Book cover « Mastering Neapolitan Pizza and Beyond »

Mastering Neapolitan Pizza and Beyond

Science, Techniques, Ingredients & Ovens from Dough Making to Baking

Mastering Neapolitan pizza and beyond 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.

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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.

In the Book: Pizza Concepts, Techniques, Equipment, and Ingredients

All essential ingredients and tools for professional-level Neapolitan pizza at home
What ingredients and equipment do you need to make professional-level Neapolitan pizzas at home?

This book examines the different types of flour and other essential ingredients, oven choice, mixers, and the smaller tools that make a real difference.
Detailed steps and concepts of pizza making explained in Mastering Neapolitan Pizza and Beyond
What steps should be followed to make a great Neapolitan pizza, and what are the different options?

The answers are specific but easy to grasp. For real enthusiasts there is a chapter that unlocks the inner workings of pizza-making - from fermentation curves to oven dynamics.
Illustrated dough handling and pizza shaping techniques from the book Mastering Neapolitan Pizza and Beyond
What are the techniques and methods for working dough depending on the style of pizza you're aiming for?

The book explores the gestures and techniques of dough work - adapting each method to the style of pizza you’re aiming for and the tools you have at hand. Each method is richly illustrated and accompanied by plenty of tips and tricks, Q&A.
Detailed preparation protocols for Neapolitan, Roman, and focaccia pizza styles from Mastering Neapolitan Pizza and Beyond
Which recipes can be used to prepare them?

Step-by-step instructions help you to create different styles of traditional and contemporary Neapolitan pizzas. Each procedure has a number of variations, allowing you to freestyle. As a bonus, the recipes and techniques for three other Italian stars: Round Roman pizza (Tonda romana), Roman pan pizza (Pizza in teglia alla romana), and Genoese Focaccia!

FAQ

Who is this book for?

For serious home pizzaioli and professionals who want a technical, no-nonsense reference on Neapolitan and Italian pizza styles.

Which pizza styles are covered?

Traditional and contemporary Neapolitan pizza, Tonda romana Scrocchiarella (round Roman style pizza), Pizza in teglia alla romana (Roman style pan pizza), and Focaccia.

Does it explain dough and fermentation in detail?

Yes. The book covers flour selection, hydration, yeast, fermentation times, temperatures, and troubleshooting.

Buy « Mastering Neapolitan Pizza and Beyond »

Available now on Amazon.

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