{"id":2104,"date":"2026-01-27T22:42:01","date_gmt":"2026-01-27T21:42:01","guid":{"rendered":"https:\/\/salvatoremielepizzachef.com\/?post_type=product&#038;p=2104"},"modified":"2026-10-04T22:48:04","modified_gmt":"2026-10-04T20:48:04","slug":"pizza-contemporanea","status":"publish","type":"product","link":"https:\/\/salvatoremielepizzachef.com\/en\/product\/pizza-contemporanea\/","title":{"rendered":"Pizza Contemporanea"},"content":{"rendered":"<h1 data-start=\"292\" data-end=\"339\"><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" data-attachment-id=\"2135\" data-permalink=\"https:\/\/salvatoremielepizzachef.com\/en\/?attachment_id=2135\" data-orig-file=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/5.webp?fit=1080%2C1350&amp;ssl=1\" data-orig-size=\"1080,1350\" data-comments-opened=\"1\" data-image-title=\"5\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/5.webp?fit=800%2C1000&amp;ssl=1\" class=\"alignnone size-medium wp-image-2135\" src=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/5.png?resize=240%2C300&#038;ssl=1\" alt=\"\" width=\"240\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/5.webp?resize=240%2C300&amp;ssl=1 240w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/5.webp?resize=819%2C1024&amp;ssl=1 819w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/5.webp?resize=768%2C960&amp;ssl=1 768w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/5.webp?resize=10%2C12&amp;ssl=1 10w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/5.webp?resize=600%2C750&amp;ssl=1 600w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/5.webp?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 240px) 100vw, 240px\" \/><\/h1>\n<h1 data-start=\"292\" data-end=\"339\">\ud83c\udf55 Videocorso Master di Pizza Contemporanea<\/h1>\n<h3 data-start=\"340\" data-end=\"430\">Metodo indiretto \u2013 Biga a temperatura ambiente e prefermento a temperatura controllata<\/h3>\n<p data-start=\"432\" data-end=\"535\">Questo videocorso rappresenta <strong data-start=\"462\" data-end=\"500\">il percorso formativo pi\u00f9 completo<\/strong> dedicato alla pizza contemporanea.<\/p>\n<p data-start=\"537\" data-end=\"753\">Un vero <strong data-start=\"545\" data-end=\"561\">corso master<\/strong>, pensato per chi desidera comprendere in modo profondo e professionale il mondo dei <strong data-start=\"646\" data-end=\"666\">metodi indiretti<\/strong>, attraverso lo studio, la preparazione e il confronto di <strong data-start=\"724\" data-end=\"750\">due impasti differenti<\/strong>:<\/p>\n<ul data-start=\"754\" data-end=\"833\">\n<li data-start=\"754\" data-end=\"789\">\n<p data-start=\"756\" data-end=\"789\"><strong data-start=\"756\" data-end=\"787\">biga a temperatura ambiente<\/strong><\/p>\n<\/li>\n<li data-start=\"790\" data-end=\"833\">\n<p data-start=\"792\" data-end=\"833\"><strong data-start=\"792\" data-end=\"833\">prefermento a temperatura controllata<\/strong><\/p>\n<\/li>\n<\/ul>\n<p data-start=\"835\" data-end=\"1067\">Non si tratta di una semplice dimostrazione pratica, ma di un percorso tecnico strutturato che ti permetter\u00e0 di capire <strong data-start=\"954\" data-end=\"1003\">ogni scelta, ogni passaggio e ogni differenza<\/strong>, portandoti a sviluppare una reale consapevolezza dell\u2019impasto.<\/p>\n<hr data-start=\"1069\" data-end=\"1072\" \/>\n<h2 data-start=\"1074\" data-end=\"1109\">\ud83d\udcd8 Un corso unico nel suo genere<\/h2>\n<p data-start=\"1111\" data-end=\"1244\">All\u2019interno di questo videocorso viene spiegata <strong data-start=\"1159\" data-end=\"1184\">la mia pizza di punta<\/strong>, frutto di studio, sperimentazione ed esperienza sul campo.<\/p>\n<p data-start=\"1246\" data-end=\"1289\">Il corso ti guider\u00e0 passo dopo passo nella:<\/p>\n<ul data-start=\"1290\" data-end=\"1497\">\n<li data-start=\"1290\" data-end=\"1322\">\n<p data-start=\"1292\" data-end=\"1322\">spiegazione tecnica della biga<\/p>\n<\/li>\n<li data-start=\"1323\" data-end=\"1371\">\n<p data-start=\"1325\" data-end=\"1371\">preparazione della biga a temperatura ambiente<\/p>\n<\/li>\n<li data-start=\"1372\" data-end=\"1424\">\n<p data-start=\"1374\" data-end=\"1424\">gestione del prefermento a temperatura controllata<\/p>\n<\/li>\n<li data-start=\"1425\" data-end=\"1460\">\n<p data-start=\"1427\" data-end=\"1460\">sviluppo dei due impasti completi<\/p>\n<\/li>\n<li data-start=\"1461\" data-end=\"1497\">\n<p data-start=\"1463\" data-end=\"1497\">confronto diretto tra i due metodi<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"1499\" data-end=\"1640\">Un percorso completo che ti permetter\u00e0 di comprendere <strong data-start=\"1553\" data-end=\"1596\">vantaggi, differenze e risultati finali<\/strong>, osservando le pizze una accanto all\u2019altra.<\/p>\n<hr data-start=\"1642\" data-end=\"1645\" \/>\n<h2 data-start=\"1647\" data-end=\"1667\">\ud83d\udcd8 Cosa imparerai<\/h2>\n<p data-start=\"1669\" data-end=\"1724\">Durante il videocorso affronterai in modo approfondito:<\/p>\n<ul data-start=\"1726\" data-end=\"2377\">\n<li data-start=\"1726\" data-end=\"1781\">\n<p data-start=\"1728\" data-end=\"1781\">Caratteristiche della <strong data-start=\"1750\" data-end=\"1781\">pizza contemporanea moderna<\/strong><\/p>\n<\/li>\n<li data-start=\"1782\" data-end=\"1817\">\n<p data-start=\"1784\" data-end=\"1817\">Principi dei <strong data-start=\"1797\" data-end=\"1817\">metodi indiretti<\/strong><\/p>\n<\/li>\n<li data-start=\"1818\" data-end=\"1853\">\n<p data-start=\"1820\" data-end=\"1853\">Differenze tra biga e prefermenti<\/p>\n<\/li>\n<li data-start=\"1854\" data-end=\"1889\">\n<p data-start=\"1856\" data-end=\"1889\">Analisi tecnica degli ingredienti<\/p>\n<\/li>\n<li data-start=\"1890\" data-end=\"1942\">\n<p data-start=\"1892\" data-end=\"1942\"><strong data-start=\"1892\" data-end=\"1942\">Preparazione della biga a temperatura ambiente<\/strong><\/p>\n<\/li>\n<li data-start=\"1943\" data-end=\"1988\">\n<p data-start=\"1945\" data-end=\"1988\">Gestione, maturazione e sviluppo della biga<\/p>\n<\/li>\n<li data-start=\"1989\" data-end=\"2049\">\n<p data-start=\"1991\" data-end=\"2049\"><strong data-start=\"1991\" data-end=\"2049\">Preparazione del prefermento a temperatura controllata<\/strong><\/p>\n<\/li>\n<li data-start=\"2050\" data-end=\"2091\">\n<p data-start=\"2052\" data-end=\"2091\">Controllo delle temperature e dei tempi<\/p>\n<\/li>\n<li data-start=\"2092\" data-end=\"2125\">\n<p data-start=\"2094\" data-end=\"2125\">Sviluppo dei due impasti finali<\/p>\n<\/li>\n<li data-start=\"2126\" data-end=\"2159\">\n<p data-start=\"2128\" data-end=\"2159\">Gestione delle alte idratazioni<\/p>\n<\/li>\n<li data-start=\"2160\" data-end=\"2213\">\n<p data-start=\"2162\" data-end=\"2213\">Tecniche di lavorazione e organizzazione del lavoro<\/p>\n<\/li>\n<li data-start=\"2214\" data-end=\"2256\">\n<p data-start=\"2216\" data-end=\"2256\"><strong data-start=\"2216\" data-end=\"2256\">Due procedimenti completi di impasto<\/strong><\/p>\n<\/li>\n<li data-start=\"2257\" data-end=\"2279\">\n<p data-start=\"2259\" data-end=\"2279\">Gestione dei panetti<\/p>\n<\/li>\n<li data-start=\"2280\" data-end=\"2309\">\n<p data-start=\"2282\" data-end=\"2309\"><strong data-start=\"2282\" data-end=\"2309\">Due tecniche di stesura<\/strong><\/p>\n<\/li>\n<li data-start=\"2310\" data-end=\"2336\">\n<p data-start=\"2312\" data-end=\"2336\"><strong data-start=\"2312\" data-end=\"2336\">Due cotture complete<\/strong><\/p>\n<\/li>\n<li data-start=\"2337\" data-end=\"2377\">\n<p data-start=\"2339\" data-end=\"2377\">Analisi e confronto delle pizze finite<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"2379\" data-end=\"2484\">Il corso mostra chiaramente <strong data-start=\"2407\" data-end=\"2457\">le differenze strutturali, aromatiche e visive<\/strong> tra i due prodotti finali.<\/p>\n<hr data-start=\"2486\" data-end=\"2489\" \/>\n<h2 data-start=\"2491\" data-end=\"2516\">\ud83c\udfa5 Struttura del corso<\/h2>\n<p data-start=\"2518\" data-end=\"2561\">Il videocorso ha una durata complessiva di:<\/p>\n<p data-start=\"2563\" data-end=\"2597\"><strong data-start=\"2563\" data-end=\"2597\">\u23f1 2 ore 35 minuti e 42 secondi<\/strong><\/p>\n<p data-start=\"2599\" data-end=\"2639\">Una formazione approfondita che include:<\/p>\n<ul data-start=\"2640\" data-end=\"2804\">\n<li data-start=\"2640\" data-end=\"2674\">\n<p data-start=\"2642\" data-end=\"2674\">spiegazioni teoriche dettagliate<\/p>\n<\/li>\n<li data-start=\"2675\" data-end=\"2708\">\n<p data-start=\"2677\" data-end=\"2708\">dimostrazioni pratiche complete<\/p>\n<\/li>\n<li data-start=\"2709\" data-end=\"2737\">\n<p data-start=\"2711\" data-end=\"2737\">lavorazioni in tempo reale<\/p>\n<\/li>\n<li data-start=\"2738\" data-end=\"2775\">\n<p data-start=\"2740\" data-end=\"2775\">confronti diretti tra i due impasti<\/p>\n<\/li>\n<li data-start=\"2776\" data-end=\"2804\">\n<p data-start=\"2778\" data-end=\"2804\">analisi finale delle pizze<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"2806\" data-end=\"2894\">\u00c8 un corso pensato per chi vuole <strong data-start=\"2839\" data-end=\"2866\">andare oltre la ricetta<\/strong> e capire davvero il metodo.<\/p>\n<hr data-start=\"2896\" data-end=\"2899\" \/>\n<h2 data-start=\"2901\" data-end=\"2934\">\ud83d\udcc4 Materiale didattico incluso<\/h2>\n<p data-start=\"2936\" data-end=\"3067\">In allegato al corso \u00e8 incluso un <strong data-start=\"2970\" data-end=\"3014\">manuale educativo tecnico in formato PDF<\/strong>, progettato come supporto allo studio professionale.<\/p>\n<p data-start=\"3069\" data-end=\"3092\">Il manuale consente di:<\/p>\n<ul data-start=\"3093\" data-end=\"3244\">\n<li data-start=\"3093\" data-end=\"3129\">\n<p data-start=\"3095\" data-end=\"3129\">ripassare tutti i concetti teorici<\/p>\n<\/li>\n<li data-start=\"3130\" data-end=\"3168\">\n<p data-start=\"3132\" data-end=\"3168\">avere schemi chiari dei procedimenti<\/p>\n<\/li>\n<li data-start=\"3169\" data-end=\"3213\">\n<p data-start=\"3171\" data-end=\"3213\">comprendere le differenze tra i due metodi<\/p>\n<\/li>\n<li data-start=\"3214\" data-end=\"3244\">\n<p data-start=\"3216\" data-end=\"3244\">supportare il lavoro pratico<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"3246\" data-end=\"3312\">Uno strumento indispensabile per completare il percorso formativo.<\/p>\n<hr data-start=\"3314\" data-end=\"3317\" \/>\n<h2 data-start=\"3319\" data-end=\"3353\">\ud83c\udfaf A chi \u00e8 rivolto questo corso<\/h2>\n<p data-start=\"3355\" data-end=\"3386\">Questo videocorso \u00e8 ideale per:<\/p>\n<ul data-start=\"3388\" data-end=\"3623\">\n<li data-start=\"3388\" data-end=\"3414\">\n<p data-start=\"3390\" data-end=\"3414\">pizzaioli professionisti<\/p>\n<\/li>\n<li data-start=\"3415\" data-end=\"3449\">\n<p data-start=\"3417\" data-end=\"3449\">pizzaioli in formazione avanzata<\/p>\n<\/li>\n<li data-start=\"3450\" data-end=\"3472\">\n<p data-start=\"3452\" data-end=\"3472\">appassionati evoluti<\/p>\n<\/li>\n<li data-start=\"3473\" data-end=\"3525\">\n<p data-start=\"3475\" data-end=\"3525\">chi vuole specializzarsi nella pizza contemporanea<\/p>\n<\/li>\n<li data-start=\"3526\" data-end=\"3579\">\n<p data-start=\"3528\" data-end=\"3579\">chi desidera comprendere davvero i metodi indiretti<\/p>\n<\/li>\n<li data-start=\"3580\" data-end=\"3623\">\n<p data-start=\"3582\" data-end=\"3623\">chi cerca un corso completo e strutturato<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"3625\" data-end=\"3686\">\u00c8 consigliato avere gi\u00e0 una base di conoscenza sugli impasti.<\/p>\n<hr data-start=\"3688\" data-end=\"3691\" \/>\n<h2 data-start=\"3693\" data-end=\"3735\">\u2705 Perch\u00e9 questo \u00e8 il corso pi\u00f9 completo<\/h2>\n<ul data-start=\"3737\" data-end=\"4029\">\n<li data-start=\"3737\" data-end=\"3779\">\n<p data-start=\"3739\" data-end=\"3779\">Studio completo del <strong data-start=\"3759\" data-end=\"3779\">metodo indiretto<\/strong><\/p>\n<\/li>\n<li data-start=\"3780\" data-end=\"3838\">\n<p data-start=\"3782\" data-end=\"3838\">Biga a temperatura ambiente spiegata in modo dettagliato<\/p>\n<\/li>\n<li data-start=\"3839\" data-end=\"3878\">\n<p data-start=\"3841\" data-end=\"3878\">Prefermento a temperatura controllata<\/p>\n<\/li>\n<li data-start=\"3879\" data-end=\"3913\">\n<p data-start=\"3881\" data-end=\"3913\">Due impasti completi a confronto<\/p>\n<\/li>\n<li data-start=\"3914\" data-end=\"3927\">\n<p data-start=\"3916\" data-end=\"3927\">Due stesure<\/p>\n<\/li>\n<li data-start=\"3928\" data-end=\"3941\">\n<p data-start=\"3930\" data-end=\"3941\">Due cotture<\/p>\n<\/li>\n<li data-start=\"3942\" data-end=\"3970\">\n<p data-start=\"3944\" data-end=\"3970\">Analisi finale comparativa<\/p>\n<\/li>\n<li data-start=\"3971\" data-end=\"4000\">\n<p data-start=\"3973\" data-end=\"4000\">Manuale tecnico PDF incluso<\/p>\n<\/li>\n<li data-start=\"4001\" data-end=\"4029\">\n<p data-start=\"4003\" data-end=\"4029\">Metodo professionale reale<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"4031\" data-end=\"4107\">Un corso che non mostra solo <strong data-start=\"4060\" data-end=\"4073\">come fare<\/strong>, ma soprattutto <strong data-start=\"4090\" data-end=\"4106\">perch\u00e9 farlo<\/strong>.<\/p>\n<hr data-start=\"4109\" data-end=\"4112\" \/>\n<p data-start=\"4114\" data-end=\"4283\">\ud83c\udf55 <strong data-start=\"4117\" data-end=\"4207\">Il corso pi\u00f9 completo che puoi trovare sulla pizza contemporanea con metodo indiretto.<\/strong><br data-start=\"4207\" data-end=\"4210\" \/>Un percorso formativo che ti permetter\u00e0 di fare un vero salto di qualit\u00e0.<\/p>","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf55 Videocorso Master di Pizza Contemporanea Metodo indiretto \u2013 Biga a temperatura ambiente e prefermento a temperatura controllata Questo videocorso rappresenta il percorso formativo pi\u00f9 completo dedicato alla pizza contemporanea. Un vero corso master, pensato per chi desidera comprendere in modo profondo e professionale il mondo dei metodi indiretti, attraverso lo studio, la preparazione e [&hellip;]<\/p>\n","protected":false},"featured_media":2135,"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":[1394],"product_tag":[],"class_list":["post-2104","product","type-product","status-publish","has-post-thumbnail","product_cat-videocorsi","first","instock","downloadable","virtual","sold-individually","taxable","purchasable","product-type-simple"],"jetpack_publicize_connections":[],"jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":2196,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/contemporary-pizza\/","url_meta":{"origin":2104,"position":0},"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. 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