The Perfect Pizza Dough Pizza As A Profession
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The Perfect Pizza Dough Pizza As A Profession
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Author : Fabrizio Casucci
language : en
Publisher:
Release Date : 2020
The Perfect Pizza Dough Pizza As A Profession written by Fabrizio Casucci and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with Cooking categories.
The dough is undoubtedly the most important element to making a good quality pizza, however, it is vital that the dough is treated correctly and that the fundamental steps of proper maturation and leavening are respected. The maturation of the dough is the result of a process known as "enzymatic hydrolysis", but what are the enzymes that intervene in the splitting of complex parts thus enabling them to be more easily assimilated by the body? What techniques must we adopt to achieve this result? Is it better to use a direct or an indirect dough method? Can we get dough maturation at room temperature? Teaching the art of pizza, as well as practicing it as a profession, has led me to translate one of my books. I wanted to give concrete answers to these kinds of questions. My approach takes into account the science based biochemical aspects of dough making and combines it with loads of useful practical advice. A whole chapter has been dedicated to recipes for dough preparation, both direct and indirect methods, combined with specific maturation techniques. If pizza is not only a job but also a passion, it is not possible to stop at what you know, you have to continue to study, discover new techniques and improve yourself
The Perfect Pizza Dough Pizza As A Profession
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Author : Fabrizio Casucci
language : en
Publisher: Youcanprint
Release Date : 2021-07-29
The Perfect Pizza Dough Pizza As A Profession written by Fabrizio Casucci and has been published by Youcanprint this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-29 with Cooking categories.
The dough is undoubtedly the most important element to making a good quality pizza, however, it is vital that the dough is treated correctly and that the fundamental steps of proper maturation and leavening are respected. The maturation of the dough is the result of a process known as "enzymatic hydrolysis", but what are the enzymes that intervene in the splitting of complex parts thus enabling them to be more easily assimilated by the body? What techniques must we adopt to achieve this result? Is it better to use a direct or an indirect dough method? Can we get dough maturation at room temperature? Teaching the art of pizza, as well as practicing it as a profession, has led me to translate one of my books. I wanted to give concrete answers to these kinds of questions. My approach takes into account the science based biochemical aspects of dough making and combines it with loads of useful practical advice. A whole chapter has been dedicated to recipes for dough preparation, both direct and indirect methods, combined with specific maturation techniques.
Authentic Italian Pizza The Cookbook
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Author : Tommaso Sorrentino
language : en
Publisher: Charlie Creative Lab Limited Publisher
Release Date : 2021
Authentic Italian Pizza The Cookbook written by Tommaso Sorrentino and has been published by Charlie Creative Lab Limited Publisher this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Cooking categories.
Would you like to make (and of course eat) an excellent Italian pizza? Let's face it: nothing is tastier than a good homemade pizza and now you can prepare it at home! The good news is that you don't need to own a professional wood-burning oven, have a secret ingredient or know a complex procedure to do it. Thanks to this recipe book, you can surprise your family and friends with 43 different types of pizza doughs - both classic round and pan pizza - that I tried and tested for you. You can also create more than 90 mouth-watering gourmet toppings. There is something for everyone, including 5 gluten-free dough recipes and 4 sweet pizza recipes to try! After the great success of my first book Authentic Italian Pizza, it is time to finally share ALL the recipes that I learned and perfected during my career as a pizza chef around the world. For each of the recipes, I will explain the steps to follow (including the most challenging ones, such as the maturation and the leavening stages) and recommend toppings for that specific dough. Furthermore, in the first part of this recipe book, you will find all the tips you need for making a successful homemade pizza. Not only that, you can enjoy creating direct and indirect dough, dough with biga, and even with sourdough culture. You will find recipes designed for fast proofing (from 4 to 6 hours) and PRO-level pizza recipes (from 36 to 48 hours). In addition, there are also recipes with various types of flours to spice things up! In this recipe book, you will find: 13 recipes and complete procedures for making the perfect pizza like that of the Italian pizzerias 14 recipes and precise methods for making an awesome pan-pizza; you will be catapulted into the heart of Italy at the first bite! 5 gluten-free dough recipes with special flours 9 recipes including the comprehensive procedure for different types of focaccia, panzerotti, and other baked and non-baked goods 90 plus mouth-watering gourmet toppings Dough recipes with short and long leavening times of up to 48 hours... an opportunity to try a wide range of leavening times! A range of dough hydration that goes from 50 to 90% for all difficulty levels 4 sensational sweet pizza recipes and their perfect sweet topping combinations Useful tips for each step and mistakes to avoid when preparing pizza And finally, how to master home baking methods with professional results! I am confident that, through this book, you will be able to achieve two goals. First, you will see extraordinary results and thereby dismiss the myth that it is impossible to create the perfect pizza without secret ingredients and professional ovens. Secondly, you will improve your dough making skills while using unusual ingredients to make any pizza night an evening full of tasty moments of happiness! You must try these fantastic recipes yourself! Now, what are you waiting for? N.B. this is the COLOR PRINT hardcover version
Laura In The Kitchen
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Author : Laura Vitale
language : en
Publisher: Clarkson Potter
Release Date : 2015-10-06
Laura In The Kitchen written by Laura Vitale and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-06 with Cooking categories.
At long last, the companion cookbook to the hit YouTube cooking show—including recipes for 120 simple, delicious Italian-American classics. When Laura Vitale moved from Naples to the United States at age twelve, she cured her homesickness by cooking up endless pots of her nonna’s sauce. She went on to work in her father’s pizzeria, but when his restaurant suddenly closed, she knew she had to find her way back into the kitchen. Together with her husband, she launched her Internet cooking show, Laura in the Kitchen, where her enthusiasm, charm, and irresistible recipes have won her millions of fans. In her debut cookbook, Laura focuses on simple recipes that anyone can achieve—whether they have just a little time to spend in the kitchen or want to create an impressive feast. Here are 110 all-new recipes for quick-fix suppers, such as Tortellini with Pink Parmesan Sauce and One-Pan Chicken with Potatoes, Wine, and Olives; leisurely entrées, including Spinach and Artichoke-Stuffed Shells and Pot Roast alla Pizzaiola; and 10 fan favorites, like Cheesy Garlic Bread and No-Bake Nutella Cheesecake. Laura tests her recipes dozens of times to perfect them so the results are always spectacular. With clear instructions and more than 100 color photographs, Laura in the Kitchen is the perfect guide for anyone looking to get comfortable at the stove and have fun cooking.
Mastering Pizza
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Author : Marc Vetri
language : en
Publisher: Ten Speed Press
Release Date : 2018-08-28
Mastering Pizza written by Marc Vetri and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-08-28 with Cooking categories.
A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. 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. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.
The Elements Of Pizza
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Author : Ken Forkish
language : en
Publisher: Ten Speed Press
Release Date : 2016-04-19
The Elements Of Pizza written by Ken Forkish and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Cooking categories.
The James Beard and IACP Award-winning author of Flour Water Salt Yeast and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook. “If there were ever to be a bible for all things pizza—and I mean all things—Ken Forkish has just written it.”—Marc Vetri, author of Mastering Pasta and owner of Vetri The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.
The Joy Of Pizza
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Author : Dan Richer
language : en
Publisher: Hachette UK
Release Date : 2021-11-09
The Joy Of Pizza written by Dan Richer and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-09 with Cooking categories.
NEW YORK TIMES BESTSELLER • Learn to make artisan pizza the American way in this accessible, informative guide to the perfect pie from the creator of "the best pizza in New York" (New York Times). Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With The Joy of Pizza, you’ll make the best pizza of your life. Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant, Razza, is among the best one can eat in the United States, if not the world. Now, Richer shares all he has learned about baking pizza with a crisp, caramelized rim; a delicate, floral-scented crumb; and a luscious combination of sauce, cheese, and toppings that gets as close to perfection as any mortal may dare. You’ll learn how to make Razza specialties such as: Jersey Margherita, a new classic improving on Neapolitan tradition Meatball Pizza, the first time Richer has shared the recipe for Razza’s legendary meatballs Project Hazelnut, pairing the rich flavor of the nuts with honey and mozzarella Santo, topped with caramelized fennel sausage and drizzled with chile oil Pumpkin Pie, a cold-weather pie with roasted pumpkin, ricotta salata, and caramelized onions And many more inventive and seasonal pizzas, from Funghi (mushroom) and Montagna (arugula and speck) to Bianca (white pizza) and Rossa (vegan tomato pie) Suited to beginning home bakers and professionals alike, these crusts begin with store-bought yeast as well as sourdough starter. Richer shows how to achieve top results in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens. The Joy of Pizza is rich with step-by-step photography, links to instructional videos, and portraits of every pizza before and after it meets the heat of the oven—so you’ll know exactly what to do to create superior results. The ingredients are simple. The methods are straightforward. And the results are deliriously delicious.
Bread Toast Crumbs
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Author : Alexandra Stafford
language : en
Publisher: Clarkson Potter
Release Date : 2017-04-04
Bread Toast Crumbs written by Alexandra Stafford and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-04 with Cooking categories.
With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016
Authentic Italian Pizza
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Author : Tommaso Sorrentino
language : en
Publisher: Tommaso Sorrentino
Release Date : 2021-04-16
Authentic Italian Pizza written by Tommaso Sorrentino and has been published by Tommaso Sorrentino this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-16 with categories.
N.B. This is the COLOR PRINT hardcover version Would you like to make your own pizza at home but don't know where to start? Have you tried recipes time and time again, but the results you had were not up to your expectations? Maybe you are even an aspiring pizza chef who wants to find out what lies behind the mysterious world of pizza, searching for details from theory to practice? If you answered yes to any one of these questions, this book is definitely for you! After 35 years of experience, I have gained both in Italy and abroad, I decided that all the information I managed to gather over time should not remain a secret. It could be a great starting point for other interested people. In "Authentic Italian Pizza", I delve into all the aspects that concern the fascinating world of Italian pizza. Through this book, I will explain to you the important role that each ingredient has, both chemically and practically, in creating the perfect dough. What is behind the leavening process, (the "Achilles' heel" for many), as well as a step-by-step plan of how to create a professional pizza from start to finish. I will walk you through the incredible world of pizza - fingers crossed! Thanks to this Italian bestseller book, you will discover: How to use and manage poolish and biga; How to create your sourdough without sour surprises; The role and the right choice of the 5 ingredients that make up the dough; How to create a professional dough with correct timing and well-executed procedure both by hand and with the mixer; The step-by-step guide on how to create, stretch, and put the topping on an Italian pizza; How to manage wood fire baking; The complete procedure for baking pizza, pan pizza, Genovese focaccia, and other baked goods; All my professional recipes to put into practice, both in a pizzeria and at home, with excellent results. ...and much more! As you may have guessed, I aimed to write this book as intricately as possible, starting from theory right up to the practical side. It was developed according to the timeline order needed to create a pizza; thanks to this feature, you will be able to put into practice what you have learned steadily and gradually. By the end of reading this, you will be able to make a professional pizza, either at a pizzeria or at home. I say this with confidence because I will direct you on all the technical differences to be adopted, avoiding the common mistakes that learners often make. After all, the real secret is that there is no perfect recipe for creating a noteworthy Italian pizza. Still, it is the sum of information, advice, and experience that, collected together in the right way and with the proper awareness, will help you to create a product that will please you and others. What are you waiting for? Let's have a finger in the pie!
The Pizza Bible
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Author : Tony Gemignani
language : en
Publisher: Ten Speed Press
Release Date : 2014-10-28
The Pizza Bible written by Tony Gemignani and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-28 with Cooking categories.
A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.