The Art of the Neapolitan Pizzaiuolo from Tradition to Innovation

This is a companion volume to The Neapolitan Pizza: A Scientific Guide About the Artisanal Process. It addresses a range of issues raised by the recent increase in interest in Neapolitan pizza making, from ingredient selection to technique and equipment.

Twenty authors have contributed to the volume, which is edited by Paolo Masi, Professor Emeritus of Food Process Engineering at the University of Napoli Federico II. Its 156 pages include color photographs, charts, and flowcharts, all used to address a host of questions from the perspective of the Neapolitan tradition. 

For example:

• Why is there an interest in new flours, and what needs might they fulfill?

• Is it better to use compressed yeast or sourdough?

• What is the difference between short, medium, or long fermentation?

• How can one always have everything needed to make a pizza at home? 

• What happens during the short time in which the pizza is cooking?

• Are wood-fired ovens the only way to achieve a soft and fragrant pizza?

• But does cooking pizza at high temperatures have health implications for those who eat it?

• Is there a way to enjoy a takeaway pizza that tastes just as good as one eaten in a pizzeria?

To answer these questions the latest scientific findings have been used, presenting the results in an accessible yet rigorous way.

Paperback. Black-and-white and color illustrations throughout.