As well as our wide range of courses that cater for those with a proficient background to those with no experience, we have intermediate courses for keen amateurs who want to learn to bake at home to impress family and friends. Likewise, we have instructional classes for people with little to no experience, who want to start understanding the process of using flour and water to produce exceptional pizzas.

This course is designed for people with little to no experience in pizza making, but want to learn the basic methods.

The course includes the following elements:

  • Focus on understanding all different types of flour from 00 to Wholewheat
  • Learn how to mix different types of flour to obtain your personal recipe
  • Direct methods of making dough
  • Learn how to mature the dough according to the flours we are using
  • The difference between different mixers
  • Understanding all the ingredients you use to make dough and what they do
  • Learning quantity of yeast to use according to the times you have and space in your pizzeria
  • Learn to stretch and bake the final product
  • Learn and understand the important factors about baking equipment
  • How to communicate your product to your client

This course is designed for people who already have experience and knowledge in pizza making, but want to take their skills to the next level through indirect dough methods

The course includes the following elements:

  • Learning all about what types of flour you must use to make indirect dough
  • How the process of indirect methods dough works
  • Indirect methods with solid pre-ferment(BIGA) and liquid pre-ferment (POOLISH)
  • All the different types of biga
  • Higher hydration dough methods
  • How to manage a dough with high volume of water
  • Learn to make pizza in teglia,pizza in pala alla romana, ciabatta bread
  • Learning about having no wastage

This course is designed for people who are highly experienced and proficient already in the art of pizza making, but who are looking and wanting to explore the world of SOURDOUGH

The course includes the following elements:

  • Learning about the different types of coulture
  • How to manage a sourdough
  • The importance of keeping on top of sourdough so that you will get a constant result
  • How to maintain it
  • Pre- ferments with sourdough
  • the importance of environment and temperature involved in using sourdough
  • using sourdough to make classic pizzas
  • using sourdough to make pizza pala romana
  • using sourdough to make breads



The course is a one day class that starts at 09:00 to 16:00 and is designed for people that like to bake Pizza or bread at home and would like to learn more about the professional techniques to help improve their baking skills in their own home. The course will help those who wish to enjoy a weekly pizza homemade or impress their friends by having a pizza party!

You would learn to choose the correct flours according to the product you want to make, how to knead by hand or using a small mixer. Learn full recipes for the perfect pizza and bread, while actually making the pizza and bread during this course. You’ll learn all about how to make a very light and digestible pizza and bread, finishing off with learning all about baking your finished product.



“I recently attended one of Pizza Per Passione’s bread courses and have to say it was a great experience and the time invested in this course has allowed me to use my new expanded knowledge on a daily basis. Great value for money. Highly recommended.”

Phil Mcintyre

Amaretto Restaurant, Bridge of Weir