When I first got into wood-fired cooking, I struggled making pizza dough. So, rather than worry about how my homemade dough would turn out at pizza parties, I just bought pre-made dough at my local supermarket.
It was embarrassing to be an expert with wood-fired pizza ovens while unable to make homemade dough successfully.
I realized there are 100s (if not 1000s) of recipes and techniques for making pizza dough. And just as many when you start baking bread (ask me how I know).
I would try one person’s technique but then switch to another that sounded better. I was experimenting with my conventional oven and my wood-fired oven.
It was a confusing time, and I just wanted someone to tell me the one thing to do so I could produce consistently good dough for pizza and bread.
Eventually, after tons of research, practice, and paying for several courses, I am happy to say that I am now consistently proud of my dough.
Learning a solid base of knowledge and techniques around dough-making made all the difference. I know others, like you, are going through the same frustrations and confusion.
That’s why I want to inspire more home chefs to overcome their dough-making challenges with renewed enthusiasm.
By empowering you with knowledge and skills in a structured format, you'll no longer feel limited by pre-made dough options and can experiment with different recipes and techniques.
And, you'll progress WAY FASTER than I did! It's not as hard as you think (and way more fun with friends)!
Join me in our Stay In The Dough membership where we are having lots of fun making dough!
