L'impasto Perfetto: Pizza per professione (Fabrizio Casucci)

NOTE: This book is in Italian. 

The follow-up to Casucci's "Pizza is an Art" is a scientific text for those looking to understand the various processes of making what he calls "the perfect dough". Pizza dough remains the most important step in making a quality product, but for this to happen you have to respect of the basic steps. Long leavening or long maturation, what's the difference? What are the indigestible parts that absolutely must be transformed before tasting a pizza? Casucci attempts to answer these questions in more in his quest for pizza perfection.