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From the team behind the #1 New York Times bestseller The King Arthur Baking Company Big Book of Bread, comes the definitive book dedicated to the key elements of making pizza in any home oven, countertop pizza oven, or backyard oven or grill. The bakers at King Arthur Baking Company researched, tested--and tasted!--hundreds of pizzas and cooking methods to develop the most comprehensive book yet dedicated to the art and science of making pizza at home. Organized around twelve distinct styles--New York, New Haven, Chicago Tavern, Grandma, Neapolitan, and more--King Arthur Baking Company's Book of Pizza goes deep on every element of a great pie, from dough and sauce to the cheese and the bake. Comprehensive yet accessible, the book is packed with innovative topping suggestions to match each crust style (don't sleep on the Prosciutto and Hot Honey Neapolitan pie). But it also empowers bakers to mix and match sauces and toppings, allowing them to customize pizzas exactly to their liking. Rounding out the pizza recipes are four quintessential pizza night salads and an entire chapter of desserts, including Spumoni Semifreddo, an array of Italian-inspired cookies, and simple cakes, like Olive Oil Cake with Chocolate Ganache, to end pizza night with a bang.
From the team behind the #1 New York Times bestseller The King Arthur Baking Company Big Book of Bread, comes the definitive book dedicated to the key elements of making pizza in any home oven, countertop pizza oven, or backyard oven or grill. The bakers at King Arthur Baking Company researched, tested--and tasted!--hundreds of pizzas and cooking methods to develop the most comprehensive book yet dedicated to the art and science of making pizza at home. Organized around twelve distinct styles--New York, New Haven, Chicago Tavern, Grandma, Neapolitan, and more--King Arthur Baking Company's Book of Pizza goes deep on every element of a great pie, from dough and sauce to the cheese and the bake. Comprehensive yet accessible, the book is packed with innovative topping suggestions to match each crust style (don't sleep on the Prosciutto and Hot Honey Neapolitan pie). But it also empowers bakers to mix and match sauces and toppings, allowing them to customize pizzas exactly to their liking. Rounding out the pizza recipes are four quintessential pizza night salads and an entire chapter of desserts, including Spumoni Semifreddo, an array of Italian-inspired cookies, and simple cakes, like Olive Oil Cake with Chocolate Ganache, to end pizza night with a bang.
