variables are playing the game.

One of the biggest is THE FLOUR!

Have you ever wonder why your dough seems too sticky so you need to add more flour to it? or the other way around, the flour itself absorbs easily the water and you struggle to knead? or for example your pizza is hard to digest?

Well, I can tell you that if you KNOW which flour you’re using you won’t have this problems ANYMORE!

The goal of this course is to give you the right knowledge & confidence to start building your OWN recipe!

In this video course we’ll cover:

• What is flour, how it’s produced & the nutritional aspects;

• What is gluten and the importance of it in your dough;

• Flour classification in 3 different countries ( Italy, UK, USA) and the different flavours;

• How flour affects your dough, hydration rate & proofing time, and how to choose the right one for your PIZZAS!

How to get this course:

• Once you pay, you’ll receive an email with all the details to login and start to learn straight away

• You’ll a have lifetime access to this course

• Every time this course will be updated with BONUS content you’ll be notified and have access without any extra cost!