My eBook: All About Contemporary Pizza

Descrizione

My eBook: All About Contemporary Pizza

A complete journey through the world of contemporary pizza — theory, technique, and innovation.
In this eBook, I’ve 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.

Inside you’ll find:

• In-depth studies on ingredients, dough, and preferments

• Fermentation techniques and equipment management

• Practical recipes with different dough methods

• Insights on flour, water, and yeast balance

• Personal reflections on the craft of the modern pizzaiolo

Table of Contents

• Introduction

  • Pizza: between tradition and evolution

  • New needs

  • Choosing ingredients and their role in pizza

• Surface ingredients and toppings

  • Tomato

  • Mozzarella

  • Extra virgin olive oil

• Products, territory and seasonality

  • Cooking and transformation techniques

  • Pairings and menu construction

  • Dialogue with kitchen and pastry

  • Authenticity and identity

  • Brand vs authenticity

  • Local and seasonal products

  • The value of storytelling to the customer

• Dough ingredients

  • Flour

  • Water

  • Salt

  • Oil

• Yeasts and bacteria: the microbiological world of dough

  • Enzymes and their role

  • Malt

• Equipment and management

  • Mixers

  • Thermometers

  • Refrigeration and proofing cells

  • The “biga” topic

  • Ovens and baking

• Dough methods and preferments

  • Direct method

  • Indirect method: biga

  • Indirect method: poolish

  • Controlled-temperature preferment (cold)

• Applied recipes

  • Contemporary pizza with direct method

  • Pan pizza with poolish

  • Contemporary pizza with cold preferment

  • “Pasta di riporto” (old dough technique)

• Conclusions

  • Reflections of a contemporary pizzaiolo