Giuseppe Anedda (1961)
Fascinated by the world of breadmaking since he was a child, Giuseppe has dedicated part of his life to the art of pizza. His career began as a pizzaiolo’s assistant and worked his way up to become the head Pizzaiolo
and a consultant for internationally renowned facilities around the world.

Thanks to these experiences, he could successfully experiment with various types of flour from around the world to create different doughs ranging from Neapolitan, Roman, sugarfree,“by the meter,” gourmet, and pan pizza.

From these experiences emerged the idea to write a book that was understandable, written in simple terms, and within everyone’s reach, without scientific terminology that could confuse and disorient the reader. It would be simple, just like the queen of the table…Pizza.

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Giuseppe Anedda


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Secrets To Perfect Pizza Dough


This ebook is all about making pizza dough. Because without the dough, you’ll never be able to make a great pizza.

Italian master pizza maker Giuseppe Anedda shares his years of experience with you in this ebook. He describes in detail the entire process of making pizza dough.

Anedda shares valuable secrets (known only to experienced pizzaioli) and provides countless tips for making truly good pizza dough. You will become familiar with the various techniques for making dough. And you will learn which types of flour and fermentation times to use in different situations, such as in a warm or cold environment.

Additional information and explanations about the content of this ebook can be found in the description below the product photos.

The ebook is a 132-page PDF document with illustrated text. After payment for the ebook, you will receive a page with your order overview. There is a link where you can download the ebook. We will also send you an email with the details of your order and a link to your edition of the ebook. If you choose to make an account, we will also provide a download link to the ebook in your account.