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Di Pizza e Pizzerie - Chapter 6: THE STRETCHING OF THE BALL

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Best practices for a high quality professional pizza result.
How to stretch the ball, the importance of the diametre of the pizza in determing the final taste, how to make the classical "ring", a calzone, the "volcano" and giant pizzas.

Plus a complete section dedicated to the pizza chefs' secrets in "Problems", "What if," and "Tips from the Pizza Chef".

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  • We started tracking this book on January 25, 2013.
  • The current price of this book is $0.99 last checked one day ago.
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Additional Info

  • Publication Date: August 14, 2012
  • Text-to-Speech: Enabled
  • Lending: Enabled
  • Print Length: 18 Pages
  • File Size: 133 KB

We last verified the price of this book about one day ago. At that time, the price was $0.99. This price is subject to change. The price displayed on the Amazon.com website at the time of purchase is the price you will pay for this book. Please confirm the price before making any purchases.