Coming soon
A Pizza Journey: Three Continents
Subtitle: Neapolitan dough from the line — cold overnight & room-temp schedules
A short mentor booklet for cooks who want restaurant dough at home — open crumb, a real cornicione, and a schedule you can actually run.
- Cold overnight and room-temp 15–20h schedules
- Base formula + mix → ball → ferment
- Hand-open notes for soft, high-hydration dough
- Ciro’s High Street Brixton volume lesson
- Mistakes that kill crust — and what to change next bake
Author
Rui Monteiro · Dough Lab
Pizza chef at Isola Pizza Bar (Little Italy, San Diego). Former Capiche / Picola owner. Oven builder. This booklet is the craft without the kitchen grind.
Want a heads-up when the PDF and print editions are ready? One email is enough.