Would you like to make pizza at home but don't know where to start? Have you tried many recipes, but the results you have achieved have not lived up to your expectations? Or maybe you're an aspiring pizza chef who wants to find out what's behind the world of pizza, from theory to practice? If you answered yes to any of these questions, this book is definitely for you!
After 35 years of experience gained both in Italy and abroad, I decided that all the information collected over time should not remain a secret, but could be, for other people, a starting point.
Thanks to this book, you will discover:
• How to best use and manage poolish and chariot
• How to create your mother yeast without running into bad surprises
• The role and right choice of the five ingredients that make up the dough
• How to create a professional dough with the right times and procedures, both by hand and with the mixer
• The step-by-step guide on the forming of the loaves, the spreading, the seasoning and the cooking of the pizza also in the wood oven
• All my professional recipes for baking pizza, focaccia and other baked goods with excellent guaranteed results!
• And so much more!
As you may have guessed, I aimed to write a book as complete as possible, starting from theory and moving on to practice.
The pizza manual was developed taking into account the timing necessary for the creation of the pizza, from kneading to cooking; thanks to this feature, you will be able to put into practice what you have gradually learned.
At the end of this reading, you will be able to prepare a professional pizza, both in a pizzeria and at home, because I will direct you on all the technical differences to be adopted, avoiding the common mistakes that often those who are beginners commit.
What are you waiting for to get your hands in the dough?
