By means of fermentation and the right choice of ingredients, we will turn the Pizza into real food.

"A mass as simple and austere as this one, needs the best ingredients. ingredients. The basis of all dough are the flours and for these pizza and focaccia pizza and focaccia doughs, we will use wheat and whole wheat, she tells us."

"And if this dough is made with our hands hands, there is little we need to recover this product and transform it into a complex and nutritious food. nutritious food. The long fermentation is key to the main objective: taste and digestibility. digestibility."

PROGRAM

LEARN WITH MÁXIMO CABRERA

    1. Welcome to the Natural Fermentation Course taught by Diego Veras. In this lesson we will learn the characteristics of organic flours that will be the basis of our pizzas.

    1. It's time to start your sourdough. In this chapter you will see step by step how to do it. In the enclosed recipe booklet you will find instructions on how to feed and preserve your sourdough starter.

    1. In this lesson we will learn the kneading techniques for Mold Pizza and Traditional Pizza.

    1. We will see the correct way of pre-forming and forming. We will know the necessary resting times to achieve the correct fermentation point.

    1. In this lesson Diego shows you step by step how to place the doughs in their molds before baking.

    1. It's time to be creative and learn about the options offered by the vegetable world to transform your pizzas into real food. You will find in the recipe book: cheeses, vegetables, roasts and sauces.

About the Course

  • 8 lessons
  • 1 hour of video content

Get unlimited access for one year to the NATURAL FERMENTING PIZZAS course.

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Diego Veras

Learn with:

Born in Argentina. Diego spent a good part of his life in Spain, but decided to return when he decided to follow his vocation as a cook and, later, as a baker. He worked in the kitchens of Bar Uriarte, L'epi, Sanbenito, Arturito (São Paulo), Casa Felix. Today he is part of the teaching staff of Crudo, where he teaches artisan bakery courses. In the classes, rather than focusing on teaching a recipe, the meetings emphasize transmitting a method: types of kneading, times and ways of resting the dough, shaping, fermentation, baking and natural leavening. In addition to generating a baking culture through courses and workshops, Diego advises restaurants, cafeterias and small bakeries.

Diego Veras

Professor Studio Crudo

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