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Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]

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a leading lifestyle specialty retail company joined forces with several of The Vetri Family restaurants including Amis, Bar Amis, Osteria, Pizzeria Vetri, and Alla Spina.

I found this books to be easier to use and to read, and although I also own the Pizza Bible, which I also like, this one is clearer to me as it segregates sections based on oven temperature as well as pizza type. Certain toppings go particularly well with certain doughs, and I’ve pointed these out in the recipes. One of the characteristics about Neapolitan pizza that I love is the "soupy" center but I found it a little bit less soupy than what you'd find in quite a few places in Naples. Amis has since opened a second location in Westport, Connecticut, and expanded the brand to also include Bar Amis (formerly Lo Spiedo), located in Philadelphia's Navy Yard.Tried the Neapolitan Dough Recipe with 60% hydration, and used 10% freshly milled whole wheat flour per the recipe options. I followed his recipes for Parma(Arugula, Mozzarella, Fontina) and Lombarda (Fennel Sausage, Bitto Cheese, Mozzarella, Egg) pizzas and everyone loved the results. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. Once the dough has formed into a smooth mixture, cover the bowl with a towel and leave to sit for 2 hours.

Marc and Jeff Benjamin are the founders of the "Great Chefs Event," which brings together scores of the country's greatest chefs to raise money and awareness for the pediatric cancer charity, Alex's Lemonade Stand Foundation. Larger and more casual than Vetri, Osteria's menu of traditional Italian thin-crust pizzas, homemade pastas and wood-grilled meats and fish quickly won over the dining public.I went out to get fresh yeast (Marc loves fresh best) and actually used both sugar and oil in my pizza dough for the first time in ages. I had a few slices of Lombarda left for breakfast today and they also warmed up perfectly, unlike the NP dough pizzas which usually taste a bit leathery on the second time around.

I would need all the curse words in the English and Italian languages to fully express the brilliance that lies within these pages. Once your ball is into a round form, place it into a plastic box with a tightly-fitting lid and let it sit at room temperature for at least six hours and up to 12 hours. I'm mostly scratching my head about his advice to add 10% freshly ground whole wheat flour to recipes to add freshness, because he also relies heavily on King Arthur Bread Flour for most of his recipes.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. A good crust is one of the hardest things to crack and while I can't say I am there yet, this book definitely helped me get a lot closer.

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