A pizzaiolo not only uses ingredients and condiments but also passion, sacrifice, and determination to make their pizzas. A lack of these emotions can render even the most seasoned pizzaiolo powerless in their attempt to create something that requires heart, even if they use the best products and production methods. We won’t be so presumptuous as to say that we’re creating pizzaioli with this cookbook, but we certainly believe that the content offered will speak to those for whom the art of pizza making is uncharted territory or those who are looking to embark on this wonderful journey. In this volume you will find detailed descriptions of all the ingredients and many professional dough to create different types of pizzas. The author will reveal how to create the true Neapolitan pizza, the Roman, the contemporary, the pizza in the pan, the direct, indirect and semi-direct dough, how to create the yeast and how to manage the ripening of the dough, how to manage the ovens and cooking and also you will have the pleasure of discovering some dough of three great professional ambassadors in the world of Italian pizza. Good read Giuseppe