THE MAGICAL ART OF ITALIAN PIZZA ITALIAN EDITION

A pizza chef doesn't just use ingredients and toppings, it takes a lot of passion, sacrifice and determination.

The lack of these emotions would lead even an expert pizza chef to a useless waste of time in trying to do what those who put their heart into it do, even using the best products and the best processing systems.

I don't have the presumption of creating pizza chefs with a book, but certainly its contents will direct you in the right direction to undertake this art.

You will find dozens of recipes for direct, indirect and semi-direct doughs.

I will reveal to you how to make the authentic Neapolitan pizza, the Roman pizza, the pan pizza and the homemade pizza.

I will explain to you how to make sourdough, how to manage the maturation of the dough and how to control the ovens and the cooking.

You will also have the pleasure of discovering some doughs from three great professional ambassadors in the world of Italian pizza.

Happy reading

Joseph Anedda