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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
