This mini-dictionary does not include all the terms that exist in the world of baking and pizza but those that take you in a concrete and direct way to the understanding of manuals, articles and recipes.

Do you have a lot of doubts about how best to store your flour? Before you do anything, read our tips!

Do you want to know how to treat your blue iron pans before you can use them? Read the article carefully and watch our video!

Sweetness, savoriness, acidity, spiciness, and texture are all elements that can turn a simple condiment into an unforgettable experience.

Simple, quick to make and almost indispensable when using "artisan" flours. It is the technique of autolysis!

Are blue iron pans really the best? But better for what? Why are there pans made of other materials as well?

Can a pre-cooked, frozen base be better than a freshly baked pizza? Let's find out together.

All flours are not the same. Each flour should be used for the job it was made for, and today let's see how to recognize its characteristics!

What is the one food that is never missing on every single pizza we bake? Well easy, the Extra Virgin Olive Oil.

In Italy we really have a myriad of fantastic types of flours, each with unique and extraordinary characteristics.