Description

What You Get:

An illustrated ebook of 10 pages that show you, step by step and in detail, how professionals develop impressive structure and taste in their doughs.

Read this before you make any dough.

A copy of this ebook in pdf form. This is best for printing.

A copy of this ebook in epub format. This is best for reading on phones, tablets, laptops.

Instructions on how to read and print and share this ebook on all devices.

 

Master the art of Neapolitan-style flavor, perfect texture, and effortless weekend pizzas with The Master Guide to Cold Fermenting Pizza Dough.

From hydration mathematics and the 72-hour magic window to professional baking execution, this essential volume from The Bread Baker’s Cookbook series turns your home kitchen into a world-class pizzeria.

Whether you are baking in a standard home oven or cranking up an outdoor portable pizza oven, this comprehensive guide breaks down the science of refrigeration, precise baker’s percentages, and professional techniques. Learn how enzymatic action transforms simple ingredients into wildly flavorful, highly digestible dough with airy crumbs and gorgeous, blistered charred spots. Featuring a complete 24- to 72-hour workflow, troubleshooting tips for common pitfalls, and side-by-side style comparisons for Neapolitan, New York-style, and Pan pizzas, this volume equips both beginners and seasoned bakers with everything needed for effortless weekend pies.