Master's Advice
With over 40 years of experience in the world of pizza, Giuseppe Anedda has traveled the world, working in the most renowned pizzerias internationally and creating successful venues for entrepreneurs in different continents. His experience translates into valuable advice that only a true maestro can offer.
SECRETS OF THE PERFECT DOUGH
"The dough is the heart of the pizza. Getting the dough wrong means compromising everything else, no matter how fine the ingredients you put on top are."
- Water temperature is crucial : Adjust it according to the season. In summer use water at 4°C, in winter at 18-20°C to always obtain a final dough at 23-25°C.
- Respect resting times : A dough needs to relax between the processing phases. Even just 20 minutes of rest after kneading can make a difference in the final structure.
THE ART OF MATURATION
"Haste is the enemy of good pizza. Slow maturation is what transforms an ordinary dough into something extraordinary."
- Biphasic maturation : Start at room temperature for 2 hours, then move to the refrigerator. This method activates the yeasts first and then slows the fermentation to develop complex aromas.
- The pressure test : To check if the dough is ripe, press lightly with your finger. If the impression slowly rises, the dough is ready.
PROFESSIONAL DRAFTING
"In the drafting it is recognized
the real pizza chef. The hands must be delicate but firm, respecting the work that the dough has done during the leavening."
- Never use a rolling pin : It crushes the precious gas accumulated during leavening. Use only your hands, with movements from the center outwards.
- Rolling flour : Always use rice flour or re-milled semolina for rolling, never the same flour as the dough. This will prevent it from burning during cooking.
THE SECRET OF COOKING
"The oven is the stage where pizza performs. Knowing it is as fundamental as knowing the dough."
- Complete preheating : It is not enough for the oven to reach the temperature, it must maintain a stable temperature for at least 45 minutes before putting the first pizza in the oven.
- Rotation is essential : Even in the most balanced ovens, rotating the pizza during cooking ensures uniformity. It is a gesture that makes the difference between an amateur pizza and a professional one.
These are just some of the tips that Giuseppe Anedda has collected in decades of experience and that he shares in his book "The Magic Art of Italian Pizza" . A work that contains secrets, techniques and recipes that have made Italian pizza famous throughout the world.
If you are interested in the paper version visit my sites:
Italian version: [Go to the printed version in Italian]
French version:[Go to the printed version in French]
English version: [Go to the English printed version]