Free Download , by Zoe Francois Jeff Hertzberg
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, by Zoe Francois Jeff Hertzberg
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Product details
File Size: 4060 KB
Print Length: 321 pages
Publisher: Thomas Dunne Books; First edition (October 25, 2011)
Publication Date: October 25, 2011
Sold by: Macmillan
Language: English
ASIN: B0050IGWRC
Text-to-Speech:
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Amazon Best Sellers Rank:
#253,533 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
If you have followed the artisan bread movement, this is an excellent adjunct. If you are not aware of all that and just like pizza or flatbread, you will STILL have a wonderful book that produces AMAZING pizza crust and flatbreads. This method works. I've been a breadmaker for 30 years.
Just made a Pizza Margherita. FABULOUS!!! I made the dough yesterday and put it in my refrigerator. Cut off 1/2 pound today, made the best home made pizza sauce, use my own basil and picked up fresh mozzarella from Sprouts. I will absolutely never buy pizza again. This brought me back to my home town in Olean NY where we had a thriving Italian community. This is as good as it gets. The method is flawless. Any time you want it, cut off an orange sized hunk and make the best, crispiest flavorful pizza ever.
Best pizza I have ever eaten! Period! The dough recipe is a no brainier and is just as easy as the book says it is. We control our ingredients so I know no GMO and I control my food source. We keep 2 dough containers full one for pizza and the other for bread see their bread book! Once you have your dough made up come in from work or yoga start to finish is no more than 30 minutes to eat the best wholesome pizza. We will have the kids and grandkids over on a weekend and have a pizza party they get to build their own pizzas their own ingredients a good family time. Get two pizza stones and two pizza peels and go to town.
Love all of their books. If you think you can not bake bread get their books. You will feel like a bread baking rock star! They present a technique that uses a wet dough. You toss the ingredients in a container, stir them well, put the lid on, and after a short rise, put it in the fridge to use throughout the week. About as fail proof as bread can be.Hint: try the cloche or dutch oven method. Use any heat proof dutch oven...heat it in the oven when pre heating, place your loaf in the pot, put the lid on for the first ten minutes and then remove the lid to finish baking. I bake to about a 204 degree internal temp. I use an instant read thermometer probe to check the temp. Perfect every single time.I use a scale and use metric. I literally line a bowl with a freezer bag and start tossing ingredients in it on the scale. I stir it well, let it rise, zip it up, and toss in the fridge for another day. No bowl to wash. I always use parchment when forming and place the whole thing, parchment and all, into the dutch oven.
I received the book on Friday, and left it on my dining room table until this morning (Sunday) around 9am. I picked it up after feeling slightly hungover from drinking too much the night before and decided to page through it. I hate reading, I have about 5-7 books that I've started and haven't finished.I read through the beginning which details just about everything you need to know about equipment, ingredients, and why this book will work unlike other quick and easy books. Typical stuff.I trusted it, not only because I love pizza, but as hungover as I was I couldn't resist the urge for a solid piece of pizza.12pm Sunday I realized that this wouldn't be that difficult. I ran to bed bath and beyond (thankfully 3 minutes from my home) and picked up a rolling pin, flour canister (no longer will I pour from the bag and create a mess). They didn't have the Danish Whisk and the lady thought I was crazy because I told her I was on a "pizza making mission".Genaurdi's is right behind the BB&B and I quickly picked up a pound of mozzarella, bag of flour, and some yeast. Getting home around 1, I did some work around my house, now 2pm and then prepped to make some dough. The dough took all of 10 minutes after making sure the water temp was just right for the recipe.Now the waiting...2 hours later, I had a large batch of fresh dough. I preheated my over (30 minutes) and then spread the dough, threw some toppings on, and slid it into the oven.Within 8 minutes one of the best and most delicious pizzas I've ever made (I've made pizza for 3-4 years now) was complete. My gf made a second and said herself "This is great and so easy".Now I have a pot filled with dough (my 5 quart container is coming from Amazon in 2 days) and plan on making pizza 2-3 more times this week.Super simple, super easy, and super delicious. Super...awesome book that will change my eating habits and make one of my favorite foods a household staple.Well done
This cooker is well designed and works well. But there is a small limit as to how much food one can stack up on the pizza crust. If I get too much the food will touch the heating element and cause real problems. We consumers need to know exactly how big a space there is between the rotating plate and the hearing element. I will try again with less food. And may just melt the cheese in the micro wave.
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