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所在平台: Udemy |
课程主页: https://www.udemy.com/course/pizzageek/
课程评论：没有评论
**课程名称：** The Pizza Geek：披萨制作背后的科学 **课程概要：** 这门课程旨在帮助有经验的披萨制作爱好者深入理解制作披萨背后的科学原理，而非提供“完美食谱”或指定“最佳面粉”。课程将聚焦于微观层面，探讨面团发展的化学反应、发酵的生物学过程，以及食材和技巧如何相互作用以产生特定结果。通过学习这些原理，学员将能够更好地控制烘焙过程，解决常见问题，并根据自己的需求调整制作方法。 课程将涵盖的关键概念包括：面筋形成、水合作用、酶活性，以及温度和时间对生面团的影响。这是一门以理论为主的课程，不包含实际操作视频，非常适合热爱学习和实验的披萨爱好者。无论您是热情的家庭烘焙师还是希望精进技艺的专业人士，本课程都将为您提供知识和信心，让您以精准和目的性来制作披萨。 **讲师介绍：** Fabio 是一位专业的披萨师。他曾经营披萨店，现在是伦敦一家知名面粉厂的技术顾问，并以远程和现场方式教授各种水平的披萨制作课程。他的著作《Fabioulous Pizza》一经推出便成为亚马逊畅销书，其YouTube频道 @fabioulouspizza 吸引了数百万观看次数，在线视频课程也拥有数千名满意学员。
Are you ready to take your pizza-making skills to the next level?The Pizza Geek is not your typical pizza course-it's a deep dive into the science behind the art of baking. This course is designed for experienced pizza makers who are eager to understand the "why" behind every step of the process.I won't give you a "perfect recipe", I will not tell you "which is the best flour to make pizza dough". Instead, I will explore the micro-level details: the chemistry of dough development, the biology of fermentation, and how ingredients and techniques interact to produce specific results. By understanding these principles, you'll learn how to take control of your baking, troubleshoot common issues, and fine-tune your process to achieve the outcomes you're after.Throughout the course, I'll cover key concepts, including gluten formation, hydration levels, enzymatic activity, and the impact of temperature and time on dough. This is a theory-driven course with no hands-on videos, making it ideal for pizza enthusiasts who love to learn and experiment.Whether you're a passionate home baker or a professional looking to refine your craft, The Pizza Geek will equip you with the knowledge and confidence to approach pizza-making with precision and purpose.Enroll now and geek out about pizza like never before!About the InstructorFabio, a professional pizzaiolo, has left the pizzeria, but pizza still puts food on his table (pun intended). He is now a technical consultant for a well known Mill in London (UK) and teaches pizza making at various levels, both remotely and in person.His book, Fabioulous Pizza, became an Amazon best-seller on the day of its launch. His YouTube channel @fabioulouspizza is racking up views in the millions, and his online video courses have thousands satisfied students across various platforms.
