pizza maker pro: The complete guide to becoming a professional pizza maker. With method and recipe to prepare highly digestible dough, tips and recipes … use of a wood oven (For professional use) by Giuseppe Giovenco [B07R9NV8D2, Format: PDF]

• Title: pizza maker pro: The complete guide to becoming a professional pizza maker. With method and recipe to prepare highly digestible dough, tips and recipes … use of a wood oven (For professional use)
• Autor: Giuseppe Giovenco
• Pages:
• Publisher (Publication Date):
• Language: English
• ISBN-10:
• ASIN: B07R9NV8D2
• Download File Format: PDF

Do you want to become a professional pizza maker?

So keep reading …

About the author;

Giuseppe Giovenco (1976) was born in Naples, and grew up in the city where pizza and good food are a cult. It is in this city that very young, he started working as a pizza maker. The hard work, commitment, passion and continuous training led him to become a pizza chef instructor.

For years he taught the art of pizza making through his courses, held for prestigious institutions, such as the Academy of taste in Piacenza and Adecco training spa.

In 2012, it was reviewed by the Academy of Italian Cuisine as the best Neapolitan pizza maker in the city of Parma.

Currently he holds courses and consultancy for pizzerias, in Italy and in the rest of Europe.

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Making Italian pizza can be easy, but making a technically correct pizza is really difficult.

What do I mean by technically correct pizza?

I mean a highly digestible pizza, prepared with a mature dough.

Thanks to this book you will learn how to prepare highly digestible pizza and how to work well in a pizzeria.

What you will find in these pages are the things I learned along the way, which I have never written before. It contains topics that I teach in Italy and abroad in the classroom.

With a symbolic price, this information is now yours.

Pizza maker pro offers you very important notions that cannot be missing from a person like you, who works or who wants to start working in the beautiful and, at times, difficult world of Italian pizza.

If there is a secret to excel in our sector, this is perpetual study, accompanied by the practice and the healthy desire to discover new things and learn something every day.

Reading this book, you will discover all the secrets of a true pizza maker;

I will reveal the secrets for a technically correct dough

you will have my recipe for highly digestible dough

you will be able to choose the right flour for your type of pizza

you will be instructed on the use of the wood-burning oven

and much more.

If you are a true professional or you want to become one, then this is the book that you absolutely must read.

Read it now, order now!