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
