Make Pizzeria-Quality Pie In A Home Oven
For people who want to make a simple pizza with a light, crispy crust - from scratch.
“The smell that covers the entire house. Freshly baked pizza.”
"Feeding people my baked goods and seeing how much they genuinely enjoy it or going in for seconds makes me happy inside."
"My family thinks I should open a pizza place."
"Homemade just tastes better. I know exactly what went in, and it’s fresher than anything store-bought."
Photo source: personal archive.
Source: Pizza di Joey delivery website
This is for you if:
— Eating pizza out with family gets expensive, and delivery usually brings unappetizing pizza.
— Overwhelmed by where to start, and endless YouTube videos make it worse.
— Most pizzas taste overly processed, loaded with unnecessary calories and fats.
This is NOT for you if:
— Cooking stresses you out—you'd rather grab a $5 frozen pizza than make it yourself.
— You don't have time to wait for dough to rise and can't be bothered cooking from scratch.
— You don’t have an oven and you're not ready to measure ingredients in grams
My boyfriend made this pizza from scratch — in a regular home oven!
The secret is in the dough.
Master it, and you can make pizzeria-quality pies right in your home oven —
✔️ No fancy pizza oven required
✔️ No stand mixer needed
✔️ No hard-to-find ingredients involved
✔️ No pizza steel or stone to start — add one later if you want
You see common mistakes on the photo. Source: Reddit.
When it’s TIME (and it hurts) to go to the workshop:
— You’ve got the best ingredients, watched hundreds of videos, borrowed books, made it 10+ times. It's okay but not amazing.
— You don’t know which variable to adjust after trying a hundred tips.
— Frustrated after investing so much time for subpar results... and reached your limit.
"I just have a hard time believing there are secrets that can't be found on the internet"
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“I can't pay for something when I really don't know what I'm getting”
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You’ll repeat the process at least 4 times, with recipes arranged from simple to more advanced, gradually increasing hydration. As a bonus, you’ll learn how to grow a sourdough starter from scratch — and bake all three pizza styles with its natural yeast.
Time and effort
The dough doesn’t require much active work — it ferments on its own while you’re busy with other things.
— You can make the dough in the evening and bake the next evening.
— For sourdough, the process might take longer, as natural yeast ferments slower.
— I don’t use 3-hour recipes, as the dough needs time to mature. Without it, you could experience digestive issues like diarrhea, bloating, and autoimmune reactions.
This is why you’ll nail it
I show every step of the process and stop right before the point where most people mess up. Then, I explain exactly what to do—and what to avoid. Everything is based on the mistakes I made over 4 years.
Swipe for time-saving course materials
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If you're not happy with the content, just email us within 10 days. We’ll refund you in full — no questions asked.
Choose your plan
Test Drive*
$30
*Get 1 lesson of your choice.
Love it? Upgrade anytime.
American Style Pizza
Neapolitan Style Pizza
Pinsa Romana
E-Book: The Basics
E-Book: Sauces & Toppings
Bonus: Sourdough pizza
Live Q&A Sessions
Lifetime Access
Professional baking support (1 month included)
🐣 Course in development — launching September 2025. Join the waitlist to get 15% off when it’s ready. One email. No spam.
Self-study
$100
American Style Pizza
Neapolitan Style Pizza
Pinsa Romana
E-Book: The Basics
E-Book: Sauces & Toppings
Bonus: Sourdough pizza
Live Q&A Sessions
Lifetime Access
Professional baking support (1 month included)
Supporter*
$200
*20 spots only — this will update when sold out.
American Style Pizza
Neapolitan Style Pizza
Pinsa Romana
E-Book: The Basics
E-Book: Sauces & Toppings
Bonus: Sourdough pizza
Live Q&A Sessions
Lifetime Access
Professional baking support (1 month included)
Payment via
Hi, I am Kseniia 🫶🏻
I’m not an Italian chef, but I’ve always loved gourmet food and used to host cooking nights for friends. Over time, I became obsessed with recreating pizza at home — not just delicious, but healthier too.
I spent 4 years experimenting and started making pizzas that came out perfectly every single time. I stopped buying pizza altogether.
Friends began asking me to teach them, and that’s what inspired me to create this workshop. I made it affordable so anyone can start — no special skills, no fancy gear.
You’ll be able to surprise your loved ones and discover a new passion in the process.
FAQs
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Pizza steel — the bigger, the better. The bottom often stays pale on a stone. A selection will be included in the workshop.
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Yes, there will be materials for both those using steel and a mixer, as well as for those with basic tools
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The workshop will be hosted on GetCourse — everything in one place, with clear navigation.
What you’ll get:
📱 Watch lessons offline via the mobile app
📂 Videos organized into folders across 5 modules
🎬 Each video is under 10 minutes
💬 Subtitles and timecodes included
📄 PDF transcript for every lesson -
Lessons are available immediately after purchase — you can start anytime.
If you choose the $200 plan, my support will begin when you start the course, not at the time of purchase. -
$200 plan — Direct 1-on-1 support:
✔️ Ask questions anytime via the course platform
✔️ Share photos of your results
✔️ Get personal feedback within 24 hours$100 plan — Group support:
✔️ Submit questions and photos once a week via a form
✔️ I review everything in a weekly Zoom session -
If you're still running into the same issues or getting inconsistent results, this workshop will help.
But — if you're already a pro and your pizza turns out perfect 10 times out of 10, this course isn't for you. -
You won’t need to Google or search forums. The theory book explains everything in simple language with examples.
Made a mistake? No problem — I show how to save your dough and avoid food waste. -
I teach the simplest method I personally use. You'll need quality fruit and whole wheat flour.
The process takes 4 days, and I’ll also show you how to maintain the starter.
If it doesn’t work, I’ll give you links to order a ready one. -
No — I haven’t used them myself. But if your challenge is with the dough, this workshop is exactly what you need.
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If you have a gas oven with uneven heating, you’ll need:
✔️ A baking stone or steel to even out the heat
✔️ A thermometer to check internal temperature👉 Ideally, use an electric oven with grill and convection mode for best results.