Artisan Pizza to Make Perfectly at Home by Giuseppe Mascoli and Bridget Hugo

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Reviews about this book

  • Fuss Free Flavours

    dough recipes are very good, but I’m not sure the full recipes for each pizza are needed, as the title of each one gives the game away. We’ll certainly be aiming never to order a delivery pizza again.

    Full review
  • ISBN 10 0857832174
  • ISBN 13 9780857832177
  • Linked ISBNs
  • Published Nov 01 2013
  • Format Hardcover
  • Page Count 128
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Books
  • Imprint Kyle Books

Publishers Text

Every critic, blogger and Londoner has sung the praises of Franco Manca, whose pizzas are 'the best in Britain' (Observer). The owner, Giuseppe Mascoli, knows that the best pizza in Italy comes from Naples and therefore, as an expat Neopolitan himself, he has gone back to its roots, where making pizza is all about simple things (bread, tomato, cheese) and simple steps (make the dough, let it rise, flatten it, add topping, bake in the oven), all using the best ingredients to produce pizza of exceptional quality. Aimed at the home cook who doesn't have a traditional woodburning oven, Giuseppe has tailored his recipes so you can use a pizza stone or a heavy baking tray and still get great results. His famous, slow-rising sourdough recipe produces a soft and easily digestible crust, there are 50-60 recipes with seasonal variations, plus chapters on fritti (fried starters) and salads and also tips and techniques for making your own flavoured oils, preserving your tomatoes and curing your meat. Without a doubt, this is the closest you'll come to the real deal in your home kitchen, and in your personal quest for perfect pizza.

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