Re: The Doughs of My Life

They do something (or a bunch of things) right for that cornicione (swoosh, as they call it), but I don’t know what. It is peculiar how they get that much oven spring while flattening the rim when opening.

I guesss it’s one of the results after years of dedication to making the best pizza they can. They are certainly passionate about what they do. They posted on IG that they are working on a second edition of their book, and plan for an English edition too.