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Lessons for Pizza Professionals
Lessons For Pizza Professionals
Tinkering with Dough - Part 1: Fermentation, Flour, Salt and Fats
Tinkering with Dough Part 2: Water Quality and pH of Dough
Tinkering with Dough Part 3: Preferments (Biga and Poolish)
Tinkering with Dough Part 4: Emergency Dough
Recipes for Home Chefs
Bruschetta with Fresh Tomatoes by Chef Leo Spizzirri
Spaghetti al Pomodoro (Spaghetti with Fresh Tomatoes) by Chef Leo Spizzirri
Frittata with Roasted Summer Vegetables
Pizza Classica Dough for Home Baking by Chef Leo Spizzirri
Pizza Sauce at Home by Chef Leo Spizzirri
Pizza Classica made on a Pizza Steel or Stone by Chef Leo Spizzirri
Pizza Classica Baked in a Pan by Chef Leo Spizzirri
Ask Chef Leo Q&A
Ask Chef Leo: Why weigh pizza dough ingredients instead of volumetric?
Ask Chef Leo: Do I need special flour for pizza dough or can I use all-purpose?
Ask Chef Leo: Mixing Pizza Dough by Hand or Machine?
Ask Chef Leo: Should I use active or instant dry yeast in my pizza dough?
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