An all about pizza, this ebook is the translation in English by Natasha Clark of the successful original one: Il Vademecum del Pizzaiolo, by Elia Tavernese.
It is suitable for the professional or, because of its big last chapter, even for the home baked pizza.
All the aspects about pizza making are covered: theory about the dough process, knowledge of the suitable flour, yeast, salt and water...additives.
The practical section explains in detail 12 kinds of dough; the baking process; numerous tricks of the trade, over one hundred recipes, over one hundred pictures of beautiful pizza, dessert pizza, focaccia bread and much more.
Written with passion and dedication this e-book will fascinate you for its simple but efficacious style.
£ 13.80Buy Now