Publisher's Synopsis
Pizza is the most popular food all over the World, and you can find it everywhere. Americans spend, annually, over 35 billion dollars to buy pizza in the about 65,000 pizzerias in the Stars and Stripes Country.But, are we sure that they buy and eat a real pizza? Are we sure that all famous brands offer a real pizza? The answer is: absolutely not.Most of them, just to intercept local tastes, are able to bake everything and use every kind of ingredients and instruments: from the instant yeast to seed oil, to puff pastry. Baking in the microwave is only their final horror masterpiece.And outside the USA, especially in Asia, the situation is not so different: improbable doughs, disgusting seasonings, absolute approximation and totally absence of professional formation. Too much to be accepted, because is an outrage to the taste.This book wants to share, with amateurs and professionals, the knowledge about to make a good Italian pizza, at home or at restaurant, simply starting from the original Italian recipe: water, flour and fantasy.And for future pizza businessmen, an entire chapter with all possible suggestions to reach the goal without too much risk.
