Yeast for pizza: how to determine which type and the right amount
Fresh or dry yeast? Small quantities or as much as we like? Let's make a few things clear.
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Fresh or dry yeast? Small quantities or as much as we like? Let's make a few things clear.
Some details related to a phase of the dough fermentation to understand how to give our pizza the desired texture.
The sourdough culture and its offshoot, the levain, to get a naturally softer and lighter dough.
A procedure for obtaining fragrant and tasty bread, created by Alessandro Lo Stocco
little tricks to avoid ruining the final result, suggested by Alessandro Lo Stocco
Coronavirus quarantine will not stop our love for this pizza
San Marzano tomato is the king, but not always the best to use on every dough
An apparently easy pizza, which in reality requires a great cooking technique