Name: Chef Antonio's Authentic Neapolitan Wood-Oven Pizza
Brand: LIBRAIRIE COREENNE
SKU: 111580
Price: 45.00 EUR
Availability: InStock

Chef Antonio's Authentic Neapolitan Wood-Oven Pizza

€45,00

Chef Antonio's Authentic Neapolitan Wood-Oven Pizza

Description

Book Introduction

Everything You Need to Know About Authentic Neapolitan Wood-Oven Pizza

This book is the only specialized book on 'Italian oven pizza' in Korea, covering the standards of Neapolitan pizza as defined by the Italian representative pizza association 'AVPN', the theory of materials, tools and ovens, various dough kneading methods using Biga and other pre-made doughs, and a wide range of pizza recipes from all over Italy.

Based on years of research and field experience, the author has developed a systematic textbook for chefs and industry professionals who want to truly understand oven-baked pizza.
In particular, it provides in-depth explanations of classic Neapolitan dough and contemporary dough recipes using the Biga, Polish, and Autolyse techniques, dough forming methods, and various pizza recipes, completing a structure that encompasses both theory and practice.

Additionally, the process of making dough, shaping it, moving the pizza with a shovel and baking it in the oven, and the method of making the main sauce used in pizza can be viewed in video format through QR codes in the book, increasing practicality so that readers can learn by watching and following along.

This book will serve as a solid guide for readers who want to delve deeper into the world of authentic Neapolitan oven pizza, industry professionals preparing to open a pizza restaurant or develop a new menu, chefs interested in pizza dough theory and various recipes, cafe and restaurant operators looking to add pizza to their menus, and anyone seeking an in-depth, professional textbook.

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index

PART 1.
Italian pizzeria
- Famous pizzeria in Naples
- Milan's famous pizzeria

PART 2.
The Definition of Italian Pizza
01.
Discover Italian Pizza
02.
The definition of Neapolitan pizza as defined by the Italian pizza association AVPN
03.
The structure of authentic Italian Neapolitan pizza
① Authentic Neapolitan pizza products (marinara, margherita)
② The definition of true Neapolitan pizza
③ Temperature for each ingredient to make the best Neapolitan pizza
04.
Nutritional Value of Neapolitan Pizza
05.
Modern contemporary (canotto) pizza

PART 3.
Basic ingredients that make up Italian pizza
01.
The cycle of ingredients that make up Neapolitan pizza
02.
flour
① Differences between domestic and Italian wheat flour
② Grinding process of Italian wheat flour
③ Classification of flour according to grinding state
④ Ash content
⑤ The power of flour
⑥ Chemical composition of wheat flour
⑦ Gluten
⑧ Flour for pizza
⑨ Flour used as a topping
03.
water
04.
salt
05.
leaven
06.
dry sourdough

PART 4.
Seasonings and toppings that make up Italian pizza
01.
tomato
- Tomato sauce recipe for pizza
02.
Mozzarella and other cheeses
03.
olive oil
04.
Other materials

PART 5.
Oven and tools
01.
Structure of the furnace
02.
Types of ovens
03.
Oven management
04.
firewood
05.
mixer
06.
Other tools

PART 6.
Making Pizza Dough
01.
Dough maturation and fermentation
02.
Understanding Classic Neapolitan Dough
03.
Classic Neapolitan Dough Recipe
04.
Understanding Contemporary Dough
05.
3 Pre-Kneaded Doughs for Making Contemporary Dough
① It's raining
② Pully
③ Autoleads
06.
5 Contemporary Dough Recipes
① 70% moisture content poolish dough
② 72% moisture content poolish & autolyze dough
③ 75% moisture content, 100% short-term rain dough
④ 75% moisture content, 100% long-term rain dough
⑤ 80% moisture content rain & autolyze dough

PART 7.
Dough shaping and baking
01.
The Making of Authentic Neapolitan Pizza
02.
Contemporary Pizza Dough Molding
03.
Topping and baking

PART 8.
Pizza Recipes (Classic & Contemporary)
01.
Pizzette
- Margherita Pizza
- Pesto Pizzatte
- Arugula Pizza
02.
Panuozzo Napoletano
03.
Panuozzo Napoletano Contemporanea
04.
Pizza Arrotolata
05.
Pizza Marinara
06.
Pizza Margherita
07.
Pizza Margherita con Bufala
08.
Pizza Margherita con Burrata
09.
Pizza al Gorgonzola Piccante
10.
Pizza Diavola
11.
Calzone
12.
Pizza Stella
13.
Caprese & Rucola Pizza
14.
Pizza Gorgonzola e Funghi
15.
Pizza Capricciosa
16.
Pizza Siciliana
17.
Ortolana Pizza Ortolana
18.
Pizza ai Quattro Formaggi
19.
Frankfurter & Potato Chips Pizza Wurstel e Patatine
20.
Pistachio & Salsiccia
21.
Pizza Rucola e Prosciutto
22.
Basil Pesto & Potato Pizza Genovese con Patate
23.
Pizza Polpettine
24.
Pizza Vesuvio
25.
Pizza Salsiccia e Friarielli
26.
Pizza con Porcini e Tartufo
27.
Pizza Salsiccia e Prosciutto Cotto
28.
Pizza Calciofi
29.
Pizza Campania Ortolana
30.
Pomodoro Confit Pizza
31.
Pizza Popolo
32.
Pizza con Crema di Zucca
33.
Pizza Tonno e Cipolle
34.
Burrata & Jamon Pizza Burrata e jamon
35.
Pizza Tricolore
36.
Pizza Burrata e Mortadella
37.
Pizza Quattro Stagioni
38.
Pizza Bismarck
39.
Pizza Bruschettone
40.
Pizza ai Funghi Misti
41.
Basil Pesto Pizza al Pesto
42.
Zucca Pizza con la Zucca
43.
Broccoli Pizza di Broccoli
44.
Fig Pizza Fichi
45.
Pizza Fritta
46.
Panzerotti

PART 9.
Pizza Recipe (Roman Style)
01.
Square Pizza in Teglia
02.
Pizza in Teglia al Pomodoro e Mozzarella, a square pizza topped with tomatoes and mozzarella
03.
Pizza in Teglia con Pesto e Mozzarella
04.
Pizza in Teglia con Patate e Rosmarino with Potatoes and Rosemary

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