By U.S. Pizza Team Culinary Coach Vitangelo Recchia Roman pizza is a tradition built on science and transmitted through people. In part 2 of this two-part series on the fast-growing style (click here to read part 1), I’ll look at the fermentation timeline framework, revisit my first World Pizza Championship competition in Parma, Italy, and consider the new Italian … [Read more...] about A Master Chef’s Guide to Faster Roman-Style Pizza Fermentation
