Back to Pizza Milano Manual: The Complete Guide to Milanese Slice Pizza

Discover the secrets of Milanese pizza by the slice with the *Back to Pizza Milano* handbook, the only comprehensive guide to making authentic Milanese pizza right in your own home. Milanese pizza by the slice has unique characteristics that set it apart from all others: a soft crust, thick crust edges, generous toppings, and that unmistakable texture that only Lombard master pizza makers know how to achieve.

Authentic and tested recipes

The *Back to Pizza Milano* manual includes the recipe for Milanese-style pizza dough with precise percentages and detailed timing, as well as variations for same-day preparation or 24-hour fermentation. Professional techniques are explained step-by-step: preparing the dough by hand, with a stand mixer, and with a dough mixer; managing fermentation with ideal times and temperatures; rolling out the dough on a baking sheet to achieve perfect thickness and crust edges; and optimal baking with temperatures and times for each type of oven.

The Secrets of Milanese Pizza Makers

The guide reveals the tricks that really make a difference: how dough hydration is the secret to fluffiness, how to adjust temperatures according to the seasons, which flours to choose, and the perfect timing for baking to achieve exceptional results. The Back to Pizza Milano guide teaches you how to bake perfectly both in your home oven—using temperatures and techniques for professional results—and in a professional electric oven, with specific adjustments and tips.

Contents and Pairings

40 illustrated pages with photographic guides for immediate visual learning, suitable for all skill levels, from beginners to experts. The manual is part of the same series as the *Back to Pizza Roma* Manual.

The manual is available only in Italian.