Pan Pizza: 2 Manuscript The Pala - Roman Pizza + The Sourdough

By A.J. SALATINO

Unlock the Secrets to World-Class Sourdough at Home

Thousands can make bread, but only a few do it right.

This latest book illustrates deep on the pan pizza, a doughy, crispy, crowd-pleasing version of the favorite food of all that is easy to make in a home oven without special equipment such as stones and peels.

No matter if you're a beginner, thanks to this new guide you can make sourdough like the pros.

Imagine preparing sourdough in no time and impressing your family with how easily you can do it

You'll be able to it after reading:

"PAN PIZZA 2 Manuscript: The Pala - Roman Pizza + The Sourdough" by A.J. Salatino.

This cookbook is further exposing the crust's secrets straight from the Italian source. One of the Rome's favorite street food, pizza alla pala is surmounted with fresh ingredients and served on a paddle with its name.

Compared to the Neapolitan wood-fired pizza, it's made from a high-hydration, long-rising dough and baked in an electric oven, giving us a perfect crispy flatbread.

This book will explain deeply on the few key areas below:

The sourdough starter guide. Learn the insider's secrets to prepare sourdoughDough basics. The ultimate step-by-step guide to preparing high-quality doughRecipes in making of Roman PizzaTypes of Roman PizzaHow sourdough works. Find out the "Whys" and "Hows", so you can start right awayPreparation process of Roman PizzaRecipe ratiosIntroduction to working with gluten-free sourdoughDiscover the recipes that everyone will love

...and much more

This book will appeal to both seasoned bread bakers and inexperienced home pizza makers alike, with creative recipes, plenty of insightful FAQs for beginners and a permissive and inspiring tone.

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• Format: Paperback
• Language: English
• ISBN: B08HJ5DJ25
• ISBN13: 9798683685614
• Release Date: September 2020
• Publisher: Independently Published
• Length: 192 Pages
• Weight: 0.43 lbs.
• Dimensions: 0.4" x 5.0" x 8.0"