Mastering Neapolitan pizza and beyond: Science, Techniques, Ingredients & Ovens from Dough Making to Baking Paperback – November 13, 2025

Mastering Neapolitan pizza and beyond: Science, Techniques, Ingredients & Ovens from Dough Making to Baking is more than a cookbook—it is a complete guide to the art, science, and tradition of authentic Neapolitan pizza.If you’ve ever wondered why Neapolitan pizza dough is so light, airy, and flavorful, this book reveals the answers. Combining culinary tradition with food science, it explains in detail how flour, water, yeast, and salt transform through gluten development and fermentation into the perfect pizza base.Inside you will learn:The science of dough: flour types, hydration, gluten formation, and yeast activity.How fermentation—short, long, cold, or natural—affects flavor, texture, and digestibility.Step-by-step techniques for kneading, stretching, proofing, and shaping dough.How to choose and use the right equipment: mixers, baking steels, gas ovens, and authentic wood-fired ovens.The role of ingredients (flour, salt, water, oil, yeast) and how to optimize them for consistent results.Methods for achieving the perfect bake: temperature control, oven dynamics, and crust development.Whether you are a professional pizzaiolo, an advanced home baker, or simply a pizza lover eager to learn the science behind the world’s most famous pizza, this book gives you everything you need to bake an authentic Neapolitan pizza with confidence.By blending recipes, techniques, and scientific insights, Mastering Neapolitan pizza and beyond will help you achieve the light, airy crust and intense flavors that define true Neapolitan pizza—right from your own kitchen.And as a bonus, the techniques presented will allow you to make 3 other Italian stars: the Roman pizza (tonda romana), the Roman pan pizza (pizza in teglia alla romana) as well as the Genovese focaccia! Read more