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9 x 9. The recipes--gleaned from years spent researching recipes in Italy and perfecting them in America--have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. Let us put our screen printing and branding knowledge to use helping you bring your ideas to life. Pizza remains a favourite food, but one that many people hesitate to make at home. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles--and even a dessert pizza made with Nutella. There are photo sequences of pizza bottoms to help you learn to judge an ideally cooked crust and instructions on rotating pizzas in wood-fired oven in relation to the fire. Hardcover: 273 pages Publisher: Ten Speed Press Language: English Product Dimensions: 8.
Reviews
Jessica Mines
It's not just a pizza book, it's an Italian cookbook from a master chef who applied his skills to pizza. Those are my pizza books for any time.
Ashley Jackson
Here I include some pictures of two Roman pizzas I made from the book - Lombarda (Fennel Sausage, Bitto Cheese, Mozzarella, Egg) and Parma(Arugula, Mozzarella, Fontina). Note: I paid in full for my book and am not doing this review in exchange for a free copy. If you have been at it for awhile you'll find some clever problem solutions and also tips to help you improve. But hey, we'll always have the translator.
Mitch M.
Excellent. I can't wait to try the rest.
Adriana T
Or just use a tiny pinch, there’s no need to be THAT specific, IMO. You can see a picture of the 86% focaccia recipe that turned out really well.
b.moore
4 grams) of yeast, or 1/8tsp (0. I have to say, the Roman pizza dough recipe is fantastic, and the closest I have ever gotten to getting this style right. Was delicious.
Marina G.
Great tasting pizza and lots of choices. Love the sauces and the Italian inspired toppings. I’m not an expert baker like the author, but I’ve been baking pizza and bread consistently for 2 years now. I also took some pictures of the recipes I wanted to try myself!
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