The Perfect Pizza Dough Pizza as a Profession
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From the publisher
The dough is undoubtedly the most important element to making a good quality pizza, however, it is vital that the dough is treated correctly and that the fundamental steps of proper maturation and leavening are respected. The maturation of the dough is the result of a process known as "enzymatic hydrolysis", but what are the enzymes that intervene in the splitting of complex parts thus enabling them to be more easily assimilated by the body?
Description supplied by the publisher.
Book details
- ISBN-13
- 9788831672719
- ISBN-10
- 8831672711
- Author
- Fabrizio Casucci
- Publisher
- Youcanprint
- Condition
- New