Mastering pizza
Subtitle: the art and practice of handmade pizza, focaccia, and calzone
By: Marc Vetri and David Joachim ; photography by Ed Anderson
Contributors: Joachim, David, author; Anderson, Ed (Edward Charles), photographer
Edition: First edition.
Published: 2018
Language: eng
Number of pages: 261
ISBN-13: 9780399579226
Subjects: Italian Cooking; Pizza
Description: Offers a step-by-step guide to making the perfect pizza at home by selecting from a variety of base doughs with different hydration levels that can work perfectly in a regular home kitchen oven.
Notes: Includes bibliographical references (pages 254-255) and index.
Table of contents: title: Baking at Sbanco; title: Grain at Pepe in Grani; title: Dough at Bonci; title: Pizza dough recipes; title: Naples dough pizzas; title: Roman dough pizzas; title: Pizza al taglio; title: Calzones and rotolo; title: Focaccia; title: Dessert.