Reviews and Testimonials

Mark Pheasant

Finally a real book about pizza, I really liked it, especially for the clarity in the descriptions of the different types of dough, useful especially when you have different climate conditions, also the in-depth explanation of the various phases of leavening and maturation of the dough was interesting. The chapters that explain in detail the properties of the various ingredients and the various types of yeast and how to prepare and customize them are also very constructive. A book that will help new pizza makers a lot, but also the more experienced pizza makers to diversify the way they work and learn new methods of processing. We can say that it is a very complete guide to becoming a real pizza maker from A to Z

Hermes

First of all I want to compliment the author of the book in addition to being a dear friend, a great pizza chef is also a great writer; I happened to read books about pizza, but this book is truly complete and will help many young people who want to learn this beautiful profession. For the rest I agree with everything that Marco, another great colleague, said.

Alex Cam

Luckily someone had the brilliant idea and the courage to "write how to eat" a text on how to make a pizza.
If this book had existed at the beginning of my career as a pizza chef, I would certainly have saved myself countless sleepless nights searching the web for thousands of contradictory and confusing information on how to make a good pizza.

Conrad

I was pleasantly surprised by the completeness of this text, and I finally managed to discover what the techniques actually are and above all the whys!!!! of using one flour rather than another etc. etc.
excellent tool for those who want to approach the profession of pizza chef or even those who simply want to know more about one of the most popular products that bring Made in Italy to the world.

Sergio

Explaining in simple terms how a dough matures is not easy, this book is written for those who are not familiar with science.
I am also happy with the description of the doughs made in various temperature conditions.
I made a good purchase.

Emanuel - emalimo

I read it all in one breath last night.....what can I say? Excellent suggestions for those who are approaching the world of pizza for the first time but also very useful for those like me who have been making pizza for several years.....I had the opportunity to read carefully the correct use of leftover dough. .....and many other little secrets that allow you to make real EXCELLENCE with a few simple ingredients. Thanks to Giuseppe, alias Uncle Tibia.

Vito

A book read in one evening, once you start reading it you can't stop. It's a book different from the others, there are very detailed dough examples, for new pizza makers but also for those like me who have been working for several years. The part I was most passionate about is undoubtedly the sourdough starter, well explained. Many leave out this step, in my humble opinion it is a topic that everyone should take an example from the great Giuseppe. Thanks Peppe, Big compliments.

Tullio Spiri

Bravo GIUSEPPE, a truly very comprehensive work on the technique to be able to create a good pizza in all climatic conditions, both summer and winter temperatures, explained with very comprehensive and simple to apply concepts and parameters. Excellent for those who are approaching the noble white art for the first time and for those, like me, who have been doing it for more than forty years. Congratulations, truly a good job.
WITH FRIENDSHIP, TULLIO

Luca Lancellotti

Dear Joseph
An enlightening book! Simple, child-proof, amazing and very inspiring. I found the inspiration for new experiments. This wonderful work needs teachers like you! Thank you for your book, I hope you write more books.

Facebook Group Pizza Makers Around the World

Congratulations Giuseppe for the book, not that I had any doubts about it, sorry I stressed you to have it, but it is really well written and easy to understand. Too bad it is not yet available in paper format... it would be a MUST to have it in the bookstores!! a hug brother, good luck!!!!
Alllani Gianfranco

Mary Angela

I ordered the book on Tuesday and it had already arrived on Wednesday, I started reading a few pages, which I can say is very nice because unlike many others it is explained really well and with logic. You don't have to be a great professional to understand what is written. I recommend it to anyone who is looking for a book on pizza, it helps you make a good product. Thanks

Manuel Suraci

I just finished reading Giuseppe's book, I have to say that it is a really complete book, there is everything and it is explained really well, not like those books you find in the shops that explain a dough and nothing more. After reading it I know 70% more than what was explained to me in my apprenticeship. Really excellent, congratulations.

Roberto

A book explained in the simplest way possible for professionals in the sector who want to read a good book about pizza. With the experience, sweat, passion and love of the master Giuseppe Anedda they can deepen their knowledge, it is really worth it. I personally read it and reread it because it is full of important passages, I was transported into the book almost as if I were writing it. It confirmed many things to me and gave so many useful tips. I recommend it to those who love the white art and want to prepare themselves more in the pizza sector, you will understand that this is not just a book but a story dictated by a professional! Happy reading to everyone.

Ivan

What can I say,
In life you never stop learning.
Thanks to this practical guide for professionals and beginners, you can really learn a lot and improve your product.
A heartfelt thanks to Maestro Giuseppe Anedda for this work of his.
A hug

Katiuscia Mace

I bought this book, the content is simple and very informative but above all professional, I highly recommend you to buy it, it would be a good choice.

Giancarlo Rinaldi

One of the best pizza books I've ever read.
Truly sincere compliments for the professionalism of Maestro Giuseppe