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  • Professional Pizza Technical Manual: From Flour Chemistry to Baking Techniques : An Advanced Guide for Professional Pizza Makers

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Professional Pizza Technical Manual: From Flour Chemistry to Baking Techniques : An Advanced Guide for Professional Pizza Makers

by Vinci Coppolas (Author) Format: Paperback
5.0 out of 5 stars (1)
on any 4 qualifying items | Terms
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Great pizza is not the result of chance. It is the result of knowledge, method, precision, and experience.

Professional Technical Manual of Pizza is a comprehensive guide designed for professional pizza makers, chefs, culinary students, pizzeria owners, and serious enthusiasts who want to understand the science behind every successful dough.

Combining technical theory with practical application, this manual explains how ingredients, fermentation, temperature, time, and baking work together to determine the final structure, flavour, digestibility, and quality of pizza.

Inside the book, you will discover:

  • how to evaluate flour strength, elasticity, and absorption;
  • the technological role of water, salt, yeast, and enzymes;
  • fermentation, maturation, proofing, and temperature control;
  • direct and indirect dough methods;
  • biga, poolish, sourdough, and autolyse;
  • high-hydration dough management and gluten development;
  • professional kneading, folding, shaping, and dough-handling techniques;
  • oven management, heat transfer, and baking performance;
  • practical formulas, tested methods, troubleshooting, and corrective solutions.

This book goes beyond recipes. It provides the technical knowledge needed to understand why a dough behaves in a certain way, how to identify problems, and how to achieve more consistent and professional results.

Whether you work in a pizzeria or want to take your pizza-making skills to an advanced level, this manual will help you transform passion into expertise and technique into excellence.

Read more
Previous slide of product details
  1. Print length
    169 pages
  2. Language
    English
  3. Publication date
    10 Aug. 2026
  4. Dimensions
    15.24 x 0.99 x 22.86 cm
  5. ISBN-13
    979-8191847665
Next slide of product details

From the Publisher

Professional Pizza Technical Manual: Advanced Knowledge for Serious Pizza Makers

Split image: top shows kitchen counter with food prep items; bottom shows product packaging or calendar card on wooden surface with kitchen visible.

Technical Specifications

Book Details
Designed for Professional and Advanced Home Pizza Makers

Spanning 169 pages, this pizza making guide is written in English and published independently. It is structured as a professional culinary manual, combining technical theory with practical application. Suitable for pizzeria professionals, culinary students, and dedicated enthusiasts seeking advanced technical knowledge.

A Complete Pizza Making Guide Rooted in Science

From Flour Chemistry to Dough Fermentation Techniques

This professional culinary manual explains the ingredient science behind every successful dough. Flour chemistry is explained in depth, covering how proteins, starches, and hydration levels influence dough structure, flavour, and digestibility.

Baking Temperature Control and Problem Identification Methods

Precise baking temperature control is examined alongside dough fermentation techniques, showing how time, heat, and method combine to determine the final quality of your pizza. The manual also equips readers with problem identification methods to diagnose and correct issues, building the advanced technical knowledge needed to achieve consistent, professional results.

Product details

  • ASIN ‏ : ‎ B0HDZX71ZZ
  • Publisher ‏ : ‎ Independently published
  • Publication date ‏ : ‎ 10 Aug. 2026
  • Language ‏ : ‎ English
  • Print length ‏ : ‎ 169 pages
  • ISBN-13 ‏ : ‎ 979-8191847665
  • Item weight ‏ : ‎ 236 g
  • Dimensions ‏ : ‎ 15.24 x 0.99 x 22.86 cm
  • Best Sellers Rank: 562,594 in Books (See Top 100 in Books)
  • Customer reviews:
    5.0 out of 5 stars (1)

About the author

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Vinci Coppolas

Vinci Coppolas

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Customer reviews

5 out of 5 stars
1 global rating

Top reviews from the United Kingdom

  • Claudio Wagner
    5 out of 5 stars
    The Most Comprehensive Pizza Book Available
    Reviewed in the United Kingdom on 24 August 2026
    Format: Paperback
    Verified Purchase
    Brief content visible, double tap to read full content.
    Full content visible, double tap to read brief content.

    Professional Pizza Technical Manual: From Flour Chemistry to Baking Techniques is the most comprehensive pizza book I've read. It goes far beyond recipes, explaining the science behind flour, dough, fermentation, and baking in a clear and practical way. An essential reference for anyone who wants to understand and make pizza at a professional level.

    One person found this helpful
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