the pizza program

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✅ Hands-on lessons for every skill level
✅ Make-first, theory-on-demand approach
✅ classes for high-heat and home ovens

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A freshly baked pizza

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★★★★★

MakerClub transformed how I learn. Every post gets real feedback from people who actually know the craft. I've improved so much and figured out I'm not the only pizza nerd out there.

Mike Hall

Home baker & Pizza nerd

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I used to bake alone and never knew if I was doing things right. Now I post a photo, get tips from experienced makers, and actually see my progress week after week.

Olivia Hughes

Weekend pizzaiolo

★★★★★

Best pizza decision I've made. The community feedback alone is worth it. My crust went from good to great in two weeks. And I finally understand why my dough wasn't behaving before.

Lucas Bradley

Pizza enthusiast & Dough geek

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Pizza course explainer

don't let the total time scare you; the hands-on part is only a fraction of the total time.
Refer to the flow chart below for step-by-step details and timings.

The long period of time is needed to create optimal fermentation, resulting in a visually appealing, flavorful, and easily digestible pizza.

However, it is possible to shorten these times. To do so, please use the pizza calculator so that the amount of yeast and type of flour is adjusted to your timeframe

Pizza course explainer

MAKER

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Unlock Maker Mode to access advanced tools and personalized options for your pizza creations.

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This feature is available exclusively for members.

Unlock Maker Mode to access advanced tools and personalized options for your pizza creations.

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To make a post public, it needs to include at least one image you made yourself.
This helps keep the Maker Club. inspiring and truly made by makers.

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Pizza styles

You can choose from various pizza styles in the calculator, each with unique characteristics, such as Neapolitan, New York, or Roman. Explore all pizza styles here.

Total dough

The total weight of dough needed for your recipe, calculated by summing the weights of all ingredients.

Total per unit

The amount of dough required for each pan. We offer special pans ideal for this kind of pizza. Click here to view

Water percentage

The percentage of water in relation to the total flour weight. Affects dough hydration and texture. Want to learn more about it? Click here.

Type of yeast

Choose between different types of yeast for your dough. Want to learn more about yeast? Click the links below:

instant dry yeast
fresh yeast
sourdough starter
active dry yeast

Number of pizza's

The number of pizzas you plan to make.

Number of pans

The number of pans needed based on the number of pizzas you plan to make. We offer special pans ideal for this kind of pizza. Click here to view.

Weight of doughball

The weight of each dough ball, crucial for portioning and consistency. The heavier the dough ball, the larger you can stretch your pizza. Want to read more? Click here.

Width of pan

The width of the pan you are using for baking your pizza. We offer special pans ideal for this kind of pizza. Click here to view

Length of pan

The length of the pan you are using for baking your pizza. We offer special pans, ideal for this kind of pizza. Click here to view

Flour percentage

This refers to the baker's percentage, where flour is always set at 100%, and the rest of the ingredients are calculated relative to it. Want to learn more about it? Click here.

Salt percentage

The salt percentage in a pizza dough ranges from 1.5% to 3%. Despite its small quantity, salt will bring out all the beautiful flavors of the baked pizza. Want to learn more about it? Click here.

Lard percentage

Fat used in some traditional pizza dough recipes to enhance richness and improve texture. It is 100% animal fat, usually from pork. Want to read more about it? Click the links below:

Oil & fat and Focaccia genovese.

Dry yeast percentage

A concentrated form of yeast that requires less quantity compared to fresh yeast. It activates quickly and does not need to be dissolved before use. Want to know more about it? Click the links below:

Instant dry yeast
yeast

Fresh yeast percentage

A moist form of yeast, similar to baker's yeast, but less concentrated than dry yeast. Requires more quantity compared to dry yeast and needs refrigeration. Want to read more? Click the links below:

yeast
fresh yeast

Sourdough percentage

A natural leavening agent made from flour and water, containing wild yeast and bacteria, providing a distinct flavor. Want to learn more? Click here.

Diastatic malt powder percentage

Malt powder used in pizza dough to enhance browning, especially when dough has low sugar after long fermentation. Click here

Semolina percentage

A type of flour made from durum wheat, known for its unique texture and flavor in pizza dough. Also known as semolina rimacinata, which means extra-finely ground.

Oil percentage

Adds richness and improves dough texture and flavor. Add it after the flour has hydrated to avoid affecting gluten formation. Want to learn more? Click here.

Sugar percentage

Feeds the yeast and enhances browning of the crust. Used in varying amounts depending on the recipe. Want to learn more about sugar in dough? Click the links below:

Sugar
Yeast

Flour

Specifies the kind of flour used, such as all- purpose, bread, or 00 flour, which affects the dough’s texture and flavor, and is needed for a specific recipe. Want to read more about flour? Click the links below:

flour
gluten

Water

The fact that water is the second biggest ingredient in pizza dough is exactly what makes it just as important as flour. Click the links below to read all about it:

water
water percentage
water temperature

Salt

Salt percent in a pizza dough ranges from 1.5% to 3%. Despite its small quantity, salt will bring out all the beautiful flavors of the baked pizza. But that’s not its only purpose— read more through the links below:

salt
gluten

Dry yeast

A concentrated form of yeast that requires less quantity compared to fresh yeast. It activates quickly and does not need to be dissolved before use.

oil

Adds flavor, aids oven spring, tenderizes crust; ideal for pizzas in low-heat
ovens.

FRESH YEAST

A moist form of yeast, also known as baker’s yeast, but less concentrated than dry yeast. Requires more quantity and needs refrigeration.

SOURDOUGH

A natural leavening made from wild yeast and bacteria. It develops complex flavors and requires longer fermentation compared to commercial yeast.

SUGAR

Adds flavor, aids oven spring, tenderizes crust; ideal for pizzas in low-heat
ovens.

W - Value

A measurement of flour strength, indicating how much water it can absorb and how well it can withstand long fermentation. Higher values mean stronger flour.

PROTEIN

Shows the amount of gluten-forming proteins in the flour. Higher protein provides more structure and elasticity, important for pizza dough.

TYPE OF FLOUR

Not all flours are the same. Use the
specific type of flour required for your
recipe. Want to know more about flour?
Click here.

high heat oven

300–500 °C; ideal for Neapolitan pizza.

low heat oven

150–300 °C; longer baking, ideal for cracker-style pizzas and NY style.