Pizzas and Flatbreads

Program Overview

Build a strong foundation in pizzas and flatbreads, where dough, fermentation, and heat come together to create products rich in flavor and texture.

In this hands-on bootcamp, you’ll focus on dough preparation, fermentation, shaping, and baking techniques across a range of styles. Learn how to balance structure, toppings, and heat application for optimal results.

This workshop focuses on developing the consistency and technique needed to produce well-executed pizzas and flatbreads.

Learning Objectives

By the end of each bootcamp, participants should be able to:
● Demonstrate core techniques relevant to the pastry category, such as lamination, tempering,
fermentation, piping, shaping, baking, and finishing
● Understand how ingredients, temperature, timing, and process control affect product quality
and consistency
● Produce selected pastry items with improved structure, texture, flavor balance, and
presentation
● Apply workshop techniques independently in home, small business, or professional kitchen
settings

Learning Methodology

● Hands-on, instructor-led training in a professional kitchen environment
● Demonstration followed by guided execution
● Technique-first instruction focused on process mastery, not recipe replication alone
● Immediate feedback and correction during production
● Small group format to support coaching and quality control
● Strong emphasis on repetition, consistency, and technical discipline