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Di Pizza e Pizzerie - Chapter 5: THE PROVING PHASE

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Description

How to correctly prepare a high quality dough: best practices, recipes and possible personalizations.
Everything you need to know about how to handle the proving phase for a professionl result.
Different types of yeast used in Italian pizzerias: natural yeast or "mater yeast", fresh yeast or baker's/ brewer's yeast, chemical yeast.
Direct and Indirect Dough, how to use the cold room, the Maturation phase and its relevance.

Plus a complete section dedicated to 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.

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  • We started tracking this book on January 25, 2013.
  • The current price of this book is $1.99 last checked one day ago.
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Additional Info

  • Publication Date: August 14, 2012
  • Text-to-Speech: Enabled
  • Lending: Enabled
  • Print Length: 29 Pages
  • File Size: 133 KB

We last verified the price of this book about one day ago. At that time, the price was $1.99. 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.