Dough Notes
The quiet archive.
Ulli Haus began as a Vienna pizza school and consulting project. The new house is more private, but the useful material remains here: precise, searchable, and out of the way.
Index
Pizza Workshop Vienna
Private workshops, small groups, team formats, dough, toppings, shaping, and baking in a home oven.Pizzateig FAQ
Yeast, flour, fermentation, dough balls, torn dough, sticky peels, stones, and crust.Pizza Consulting
Recipe development, dough optimization, pizza style introduction, commercial training, and team events.Performance Fueling
Endurance-focused pizza and an AI-assisted fueling profiler, shaped by marathon preparation, ultra support, and dough experiments.Source
Earlier Ulli Haus pages carried practical search terms: Wiens erste Pizzaschule, pizza workshop Vienna, Pizza Napoletana Vienna, pizza consulting, Pizzateig, and private pizza courses. Those terms now live in support pages with a calmer voice.
The public homepage stays almost empty by design. This archive exists for people who arrive with a specific question, and for old links that should not lead into a dead WordPress page.
Ulli is a true data scientist of dough.Christiana, tasting guest
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