“Better then delivery” online pizza workshop
Master one home-oven dough system for pizza worth craving, sharing, and making again.
Not another YouTube recipe. Learn how to read the dough, understand every stage, and create the style you love.
you WON'T get
〰️
you WON'T get 〰️
A pro setup requirement - you can start without a pizza stone or steel
random YouTube-style tips with missing context
Sourdough-only (deserves its own workshop)
one-hour ‘quick pizza’ promises that teach nothing
how it works
〰️
how it works 〰️
One dough foundation, different outcomes.
Learn how to adjust a few key variables to get the pizza you want — with your flour, your oven, and your preferences.
Lighter and airier or thinner and crispier? You’ll know how to shape the result through hydration, fermentation, and baking.
So you’re not just following a recipe — you understand the logic and can repeat the result.
my pizzas
〰️
my pizzas 〰️
who it’s for?
〰️
who it’s for? 〰️
“I tried and it still failed” baker
You’ve tried making pizza at home, but the results still feel random. You want to stop wasting dough and finally understand what’s going wrong.
The ingredient-conscious home cook
You care about what goes into your food and want homemade pizza that feels better, tastes better, and gives you more control.
The pizza night person
You want homemade pizza to be the thing people ask for again — without the stress or another disappointing takeout night.
The done-with-delivery cook
You’re tired of overpriced pizza that disappoints and want to make something better at home.
the outcome
〰️
the outcome 〰️
Pizza night becomes something your family and friends look forward to.
You get consistent results because you understand what you’re doing.
You build a dough method that works in your home oven and schedule.
You rely less on delivery because your pizza is better.
live workshop format
〰️
live workshop format 〰️
Live group workshop, not a video library. Learn in real time with support and repeatable results.
One base dough, two paths: start with one foundation and learn how to make it thinner and crispier or lighter and airier — with your flour and your oven.
Pre-recorded videos: I explain each stage, point out the common mistakes, and show you what to look for so you understand the dough instead of copying steps.
Ask questions and get real feedback. Share your results, ask questions in the group, and get guidance when something feels off.
Knowledge base when you want to go deeper, so you’re not stuck Googling everything.
What is inside
〰️
What is inside 〰️
“Direct” 24-hour dough
1. Mix a dough that behaves
You’ll learn how to mix both a wetter and a firmer dough so it turns smooth, elastic, and easy to handle.
Time: ~1 hour total (about 20 min active).
2. Make the dough stronger (bulk)
You will build gluten it holds shape and stretches without tearing.
Time: ~5 min of active work + 1 hour of passive waiting.
3. Build a deep flavor and make airy, not bready
You’ll build real depth of flavor with an overnight fridge rest, then make the dough light and airy — so the crust isn’t hard, dry, or “bready.”
Time: ~24 hours of passive waiting.
4. Shape, sauce, and bake
You’ll shape and stretch the dough, make a simple sauce, top it right, and bake your pizza.
Works with your oven setup: even without a stone or steel — you’ll get a clear home-oven method to follow.
Level Up — Poolish & Biga
Everything in the main course plus the next level: poolish and biga preferments — for more flavor, better structure, and a more impressive crust.
Bake a fluffy, pillowy pizza on polish preferment
with a lighter crumb, more aroma, and that “soft-but-airy” bite.
Bake a biga canotto-style pizza
with a taller, stronger rim, bigger oven spring, and a more dramatic, airy cornicione.
reviews
〰️
reviews 〰️
My boyfriend made this pizza from scratch — in a regular home oven!
Swipe for time-saving course materials
-
![]()
Baking equipment — from a simple starter setup to a “supreme” version if you want to go all in.
-
![]()
A clear guide to choosing pizza flour in Europe or the US, so you can find the right flour for your style of pizza.
-
![]()
A simple, plain-language guide you can turn to anytime. Start with the recipe — and come back to the theory when something feels off.
-
![]()
Creating a starter: polish & biga
-
![]()
A clear chapter on how ingredients affect your pizza — from yeast to olive oil.
-
![]()
Curated cheese, sauce, flour brands for Europe and US.
-
![]()
How to fit pizza into your schedule.
-
![]()
30 pizza toppings to try when you're ready to move beyond Margherita and pepperoni — from simple to gourmet options.
-
![]()
17 sauses ideas — from a 5-minute marinara to rich, complex blends.
-
![]()
How to avoid overspending and freeze pizza the smart way.
-
![]()
How to grow your own basil, oregano, and thyme — from seed to harvest.
-
![]()
Planning a pizza night for 2 or a party for 20? This calculator helps you scale your dough recipe with zero guesswork.
-
![]()
A printable journal to track your bakes, adjust recipes, and learn from each pizza. Just print it out and start logging.
10-day refund guarantee
If you don’t like the workshop, you have 10 days from the course start date to request a full refund. Email ovenunderground@gmail.com from the email you used to purchase.
Choose your plan
24-Hour Pizza Core
$99
The complete 24-hour dough method
Choose your style: Neapolitan-style or American-style
Professional baking support (1 month included)
Notion Pizza Knowledge Base
Selections with ingredients and equipment
Baking Log
Lifetime Access
Level Up: Biga + Poolish*
$199
Everything in 24-Hour Pizza Core, plus:
Make poolish and biga (step-by-step)
Bake pizza with each preferment (poolish pizza + biga pizza)
Simple guidelines for timing + troubleshooting
Lifetime Access
*You need a planetary mixer for Biga dough.
No extra fees.
Hi, I am Kseniia 🫶🏻
I used to work as a lawyer, but baking was always my thing. When I moved abroad to be with the person I love, I felt really lonely — so I baked. Pizza, sourdough, buns, cakes. My new friends kept asking me to teach them, and everyone loved my pizza nights.
That’s how this product was born. I made it from scratch, based on everything I learned through trial, failure, and a lot of practice. I know how confusing dough can feel — but once you understand the logic, it all starts to make sense. It’s chemistry, damn it.
I made this so it finally works for you too — so you can bake with confidence, make your people happy, and turn pizza night into something everyone looks forward to.
FAQs
-
Yes. The workshop is online, so you can join from anywhere if you have internet access and a home kitchen.
-
You can sign up via the pre-registration list or wait until tickets go on sale. Tickets will be available for purchase on the website.
-
Yes. I bake this in my regular electric home oven. I use a baking steel. And I will also show you how to bake without it. If you have a gas oven, the heat can be uneven. In that case, a baking steel is basically a must.
-
You already have the basics in your kitchen. You can start with what you have.
With a baking steel, it will be much better. I will also give you a list of equipment with Amazon links.
A mixer is only needed for the Level Up plan. In the other plans, we mix everything by hand, and it’s not hard.
-
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 will figure out the proportions for you.
-
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.
-
Yes. We go through all the common problems and typical mistakes. And there is also a troubleshooting section in the knowledge base with mistakes and fixes.
-
It’s a system, not just another recipe. I built it over years of baking pizza, sourdough bread, and enriched dough.
Everything is ruled by baking technology. The principles are the same across the board. That’s how you get stable, repeatable results.It’s a system, not just another recipe. I built it over years of baking pizza, sourdough bread, and enriched dough.
Everything is ruled by baking technology. The principles are the same across the board. That’s how you get stable, repeatable results.
-
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.
-
Lessons are available immediately after purchase — you can start anytime. my support will begin when you start the course, not at the time of purchase.
-
No — I haven’t used them myself. But if your challenge is with the dough, this workshop is exactly what you need.
-
All materials stay with you forever, and you can rewatch them. They will be on the platform while I keep paying for it. If I ever move off the platform, I will upload the videos to Google Drive and send them to you.
-
If you realize it’s not for you, you email me from your purchase email to my email, and I process your refund.