Flour, sourdough, water. From these humble ingredients, an almost divine food is made. In this book, Gabriele Bonci, known as the Michelangelo of dough, shares with us step by step all his experience and knowledge - and above all his passion - for this once humble food that we all rightfully adore. Since 2003, when Gabriele opened his shop in Rome, the history of pizza has entered a new era.

His revolution stems from the almost manic dedication with which he selects the raw materials, from his continuous and daily engagement with doughs and their rising, from the curiosity with which he explores the kitchens of the world. Alongside classic recipes with tomato, mozzarella, or prosciutto, he offers us delightful and unexpected combinations: roasted pork, cod carpaccio, green tomatoes, mango, grilled peaches, radicchio, fried octopus, licorice, or dates...