PRE-LAUNCH ENDS SOON!
Learn to Make Outstanding Pizza With a World Champion's System!
Become a Pizza Pro in 7 Days is for anyone who wants to make pro-level pizza without wasting months or years figuring it out on their own. Made for home cooks and pros - this course breaks down dough science into clear, actionable steps for consistent dough results.
PRE-LAUNCH PERIOD!
Right now, get lifetime access for just $45 (It will be $150). Offer Expires Soon.
5,000+ Students - Countless Happy Families, Friends and Customers!
What a great evening. I think it was 13 Pizzas I made (most of them i tasted) for 11 people. Everyone was completely blown away by the dough. I had been trying to experiment with long fermentation before, but this course helped me understand the limits of long fermentation based on the protein percentage. The dough was easy to shape into a pizza, especially the tip to use a mound of semolina aided in this, previously i had only sprinkled some flour. I used fine semolina, i am not sure if it is better with course or fine semolina. Also your explanation about just moving the air in the dough helped understand that part of making the base, the main stretching was the final step. For me it was by far the best pizza i have eaten. The next party is already in the planning stages, in 2 weeks. It looks like there might be 16. So 3kg's of flour.😬
It was like eating a cloud with a thin, crunchy texture. Manitoba Oro and Caputo Tipo 00. Overnight fermentation (Poolish). Gozney Roccbox at 750°F. Thanks!
it`s now been my third dough and again I experienced a ``wow effect``: It was fun preparing the Neapolitan dough by hand and I used 75% H2O and it came out like in your Videos.,
WHAT will you learn...
Flour & Fermentation
Pick the right flour, mix it correctly, and master fermentation (dough that works every time).
BIGA & Poolish
Italian secrets for indirect dough (flavorful, airy, and easier to digest).
Airy Dough Techniques
Stretch-and-fold kneading, proper balling, and shaping (light, pizzeria-quality crust at home).
Baking Mastery
Electric, gas, and wood-fired ovens (crispy outside, soft inside, amazing aroma).
Full Control
Understand WHY things happen (fix mistakes fast and stay consistent).
Experiment & Grow
Know where to test and tweak (develop your own signature style).
Beyond Pizza
Use leftover dough for bread, sandwiches, bruschetta, fritters (nothing goes to waste).
HOW you will learn...
Through Easy-to-Follow Video Lessons
Clear, step-by-step instructions that are simple and to the point. You’ll quickly go from an uncertain beginner to a confident pizzaiolo who knows exactly what they’re doing.
By Following a Unique Pizza-Making System
Each lesson comes with PDF “Methodology Steps” to help you focus only on what matters most. This structured approach gives you fast, repeatable results.
With Insights from a World Champion in a Private Community
Every student gets lifetime access to our private group, where you can ask anything pizza-related. Danijel, his colleagues, and over 1,100 members are there to support you, so you never feel stuck.
What's included in Become a Pizza Pro
Meet Danijel - Your Instructor
2006 – He knew nothing about making pizza.
2006–2010 – Started learning on his own.
2010–2016 – Worked as a pizzaiolo in local pizzerias.
2017–2020 – Traveled to Italy to train with local masters, studying techniques, tools, and ingredients.
2022 – Won the Campionato del Mondo di Pizza a Squadre in Palermo as an individual competitor with three different dough categories.
Founded the Pizzaiolo Training Academy, where he has trained 200+ pizzaiolos in live classes.
2024 – Became a judge at two biggest and most prestigious pizza competitions in the world - Campionato Mondiale della Pizza in Parma and the Coppa del Mondo di Pizza in Rome.
Developed his own proven teaching method based on the chemical and physical principles of world-class dough making.
To date, more than 3.000 students worldwide have completed his online courses.
Who is this course for?
Professionals and pizza enthusiasts who want to take their skills to the next level.
Anyone tired of trial and error and looking for a proven system that actually works.
Everyone who wants a solid foundation in understanding the science behind dough production.
Who This Course Is Perfect For...
🍕 Pizza Lovers – get better fast.
👨👩👧 Parents & Grandparents – bring joy to your family.
👨🍳 Home Chefs & Pizzaiolos – sharpen your craft.
🏪 Pizza Entrepreneurs – open or grow your pizzeria.
💼 Job Seekers – gain real expertise quickly.
🔬 Experimenters – play and discover new dough techniques.
🎉 Event Planners – add pizza to your offer.
🚚 Food Truck Owners – expand your menu with pizza.
Who this course isn't for??
❌ People who’d rather keep guessing instead of following a proven system.
❌ People who want results without commitment or effort.
Frequently asked questions
What level of knowledge is this course for?
This course is designed for anyone who wants to learn how to make great pizza — no prior experience required.
How long do I have access to the course and when does the course start?
You get lifetime access to the course. You can start right away and go at your own pace.
Can't I learn all this on Youtube?
Yes, you can find a lot online — but with no guarantees. You’ll waste months (or years) learning from trial and error, and you’ll likely miss key knowledge since most masters don’t share their real trade secrets publicly. With this course, you’ll learn the essentials in days or weeks, not years.
Do I need professional equipment to get started?
No. You can start right at home with what you already have. Once you build confidence and routine, you can gradually invest in tools like a quality mixer or oven to speed up your work and improve results.
How can you learn food preparation online?
The exact same way my live students learn. I show you the same techniques step by step. The key is your willingness to practice — and if you do, you’ll succeed.
