This second volume of my digital book is a journey into breadmaking, both baked in the oven and not, starting from classic products like mini pizzas, focaccia, rolls, and sandwich loaves, and moving on to more technical breads using preferments.
Once the chapter dedicated to traditional yeast products is complete, we move on to Natural Leavening, with an entire section on my method for managing sourdough starter, and how to create one from scratch if needed. Then we cover kneading techniques and final handling, followed by the recipes I personally use in my shop.
After bread, we dive into the pizza section, which is almost entirely dedicated to Roman pizzeria style: pizza al taglio, Pala and Teglia, the “Pinsa” and even a focus on the Roman-style "round pizza".
You’ll find theoretical sections and step-by-step pictures, with explanations to help you understand every stage of the process.
Recipes alone won’t help much if you don’t know how to handle the dough.
Highly recommended for enthusiasts and professionals in the Breadmaking / Pizzeria / Culinary sector.
Part of the recipe collection is taken from my video courses, plus other products developed and tested during my professional journey!
Lots of content explained in a simple and fun way!
Once purchased, you’ll receive an email with a link to download the file.
 
Price: 69 Australian dollars (about 39 EU or 44 USD)