About this English version: This course was originally created in Italian and has been professionally translated into English using advanced AI technology. The content and teaching are exactly the same, but you may notice the artificial lip-sync in the video. So for this reason, I'am offering this english edition at discounted price respect the italian one (which is 95 AUD), while keeping the full value of the original lessons. The course: 2 hours of a complete course entirely dedicated to the production of Italian Cornetti and French Croissants. Full theory on raw materials, the use of dough improvers, kneading and lamination phases, recipes and tips about storage. Practical part: - Kneading - Lamination process with machine and by hand - Baking Target audience: Anyone approaching the world of breakfast pastries (amateurs or professionals) with at least a basic theoretical and practical knowledge of baking (Pizza or Bread) Professionals from other sectors (bread, pizza or classic pastry) who want to add these products to their range or who struggle with their production Special price ar 79$ Australian (about 44 Euros / 52 US$)

About this English version: This course was originally created in Italian and has been professionally translated into English using advanced AI technology. The content and teaching are exactly the same, but you may notice the artificial lip-sync in the video. So for this reason, I'am offering this english edition at discounted price respect the italian one (which is 95 AUD), while keeping the full value of the original lessons. The Course: 2 full hours of training entirely dedicated to the famous Roman Style Pizza "La pizza in Teglia, alla Pala, and La Pinsa Romana" What you’ll learn: - Complete theory on the raw ingredients to use - Differences between dough types (direct and indirect methods) - The use of preferments - Kneading techniques with spiral mixer and planetary mixer - Dough stretching and topping methods - Pre-cooking and final cooking - How to with a classic domestic oven Who is this course for? Passionate enthusiasts who want to deepen their knowledge and have fun at home, with at least a basic experience in bread or pizza making and a basic understanding of doughs and fermentation. Professional bakers or pizza makers from other sectors or styles, looking for solid foundations on this product. Price: 79 AUD (approx. 44 EUR or 52 US) Extra note Dough weight formula for "pizza in teglia": Multiply your tray’s length × width, divide the result by 2 = dough weight (in grams). If you prefer the pizza a little thicker or thinner, adjust by ±10%.