The technique no-knead

Strengths, weaknesses, and especially procedures of this innovative mixing technique born thanks to the study and to the commitment of “FORUM” of the Brotherhood of Pizza and our technicians.
A course of study that seeks to explain how to string a highly idradato kneading dough without any action, but only using the technique of the folds.
A technique with great merits for professional use, especially in those of small size pizzerias, who want to propose a high-end and high-quality product, without increasing the production costs.
The seminar will be held by the head of the Brotherhood of Pizza, Mr. Ettore Mastelloni and Mr. Riccardo Carboni.


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