I mean a highly digestible pizza, prepared with a mature dough. It's not a small thing. Thanks to this book, you will learn the basic information to prepare the classic high digestibility pizza and how to work well in a pizzeria.
Aimed at the home cook who doesn't have a traditional wood-burning oven, Giuseppe Mascoli has tailored his recipes so you can use a pizza stone or a heavy baking tray and still get great results.
Eschewing exaggerated fables, this book draws a detailed portrait of the difficulties experienced by the then marginalized class of pizza makers, rather than the ultimate success of their descendants.