{"id":2234,"date":"2026-01-30T13:29:21","date_gmt":"2026-01-30T12:29:21","guid":{"rendered":"https:\/\/salvatoremielepizzachef.com\/?post_type=product&#038;p=2234"},"modified":"2026-07-07T16:01:35","modified_gmt":"2026-07-07T14:01:35","slug":"direct-dough-method-contemporary-%c2%b7-neapolitan-%c2%b7-roman-round","status":"publish","type":"product","link":"https:\/\/salvatoremielepizzachef.com\/en\/product\/direct-dough-method-contemporary-%c2%b7-neapolitan-%c2%b7-roman-round\/","title":{"rendered":"Direct Dough Method \u2013 Contemporary \u00b7 Neapolitan \u00b7 Roman Round"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" data-attachment-id=\"2227\" data-permalink=\"https:\/\/salvatoremielepizzachef.com\/en\/?attachment_id=2227\" data-orig-file=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/2-2.webp?fit=1080%2C1350&amp;ssl=1\" data-orig-size=\"1080,1350\" 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;0&quot;}\" data-image-title=\"2\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/2-2.webp?fit=800%2C1000&amp;ssl=1\" class=\"alignnone size-medium wp-image-2227\" src=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/2-2.png?resize=240%2C300&#038;ssl=1\" alt=\"\" width=\"240\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/2-2.webp?resize=240%2C300&amp;ssl=1 240w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/2-2.webp?resize=819%2C1024&amp;ssl=1 819w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/2-2.webp?resize=768%2C960&amp;ssl=1 768w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/2-2.webp?resize=10%2C12&amp;ssl=1 10w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/2-2.webp?resize=600%2C750&amp;ssl=1 600w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/2-2.webp?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 240px) 100vw, 240px\" \/><\/p>\n<p data-start=\"3941\" data-end=\"4147\">This package includes <strong data-start=\"3963\" data-end=\"4030\">three complete video courses focused on the direct dough method<\/strong>, applied in a clear, technical and practical way to the most important pizza styles used in professional production.<\/p>\n<p data-start=\"4149\" data-end=\"4396\">The direct dough method is the foundation for anyone who wants real control over dough behavior: a linear working system that allows full understanding of fermentation, maturation and structure without relying on preferments or random adjustments.<\/p>\n<p data-start=\"4398\" data-end=\"4586\">Throughout this training path, the same method is applied to three different pizza styles, showing how to adapt dough management, timing and workflow according to the desired final result.<\/p>\n<p data-start=\"4588\" data-end=\"4703\">This is not a collection of recipes, but <strong data-start=\"4629\" data-end=\"4702\">a structured working method designed for real production environments<\/strong>.<\/p>\n<hr data-start=\"4705\" data-end=\"4708\" \/>\n<h3 data-start=\"4710\" data-end=\"4739\">\ud83c\udf55 Included video courses<\/h3>\n<p data-start=\"4741\" data-end=\"4972\"><strong data-start=\"4741\" data-end=\"4802\">\u2714 Contemporary Pizza \u2013 High-Hydration Direct Dough Method<\/strong><br data-start=\"4802\" data-end=\"4805\" \/>Focus on modern high-hydration doughs, gluten development, fermentation management, shaping techniques and final product evaluation.<br data-start=\"4937\" data-end=\"4940\" \/>\u23f1 Duration: <strong data-start=\"4952\" data-end=\"4972\">1 hour 7 minutes<\/strong><\/p>\n<p data-start=\"4974\" data-end=\"5178\"><strong data-start=\"4974\" data-end=\"5030\">\u2714 Traditional Neapolitan Pizza \u2013 Direct Dough Method<\/strong><br data-start=\"5030\" data-end=\"5033\" \/>Analysis of classic Neapolitan dough structure, fermentation control, shaping techniques and proper oven management.<br data-start=\"5149\" data-end=\"5152\" \/>\u23f1 Duration: <strong data-start=\"5164\" data-end=\"5178\">50 minutes<\/strong><\/p>\n<p data-start=\"5180\" data-end=\"5375\"><strong data-start=\"5180\" data-end=\"5231\">\u2714 Roman-Style Round Pizza \u2013 Direct Dough Method<\/strong><br data-start=\"5231\" data-end=\"5234\" \/>Technical course focused on crisp structure, hydration control, mixing method and repeatable production results.<br data-start=\"5346\" data-end=\"5349\" \/>\u23f1 Duration: <strong data-start=\"5361\" data-end=\"5375\">57 minutes<\/strong><\/p>\n<hr data-start=\"5377\" data-end=\"5380\" \/>\n<h2 data-start=\"5382\" data-end=\"5401\">\u23f1 Total duration<\/h2>\n<p data-start=\"5403\" data-end=\"5502\"><strong data-start=\"5403\" data-end=\"5455\">Over 3 hours of technical and practical training<\/strong> dedicated entirely to the direct dough method.<\/p>\n<hr data-start=\"5504\" data-end=\"5507\" \/>\n<h2 data-start=\"5509\" data-end=\"5533\">\ud83d\udcd8 Included materials<\/h2>\n<ul data-start=\"5535\" data-end=\"5642\">\n<li data-start=\"5535\" data-end=\"5576\">\n<p data-start=\"5537\" data-end=\"5576\">Technical PDF manuals for each course<\/p>\n<\/li>\n<li data-start=\"5577\" data-end=\"5606\">\n<p data-start=\"5579\" data-end=\"5606\">Practical working schemes<\/p>\n<\/li>\n<li data-start=\"5607\" data-end=\"5642\">\n<p data-start=\"5609\" data-end=\"5642\">Immediate access after purchase<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"5644\" data-end=\"5647\" \/>\n<h2 data-start=\"5649\" data-end=\"5678\">\ud83c\udfaf Who this package is for<\/h2>\n<ul data-start=\"5680\" data-end=\"5801\">\n<li data-start=\"5680\" data-end=\"5704\">\n<p data-start=\"5682\" data-end=\"5704\">advanced enthusiasts<\/p>\n<\/li>\n<li data-start=\"5705\" data-end=\"5720\">\n<p data-start=\"5707\" data-end=\"5720\">apprentices<\/p>\n<\/li>\n<li data-start=\"5721\" data-end=\"5750\">\n<p data-start=\"5723\" data-end=\"5750\">professional pizza makers<\/p>\n<\/li>\n<li data-start=\"5751\" data-end=\"5801\">\n<p data-start=\"5753\" data-end=\"5801\">anyone seeking consistency and process control<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"5803\" data-end=\"5898\">This package is designed to become a <strong data-start=\"5840\" data-end=\"5869\">technical reference point<\/strong>, not just a one-time course.<\/p>","protected":false},"excerpt":{"rendered":"<p>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 system that allows full understanding [&hellip;]<\/p>\n","protected":false},"featured_media":2225,"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-2234","product","type-product","status-publish","has-post-thumbnail","product_cat-videocorsi","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":2234,"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":1707,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/my-ebook-all-about-contemporary-pizza-2\/","url_meta":{"origin":2234,"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 evolve while respecting tradition.","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\/4.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\/4.webp?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/4.webp?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/4.webp?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/4.webp?fit=1200%2C1200&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":2196,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/contemporary-pizza\/","url_meta":{"origin":2234,"position":2},"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":2157,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/roman-style-round-pizza\/","url_meta":{"origin":2234,"position":3},"title":"Roman-Style Round Pizza","author":"salvatore miele","date":"January 29, 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, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/2-1.webp?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/2-1.webp?fit=1200%2C1200&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":2165,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/traditional-neapolitan-pizza\/","url_meta":{"origin":2234,"position":4},"title":"Traditional Neapolitan Pizza","author":"salvatore miele","date":"January 29, 2026","format":false,"excerpt":"\ud83c\udf55 Complete Traditional Neapolitan Pizza Video Course Traditional Neapolitan pizza represents one of the highest expressions of Italian baking art: soft, fragrant, airy, and recognized all over the world.This complete video course was created to teach not just a recipe, but a true working method, based on theory, technique, and\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\/7-1.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\/7-1.webp?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/7-1.webp?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/7-1.webp?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/7-1.webp?fit=1200%2C1200&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":2317,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/annual-coaching-pro\/","url_meta":{"origin":2234,"position":5},"title":"ANNUAL COACHING PRO","author":"salvatore miele","date":"January 31, 2026","format":false,"excerpt":"Where training becomes real practice The Pro package is designed for those who want to turn study into real, hands-on experience. Video courses provide the technical foundation.The Pro program allows you to apply those skills in practice, working together on doughs, processes, and your production method. Here, you don\u2019t just\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\/14.png?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/14.png?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/14.png?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/14.png?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/14.png?fit=1200%2C1200&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/salvatoremielepizzachef.com\/en\/wp-json\/wp\/v2\/product\/2234","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/salvatoremielepizzachef.com\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/salvatoremielepizzachef.com\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/salvatoremielepizzachef.com\/en\/wp-json\/wp\/v2\/comments?post=2234"}],"version-history":[{"count":3,"href":"https:\/\/salvatoremielepizzachef.com\/en\/wp-json\/wp\/v2\/product\/2234\/revisions"}],"predecessor-version":[{"id":2402,"href":"https:\/\/salvatoremielepizzachef.com\/en\/wp-json\/wp\/v2\/product\/2234\/revisions\/2402"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/salvatoremielepizzachef.com\/en\/wp-json\/wp\/v2\/media\/2225"}],"wp:attachment":[{"href":"https:\/\/salvatoremielepizzachef.com\/en\/wp-json\/wp\/v2\/media?parent=2234"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/salvatoremielepizzachef.com\/en\/wp-json\/wp\/v2\/product_brand?post=2234"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/salvatoremielepizzachef.com\/en\/wp-json\/wp\/v2\/product_cat?post=2234"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/salvatoremielepizzachef.com\/en\/wp-json\/wp\/v2\/product_tag?post=2234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}