Di Pizza e Pizzerie - Chapter 4: THE DOUGH
Book Details
Author(s)Dante, Daniela Barbieri
ISBN / ASINB008XQ1PYI
ISBN-13978B008XQ1PY1
Sales Rank1,786,631
MarketplaceUnited States 🇺🇸
Description
How to correctly prepare the dough for a professional result.
Technical Aspects: ingredients and recipes, best practices for a high quality dough mix, how to persoinalize the dough, the resting and weighting phase.
Plus a complete section dedicated to the pizza chefs' secrets in "Problems", "What if," and "Tips from the Pizza Chef".
Authors' note: The recipes provided in this book are intended for professional use and could hardly adapt to home cooking.
Nevertheless,home cooks and pizza passionates may find lots and lots of ideas, tips and tricks for a result more similat to a professional.
Technical Aspects: ingredients and recipes, best practices for a high quality dough mix, how to persoinalize the dough, the resting and weighting phase.
Plus a complete section dedicated to the pizza chefs' secrets in "Problems", "What if," and "Tips from the Pizza Chef".
Authors' note: The recipes provided in this book are intended for professional use and could hardly adapt to home cooking.
Nevertheless,home cooks and pizza passionates may find lots and lots of ideas, tips and tricks for a result more similat to a professional.
