Bulk fermentation: what is and how affects the texture of a pizza
Some details related to a phase of the dough fermentation to understand how to give our pizza the desired texture.
Column
Levain: how to make a perfect naturally leavened pizza
The sourdough culture and its offshoot, the levain, to get a naturally softer and lighter dough.
Column
100per100 Italian Talks: Made in Italy exports in Post-Covid Japan
The first 2021 appointment of 100per100 Italian Talks
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Every Pizza world records (Guinness and more)
Pizza Girls: the TV show about women in the pizza world
After a successful first season, three more are coming. While waiting for the debut for the US market, we chat with director Carlo Fumo.
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Ooni Koda pizza oven: unboxing and review
Our test for the gas oven and our detailed impressions
Reviews
Homemade bread: method and recipe with beer yeast or sourdough starter
A procedure for obtaining fragrant and tasty bread, created by Alessandro Lo Stocco
Column
The Restaurants to Come: June 17, live on Facebook
10 guests for 100per100 Italian Talks, join us on Wednesday
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5 mistakes not to do when you make your pizza at home
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