PRE-LAUNCH ENDS SOON!
Learn to Make Outstanding Pizza With a World Champion's System in Just 7 Days!
Become a Pizza Pro in 7 Days gives you a proven system to make excellent pizza dough by actually understanding what’s happening inside it—no guesswork. Whether you’re a pro or just love making pizza at home, this online course is for you.
PRE-LAUNCH PERIOD!
Hurry! Get lifetime access, join 5000+ pizza lovers, and get personal tips from me—for just $45.
Price goes up to $150 after pre-launch, so don’t miss out. 🍕
Don’t take my word for it - see the real stories from students who turned their pizza skills around ...
What will you learn on this course...
The secrets about flour and fermentation
The perfect pizza dough capable to develop gluten and capture the CO2 and O2 inside.
You'll learn WHY we need cold fermentation for mouth melting, airy dough.
Which flour to choose and how to mix it for premium results.
Learn to control acidity of your dough
for unmatched flavor!The art of 'knowing' your dough's exact moment it reaches fermentation peak.
The magic behind indirect dough
Master the Art of BIGA and POOLISH, methods that Italian maestros swear by. Elevate your pizza to unparalleled heights of flavor—right in your own kitchen!
The fluffiness and airiness that BIGA provides will make your dough melting in your mouth giving you the sense of lightness in your stomach.
The indirect dough techniques will additionally enrich both the flavor of your pizza and the eating experience.
Dough kneading techniques
Adjust the stretching techniques to fit your own style and skills. You don’t have to throw the dough in the air. You’re not a juggler; you’re a pizzaiolo!
Learn why does the dough tear, and what can you do to always roll it out to your desired shape.
You’ll learn the principles of stretching for different types of dough.
Electric (gas) and wood-fired baking
Baking at a specific temperature gives your dough its final flavor and color. You'll learn tricks to enhance these two key qualities of a great pizza!
The aroma of dough baked in a wood-fired oven will give you an edge over the competition.
You’ll learn how to use temperature to get a crispy outside and a soft inside
ADDITIONAL BENEFITS!
What you get as an early adopter
A Dedicated Consultant:
When the course is developed, I simply won't be able to devote myself to each participant individually! During the pre-launch period, I will be able to personally show you what to do to improve your PIZZA game.
A Course Tailored to YOUR needs:
As an early adopter, you don't just get a product — you become a co-creator, helping to shape this course exactly in accordance with your needs.
Since the course is always evolving, you have the opportunity to point out to me what is important to you and to adapt the course to you and your future colleagues or introduce something new you might think is important. This is something that will not be available to other users after the pre-launch phase!Fine tuning tips and tricks:
Since I will have some time for each of you early adopters, I can point out some of the special tips to refine your craft to the point of real mastery.
What's included in Become a Pizza Pro
Meet Your Instructor
Hey! I’m Danijel — world pizza champion, dough nerd, and the guy who learned (the hard way) that great pizza doesn’t come from guessing.
If you’ve been trying to make great pizza and keep ending up with something that’s almost right… or flat-out disappointing — I get it. I’ve been there. When I started, I had no clue what I was doing. I borrowed a tiny mixer and an old oven from a friend, and just hoped for the best.
I spent years figuring it all out — working in bakeries, fast food joints, and pizzerias, making every mistake you can think of. Then I took things further and went to Italy to learn from the masters. For three years, I traveled across the country, diving deep into dough science, ingredients, and techniques.
That journey changed everything. Today, I’m proud to say I’ve got a World Champion title from Palermo (2022), a bunch of gold medals, and I sit on the jury at some of the biggest pizza competitions in the world — in Parma, Rome, and Palermo. I also run the Pizzaiolo Training Academy, where I’ve made it my mission to pass on what actually works — without all the guesswork and overwhelm.
Now, 👉 here’s the truth I wish someone told me earlier:
You don’t need a fancy mixer. You don’t need a high-end oven. You just need a system that works — and someone who’s been where you are to guide you when things get tricky.
This course is exactly that. I’ll show you step by step how to understand your dough, fix the things that go wrong, and actually enjoy the process. Whether you dream of opening a pizzeria or just want your family to say, “Wow, this is the best pizza I’ve ever had” — I’ve got you covered. I’ve trained professional pizzaiolos, restaurant owners, bakers, complete beginners — even a few curious programmers. And the one thing they all had in common? They followed the process… and it worked.
So if you’re feeling stuck, frustrated, or like you’ve tried everything — you’re not alone. You don’t have to figure it out the hard way. I’ve already done that part for you.
You’ll also get support from me and my team inside our private members-only group. It’s a great place to ask questions, troubleshoot, and connect with others on the same path. I’d love to meet you there.
Now, let’s finally get your pizza where you want it to be. 😉🍕💪🏼
Who is this course for?
For professionals and enthusiasts who want to improve their pizza making skills
For anyone who are tired of the endless circle of trial and error
For all who seek strong foundation in understanding the science behind the dough production
Who I mean particularly?
Pizza lovers who craft pizza to make their loving ones happy
Professional and Amateur Pizzaiolos
Entrepreneurs looking for an opportunity in hospitality business sector
Unemployed individuals seeking for a fast way to gain an expertise
Everyone who love experimenting with dough making techniques
All the pizza dough crafters who want to learn how to minimize the possibility of making a bad pizza!
Who this course isn't for??
For all those who want to do their own research and learn from their own mistakes.
For everyone who is not dedicated and wants to achieve results effortlessly.
Frequently asked questions
What level of knowledge is this course for?
This course can be followed by anyone who wants to learn how to make a great pizza, regardless of previous knowledge.
How long do I have access to the course and when does the course start?
You have lifetime access to the course, and you can start working immediately and at a pace that suits you.
Can't I learn all this on Youtube?
You can find out most things by searching the internet, but you have to know that you have no guarantees, you are doomed to learn from your own mistakes. It is also important to know that most masters do not want to reveal the secrets and tricks of the trade publicly, so you can fall into the delusion that you "know everything", when in fact you have big holes in your knowledge.
Do I need professional equipment to get started?
You don't need professional equipment to get started. You can even start at home. To grasp the essence of the process and practice the steps. To get into a routine and start to gain confidence and then to slowly invest in a good mixer, oven and other things that will speed up your work and make it better.
How can you learn food preparation online?
I'm showing you the techniques I show my students in live training. Everything is absolutely the same. The thing is that your success depends on you and your will to practice and improve!
Is there a guarantee?
Of course! If FOR ANY REASON you discover that Become a Pizza Pro in 7 Days
is not for you, just email me within 7 days of purchase and you'll get your money back!
