{"id":1699,"date":"2025-11-04T23:30:29","date_gmt":"2025-11-04T22:30:29","guid":{"rendered":"https:\/\/salvatoremielepizzachef.com\/?post_type=product&#038;p=1699"},"modified":"2025-12-28T02:17:39","modified_gmt":"2025-12-28T01:17:39","slug":"my-ebook-todo-sobre-la-pizza-contemporanea-2","status":"publish","type":"product","link":"https:\/\/salvatoremielepizzachef.com\/en\/product\/my-ebook-todo-sobre-la-pizza-contemporanea-2\/","title":{"rendered":"My eBook: Todo sobre la Pizza Contempor\u00e1nea"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" data-attachment-id=\"1700\" data-permalink=\"https:\/\/salvatoremielepizzachef.com\/en\/?attachment_id=1700\" data-orig-file=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?fit=1200%2C1200&amp;ssl=1\" data-orig-size=\"1200,1200\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"2\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?fit=800%2C800&amp;ssl=1\" class=\"alignnone size-medium wp-image-1700\" src=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2-300x300.jpg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?resize=12%2C12&amp;ssl=1 12w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?resize=600%2C600&amp;ssl=1 600w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?resize=100%2C100&amp;ssl=1 100w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?w=1200&amp;ssl=1 1200w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>\u00a0 <img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"1701\" data-permalink=\"https:\/\/salvatoremielepizzachef.com\/en\/?attachment_id=1701\" data-orig-file=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/5.webp?fit=1200%2C1200&amp;ssl=1\" data-orig-size=\"1200,1200\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"5\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/5.webp?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/5.webp?fit=800%2C800&amp;ssl=1\" class=\"alignnone size-medium wp-image-1701\" src=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/5-300x300.jpg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/5.webp?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/5.webp?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/5.webp?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/5.webp?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/5.webp?resize=12%2C12&amp;ssl=1 12w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/5.webp?resize=600%2C600&amp;ssl=1 600w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/5.webp?resize=100%2C100&amp;ssl=1 100w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/5.webp?w=1200&amp;ssl=1 1200w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<h3 data-start=\"4409\" data-end=\"4694\"><strong>My eBook: Todo sobre la Pizza Contempor\u00e1nea<\/strong><\/h3>\n<p data-start=\"4409\" data-end=\"4694\">Un viaje completo al mundo de la pizza contempor\u00e1nea: teor\u00eda, t\u00e9cnica y evoluci\u00f3n.<br data-start=\"4491\" data-end=\"4494\" \/>En este eBook he reunido a\u00f1os de experiencia, estudio y pr\u00e1ctica para ofrecerte una gu\u00eda clara y completa, pensada para pizzeros y apasionados que desean mejorar sin perder la esencia de la tradici\u00f3n.<\/p>\n<p data-start=\"4696\" data-end=\"4719\"><strong data-start=\"4696\" data-end=\"4719\">Dentro encontrar\u00e1s:<\/strong><\/p>\n<ul data-start=\"4720\" data-end=\"5006\">\n<li data-start=\"4720\" data-end=\"4778\">\n<p data-start=\"4722\" data-end=\"4778\">Explicaciones sobre ingredientes, masas y prefermentos<\/p>\n<\/li>\n<li data-start=\"4779\" data-end=\"4828\">\n<p data-start=\"4781\" data-end=\"4828\">T\u00e9cnicas de fermentaci\u00f3n y gesti\u00f3n del equipo<\/p>\n<\/li>\n<li data-start=\"4829\" data-end=\"4883\">\n<p data-start=\"4831\" data-end=\"4883\">Recetas pr\u00e1cticas con distintos m\u00e9todos de amasado<\/p>\n<\/li>\n<li data-start=\"4884\" data-end=\"4937\">\n<p data-start=\"4886\" data-end=\"4937\">An\u00e1lisis sobre la harina, el agua y las levaduras<\/p>\n<\/li>\n<li data-start=\"4938\" data-end=\"5006\">\n<p data-start=\"4940\" data-end=\"5006\">Reflexiones personales sobre el oficio del pizzero contempor\u00e1neo<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"5008\" data-end=\"5011\" \/>\n<h3 data-start=\"5013\" data-end=\"5041\"><strong data-start=\"5017\" data-end=\"5041\">\u00cdndice de contenidos<\/strong><\/h3>\n<ul data-start=\"5042\" data-end=\"6409\">\n<li data-start=\"5042\" data-end=\"5189\">\n<p data-start=\"5044\" data-end=\"5058\">Introducci\u00f3n<\/p>\n<ul data-start=\"5061\" data-end=\"5189\">\n<li data-start=\"5061\" data-end=\"5099\">\n<p data-start=\"5063\" data-end=\"5099\">Pizza: entre tradici\u00f3n y evoluci\u00f3n<\/p>\n<\/li>\n<li data-start=\"5102\" data-end=\"5128\">\n<p data-start=\"5104\" data-end=\"5128\">Las nuevas necesidades<\/p>\n<\/li>\n<li data-start=\"5131\" data-end=\"5189\">\n<p data-start=\"5133\" data-end=\"5189\">La elecci\u00f3n de los ingredientes y su papel en la pizza<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"5190\" data-end=\"5308\">\n<p data-start=\"5192\" data-end=\"5234\">Ingredientes en la superficie y toppings<\/p>\n<ul data-start=\"5237\" data-end=\"5308\">\n<li data-start=\"5237\" data-end=\"5250\">\n<p data-start=\"5239\" data-end=\"5250\">El tomate<\/p>\n<\/li>\n<li data-start=\"5253\" data-end=\"5270\">\n<p data-start=\"5255\" data-end=\"5270\">La mozzarella<\/p>\n<\/li>\n<li data-start=\"5273\" data-end=\"5308\">\n<p data-start=\"5275\" data-end=\"5308\">El aceite de oliva virgen extra<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"5309\" data-end=\"5623\">\n<p data-start=\"5311\" data-end=\"5351\">Productos, territorio y estacionalidad<\/p>\n<ul data-start=\"5354\" data-end=\"5623\">\n<li data-start=\"5354\" data-end=\"5406\">\n<p data-start=\"5356\" data-end=\"5406\">T\u00e9cnicas de cocci\u00f3n y transformaci\u00f3n del topping<\/p>\n<\/li>\n<li data-start=\"5409\" data-end=\"5450\">\n<p data-start=\"5411\" data-end=\"5450\">Combinaciones y construcci\u00f3n del men\u00fa<\/p>\n<\/li>\n<li data-start=\"5453\" data-end=\"5488\">\n<p data-start=\"5455\" data-end=\"5488\">Di\u00e1logo con cocina y pasteler\u00eda<\/p>\n<\/li>\n<li data-start=\"5491\" data-end=\"5519\">\n<p data-start=\"5493\" data-end=\"5519\">Autenticidad e identidad<\/p>\n<\/li>\n<li data-start=\"5522\" data-end=\"5547\">\n<p data-start=\"5524\" data-end=\"5547\">Marca vs autenticidad<\/p>\n<\/li>\n<li data-start=\"5550\" data-end=\"5586\">\n<p data-start=\"5552\" data-end=\"5586\">Productos locales y de temporada<\/p>\n<\/li>\n<li data-start=\"5589\" data-end=\"5623\">\n<p data-start=\"5591\" data-end=\"5623\">El valor del relato al cliente<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"5624\" data-end=\"5714\">\n<p data-start=\"5626\" data-end=\"5655\">Los ingredientes de la masa<\/p>\n<ul data-start=\"5658\" data-end=\"5714\">\n<li data-start=\"5658\" data-end=\"5671\">\n<p data-start=\"5660\" data-end=\"5671\">La harina<\/p>\n<\/li>\n<li data-start=\"5674\" data-end=\"5685\">\n<p data-start=\"5676\" data-end=\"5685\">El agua<\/p>\n<\/li>\n<li data-start=\"5688\" data-end=\"5698\">\n<p data-start=\"5690\" data-end=\"5698\">La sal<\/p>\n<\/li>\n<li data-start=\"5701\" data-end=\"5714\">\n<p data-start=\"5703\" data-end=\"5714\">El aceite<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"5715\" data-end=\"5825\">\n<p data-start=\"5717\" data-end=\"5779\">Levaduras y bacterias: el universo microbiol\u00f3gico de la masa<\/p>\n<ul data-start=\"5782\" data-end=\"5825\">\n<li data-start=\"5782\" data-end=\"5810\">\n<p data-start=\"5784\" data-end=\"5810\">Las enzimas y su funci\u00f3n<\/p>\n<\/li>\n<li data-start=\"5813\" data-end=\"5825\">\n<p data-start=\"5815\" data-end=\"5825\">La malta<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"5826\" data-end=\"5979\">\n<p data-start=\"5828\" data-end=\"5847\">Equipos y gesti\u00f3n<\/p>\n<ul data-start=\"5850\" data-end=\"5979\">\n<li data-start=\"5850\" data-end=\"5868\">\n<p data-start=\"5852\" data-end=\"5868\">Las amasadoras<\/p>\n<\/li>\n<li data-start=\"5871\" data-end=\"5890\">\n<p data-start=\"5873\" data-end=\"5890\">Los term\u00f3metros<\/p>\n<\/li>\n<li data-start=\"5893\" data-end=\"5928\">\n<p data-start=\"5895\" data-end=\"5928\">Neveras y c\u00e1maras de maduraci\u00f3n<\/p>\n<\/li>\n<li data-start=\"5931\" data-end=\"5949\">\n<p data-start=\"5933\" data-end=\"5949\">El tema \u201cbiga\u201d<\/p>\n<\/li>\n<li data-start=\"5952\" data-end=\"5979\">\n<p data-start=\"5954\" data-end=\"5979\">Los hornos y la cocci\u00f3n<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"5980\" data-end=\"6149\">\n<p data-start=\"5982\" data-end=\"6017\">M\u00e9todos de amasado y prefermentos<\/p>\n<ul data-start=\"6020\" data-end=\"6149\">\n<li data-start=\"6020\" data-end=\"6038\">\n<p data-start=\"6022\" data-end=\"6038\">M\u00e9todo directo<\/p>\n<\/li>\n<li data-start=\"6041\" data-end=\"6067\">\n<p data-start=\"6043\" data-end=\"6067\">M\u00e9todo indirecto: biga<\/p>\n<\/li>\n<li data-start=\"6070\" data-end=\"6099\">\n<p data-start=\"6072\" data-end=\"6099\">M\u00e9todo indirecto: poolish<\/p>\n<\/li>\n<li data-start=\"6102\" data-end=\"6149\">\n<p data-start=\"6104\" data-end=\"6149\">Prefermento a temperatura controlada (fr\u00edo)<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"6150\" data-end=\"6346\">\n<p data-start=\"6152\" data-end=\"6171\">Recetas pr\u00e1cticas<\/p>\n<ul data-start=\"6174\" data-end=\"6346\">\n<li data-start=\"6174\" data-end=\"6216\">\n<p data-start=\"6176\" data-end=\"6216\">Pizza contempor\u00e1nea con m\u00e9todo directo<\/p>\n<\/li>\n<li data-start=\"6219\" data-end=\"6251\">\n<p data-start=\"6221\" data-end=\"6251\">Pizza en bandeja con poolish<\/p>\n<\/li>\n<li data-start=\"6254\" data-end=\"6301\">\n<p data-start=\"6256\" data-end=\"6301\">Pizza contempor\u00e1nea con prefermento en fr\u00edo<\/p>\n<\/li>\n<li data-start=\"6304\" data-end=\"6346\">\n<p data-start=\"6306\" data-end=\"6346\">La masa de arranque (pasta di riporto)<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"6347\" data-end=\"6409\">\n<p data-start=\"6349\" data-end=\"6363\">Conclusiones<\/p>\n<ul data-start=\"6366\" data-end=\"6409\">\n<li data-start=\"6366\" data-end=\"6409\">\n<p data-start=\"6368\" data-end=\"6409\">Reflexiones de un pizzero contempor\u00e1neo<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p><img decoding=\"async\" class=\"alignnone size-medium wp-image-1700\" src=\"https:\/\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2-300x300.jpg?crop=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?resize=12%2C12&amp;ssl=1 12w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?resize=600%2C600&amp;ssl=1 600w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?resize=100%2C100&amp;ssl=1 100w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?w=1200&amp;ssl=1 1200w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<h3 data-start=\"4409\" data-end=\"4694\"><strong>My eBook: Todo sobre la Pizza Contempor\u00e1nea<\/strong><\/h3>\n<p data-start=\"4409\" data-end=\"4694\">Un viaje completo al mundo de la pizza contempor\u00e1nea: teor\u00eda, t\u00e9cnica y evoluci\u00f3n.<br data-start=\"4491\" data-end=\"4494\" \/>En este eBook he reunido a\u00f1os de experiencia, estudio y pr\u00e1ctica para ofrecerte una gu\u00eda clara y completa, pensada para pizzeros y apasionados que desean mejorar sin perder la esencia de la tradici\u00f3n.<\/p>","protected":false},"featured_media":1700,"comment_status":"open","ping_status":"closed","template":"","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false},"product_brand":[],"product_cat":[1387],"product_tag":[],"class_list":{"0":"post-1699","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-ebook","8":"first","9":"instock","10":"downloadable","11":"virtual","12":"taxable","13":"purchasable","14":"product-type-simple"},"jetpack_publicize_connections":[],"jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1870,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/myebook-tuttosullacontemporanea\/","url_meta":{"origin":1699,"position":0},"title":"My eBook: Tutto sulla Contemporanea","author":"salvatore miele","date":"December 7, 2025","format":false,"excerpt":"My eBook: Tutto sulla Contemporanea Un viaggio completo nel mondo della pizza contemporanea: teoria, tecnica e visione moderna.In questo eBook ho raccolto anni di esperienza, studio e sperimentazione per offrirti una guida chiara e approfondita, pensata per pizzaioli, appassionati e professionisti che vogliono evolversi senza perdere di vista la tradizione.","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/3.webp?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/3.webp?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/3.webp?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/3.webp?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/3.webp?fit=1200%2C1200&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1707,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/my-ebook-all-about-contemporary-pizza-2\/","url_meta":{"origin":1699,"position":1},"title":"My eBook: All About Contemporary Pizza","author":"salvatore miele","date":"November 4, 2025","format":false,"excerpt":"My eBook: All About Contemporary Pizza A complete journey through the world of contemporary pizza \u2014 theory, technique, and innovation.In this eBook, I\u2019ve gathered years of experience, research, and experimentation to create a clear and practical guide for pizza makers and enthusiasts who want to 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