Comments on: Neapolitan pizza dough hydration

By: Tom Rothwell

Tom Rothwell — Tue, 10 Dec 2024 22:49:16 +0000

In reply to Garth. No worries, thanks Garth!

By: Garth

Garth — Fri, 29 Nov 2024 12:39:05 +0000

Great info! Many thanks!

By: Tom Rothwell

Tom Rothwell — Sun, 27 Mar 2022 16:07:19 +0000

In reply to Pejman shabani. Hi Pejman, thanks for the kind words. To be honest, I haven't experimented with frozen or semi-frozen Napoli pizza so I can't help you with that. It may be something I'll look into in the future though as I've had several people ask me about it. Thanks for the question and good luck!

By: Pejman shabani

Pejman shabani — Sat, 05 Mar 2022 14:17:31 +0000

Hello Tom, Thank you for the wonderful information you shared with us. I had a question about whether there is an article or website that gives me information on how to make frozen or semi-frozen Napoli pizza?

By: Tom Rothwell

Tom Rothwell — Sun, 01 Nov 2020 20:16:58 +0000

In reply to Ahmed.

Hi Ahmed, no problem, I’m glad you find the information useful.

An excellent book on the science of Neapolitan pizza is: “The Neapolitan Pizza. A scientific guide about the artisanal process” by Paolo Masi (Author), Annalisa Romano (Author), Enzo Coccia (Author). I don’t think the book is published anymore but you should be able to pick up a second hand copy online.

Good luck with the business!

By: Ahmed

Ahmed — Sun, 01 Nov 2020 16:56:15 +0000

Hi
Thanks for the great information we have shared, I would like to know if there is any book out there teaches the science of Pizza. I am planning to start my own business