Pizza Science - Will it improve your Margherita? (The Neapolitan Pizza - Enzo Coccia book review)

Learning to make Neapolitan pizza in a brick oven takes a mixture of experience and knowledge. Where can you get the knowledge? This book by Enzo Coccia, Paolo Masi and Annalisa Romano is, in my mind, the definitive guide to the first principles of making Neapolitan Pizza.
The authors make the science approachable and instructive. They outline a process that is at once complete and understandable. Capped with a guide for troubleshooting your process - whether amateur or industrial - and accelerating your ascent up the learning curve.

[@kierantaylor5852]

Great video about a really interesting book. I have a copy (English translation though) and while I struggle with some of the science, it is a book I constantly go back to. The troubleshooting guide is so well written.

[@BitontoPizza]

Yeah, that trouble-shooting guide is amazing. I've never read the English version but I would imagine the translation is good. I started learning the art of pizza making in Italy and most of my idols like Enzo Coccia only speak Italian so it feels more natural to me.

[@rbiv5]

You are as passionate as me about pizza...Love it. Subscribed.

[@BitontoPizza]

Awesome! Thank you!

[@VincenzoAppioVINCYAPPIO]

Good video💪💪👏👏💪😊😊😊😊 sei un vero professionista ..👏👏👏👏👏...ciao like video alla prossima

[@BitontoPizza]

Grazie mille, Vincenzo. Alla prossima volta!

[@zeppelin495]

is the book only in Italian and not English?

[@BitontoPizza]

You can get it in English. The Neapolitan Pizza (book): amzn.to/3lL6Pai

[@kppizzacatering]

Little did old itlians realize their everyday casual food would revolutionalize the entire world

[@tomtotowapal]

where can I buy ?

[@BitontoPizza]

If you're referring to the book, it's pretty much sold out everywhere I've seen. I got mine from Amazon's Italian site, there may be more available there.

[@denniscalafatilotto]

Overweight Chef yuk

[@BitontoPizza]

Guess I'm not your type. Thanks for watching!