It was a drama. Going out for a pizza became very difficult to me, because sometimes they use too much yeast, and this make me sick. That's why I decided to make pizza at home.

But I didn’t want to settle for the typical homemade pizza, which is usually stiff or thick. I wanted that kind of pizza I used eat at pizzerias when I was fine.

Everyone in my family told me to give up, because they said that unfortunately I would not have succeeded without a wood-burning oven... but I didn't give up.

Today I’m happy with my homemade pizza, but it took me 2 years of study and experiments, before I could achieve a result like this:

After some years, I decided to share my method with other fans through this blog and a video course, so here I am. But let me tell you briefly why it took me so long, and you will understand why having landed on this page can be a great and pleasant shortcut for you.

WHY IT TOOK SO LONG...

In order to learn how to get the pizza I wanted, I bought books, visited a huge number of sites, I watched at least a dozen hours of video tutorials, and then I made experiments in my kitchen.

I used to make pizza once a week, so I have made pizza about 104 times over a period of 2 years … 104 tests in order to fine-tune a reliable method.

It took so long because of the low quality of the video available on the web, with framings that didn't really teach "how to" make a pizza.

Furthermore, they always omitted some crucial information. In fact, no one has ever told me in detail how to adapt leavening period to the room temperature, which is clearly very variable during the different seasons of the year.

But in the end, after so many efforts, I succeeded.

BUT YOU CAN GO FASTER!

I had no choice but the very long way of the attempts.

But you can go faster because you can take advantage of my experience.

What I learned in those two years would usually remain a secret, to be handed down only in the family recipe book. Instead I started to divulge it.

So, I created the course “SfidaPizza”, which is really a unique product, because it is similar to a course for professionals but it is designed for enthusiasts who have only basic kitchen equipment (and not the professional equipment of a restaurant, such as cold storage and wood-burning ovens).

In just 6 steps, you'll be ready to make the perfect pizza, without effort, without spending 2 years studying, while you are already working in your kitchen with flour, tomatoes and basil!

The guides (10 pages long on average) complete the video content, in such a way that you can easily find an answer to your questions and curiosities.

In addition, if you want to have only the basic information at hand, such as the recipe and the roadmap, you can just print the final summary that you will find at the end of each pdf file.

PLEASE NOTE: The course is fully downloadable, so you can take it with you wherever you want, and consult it as often as you want, by any device (PC, tablet or smartphone) even when you're off-line.

Let's take a closer look at the content of the modules...

This course is a good choice for 3 reasons:

1) It allows you to save time. We have already talked about the great savings of time that this course allow you. In fact thanks to this course, you will be able to make overnight a perfect pizza, that all your friends and neighborhood will envy.

2) This course has the same content as a course for aspiring pizza chef, but it was adapted to the needs of us passionate. This means that:

• the course includes only basic kitchen equipment (except for the infrared thermometer, a very cheap tool, which I recommend to buy in order to measure the cooking temperature.)
• Compared to a professional course, SfidaPizza is also faster (because it does not focus on topics that may only be interesting to restaurateurs).
• And, as you will soon discover, this course is also much cheaper (the most affordable alternative course that is currently on line, costs € 80.00, and the others cost much more.)

3) You will learn a cooking method that is simple, cheap, and even more satisfying than others! Let me explain:

• If you cook pizza on a baking stone, even if you have preheated it for more than an hour, the bottom of the pizza will remain pale. And if you have a gas oven, the result will be even worse. (In fact, there are safety systems that switch the top grill off when the oven has reached too high temperatures. This won't allow you to achieve a golden-brown outer crust!)
• The pizza ovens instead, in addition to being rather bulky, are often not powerful enough to cook pizza quickly enough. This means that you can't achieve a soft pizza. (This is the reason why many make them more powerful by modifying them).

Instead the method that I will show you in the course:

All these advantages ...

Note: Regarding the payment method, you can purchase the course by PayPal account, credit card or prepaid card (Visa, MasterCard, Discover, American Express, Maestro.)

Click the button below and join the others who are enjoying their pizzas at home!

Temporarily available for € 29.99 instead of € 49.99. (This is a 40% savings!)

100% Risk Free - 30 Day Money Back Guarantee

P.S.(2) The course is dowloadable on your PC. This means for example that you can copy it on a cloud storage service and watch the video and/or read the pdf guides on any device (PC, tablet or smartphone), as often as you want.

There is no reason not to try it, because even if it you were not happy with the results, you can ask for a 100% refund within 30 days.

Buy it now and in a few minutes you will know everything you need to make the best pizza you could ever want!

So, do not hesitate, start right away! You will not find another course like this, which perfectly fits your needs, nor an equally quick and convenient solution!