Name: Manuale Tecnico Professionale della Pizza: Dalla chimica delle farine a e tecniche cottura
Author: Vinci Coppolas

ABOUT THE PROFESSIONAL PIZZA TECHNICAL MANUAL

The Professional Pizza Technical Manual is an advanced guide for pizza makers, chefs and professionals who want to understand the technical principles behind high-quality pizza production.
It covers flour chemistry, hydration, fermentation, dough development, preferments, temperature control and professional baking techniques, combining technical knowledge with practical application.
The manual also explores direct dough methods, biga, poolish, sourdough and autolyse, together with troubleshooting, ingredient selection and process control.
Beyond recipes, the manual explains why dough behaves differently under changing conditions and how professional pizza makers can adapt their methods with greater precision.
Readers will learn how flour strength, protein quality, hydration levels, fermentation time, yeast quantity and dough temperature interact throughout the production process. The book also examines how these variables influence extensibility, structure, flavour development, oven spring and the final texture of the crust.

Professional Pizza Technical Manual by Vincicoppolas

WHO THIS BOOK IS FOR

.Designed for professional pizza makers chefs, restaurant professionals and serious pizza enthusiasts who want to improve their knowledge, technique and understanding of pizza dough.

PIZZA MAKERS

Improve dough control, consistency and professional technique.

CHEFS & RESTAURANT PROFESSIONALS

Apply technical pizza knowledge in professional kitchens and restaurants.

SERIOUS PIZZA ENTHUSIASTS

Develop a deeper understanding of dough, fermentation and baking.

INSIDE THE BOOK

Take a closer look inside the Professional Pizza Technical Manual and discover practical guidance, technical explanations, tables and professional pizza-making methods.

WHAT YOU’LL LEARN FROM THIS BOOK

The Professional Pizza Technical Manual provides a detailed approach to professional pizza making, combining dough science, practical techniques and real-world kitchen knowledge.

Readers will learn how flour chemistry, hydration levels, fermentation time, yeast management and dough temperature influence structure, extensibility, flavour and baking performance.

The book explains professional pizza dough methods including biga, poolish, sourdough and autolyse, with a focus on dough development, fermentation control and consistency.

It also covers ingredient selection, temperature management, baking techniques and troubleshooting, helping pizza makers understand how to identify common dough problems and apply effective corrections.

Designed for pizza makers, chefs, restaurant professionals and advanced enthusiasts, the manual offers practical guidance for improving dough quality, fermentation control and professional pizza production.

Discover · Learn · Improve