The Art of the Neapolitan Pizzaiuolo from Tradition to Innovation

16,5 cm x 24 cm
brossura cucita con bandelle
160 pagine
53 immagini a colori e 6 in b/n, numerose tabelle
2024-10
ISBN 979-12-80212-21-4

The evolution of any art form over time is an inevitable process. Experimentation and a greater understanding of phenomena have always led to the discovery of new solutions to improve production techniques and meet the changing needs of consumers. This has also been the case for the art of the Neapolitan pizzaiuolo, which proudly forms part of the intangible cultural heritage of humanity. Sometimes innovations are met with scepticism or even opposition because they diverge from what is perceived as tradition, which in the collective mind is often equated with perfection. However, if something changes, it is because it brings improvements and introduces new products that are more highly appreciated.
This book aims to provide answers to the many questions pizza enthusiasts may have regarding the innovations that have been introduced or may be in the near future. Why is there an interest in new flours, and what needs might they fulfil? Is it better to use compressed yeast or sourdough? What is the difference between short, medium, or long fermentation? What are the best ingredients for topping a pizza? How can one always have everything needed to make a pizza at home? What happens during the short time in which the pizza is cooking? Are wood-fired ovens the only way to achieve a soft and fragrant pizza? But does cooking pizza at high temperatures have health implications for those who eat it? Is it true that pizzas and pizzerias have a significant environmental impact? Finally, is there a way to enjoy a takeaway pizza that tastes just as good as one eaten in a pizzeria?
To answer these questions the latest scientific findings have been used, presenting the results in an accessible yet rigorous way.

Contents

Preface

1. Introduction

2. Low glycemic index pizza from high amylose wheat flour
2.1. Introduction
2.2. The origin: the wheat kernel
2.3. Components of flour
2.4. Starch digestibility
2.5. Pizza flours
2.6. Health benefits with alternative high amylose wheat flours
2.7. Conclusion

3. Legume flours: an innovative ingredient for the production of gluten-free or alternative pizzas
3.1. Nutritional properties of legumes
3.2. Antinutritional factors of legumes and reduction strategies
3.3. Legume flour production technology
3.4. Technology to improve the properties of legume flours
3.5. Use of legume flours in the production of Neapolitan pizza
3.6. Gluten-free pizza with legume flour

4. Long fermentation doughs
4.1. The importance of long fermentation
4.2. The dough
4.3. Fermentation
4.4. Rheological behaviour
4.5. The microstructure
4.6. Thermal properties
4.7. Digestibility
4.8. Conclusion

5. Ingredients for pizza toppings
5.1. Introduction
5.2. Ingredients for Neapolitan pizza topping
5.3. The ingredients of Neapolitan pizza after baking: effects on quality
5.4. Pizza toppings for every taste

6. Enhancing Neapolitan pizza: ideas for refrigerated and frozen pizza kits, naming, and logos

7. Pizza baking in wood-fired ovens
7.1. The baking process of Neapolitan pizza in a traditional wood-fired oven
7.2. Heat transfer in the oven
7.3. Conclusion

8. Wood-fired, electric, and gas ovens
8.1. Main types of pizza ovens
8.2. Energy consumption of pizza ovens
8.3. Conclusion

9. Acrylamide formation in wheat-based products and possible solutions

10. Exploring the carbon footprint of Pizza Napoletana Verace: towards a sustainable future for pizzerias
10.1. Introduction
10.2. Environmental impact of Pizza Napoletana Verace ingredients
10.3. Environmental impact of a typical Neapolitan pizzeria
10.4. Cradle-to-grave environmental impact of Pizza Napoletana Verace
10.5. Conclusion

11. Takeaway pizza
11.1. Introduction
11.2. The importance of takeaway pizza
11.3. Quality loss during takeaway
11.4. An alternative to the current takeaway pizza preparation method
11.5. Conclusion

Conclusion

Authors
Giuseppina Adiletta Researcher at Sapienza University of Rome. Her research focuses on extending the shelf life of horticultural and fruit products and innovating processes in the agri-food industry.
Elena Baldoni Researcher at the Institute of Biology and Agricultural Biotechnology, Milan, National Research Council (CNR), and Contract Professor in Food Biotechnology at the University of Pavia since 2023.
Alessio Cimini Associate Professor of Food Science and Technology at the University of Tuscia. Winner of the Marco Riva Award for the best doctoral thesis in food technology innovation. His research interests include the environmental sustainability of food processes.
Enzo Coccia Master pizzaiolo from Napoli and owner of Pizzaria La Notizia, one of the first to be listed in the Michelin Guide. He is the founder of Pizza Consulting, which offers international training and consulting to learn the art of Neapolitan pizza-making. In 2018, he was appointed by the Ministry of Cultural Heritage and Activities and Tourism as a member of the Technical Coordination Committee for the Year of Italian Food as an ambassador and expert on Neapolitan pizza. He is globally recognized for revolutionizing the Classic Neapolitan Pizza, elevating it from a humble dish to a gourmet specialty.
Clelia Covino PhD graduate in Food Science, focusing on the technological, nutritional, and health aspects of Neapolitan pizza. She currently works professionally in the agri-business.
Marisa Di Matteo Former Full Professor of Food Technology Processes at the Department of Industrial Engineering at the University of Salerno until 2018. Her research primarily involves extending the shelf life of foods and innovating processes in the agri-food industry.
Aniello Falciano PhD graduate in Food Science, studying the processes, distribution, innovation, and environmental aspects of Neapolitan pizza. He is currently continuing his research at the Department of Agriculture, University of Napoli Federico II, and the Center for Innovation and Development of the Food Industry (CAISIAL).
Emanuele Marconi Full Professor of Food Science and Technology at the Campus Bio-Medico University of Rome and Director of the Food and Nutrition Research Center of CREA. Full Member of the Accademia dei Georgofili and former President of the Italian Association of Cereal Science and Technology (AISTEC).
Paolo Masi Professor Emeritus of Food Process Engineering at the University of Napoli Federico II and a Full Member of the Accademia dei Georgofili. Formerly director of CAISIAL, Dean of the Faculty of Agriculture, and Director of the Department of Agriculture. His interests include product and process innovation and circular economy.
Maria Cristina Messia Full Professor of Food Science and Technology at the University of Molise. Her research focuses mainly on the chemical-nutritional evaluation and processing suitability of cereals and pseudocereals.
Antonio Mincione Associate Professor of Food Science and Technology at the Mediterranean University of Reggio Calabria. His research focuses on physical and sensory analytical methods and sciences for food.
Mauro Moresi Former Full Professor at the University of Tuscia from 1990 to 2020. Full Member of the Accademia dei Georgofili since 2023. He has been President of SISTAL and Italian Delegate of the Food Working Party of the European Federation of Chemical Engineering. His recent interests include studies on the carbon footprint of food processes.
Antonella Pasqualone Associate Professor in Food Science and Technology at the Department of Soil, Plant, and Food Sciences (DISSPA) of the University of Bari since 2006. Her research focuses primarily on cereal-based foods to optimize their nutritional properties, reduce or reuse production waste, and characterize and re-evaluate traditional products.
Milena Petriccione Research Director at CREA-Center for Olive, Fruit, and Citrus Research in Caserta. Contract Lecturer in General Arboriculture and Tree Cultivation at the University of Campania “Luigi Vanvitelli” Since 2021.
Amalia R.M. Piscopo Associate Professor of Food Science and Technology at the Mediterranean University of Reggio Calabria. Her research includes the characterization of typical Southern Italian food products, the effects of stabilization treatments and packaging on various foods, and the reuse of food industry by-products to produce new functional foods.
Marco Poiana Full Professor of Food Science and Technology at the Mediterranean University of Reggio Calabria since 2008. He has served as President of the Italian Society of Food Science and Technology.
Simona Sbriglia Master’s graduate in Product Eco-Design from the Master’s program in Design for Innovation at the Department of Architecture and Industrial Design, University of Campania “Luigi Vanvitelli”, and was a research fellow at the University of Salerno, focusing on packaging design for the agri-food sector.
Francesco Sestili Associate Professor at the Department of Agricultural and Forestry Sciences (DAFNE) of the University of Tuscia, currently working on the genetic improvement of nutritional, technological, and agronomic quality of wheat.
Enrico Sicignano Former Full Professor of Technical Architecture at the University of Salerno for over thirty years. Throughout his career, he has received numerous awards and mentions.
Angela Sorrentino PhD graduate in Plant Biotechnologies and has been a Technical-Scientific Officer at the Center for Innovation and Development of the Food Industry (CAISIAL) of the University of Napoli Federico II since 2015. Her research primarily focuses on the use of enzymes in food processes for the development and optimization of new products and the valorisation of by-products from the agri-food industry.

English translation of the book L’arte del pizzaiolo napoletano tra tradizione e innovazione