Provenance / Canons / General / Global Bakery Technique Foundations
Global Bakery Technique Foundations
General Canon
3 entries
GN.65.0001
Neapolitan Pizza Dough
The world's most regulated bread dough — the Vera Pizza Napoletana (True Neapolitan Pizza) standard,…
Naples, Italy — pizza as
GN.65.0002
Pâte Brisée
The French shortcrust pastry — flour, cold butter, salt, sugar (for sweet tarts), and cold water, wo…
France — pâte brisée is t
GN.65.0003
Puff Pastry (Pâte Feuilletée)
Classical puff pastry — a dough of flour, water, and salt wrapped around a block of pure butter, the…
France — the technique is