La mia pizza in teglia. Dalle ricette tradizionali agli impasti rivoluzionari

My Sheet-Pan Pizza: From Traditional Recipes to Revolutionary Doughs
Starting from neighborhood ovens, Roman pizza has journeyed through decades of history, innovation, and experimentation, bringing with it the adventures of visionary pizzaioli, closely guarded recipes, and new flavors. In this new book, Gabriele Bonci—the undisputed star of pizza, also known as “the Romans’ pizzaiolo”—guides readers on a unique journey beginning in the 1960s, when sheet-pan pizza was taking its first steps in the capital’s bakeries, and leading to the frontiers of the future, exploring natural fermentation, wild yeasts, and innovative doughs.
Through the evolution and revolution of pizza, Bonci reveals all the secrets that have made Roman pizza a cornerstone of Italian gastronomy. The book offers a rich and innovative path, full of anecdotes and interviews with master pizzaioli, but above all, it is packed with incredible recipes designed to show readers how the art of dough has transformed over time.
The book includes over 50 recipes, from traditional doughs to long-fermented creations, from bold experiments with animal fats to the most modern techniques, such as fermenting fruit peels. With its original approach, depth of information, and completeness, this book opens a new chapter in the wide range of pizza cookbooks while paying a tangible tribute to an Italian gastronomic icon—its evolution, its future, and its endless possibilities—with countless original recipes for readers to try.