No - but let me be straight with you. In the lessons you will see me working on a professional spiral mixer with three kilos of dough, because that is the equipment I have in my school. Almost nobody makes pizza that way at home. That is why the course includes a Home Quantities guide: every dough scaled to two, four or six pizzas, and what changes in the mixing when you go smaller. For two pizzas you mix by hand, and there is a lesson for exactly that.

Yes. Every recipe in the course is written per kilo of flour, the way a professional works. The Home Quantities guide has all of them already scaled down - you weigh what the table says, no maths. One warning it also covers: scaled down, the yeast lands near one gram, and most kitchen scales cannot weigh that. The guide shows you three ways around it.

No - and I would rather be straight with you about what that means. You can start in a kitchen oven, and two lessons in this course are built for exactly that: a dough mixed entirely by hand, and a bake at around 270 °C / 520 °F, close to the top of what most home ovens reach, so you can see what changes and what to adjust. You can begin tonight with what you already own.

What you should also know: a true Neapolitan needs a bake of at least 350 °C / 660 °F, and a proper pizza oven that runs between 350 °C and 450 °C / 660 °F and 840 °F is what gives the best results. In a kitchen oven the crust will always be crispier and drier than the one you see in the videos. That is physics, not a flaw in the method — and it is a trade-off worth making at the start, because this course is not about the oven. It is about learning to read the dough. Once you can put out good dough every single time, an oven and a dough mixer are what take you past your local pizzeria. Most people buy the equipment first and still make bad pizza.

No. You do not need my flour - you need to know what to look for on the bag you can buy. The course teaches you to read the label: protein, strength, what the numbers mean, and what to change when the flour is weaker than mine (a direct dough, lower hydration, 20–24 hours). The free flour guide also lists where to buy good flour in the US, Canada, the UK, Australia and the EU. It's waiting for you in downloadable section of the lesson on flour inside the course.

Yes - and that is the whole point of Metodo Vivo. The same recipe that worked for you in April will fail you in July, because dough reacts to your kitchen and not to the video. The course includes Yeast Adjustment Tables: how much to raise or lower the yeast for a warm room, a cold room, a long or short fermentation, chlorinated water, a humid climate. You stop guessing.

Yes. Use three times less than the fresh yeast in the recipe — every step guide lists both amounts, so you do not have to convert anything yourself.

Yes. You have a full 30-day money-back guarantee. Go through the lessons, make the dough, ask your questions - and if you are not satisfied for any reason, send us one email and you get a full refund. You risk nothing.

Any level. No prior experience is needed - and if you already make good pizza, the part you will use most is the reasoning behind each step. Roughly half our students had less than a year of experience when they started; the other half includes professional chefs and pizzeria owners.

Immediately after you order, and for life. You go at your own pace and can rewatch any lesson as often as you like.

The moment your payment goes through you land on a page with a button to your first lesson, and the same link arrives by email. If you ever lose it, write to us in the community or by email and we will send it again.

You can find a lot — I have a channel myself. But free videos give you pieces: one shows mixing, another shows baking, and nobody shows you the whole chain, in order, adjusted to your kitchen. And nobody corrects you when your dough comes out wrong. Information is free everywhere. Corrections are not.

The same way my live students learn: I show the technique step by step, and then you ask about your own dough in the community and get an answer from me and my team. That second half is what makes it work - and it is the part a video alone cannot give you.

Yes, and we would rather tell you than have you wonder. Danijel teaches in his own language; the lessons are translated and voiced in English so they are easy to follow. Every technique, every number and every correction is his.