Description

Master The Art Of Crafting Authentic Neapolitan Pizza With Dough, Fire, And The Four Ingredients.

Part of the comprehensive Mastering Pizza Cookbook Series, this volume bridges the gap between professional pizzerias and home kitchens.

Inside, you will find:

The Four-Ingredient Foundation: Strict adherence to traditional dough making—no oil, sugar, or dough conditioners.

Flexible Fermentation Schedules: Three distinct paths tailored to your lifestyle, ranging from a same-day 8–10 hour cycle to a 48-hour cold ferment.

Master Techniques: Detailed instructions on hand-opening the dough (no rolling pins allowed), managing heat in dedicated pizza ovens versus standard home ovens, and executing the iconic Neapolitan schiaffo (slap).

Classic & Family Recipes: Step-by-step guides for the official Marinara and Margherita, seasonal vegetable variations, folded ripieni, and street-style pizza fritta.

Whether you are aiming for a swollen, leopard-spotted cornicione or a soft, foldable a libretto center, this guide gives you the precise measurements, baker’s math in grams, and discipline required to make world-class pizza at home.