![\"\"](\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/4-300x300.jpg?resize=300%2C300&ssl=1\")
\u00a0 \u00a0 ![\"\"](\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/7-300x300.jpg?resize=300%2C300&ssl=1\")
<\/p>\n\u00a0 \u00a0 <\/p>\n
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 evolve while respecting tradition.<\/p>\n
Inside you\u2019ll find:<\/strong><\/p>\n In-depth studies on ingredients, dough, and preferments<\/p>\n<\/li>\n Fermentation techniques and equipment management<\/p>\n<\/li>\n Practical recipes with different dough methods<\/p>\n<\/li>\n Insights on flour, water, and yeast balance<\/p>\n<\/li>\n Personal reflections on the craft of the modern pizzaiolo<\/p>\n<\/li>\n<\/ul>\n Introduction<\/p>\n Pizza: between tradition and evolution<\/p>\n<\/li>\n New needs<\/p>\n<\/li>\n Choosing ingredients and their role in pizza<\/p>\n<\/li>\n<\/ul>\n<\/li>\n Surface ingredients and toppings<\/p>\n Tomato<\/p>\n<\/li>\n Mozzarella<\/p>\n<\/li>\n Extra virgin olive oil<\/p>\n<\/li>\n<\/ul>\n<\/li>\n Products, territory and seasonality<\/p>\n Cooking and transformation techniques<\/p>\n<\/li>\n Pairings and menu construction<\/p>\n<\/li>\n Dialogue with kitchen and pastry<\/p>\n<\/li>\n Authenticity and identity<\/p>\n<\/li>\n Brand vs authenticity<\/p>\n<\/li>\n Local and seasonal products<\/p>\n<\/li>\n The value of storytelling to the customer<\/p>\n<\/li>\n<\/ul>\n<\/li>\n Dough ingredients<\/p>\n Flour<\/p>\n<\/li>\n Water<\/p>\n<\/li>\n Salt<\/p>\n<\/li>\n Oil<\/p>\n<\/li>\n<\/ul>\n<\/li>\n Yeasts and bacteria: the microbiological world of dough<\/p>\n Enzymes and their role<\/p>\n<\/li>\n Malt<\/p>\n<\/li>\n<\/ul>\n<\/li>\n Equipment and management<\/p>\n Mixers<\/p>\n<\/li>\n Thermometers<\/p>\n<\/li>\n Refrigeration and proofing cells<\/p>\n<\/li>\n The \u201cbiga\u201d topic<\/p>\n<\/li>\n Ovens and baking<\/p>\n<\/li>\n<\/ul>\n<\/li>\n Dough methods and preferments<\/p>\n Direct method<\/p>\n<\/li>\n Indirect method: biga<\/p>\n<\/li>\n Indirect method: poolish<\/p>\n<\/li>\n Controlled-temperature preferment (cold)<\/p>\n<\/li>\n<\/ul>\n<\/li>\n Applied recipes<\/p>\n Contemporary pizza with direct method<\/p>\n<\/li>\n Pan pizza with poolish<\/p>\n<\/li>\n Contemporary pizza with cold preferment<\/p>\n<\/li>\n \u201cPasta di riporto\u201d (old dough technique)<\/p>\n<\/li>\n<\/ul>\n<\/li>\n Conclusions<\/p>\n Reflections of a contemporary pizzaiolo<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":" A complete journey through the world of contemporary pizza \u2014 theory, technique, and innovation.\n
\nTable of Contents<\/strong><\/h3>\n
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<\/p>\nMy eBook: All About Contemporary Pizza<\/strong><\/h3>\n
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 evolve while respecting tradition.<\/p>","protected":false},"featured_media":1705,"comment_status":"open","ping_status":"closed","template":"","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","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":["post-1707","product","type-product","status-publish","has-post-thumbnail","product_cat-ebook","first","instock","downloadable","virtual","taxable","purchasable","product-type-simple"],"jetpack_publicize_connections":[],"jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":2173,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/contemporary-pizza-direct-method\/","url_meta":{"origin":1707,"position":0},"title":"Contemporary Pizza \u2013 Direct Method","author":"salvatore miele","date":"January 29, 2026","format":false,"excerpt":"\ud83c\udf55 Complete Contemporary Pizza Video Course High-Hydration Direct Method Contemporary pizza represents the modern evolution of the art of pizza making: light, highly hydrated, soft inside, with a well-developed and airy crust.This complete video course is designed to guide you through the creation of high-hydration contemporary pizza using only the\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/3-1.webp?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/3-1.webp?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/3-1.webp?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/3-1.webp?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/3-1.webp?fit=1200%2C1200&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":2196,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/contemporary-pizza\/","url_meta":{"origin":1707,"position":1},"title":"Contemporary Pizza (BIGA + PREFERMENTO)","author":"salvatore miele","date":"January 30, 2026","format":false,"excerpt":"\ud83c\udf55 Master Video Course in Contemporary Pizza Indirect Method \u2013 Room Temperature Biga & Controlled-Temperature Preferment This video course represents the most complete training program dedicated to contemporary pizza. A true master course, designed for those who want to deeply and professionally understand the world of indirect dough methods, through\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6-1.webp?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6-1.webp?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6-1.webp?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6-1.webp?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6-1.webp?fit=1200%2C1200&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":2234,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/direct-dough-method-contemporary-%c2%b7-neapolitan-%c2%b7-roman-round\/","url_meta":{"origin":1707,"position":2},"title":"Direct Dough Method \u2013 Contemporary \u00b7 Neapolitan \u00b7 Roman Round","author":"salvatore miele","date":"January 30, 2026","format":false,"excerpt":"This package includes three complete video courses focused on the direct dough method, applied in a clear, technical and practical way to the most important pizza styles used in professional production. The direct dough method is the foundation for anyone who wants real control over dough behavior: a linear working\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/9.webp?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/9.webp?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/9.webp?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/9.webp?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/9.webp?fit=1200%2C1200&ssl=1&resize=1050%2C600 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2026","format":false,"excerpt":"\ud83c\udf55 Complete Video Course on Roman-Style Round Pizza Roman-style round pizza is one of the most iconic products of the Italian tradition: fragrant, light, crispy, and technically precise.This complete video course has been designed to guide you through a true educational journey, combining theoretical knowledge, technical explanation, and practical execution,\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/2-1.webp?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/2-1.webp?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/2-1.webp?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, 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