Aim of book - to help пиццайоло to learn to take advantage dough-making with ferments, to decide, what ferment the best of all will suit for a concrete flour and test. Ferment - it one of "secret" ingredients, the use of that will stipulate distinctions of quality of your pizza from the products of competitors. A barm-making is not difficult, but additional procedure. Bringing in dough of ferment does him notedly other, giving to your crust more rich taste, remarkable smell of the fresh baking, magnificent мякиш and texture, and also excellent comprehensibility and digestive.