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Di Pizza e Pizzerie, Capitolo 6: L'APERTURA DEL DISCO DI PASTA

By Dante
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By Dante
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Segreti e tecniche di lavorazione per una pizza di qualità: l’apertura del disco di pasta, il diametro della pizza, il cordolo, la tiratura di calzoni, pizze giganti e pollicine.
Più tutti i trucchi e gli accorgimenti pratici raccolti nelle sezioni "Inconvenienti”, “Il Bello della Diretta” e "I Consigli del Pizzaiolo".

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