Chef Dmitrii walks you through 30 video lessons: three dough schedules, from same-evening to 24-hour, and 16-23 pizzas from classics to gourmet, all baked in an ordinary home oven with no stone. You learn why the dough works, so the results repeat.
Pale, soggy, bready: the classic home pizza failures look like oven problems, but they start hours earlier, in the bowl.
Twenty-five minutes at full blast and the base is still blond and thick, more soft bun than pizza, with a rim that tastes of raw flour.
The edge looks fine, but the first slice folds like wet paper, sauce pooling under the cheese while the center drags into doughy chew.
You stretch, it springs back. You press again, it tears. It reaches the pan patched and uneven, and bakes up tough.
Dmitrii teaches dough first and toppings second. When the base is fermented and stretched right, an ordinary home oven has all the heat it needs.
Recipes make one good pizza. Understanding the dough makes all of them.
You start with the part most courses skip. By the time the first Margherita slides into the oven, you already know why each schedule works.
How the course is built, the order the lessons work best in, and Dmitrii's advice for getting the most from every bake.
What you truly need for pizza in a home kitchen and what to skip, so you buy right without overspending.
Where pizza began and why the course follows that story, from the earliest Naples classics to modern gourmet combinations.
The family-dinner classic: mix earlier in the day, bake in the evening, a forgiving schedule for real weeknights.
For when guests are already on their way: a shorter fermentation that still stretches thin and bakes up light.
The slow fermentation that develops the aroma and airy, tender texture people describe as tasting like Italy.
Skills, not a recipe folder. These stay in your hands long after the course ends.
Six foundation lessons, including the 3 dough schedules, open the course. Then: 16 core pizzas in every plan, 7 extended pizzas on Signature, and a focaccia bonus for everyone. 16-23 pizzas, 30 video lessons in total.
Minimalism at its most honest: tomato, garlic and the perfume of basil on a bare, blistered base.
The eternal classic of mozzarella, parmesan and tomatoes, proof that three ingredients can carry a whole evening.
Creamy and stretchy at once, four cheeses melting into a single pull that follows the slice off the pan.
Silky ham draped over hot cheese with a handful of peppery arugula, a fine harmony of salt and freshness.
Light sea freshness: sweet shrimp and burst cherry tomatoes on a thin base that stays crisp underneath.
A gastronomic accent: warm folds of mortadella over green pistachio sauce, richness meeting crunch in one bite.
Roasted peppers and a slow, gentle heat from the salami, the tray that empties first at any table.
An American favorite with Italian roots, cupped slices crisping at the edges and staining the cheese brick red.
Hearty, satisfying and generous: tender veal meatballs settled into sauce and melted cheese, a full dinner on one base.
A tender gratin-style pizza, soft and creamy under its golden top, closer to comfort than to crunch.
Juicy champignons and a gentle garlic aroma that reaches the living room minutes before the timer does.
Spinach and a just-set egg at the center, breakfast the Italian way at any hour you like.
Seafood and avocado on a crisp base, briny and buttery in the same bite, no coastline required.
A simple protein-rich dinner: browned pork sausage against bright green broccoli, weeknight food that still feels Italian.
Comfort food in the Italian style: soft eggplant, sweet fennel, sharp blue cheese and a fresh gremolata finish.
An Italian wave at America: golden fries and sausage baked onto dough, the slice kids call first.
Cream, sweet corn and ham in a mild, gentle combination that quietly becomes the pizza everyone reaches for.
Sweet, smoky barbecue sauce under tender chicken, the glaze that clings to your fingers and asks for another slice.
The Roman sauce rethought as pizza: bucatini and silky yolk sauce baked onto dough, indulgent and completely serious.
Artichokes, mushrooms and prosciutto sharing one base, the famously loaded classic that still bakes even and crisp.
Sweet yellow cherry tomatoes with cool torn burrata added after the bake, fresh sweetness resting on warm crust.
Delicate, creamy and quietly luxurious: smoked salmon and briny capers on a white base for slow evenings.
A closed envelope of dough sealed around its filling, holding the steam until the first cut releases it.
Golden, dimpled and glossy with olive oil, the bread that smells of Italy while your pizza dough ferments.
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“The main thing is to understand the dough, not to fear it. Once you feel it with your hands, everything else is simple.”
I am 63, and yeasted dough has been my work for most of my life. I still remember sliding a pizza out of my ordinary kitchen oven and watching the whole table go quiet before the first slice disappeared. That is the moment I teach toward. No showing off, no complicated words: in every lesson I show you what the dough should look like, feel like and smell like at each stage, and what to do when yours does not. If it works in my home kitchen, it will work in yours.
Every technique is a clear video you can pause and rewatch, with a downloadable guide to work from.
Mix, ferment, stretch and bake in your own kitchen, pizza by pizza, with the theory fresh in mind.
On Studio and Signature, send your work to the team and get specific fixes instead of guesses.
Confident self-starters go Essentials. If you want your bakes checked and your questions answered, take Studio. For all 23 pizzas and lifetime access, Signature. Every plan is covered by a 14-day money-back guarantee.
Every plan is a one-time payment with instant access and a 14-day money-back guarantee.
Change your mind within 14 days of purchase and we will refund you.
Finish the lessons and homework on Studio or Signature and receive your certificate.
On Studio and Signature, the team reviews your work and answers questions for 12 months.
One year of access on Essentials and Studio. Lifetime access on Signature.
How long do I keep access to the course?
Essentials and Studio include 1 year of access to all lessons and PDF guides. Signature comes with lifetime access, including every future update to the course.
I have never worked with yeasted dough. Will I manage?
Yes. The course opens with six foundation lessons, and Dmitrii explains every step on video, including what the dough should look and feel like at each stage. It is built for complete beginners.
Do I need a pizza oven or a pizza stone?
No. Every recipe is developed and filmed in a regular home oven with standard equipment. The equipment lesson covers exactly what you need and what you can safely skip.
What is the difference between the plans?
The core is the same everywhere: 3 dough schedules, 16 pizzas and the focaccia bonus. Studio adds a year of feedback on your bakes, answers under every lesson and a certificate. Signature adds 7 extended pizzas, from Carbonara Pizza to Calzone, and lifetime access.
Is there a certificate?
Yes, on the Studio and Signature plans. You receive it after completing the course.
What if the course is not for me?
You are covered by a 14-day money-back guarantee. Write to us within 14 days of purchase and we refund your payment, no questions asked.
Three dough schedules, one topping logic and 16-23 pizzas, all built for the oven you already own. Once you know why the dough works, the guessing ends and the crisp base repeats.