{"product_id":"chef-woahs-always-cooked-za-pizza-re-explained-for-dum-dums-9798248640836","title":"Chef Woah's - always-COOKED: Za: pizza (re-explained) for dum dum's","description":"\u003cp\u003e • Author(s): Devon Kiby\u003cbr\u003e • Publisher: Independently Published\u003cbr\u003e • Publisher Imprint: Independently Published\u003cbr\u003e • BISAC: Courses \u0026amp; Dishes - Pizza\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eMost pizza books tell you what to do.\u003c\/p\u003e\u003cp\u003eThis one explains why it works.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eChef Woah's: always-COOKED - pizza (re-explained) for dum dum's is not a collection of trendy recipes or recycled tradition. It's a systems book disguised as a pizza book.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eInside, Devon Kiby (Chef Woah) dismantles the myths around authenticity, gluten, fermentation, and \"proper\" technique - and rebuilds pizza from first principles: grain behavior, hydration ceilings, fermentation clocks, shaping decisions, containment, and heat.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eYou won't just learn how to make dough.\u003c\/p\u003e\u003cp\u003eYou'll learn how to finish it.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis book covers: \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eWhy pizza is a structure problem, not a style debate\u003c\/li\u003e\n\u003cli\u003eHow fermentation really works across wheat, teff, rice, and gluten-free systems\u003c\/li\u003e\n\u003cli\u003eWhen to stretch, when to press, and when to use a pan\u003c\/li\u003e\n\u003cli\u003eWhy steam changes everything\u003c\/li\u003e\n\u003cli\u003eHow to design hybrid doughs instead of copying tradition\u003c\/li\u003e\n\u003cli\u003eWhat to do when dough goes wrong\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAnd it proves the theory with five purpose-built systems: \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eA teff sourdough pan pizza that redefines hybrid structure\u003c\/li\u003e\n\u003cli\u003eA Korean-inspired chew dough built around rice and steam\u003c\/li\u003e\n\u003cli\u003eA fire-first naan pizza that relies on heat, not time\u003c\/li\u003e\n\u003cli\u003eA Detroit-style high-hydration pan dough engineered for load and crisp\u003c\/li\u003e\n\u003cli\u003eA fermented gluten-free pan dough that stands on its own logic\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis is not a certification guide.\u003c\/p\u003e\u003cp\u003eIt's not a shortcut manual.\u003c\/p\u003e\u003cp\u003eAnd it's not interested in purity for purity's sake.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIt's for cooks who want control.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhether you bake in a home oven or run a real kitchen, this book will change how you think about dough - and once you see the system, you won't go back to copying.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003ePizza doesn't need more arguments.\u003c\/p\u003e\u003cp\u003eIt needs better decisions.\u003c\/p\u003e","brand":"Independently Published","offers":[{"title":"Paperback","offer_id":47593423765655,"sku":"9798248640836","price":1784.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9798248640836.webp?v=1774981827","url":"https:\/\/atlanticbooks.com\/products\/chef-woahs-always-cooked-za-pizza-re-explained-for-dum-dums-9798248640836","provider":"Atlantic Books","version":"1.0","type":"link"}