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.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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