Tips and Tricks for Pizza Dough

By: Morison, Herry

Like quite a lot of food, flavor in pizza takes time to develop. Pizza dough ferments when yeast consumes the starches in the flour. This fermentation process adds more complex flavors to the dough, and this is why it is important to give your dough a long, slow fermentation.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.

My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested week after week, making the best homemade pizza. My family now likes homemade pizza better than take-out!

• Format: Paperback
• Language: English
• ISBN: B09YQ4W555
• ISBN13: 9798809903493
• Release Date: January 1
• Publisher: Independently Published
• Length: 54 Pages
• Weight: 0.14 lbs.
• Dimensions: 0.1" x 5.0" x 8.0"