Franco Manca, Artisan Pizza to Make Perfectly at H

great recipes

Attention le livre est en anglais c est dommage..si on est bilingue le livre est genial et super beau! Decue

I can see that this book has had some mixed reviews and understand why, but as someone who teaches professional cookery and loves pizza, I think that this is one of the best books I have on the subject. It is simple, which is the basic quality of good pizza, but the magic is in the making of the dough - forget sourdough, it is not necessary, but the Poolish method, making a well hydrated sponge 24 hours ahead of time is practical and gives good results. The two dough recipes are for about 80% and 60% hydrations and both can be difficult to work, but by preparing 24 hours in advance, mixing the ingredients well, you do not need to worry about kneeding techniques, just stretch and fold the dough three or four times in the mixing bowl using wet hands and then leaving it, covered in cling film that is not not touching the dough, and you will get a good rise. Turn out the dough onto a floured surface and sprinkle dough on the top, divide it with a dough scraper and handle it just enough to shape it and put it onto a floured peel or baking sheet. prior to adding topping and putting in the oven or onto a skillet. Anyway, practice makes perfect and the toppings in this book are all good as far as I can see from reading it, although I have not tried every one. Using a domestic oven is a problem as you need at least 250C and 300C is better. However a well hydrated dough will work on a pizza stone or skillet. For anyone serious about making good pizza, try this book and you will be rewarded for your efforts, just don't expect it to be easy/peasy without a bit of practice. The toppings are straightforward and there are enough to satisfy many tastes - just work on getting the dough right.

I read about this book in one of my magazines & bought three. Two for family & one for myself. Looking forward to using it. Recipe photos are bright & colorful.

A great cookbook from London with gorgeous photos. Recipe measurements are in metric, so for us U.S. citizens it makes for a test in conversions.