Close-up of a whole pepperoni pizza with melted cheese and a golden, charred crust.

Pizza education, dough development and technical consulting for pizzamakers who want to understand the process—not just follow a recipe. From the serious home pizza maker to the working professional, learn the science, recognize the indicators, and develop the intuition to make better pizza.

UNDERSTAND your DOUGH.
MAKE BETTER PIZZA.

I simplify the technical side of pizza by connecting the science to what you can actually see, feel, smell and hear. Dough gives you information constantly—through texture, temperature, resistance, fermentation, structure and even sound. Instead of asking people to memorize a process, I help them recognize the indicators, understand what they mean and learn how to respond.

A SIMPLER WAY TO UNDERSTAND PIZZA

Rectangular pepperoni pizza with melted cheese, crispy browned crust, and red pepper flakes

SIGHT • TOUCH • SMELL • SOUND • TEMPERATURE

LEARN → UNDERSTAND → MASTER → DEVELOP

A progression designed to take you from following a process to truly understanding, controlling and eventually developing your own.

Close-up of thick, airy Sicilian-style pizza topped with tomato sauce, melted mozzarella, and Italian herbs
EXPLORE TRAINING

The deeper you go, the more the details matter. Flour, fermentation, temperature, mixing, hydration, preferments, baking and dough behavior all work together—and understanding those relationships is where better pizza starts.

WHAT WE GEEK OUT ABOUT

Abstract blue and black rabbit hole graphic with the words “THE RABBIT HOLE” above it

  • DOUGH SCIENCE

  • FERMENTATION

  • FLOUR

  • DOUGH TEMPERATURE

  • MIXING & DEVELOPMENT

  • PREFERMENTS & SOURDOUGH

  • FORMULA DEVELOPMENT

  • BAKING & PERFORMANCE

  • TROUBLESHOOTING & CONSISTENCY

Follow your curiosity…

Explore the science, techniques, and sensory clues behind better pizza.

How deep do you want to go?

EXPLORE PIZZALYTICS
Close-up of a thick square pizza slice with airy crust, melted cheese, bacon, and savory toppings

TAKE IT FURTHER….

Every pizza has something to tell you. I’m here to help you fill and bridge the gaps—with practical guidance that connects the science to what you see, smell and feel.

Wood-fired pepperoni pizza with melted mozzarella, tomato sauce, basil, and a charred crust

  • PRIVATE TRAINING & EDUCATION

  • DOUGH DEVELOPMENT & TROUBLESHOOTING

  • PROFESSIONAL & TEAM TRAINING

  • TECHNICAL CONSULTING

  • PIZZA PROGRAM DEVELOPMENT

Cross-section of a toasted ciabatta sandwich with pepperoni and melted mozzarella cheese

Choose your path…

Build your skills and understand your dough with Training, or refine your recipes and pizza program with Consulting.

Where do you want to go next?

EXPLORE CONSULTING
EXPLORE TRAINING

ABOUT KEVIN KONN

I’m a Pittsburgh-based pizza consultant, dough developer, instructor and Polselli ambassador focused on helping pizzamakers understand the process at a deeper level. My background combines professional kitchen experience, technical dough development, hands-on training and advanced pizza education in Italy across Neapolitan, contemporary and Roman styles, along with extensive experience developing and working with American pizza styles and production methods.

Black-and-white graphic of a masked man wearing sunglasses and an LA baseball cap, with an eagle and laurel design on the face covering.

The goal is simple: help people become better pizza makers by understanding the process well enough to make informed decisions, solve problems and develop their own style with confidence.

ABOUT KEVIN
Whole pepperoni pizza with melted cheese and a golden-brown blistered crust

LET’S TALK PIZZA

Wherever you are in your pizza journey, tell me what you’re working on and where you want to go next.

GET IN TOUCH