Online Pizza Workshop for Home Ovens

You’ll get a live group workshop, step-by-step pre-recorded lessons, real-time support and feedback, and a practical knowledge base with extra guides, tools, and resources. You’ll learn one repeatable dough system for regular home ovens, how to adjust it for different pizza styles, and how to understand each stage of the process — from mixing and fermentation to shaping and baking.

Yes. The Pizza Online Workshop is online, so you can join from anywhere with internet access and a home kitchen. It’s designed for people making pizza in a regular home oven, wherever they’re based.

No. The Pizza Online Workshop does not require special equipment or a pizza oven. It’s designed for regular home ovens and common home-kitchen tools. You can start without a pizza stone or steel, and you’ll learn how to make better pizza with the oven, flour, and setup you already have. For the best results, though, a pizza steel is highly recommended.

You can join the waitlist now or wait until tickets go on sale. When enrollment opens, tickets will be available for purchase on the website. If you’re on the waitlist, you’ll hear first about the launch date, enrollment details, and any early access updates.

This Pizza Online Workshop is suitable for beginners and intermediate home cooks. Whether you’re just starting out or you’ve made pizza before and want to understand dough, fermentation, shaping, and baking more deeply, the workshop is designed to help you build a repeatable system in a regular home oven.

You don’t need a pizza oven to make truly great pizza at home. This workshop is built around regular home ovens, and we work with the flour and oven you actually have — not some ideal setup from the internet. In a perfect world, a pizza steel gives the best results, and inside the course you’ll get a guide to the tools worth buying. But you can absolutely start with just your oven and even a frying pan. For example, I’ll show you how to set the base in a pan first and then finish the pizza under the broiler. The real focus of the workshop is not expensive equipment — it’s helping you build dough that works.

Yes — and this workshop is designed to help both beginners and more experienced home bakers. If you’re new, you won’t be left guessing: there’s a knowledge base you can go back to whenever something doesn’t make sense, plus my support during the workshop. I also show the common mistakes people make at every stage, so you can understand not just what to do, but what to avoid. And if you already have some experience, the workshop helps you go deeper into dough, fermentation, shaping, and baking so your results become more consistent.

Yes. In this workshop, you’ll first learn one core dough system, and then you’ll choose the result you want: thinner and crispier, or softer and airier. A big part of that comes down to hydration, and I show you how to adjust it depending on the style you’re after. There’s also an extra module for more advanced dough work with poolish and biga. Once you understand the base system, you’re not locked into one style — you’ll be able to build many kinds of pizza from the same foundation.

This workshop is built specifically for people who want to get better at making pizza in a real home kitchen, with a regular home oven. Instead of giving you one recipe and hoping it works, I teach you how to understand dough, fermentation, shaping, and baking step by step. The goal is to help you stop relying on luck and start making pizza you can repeat, adjust, and genuinely be proud of.

The best online pizza courses don’t just give you a recipe — they teach you how to read the dough. That means understanding mixing, fermentation, hydration, shaping, and baking so you can fix problems and repeat good results. That’s exactly what this workshop is built to do. You’ll learn one repeatable dough system for a regular home oven, how to adapt it to your flour and setup, and how to create the kind of pizza you actually want to make again — not just once, but consistently.

One base dough works for both styles. The only thing that changes is the variables, for example the amount of water in the dough.

That’s exactly what the chat is for. I will support you every day. You just send me photos of your favorite pizza, and I I’ll help you understand which dough variables will get you closer to that result.

A full dough cycle takes about 24 hours, because it needs time to ferment. But the active work is minimal. Most of the time you are just waiting while the dough does its thing and the pizza bakes in the oven.

YES! You can message me directly on the platform or in the chat. I guarantee replies within 24 hours.

My support lasts for one month from the moment you start baking.

If you do everything “by the recipe” and the result is still random, this is exactly why we use a baking log. You write down what you did. You take photos. And you send them to me.

That’s why I created a plan with feedback. So you’re not doing this alone.

No — I haven’t used them myself. But if your challenge is with the dough, this workshop is exactly what you need.

You’ll have ongoing access to the materials and can rewatch them anytime. If the hosting setup ever changes, I’ll make sure you keep access to what you purchased.

If you realize it’s not for you, you email me from your purchase email to my email, and I process your refund.