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Besmir Balaj and Ville Ilola made their first attempt at pizza napoletana in a home oven many years ago, and have since built ovens, travelled to Naples more times than is reasonable, and deprioritised pretty much everything else. The book is the result of that obsession: dough, fermentation, oven, temperature, and the details that decide whether the result is Neapolitan or just round. It's an obsession book, written like one. For anyone who's already sunk money into a pizza oven, this is mandatory reading. A very good book on the subject from two absurdly competent people and, presumably by now, one burnt-out editor.
Format: Hardcover
Number of pages: 304
Language: Swedish
First published: 2016
