The joy of pizza Everything you need to know
Book - 2021
"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."--
- Subjects
- Genres
- Cookbooks
Recipes - Published
-
New York :
Voracious
2021.
- Language
- English
- Main Author
- Other Authors
- , ,
- Edition
- First edition
- Item Description
- Includes index.
- Physical Description
- xxiii, 262 pages : color illustrations ; 26 cm
- ISBN
- 9780316462419
- Introduction
- The Joy of Pizza
- What Makes a Perfect Pie?
- Pizza Evaluation Rubric
- How to Use This Book
- Part I. Where Pizza Begins
- Ingredients and How to Choose Them
- Dough
- Flour
- Water
- Commercial Yeast and Preferments
- Salt
- Toppings
- Uncooked Tomato Sauce
- Olive Oil
- Cheese
- Cured Meats
- Produce
- Rubrics
- Tomato Evaluation Rubric
- Olive Oil Evaluation Rubric
- Mozzarella Evaluation Rubric
- Part 2. Techniques
- Before You Start
- Calculate Target Water Temperature
- Weigh Ingredients
- Mix the Dough
- Incorporate Ingredients
- Autolyse (Naturally Leavened Dough)/Resting Period (Yeasted Dough)
- Incorporate the Starter and Salt
- Knead
- Bulk Ferment with Stretch and Folds
- Fermentation
- Shape and Proof
- Divide and Round (Pre-Shape)
- Proof
- Bring the Dough to Room Temperature
- Preheat Your Oven
- Stretch and Build
- Prepare to Stretch
- Stretch (Shape) a Round Pizza
- Pause and Assess
- Transfer to the Peel
- Build
- Bake
- Prepare the Home Oven
- Bake
- Rest and Evaluate
- Slice, Eat, and Enjoy
- Pan Pies
- Preheat the Oven
- Stretch (Shape) a Pan Pie
- Build
- Bake
- Rest and Evaluate
- Slice, Eat, and Enjoy
- Wood Fired Masonry Oven Baking
- Know Your Oven: High vs. Low Dome
- Preheat the Oven and Build Your Fire
- Determine When Your Oven Is Ready
- Transfer the Fire
- Maintain the Fire
- Load the Oven
- Bake
- Judge When the Pizza Is Done
- Post Bake
- Part 3. Pizza Dough Recipes
- Baker's Percentages
- My Everyday Dough
- Yeasted Whole Wheat, High Extraction, or Freshly Milled Flour Dough
- Sourdough Baking
- Making and Maintaining a Starter
- Same Day Sourdough
- "Choose Your Own Adventure" Dough
- Part 4. Classic and Seasonal Pizzas, Sauces, and Condiments
- Pizzas
- Rossa (Tomato)
- Margherita
- Jersey Margherita
- Burrata
- Corn Pie
- Funghi (Mushroom)
- Zucchine (Summer Squash)
- Spring Pie
- Pea Pie
- Project Hazelnut
- Panna (Cream)
- Pepperoni
- Guancia
- Di Natale
- Montagna
- Bianca
- Santo
- Bosco
- Pumpkin Pie (or Winter Squash)
- Cavolini (Brussels Sprouts)
- Maple Bacon
- Pork Pie
- Meatball
- Bitter Greens and Anchovy
- An Homage to Elizabeth Falkner's Fennel Pizza
- Pam Yung's Bloody Butcher Polenta and Bitter Greens Pizza
- Tomato Sauces
- Tomato Sauce (and High Moisture Tomato Sauce and Low Moisture Tomato Sauce)
- Fresh Tomato Sauce
- Condiments
- Chili Oil
- Fermented Chili Sauce
- Garlic Confit
- Spring Pesto
- Resources
- Videos and Pdfs
- Acknowledgments
- Index