I’m pleased to share my book, Professional Pizza Technical Manual.
Built from more than 35 years of professional kitchen experience, this manual is designed for pizza chefs, bakers, restaurant professionals and anyone who wants to understand pizza dough beyond basic recipes.
Inside, I cover key technical topics including:
• Dough fermentation and temperature control
• Hydration and flour selection
• Gluten development
• Biga, poolish and sourdough methods
• Dough management in professional kitchens
• Baking techniques and consistency
• Practical methods for improving structure, flavour and performance
The goal of the book is simple: to help professionals understand why dough behaves the way it does, so they can achieve more consistent results in a real working kitchen.
Professional Pizza Technical Manual — Vincicoppolas
Available internationally on Amazon and selected online book retailers.
More information:
www.vincicoppolaspizzas.co.uk/professional-pizza-technical-manual.html
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