Eaunes. Denis Job, world pizza champion, signs his book
On Saturday, November 26, Denis Job, 2018 World Pizza Champion in Naples, will be present from 4 to 8 p.m. to sign his book at the Atelier de la pizza, Place Clément-Ader. Passionate, an amateur among professionals, the 50-year-old does not hesitate to share his tips and culinary secrets. Get to know each other.
How did this passion begin?
It all started on a business trip to Italy where I discovered mini pizza ovens. I brought one home and started buying ready-made pasta. Until the day when I decided to make it myself, and improve it as much as possible.
How do you become a world champion?
Getting excited. At home, I created a dedicated universe with about fifteen ovens. A pizza maker is a bit like an orchestra conductor. The connection and dosage of the ingredients are important. In 2016, I participated in a competition where I won 5th place twice in two different categories. In 2017, I finished 3rd in the dessert pizza category in Rome. In 2018, I won the world pizza champion award. I worked hard to get there, I cooked it every week. I am constantly trying to develop a taste and a visual. But keep the recipe simple. It doesn’t stop you from doing great things.
Why a book?
I wrote a book to share my knowledge. I struggled so much on my own when I started that I decided to give the recipes and advice to the general public. I give advice on equipment, on the role of ingredients, recipes for a traditional or special pizza oven, pieces of dough to be used the same day or over 24 hours, recommendations for doughs made by hand or in a robot, do well the success of the teglia (impasto with high hydration, but distributed on plates), gluten-free…