Aspetti Fisici

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Aspects and Physical Attributes

To make a delicious pizza, light, crunchy and above all digestible, you must have available good quality ingredients to prepare your dough. A piece of dough in an oven between 275°c and 320°c undergoes an increase in temperature that causes the propogation of heat in the following ways:  

	Conduction
	Convection
	Radiation

  The penetration of heat behaves differently if the treatment of the dough causes it to be soft or hard: SOFT DOUGH + WATER + TEMPERATURE -> + HIGH + TIME; HARD DOUGH - ACQUA - TEMPERATURE -> - HIGH - TIME;   The termperature of the oven must be adjusted based on:  

	The nature of the dough
	The form of the dough
	The weight of the piece of dough

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