BAPI
No intro. No promises.
Just a quiet place where precision lives
The Pizza Dough Bible
"“If your dough collapses, it’s not your fault. It’s your system.”"
„Stop believing recipes. Start controlling fermentation.“
"Charts, systems and control what 6,000+ pizza makers already touched.”
Honestly
Do you really think pizza is about recipes?
If yes – close this page. Go to Google. You’ll find 10,000 free ones.
And i also don´t want to waist your time with endless pages about the right pizza-toppings.
If you know that the difference between average and world-class is fermentation control – then this is where you belong.
❌ Who this book is not for
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If you bake once a year for fun → go watch YouTube.
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If you just want toppings & shortcuts → go scroll Instagram.
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If you think “good enough” is good enough → don’t waste your time & safe you money.
✅ Who this book is for
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Pizza nerds who want control, not luck.
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Chefs, bakers, creators who need repeatable results.
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People who want to understand dough like an operating system.
"This isn’t a cookbook. It’s a control system."
12 Chapters Dough Analysis
What you get:
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The Engineering Mindset – dough as a system, not a recipe.
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Ingredient & Flour Science – chemistry, strengths, and comparisons made simple.
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Fermentation Blueprints – time, temperature & technique mapped step by step.
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Master the pH of Dough
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Classic & Modern Styles – Neapolitan, Roman, Contemporanea, Focaccia & more.
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Advanced Techniques – pushing hydration, flour blends, long ferments.
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Temperature & Timeline Formulas
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Troubleshooting System – instant fixes for sticky, flat, or failed dough.
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24h & 72h long-term strategies – unlock flavors amateurs will never reach.
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Pre-Ferments (Biga, Poolish, mother dough, etc.)
This is not a “recipe book.” It’s a toolkit for mastery.
They didn´t expect a pizza book to change everything.
But it did.
"This book is incredible." Sebastian H.
"GOAT! Loved it!"
Ruben H.
“I didn’t want another recipe book. I wanted the ‘why.’ And that’s exactly what this delivers. Now I unterstand what´s really happening inside the dough.”
Mira K.
"This book is looking very
professional."
Thomas G.
“This book didn´t just change my pizza - it changed how i think.”
Luca R.
You made it to the bottom. That´s already a sign.
The Offer:
⚡ No hype. No secrets. Just the clearest system on dough fermentation the internet has ever seen.
For the price of one dinner out, you get a system that will change every pizza you ever bake.
Either it scales your business revenue – or it upgrades your home baking so much that friends stop going to restaurants and come to you instead.
If you’re serious → click below.
If not → close the page.
“Followed by 87,500 pizza obsessives who bake with science, not luck.”
