Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone

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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. Pizza remains a favourite food, but one that many people hesitate to make at home. Dan Richer's pizza at Razza has earned him acclaim from his peers as well as the public, and it's clear from this book that he earned those accolades through obsessive attention to the details of everything from dough to sauce to which cheese to use and when to add it to a pie. But those recipes only appear starting at page 173 and end on page 251. 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. 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. 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.   Hardcover.