The Art of the Neopolitan Pizzaiulolo from Tradition to Innovation (Paolo Masi)

After his renowned book The Neapolitan Pizza, Paolo Masi returns with a new (very) technical publication, in English, on Neapolitan pizza and the art of pizza making, which has been inscribed on UNESCO's Intangible Cultural Heritage List.

This book provides answers to the many questions that pizza lovers and professionals may have regarding innovations that have been introduced or are likely to be introduced in the near future. Why are we interested in new flours and what needs might they address? Is it better to use compressed yeast or sourdough? What is the difference between short, medium, or long fermentation? What are the best ingredients for topping a pizza? How can we always have everything we need to make pizza at home? What happens during the short baking time of a pizza? Are wood-fired ovens the only way to obtain a soft and fragrant pizza? Does baking a pizza at high temperatures have any health consequences for those who eat it? Is it true that pizzas and pizzerias have a significant environmental impact? Is there a way to enjoy a takeaway pizza that's as good as one eaten in a pizzeria?