easy wood oven: Learn from an Italian pizza maker to bake pizza in a pizzeria or an your outdoor wood oven! (Paperback)
Do you want to learn how to use the wood oven as the best Italian pizza makers?
Then read on ...
This is probably the only illustrated guide written by a true Neapolitan pizza maker.
The wood oven is really difficult to use; the only one who can show you is someone who has a long experience with its use.
To cook the pizza to perfection, you don't just need to light the oven, keep it at the right temperature and know how to choose the right wood.
You need to know a lot of details and you need to know a whole series of small and big secrets.
Failure to do so is assured.
I wrote this little illustrated guide to save you years and years of hard work and useless attempts.
- By scrolling through the pages, you will be instructed step by step on how to use the wood oven and discover all the tricks and secrets of those who have been doing this work for more than 20 years.
- You will discover how to cook pizzas to perfection and you will be safe from committing all the mistakes that all newcomers make.
- Moreover, thanks to the secrets and techniques revealed in this precious manual, you will save years and years of hard work to learn all this directly in the field.
- The book is recommended to anyone who uses or intends to use the wood oven exactly as it is used in the long Italian tradition.
Buy now and become a wood oven expert like the best Italian pizza makers
About the 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.