Danijel's Pizza Academy Arvostelua 19

Explains almost everything in detail and has a broad range of information u wouldn't know otherwise

I started to listen trial session videos. It was very informative me . I will definitely continue this course.

It's an amazing school for online classes I have learned so much in Pizza making I am glad I decided to take the courses!

It did inform you on all four pizza dough and showed how to roll it.

Danijel’s course is very in depth and he gives you all the information you need to make great pizza. Danijel not only teaches you how to make great pizza but he explains the why behind what you are doing. I have not finished the course yet but from what I have gotten so far, I got my moneys worth!

I have not received anything.
Ripped off

I really like how it's not just, here is a recipe but gives you understanding of why. My first attempt the dough was really good and with later videos i know i can still even improve on that.

All great! Detailed and understandable explanation. I recommend!

Not what I was looking for. Not a big fan of thin crust pizza. We like thicker crusts , interesting videos though.

Good presentation but where's the transcript? I can't remember all of the content and as such I play the video, stop, type it out and continue. Very slow, time consuming.
So I am looking for transcription programs for all of this. I need to refer back to what ever tidbit I am looking for. It's very time consuming.
Not a happy camper

I already had a good understanding of pizza-making before taking Danjel’s course, but this course helped round out my knowledge in a big way. He explained certain techniques and details I hadn’t considered before, and I picked up several useful tips that immediately improved my dough handling and overall process. Even as someone with prior experience, I still walked away with valuable insights and a more structured approach. Definitely worth it for both beginners and those who already have a good base and want to level up.

My stories I am a French *** Michelin trained chef 4 years in Pic in Valence France, I been in USA for 40 plus years I run many resorts and restaurants of my own.
Now retired I am building a pizza oven imported from Italy, I been buying dough and making pizza never like it, last year I was in Italy for 2 weeks, I told my self I got to make pizza like that, behind a Michelin 3 stars trained do not mean anything about making a Neapolitan pizza, I love the course is very detailed and very informative
I did have one problem with downloading recipes I email them late at night and got the recipe first thing in the morning, I don’t think these people sleep !!
If your are serious about making the best pizza take the course you will not be disappointed
Off course you can call Domino or Papa Murphy’s but that’s not Neapolitan pizza is garbage !!
Great Course, Great support !!!
Grazie Mille!!

This is a great course, you learn to make pizza like the pros! Glad I signed up.

Very informative. Daniel is very articulate and easy to listen to. The lessons were clear and not overwhelming. My only issue is the course describes dough making for large quantities. The course should include the means for students to ask questions.

The easy way to learn it’s amazing. Love the flavor the best pizzas. 🥰

The videos were nicely made, but on the short side. The three or four minute videos would be great for somebody with ADHD, but I was hoping for more content.

Is the video Academy worth the $100 investment? I don’t think so, I didn’t get $100 value from the videos. Other than the brief history at the beginning of the Academy, everything else is covered in Vito Lacopelli’s free YouTube videos.

Danijel's so helpful and approachable. The course is great and taught me so much. I keep going back to the course and getting more from it. Try it you won't be disappointed.

This give me understand Pizza making and how to treat the dough with love……and many adder option for the left over dough etc etc….great.

The course goes into the nuances of making top tier dough for each dough type. We’ve been making pizza for over 5 years and this course definitely improved our process. If you’re on the fence - do it!