Neapolitan pizza is not part of Claudia's job, but it's part of her life: a great passion, ironically grown to react to food intolerance.
As she writes on her blog, sfidapizza.it, the fact that she could no longer eat pizza in pizzerias has been a tremendous incentive to fine-tune her technique.
In fact, the desire to regain the pleasure of eating a real Neapolitan pizza pushed her to study and to experiment with different leavening and baking techniques, which were workable with the equipment of an ordinary home kitchen.
The result of this long path, which lasted 2 years, was a super reliable method, characterized by an extraordinarily clear approach, which made Claudia's style unique and very appreciated, among the crowded panorama of Italian cooking blogs.
In 2017 Claudia decides to start sharing her method through an online video course, which is achieving growing success.
In 2019, with the publication of the first edition of this book, Claudia began to speak to a wider audience: those who love the scent of paper pages as well as the smell of pizza!
