The session explored the practical science behind successful pizza-making, from dough preparation and development to understanding how flour performs in a professional environment. Attendees made dough from scratch, refined their techniques, and gained a deeper understanding of the factors that influence consistency and quality.

As demand for high-quality pizza continues to grow, practical training and product knowledge are becoming increasingly valuable to professional teams. The masterclass demonstrated how hands-on learning can help pizza makers build confidence, develop technical skills and get more from their ingredients.

The School of Pizza continues to provide practical training and development opportunities for professionals across the sector.