I officially welcome you to this website, the result of my studies for one of my greatest passions: leavened products.
I am an IT professional by trade and a Cooking Instructor by passion. While my main job is in the tech world, I dedicate my free time to teaching and exploring the science of baking. For me, a recipe is like an algorithm—built on equations, proportions, and mathematical formulas—to achieve consistent and delicious results.
I know that many may think they have an innate intuition or can do everything “by eye,” but I want to point out right away that professionals and companies weigh everything meticulously.
The main purpose of the site is to share and disseminate my knowledge—combining my technical background with my culinary experience—to help others understand and master the theory behind baking.
Participation
At the bottom of every page you will find a section for comments.
Receiving comments and feedback helps me to improve and expand my knowledge so that the contents of the site will benefit.
As the owner and administrator of the site, it is up to me to moderate the comments. Comments that are unclear, offensive, or irrelevant will be deleted.
Every comment is welcome.
The logo
Let’s analyze the site logo together, this shows three sequential processes, on the left we start from a Recipe containing the theory and here represented by the image of a book, and then go through a Calculator to get to the creation of the final product, in this case a Pizza. This simple image embodies the idea behind the site.
Organization of contents
The site contains several sections, I invite you to read the section Theory.
The recipes are divided into categories: Pizza, Bread and Savories, Sweets.
Each recipe contains a description, the theory, the procedure, some variations and a link that leads to calculators that already have filled all the parameters from the theory. All that remains is to fill in a few fields such as the room temperature (RT), I cannot know the temperature you have at home, the number of pieces or total weight of the dough and the type of yeast. The rest of the calculations are done by the calculator.
Note that all fields in the calculator can be changed so that you can experience the different results for yourself.
For Professionals there the the “Manual Calculators” that do not make any estimations but work only on percentages decided by you.
Finally there is the section of Calculators that I hope you will find useful, I remind everyone that the computer facilitates the work of man, the formulas used are described in the theory section.
Are you a “homepizzamaker”? This site is just for you. You will learn the correct terminology, the theoretical basics and you will be able to prepare recipes directly at home with the tools you have or find useful advice on tools, utensils and accessories.
Have a good surf and bon appetit!
You can also follow me on YouTube, Facebook, Instagram and TikTok.