The Perfect Pizza Dough Pizza as a Profession

The Perfect Pizza Dough Pizza as a Profession

Author: Fabrizio Casucci

Publisher:

ISBN: 8831672711

Category: Cooking

Page: 144

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The dough is undoubtedly the most important element to making a good quality pizza, however, it is vital that the dough is treated correctly and that the fundamental steps of proper maturation and leavening are respected. The maturation of the dough is the result of a process known as "enzymatic hydrolysis", but what are the enzymes that intervene in the splitting of complex parts thus enabling them to be more easily assimilated by the body? What techniques must we adopt to achieve this result? Is it better to use a direct or an indirect dough method? Can we get dough maturation at room temperature? Teaching the art of pizza, as well as practicing it as a profession, has led me to translate one of my books. I wanted to give concrete answers to these kinds of questions. My approach takes into account the science based biochemical aspects of dough making and combines it with loads of useful practical advice. A whole chapter has been dedicated to recipes for dough preparation, both direct and indirect methods, combined with specific maturation techniques. If pizza is not only a job but also a passion, it is not possible to stop at what you know, you have to continue to study, discover new techniques and improve yourself
The Perfect Pizza Dough Pizza as a Profession
Language: en
Pages: 144
Authors: Fabrizio Casucci
Categories: Cooking
Type: BOOK - Published: 2020 - Publisher:

The dough is undoubtedly the most important element to making a good quality pizza, however, it is vital that the dough is treated correctly and that the fundamental steps of proper maturation and leavening are respected. The maturation of the dough is the result of a process known as "enzymatic
The Perfect Pizza Dough Pizza as a Profession
Language: en
Pages: 100
Authors: Fabrizio Casucci
Categories: Cooking
Type: BOOK - Published: 2021-07-30 - Publisher: Youcanprint

The dough is undoubtedly the most important element to making a good quality pizza, however, it is vital that the dough is treated correctly and that the fundamental steps of proper maturation and leavening are respected. The maturation of the dough is the result of a process known as "enzymatic
Purezza Vegan Pizza
Language: en
Pages: 144
Authors: Stefania Evangelisti, Tim Barclay, Filippo Rosato
Categories: Cooking
Type: BOOK - Published: 2020-01-02 - Publisher: Hachette UK

Winners of the World Pizza Award 2018 and Best Pizza at the National Pizza Awards 2018. Purezza, founded in Brighton in 2015, was the first vegan pizzeria in the UK. Passionate about plant-based food, their aim was simple: to make their menu superior to the traditional alternatives, revolutionising Italian food
101 Essential Tips Baking
Language: en
Pages: 72
Authors: DK
Categories: Cooking
Type: BOOK - Published: 2015-05-01 - Publisher: Dorling Kindersley Ltd

Now in PDF, a pocket-sized guide offering bite-size information at a great price, 101 Essential Tips makes learning quick and easy, offering speedy answers to key questions. 101 Essential Tips: Baking is your recipe for cooking delicious homemade muffins, cakes, biscuits and tarts in just 101 tips. It includes advice
Bobby at Home
Language: en
Pages: 256
Authors: Bobby Flay, Stephanie Banyas, Sally Jackson
Categories: Cooking
Type: BOOK - Published: 2019-09-24 - Publisher: Clarkson Potter

NEW YORK TIMES BESTSELLER • With 165+ recipes, Bobby Flay opens up his home and shares his bold, approachable style of cooking for family and friends, along with his no-nonsense, essential advice for home cooks. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND FOOD NETWORK Welcome