PizzaExpress From Italy With Love: 100 Favourite Recipes to Make at Home
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Very minor, but I find his dough balling technique a little unconventional where he folds it in on itself. I prefer the Pizza Bible method.
It has a good section on making Neapolitan pizza dough and making pizza in their preferred method – using a frying pan (skillet) and placing it under the broiler to mimic a hot pizza oven.Sicilian style has a chapter and covers how to cook the dough in a sheet pan instead of stretching. It has some tasty recipe ideas like the Purple Potato and Pancetta and the Grandma Pie. Featuring exclusive recipes for perennial favourites including dough balls, Margherita and Sloppy Giuseppe as well as spicy, seafood, vegan and veggie pizzas, PizzaExpress: From Italy with Love caters to every mood and palette. Alongside 68 pizza recipes, many of which are ready in minutes, there are sumptuous salads, decadent desserts, and delicious dressings and sauces that create a meal for every occasion. You'll also learn how to impress by making artisan pizza base doughs such as Leggera and Calabrese, and there's even a special gluten free option that will have everyone fooled!
It also has detailed instructions on pizza-making methods to take the dough from a dough ball and into a stretched pizza ready for the oven. I knew of Falco as he is fairly well known online, especially from his YouTube pizza dough recipe with The New York Times – so was excited to read his book. This is the latest pizza cookbook to my collection as it’s fairly new, printed in 2021. It is written by Anthony Falco who was the chef who popularized Roberta’s in Brooklyn, New York.Great insights from a genuine pizza expert who grew a restaurant and then consulted around the world. That being said, it’s a great book for its insights. As Falco now consults restaurants, this book would also be ideal for someone looking to start a business. Pros It all blends very well together and is an absolute pleasure to read and eyeball all the images and recipe ideas. Pros
What I like about this book is its unpretentious nature. Marc wants to help you make better pizza with whatever oven and tools you have available.This book goes down a similar vein to The Elements Of Pizza. It’s super in-depth and well researched on the fundamentals which make great pizza. It’s based around 3 doughs – puffy Naples style, thin and crunchy Romana, and pan pizza Al Taglio. Marc focuses on Italian recipes but with an American influence.