I am Alexandre Xavier, and in this book I share the knowledge, the techniques, the observations and the secrets I learned in practice, testing, getting it wrong, getting it right, and constantly looking for a better pizza.
A direct book, written for anyone who truly loves pizza and wants to understand what lies behind a good dough.
80 pages in PDF, you download it right away and you have seven days to change your mind.
You have tried making pizza at home.
You bought a flour everyone calls good, you looked up recipes, you followed groups on WhatsApp, you watched videos on social media and you heard countless times that making a good pizza was simple.
You may even have bought a better oven and invested in equipment and ingredients, and even so the result never came close to the pizza you had in mind.
And why does that happen? The problem is not in the recipe.
It is in the small details.
The temperature of the water, the point the dough reaches, the way the gluten is developed, the right amount of water, the fermentation time, the maturation and even the right moment to send the pizza into the oven.
They are small details, but they can change the result completely.
After more than 30 years living pizza in practice, I learned to see those details and to understand what so often goes unnoticed by anyone who is starting out.
In 2017 I began developing a technique of my own with Brazilian wheat, looking for a lighter pizza, higher hydration, longer maturation and a look different from the standard that prevailed here.
That work is where what I came to call Brazilian Contemporary Pizza was born.
A good pizza does not happen by chance. Time and temperature are among the most important factors in turning a simple dough into a pizza that is light, aromatic and well structured.
Across more than three decades working with pizza, I learned that respecting the limits of the dough matters as much as choosing a good flour or getting the hydration right, and in this book I share, simply and directly, what I learned in practice about maturation, fermentation, time and temperature.
You will understand how those factors relate to each other and you will recognize the signs of a balanced dough.
Nothing I developed happened by chance. It took more than 30 years of testing, observation and repetition, working with different flours, hydrations, maturation times and temperatures.
I learned that reproducing a technique developed in another country is never enough, because the flour, the climate, the room temperature, the storage and even the oven change the way the dough behaves.
So I started studying each flour on its own, understanding what it truly holds and adjusting the amount of water, the times and the temperatures to its characteristics. Because technique is not a recipe set in stone.
Technique is knowing how to adapt, control and repeat a good result.
When you understand the details
Pizza stops being trial and error!
From the history of pizza, out of Naples and into São Paulo, to the plan for opening a pizzeria, passing through the technical heart of the dough.
IChapters 1 and 2
IIChapters 3, 4 and 7 to 9
IIIChapters 5, 6, 10 and 11
IVChapters 12 to 17IChapters 1 and 2IIChapters 3, 4 and 7 to 9IIIChapters 5, 6, 10 and 11IVChapters 12 to 17
Alexandre has been testing flour for longer than most of the techniques the market sells today have existed.
More than three decades devoted to the research and the craft of pizza
Alexandre Xavier has worked in the world of pizza for more than 30 years and presents himself as a researcher and an artisan of Brazilian Contemporary Pizza.
His path is marked by constant research into flours, fermentation, maturation, hydration and different techniques for producing dough. From the beginning he chose to give particular attention to Brazilian flours, seeking to understand their limits and their possibilities.
That research also grew out of a wish to contribute to the evolution of Brazilian pizza, developing techniques able to bring value to the ingredients available in the country and to widen the possibilities open to the artisan pizzaiolo.
Over the years Alexandre traveled across different regions of Brazil, meeting the stories, the professionals and the methods that make up the diversity of our pizza culture. Alongside that, he began sharing his knowledge through mentoring and training with professionals and pizza lovers in Brazil and in other countries.
All of this knowledge is the result of decades of practice, research, testing and observation. More than a technique learned on a course, it is a method built across a life devoted to dough, to flour and to fire.
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80-page PDF
$40