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... [Read More]
In this highly anticipated cookbook, Ken Forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; 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. 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 dou... [Read More]
This is Carmelina San Marzano in her most natural state - Pomodoro Perfection! Imported from the Campania region of Italy, these full-bodied, silky red San Marzano tomatoes are steam peeled and packed in their own succulent puree. Sauté these tomatoes with a little olive oil, garlic and salt and pepper, garnish with parmesan and fresh basil for an easy, mouthwatering marinara in minutes. Also great for soups, sauces and stews. Carmelina San Marzano Italian Tomatoes are all-natural and contain no added preservatives like salt, citric acid, calcium chloride or EDTA. Non-GMO Project Verified, ko... [Read More]
I have always had a passion for fire and wood ovens. Anthony's own love for cooking with fire is contagious and his knowledge about wood-fired pizza is all encompassing. This is an inspiring and well-written book from a teacher you can really trust!―Alice Waters, author of The Art of Simple Food and Owner of Chez Panisse RestaurantFrom Anthony Tassinello, chef at Berkeley’s famed Chez Panisse, your must-have pizza cookbook for making mouth-watering meals from your wood-fired pizza oven―from classically simple Margherita pizza to more exciting and challenging recipes. From those first dra... [Read More]
Camp Chef: The Way to Cook Outdoors The Camp Chef Artisan Pizza Oven 90 accessory cooks the perfect pizza every time. Designed after the idea of a true, wood fire pizza oven, the Italia Pizza Oven takes your homemade pizza to the next level. A ceramic pizza stone promotes even heat and will give your pizza a delectable crust. Enjoy hot, fresh, flavorful pizzas cooked on your patio, in camp or where ever you take your Camp Chef stove. Great to cook breads, cookies, and pies too. Features - Opened face pizza oven cooks like a traditional wood-fired brick oven - Fully adjustable heat allows for ... [Read More]
Since the beginning, Molino Caputo�has always sought to preserve and improve upon the great tradition of Neapolitan flour and its products,�from pizza to desserts, from bread-making to pasta. In everything we do, we follow tradition and respect its values: from the wheat mixture, the purity of our flours � always additive-free -- and the making of a simple but high quality product.
What is Thermarite and Why does it Make the Best Pizza Stone? Get the Best Crispy Crust with a Pizza Stone that is Engineered to Last ► Thermarite is a high density, specially formulated Cordierite that is super-heated to over 2,000F providing engineered strength, extreme durability and superior thermal shock capabilities ► Thermarite Absorbs More Moisture -Its unique, highly absorbent micro-pore structure extracts and absorbs moisture out of moist dough creating the Best Crispy Crusts ► Thermarite's superior heat retention and heat transfer provides an even heat that is transmitted dire... [Read More]
Americans love pizza and they love to grill--put them together and "Pizza on the Grill" is the result. This cookbook contains 100 recipes for innovative pizzas--including dessert pizzas--such as Thai One On Pizza; Fig, Walnut,
Cooks are already one step ahead when buying refrigerated dough, and then with the inventive recipes here, they can re-purpose––or hack––that dough into creative recipes. Whether you make Crab-Filled Wontons or Monkey Bread out of
creative recipes to include breakfast and brunch, lunch, dinners, takeaway food, sweet treats and bread, recipes that are all under 500 calories, low carbohydrate meals, suitable for use with paleo, atkins, banting, keto, the blood
I have always had a passion for fire and wood ovens. Anthony's own love for cooking with fire is contagious and his knowledge about wood-fired pizza is all encompassing. This is an inspiring and well-written
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