This section is dedicated to the craft of pizza and focaccia, offering recipes that blend tradition with technical precision. From high-hydration focaccias to long-fermented pizza doughs, each formula is designed to help you understand the role of time, temperature, and ingredients in achieving exceptional results. Whether you’re baking in a home oven or a professional setup, these recipes guide you through every step—from mixing and fermentation to shaping and baking—grounded in the principles of baking theory.
Baking With Theory
Learn basic principles to be applied to your recipes
Baking With Theory
Learn basic principles to be applied to your recipes