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The common mistakes that pizza beginners do is not knowing the difference between flours, the role of yeast in the dough and its relationship with temperatures. This will affect your result which almost the time is a sort of “try to guess”.
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The Basic Course is aimed at those who want to acquire the original technique of the True Neapolitan Pizza and is suitable both for those who have never been a pizza maker and for those with a minimum of experience. All you need to know in terms of making the Traditional Neapolitan Pizza
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The Pan Pizza is the classic leavened pizza to be prepared at home. It is one of those types of pizza that are easy to make at home and that do not require a lot of equipment, a pan, the right flour, some ingredients and your home oven is all you need to make this fantastic pizza.
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For some, only the Neapolitan – which is certainly the most historic and most famous – would have the right to be called pizza. For others, perhaps grown at different latitudes in Italy, pizza is the thin and crunchy one, of Roman tradition, certainly lighter to eat. And then there are the pizzas by the slice, the fried ones, those with a high and soft dough that is often used as a “pure” base for elaborate toppings and those that are neither one thing nor the other, but are simply good.
In short, in Italy, not to mention the rest of the world, pizza is the protagonist of a “diversity” similar to that of many other products.
And even in this case, it seems to us a great wealth to be proud and happy of, since this means being able to eat many different, very good pizzas
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Learn the “Art of Making Pizza” at Home.