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Lesson details

Making pizza with vegetables is more than just swapping toppings - it's about mastering balance and moisture.

In this online lesson, Luigi Di Domenico shows you how to prepare a vegetable pizza using poolish-based dough. You'll be guided through indirect kneading, hydration management, and how to adjust your sauce and cheese ratios to account for the moisture that raw vegetables release during high-temperature baking.

What you'll learn in this lesson, Vegetable pizza with polish dough

  • How to prepare and knead pizza dough using poolish preferment
  • How to manage water content when working with fresh, raw vegetables
  • Tips for assembling and baking a balanced vegetable pizza at 450-500°C

Instructor

Luigi Di Domenico

Luigi Di Domenico is an Italian master pizza maker and gastronomic consultant.

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