The work of Neapolitan pizza makers is legendary, enmeshing them in lore and cultural history. And those aspects are by far the most written about. But this crisply translated work is concerned with the technical production of doughs and their shaping. It is, in many ways, the pizza equivalent of Emily Buehler’s Bread Science.
Chapters include wheat flour and how it is ground, legally classified, and evaluated in Italy; flour components and their behavior, including starch gelatinization and retrogradation; the function of water, yeast and salt; the rheological and fermentative properties required in pizza flour; a step-by-step analysis of production from the mixing process all the way through garnishing and baking; and a fifty-page visual troubleshooting guide that addresses everything from flaccid dough and uneven cooking to a bitter taste.
Paolo Masi is Professor of Food Processes Engineering at the Università degli Studi di Napolo Frederico II. Annalisa Romano is Managing Director of the Centre of Food Innovation and Development in the Food Industry at Università degli Studi di Napolo Frederico II. Enzo Coccia is a third-generation pizzaiolo.
Imported from Italy, translated in English.