NOTE: This book is in Italian. 

A manual for the complex worlds of flours, enzymes, yeasts, lactobacilli, acid doughs, indirect doughs Biga and Poolish, and processes aimed at obtaining correct maturation or a correct autolysis is intertwined with a network of microbiology, biochemistry, biology and rheological and chemical-physical aspects -  a journey that starts from a simple grain and turns into one of the best and best known products in the world: Pizza.