Making Artisan Pizza at Home: Over 90 Delicious Recipes for Bases and Seasonal Toppings

Name: Making Artisan Pizza at Home: Over 90 Delicious Recipes for Bases and Seasonal Toppings
Brand: Ryland Peters & Small
SKU: 9781788794268
Price: 1669.0 INR
Availability: InStock

by Philip Dennhardt

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ISBN13: 9781788794268
Binding: Hardcover
Subject: N/A
Publisher: Ryland Peters & Small
Publisher Imprint: Ryland Peters & Small
Publication Date: February 8, 2022
Pages: 192
Original Price: GBP 18.99
Language: English
Edition: N/A
Item Weight: 817 grams
BISAC Subject(s): Courses & Dishes / Pizza and Specific Ingredients / General

About The Book

Over 90 recipes for freshly baked artisan pizzas with delicious, seasonally inspired toppings.

Saturday Pizzas is a pop-up pizzeria in Little Island, County Cork, Ireland that has been going for nearly 15 years, and is considered something of an institution within Ireland. In this book, the man behind this thriving enterprise shares his secrets for making exceptional pizza in 90 of his favorite recipes. The first chapter "Getting Started" gives information on equipment, ingredients, and cooking in both a domestic oven and a wood burning stove. The second chapter, "Dough", gives guidance on making dough by hand or machine and recipes for Sourdough, Spelt, and Gluten-Free. Sauces and Extras include delicious condiments such as Red Onion Jam and Hollandaise Butter. The main pizza recipes are then divided into Our Flagship Pizzas, which classics such as Margherita and Pepperoni. Then comes meaty options with Sausage, Cured Meat, and Roast Meat Pizzas. "Seafood Pizzas" features delicious, fresh ideas like Smoked Salmon with Capers and CrÃ¨me fraÃ®che. A long list of Vegetarian Pizzas includes Roast Pumpkin with Fennel and Walnut Pesto. There are also chapters on Calzone, Fruit Pizzas, and Dessert Pizzas to finish.

About The Author

Dennhardt, Philip: - Philip Dennhardt is the owner and manager of Saturday Pizzas at the Ballymaloe Cookery School. He learnt his trade from pizza maestros in Italy before finding interest in the evolution of modern gourmet pizzas. As well as managing Saturday Pizzas, Philip also runs butchery, charcuterie and sausage making courses at Ballymaloe.

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