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![Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]](https://images-na.ssl-images-amazon.com/images/I/91MAVVZckwL._AC_UL160_SR160,160_.jpg)
![Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]](https://images-na.ssl-images-amazon.com/images/I/A113y-6am4L._AC_UL160_SR160,160_.jpg)
![Rustic Italian Food: [A Cookbook]](https://images-na.ssl-images-amazon.com/images/I/71jqEXwloNL._AC_UL160_SR160,160_.jpg)
![The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook]](https://images-na.ssl-images-amazon.com/images/I/61iBv4BrQTL._AC_UL160_SR160,160_.jpg)
![Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book]](https://images-na.ssl-images-amazon.com/images/I/A1OWS2zm7nL._AC_UL160_SR160,160_.jpg)
Reviews with images
Terrific formulation(s) for pan pizza dough that will bake correctly in any home oven.
Terrific formulation(s) for pan pizza dough that will bake correctly in any home oven. No stones or baking steel required. He states that the dough works well in cheap pans. I baked mine in a PSTK coated pan by Lloyd Pans with very good results. The recommended temperature is 475 degrees and the bake time is about 25 minutes. This is the polar opposite of most other types of pizza which generally benefit from ovens capable of high temperatures and short bake times.The recipes are given by weights (!!!), which is a MUST if you want to have any chance of duplicating your success the next time or make adjustments the next time to improve it.The basic bread flour dough translates into baker's percents as follows: Flour (100%), Water (70%), IDY (.7%), Salt (2%), Oil (4%). Thickness Factor=.103. I post this because if you need to scale the recipe to a particular size pan or if you just want to make dough for a single pizza, these figures makes it easy. There are terrific scaling tools available at pizza making dot com that where you can plug in these numbers and enter any size rectangular or round pan and you'll be given the ingredient amounts in grams and/or ounces.He also has other formulations that use Buratto, light spelt and whole spelt flours. You're not going to find these at your local big-box store, but I appreciate the fact that he's sharing his real formulation instead of a dumbed-down recipe.He discusses making your our sourdough starter. Unlike "legit" Neapolitan dough which is generally fermented at around 65 degrees (which means you need a wine fridge set at that temp or something similar), his sourdough formula can be refrigerated overnight in a standard fridge.
Top reviews from the United States
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Reviewed in the United States on October 16, 2013
Reviewed in the United States on November 9, 2013
The recipes are given by weights (!!!), which is a MUST if you want to have any chance of duplicating your success the next time or make adjustments the next time to improve it.
The basic bread flour dough translates into baker's percents as follows: Flour (100%), Water (70%), IDY (.7%), Salt (2%), Oil (4%). Thickness Factor=.103. I post this because if you need to scale the recipe to a particular size pan or if you just want to make dough for a single pizza, these figures makes it easy. There are terrific scaling tools available at pizza making dot com that where you can plug in these numbers and enter any size rectangular or round pan and you'll be given the ingredient amounts in grams and/or ounces.
He also has other formulations that use Buratto, light spelt and whole spelt flours. You're not going to find these at your local big-box store, but I appreciate the fact that he's sharing his real formulation instead of a dumbed-down recipe.
He discusses making your our sourdough starter. Unlike "legit" Neapolitan dough which is generally fermented at around 65 degrees (which means you need a wine fridge set at that temp or something similar), his sourdough formula can be refrigerated overnight in a standard fridge.
Terrific formulation(s) for pan pizza dough that will bake correctly in any home oven.
Reviewed in the United States on November 9, 2013
Terrific formulation(s) for pan pizza dough that will bake correctly in any home oven. No stones or baking steel required. He states that the dough works well in cheap pans. I baked mine in a PSTK coated pan by Lloyd Pans with very good results. The recommended temperature is 475 degrees and the bake time is about 25 minutes. This is the polar opposite of most other types of pizza which generally benefit from ovens capable of high temperatures and short bake times.Reviewed in the United States on November 9, 2013
The recipes are given by weights (!!!), which is a MUST if you want to have any chance of duplicating your success the next time or make adjustments the next time to improve it.
The basic bread flour dough translates into baker's percents as follows: Flour (100%), Water (70%), IDY (.7%), Salt (2%), Oil (4%). Thickness Factor=.103. I post this because if you need to scale the recipe to a particular size pan or if you just want to make dough for a single pizza, these figures makes it easy. There are terrific scaling tools available at pizza making dot com that where you can plug in these numbers and enter any size rectangular or round pan and you'll be given the ingredient amounts in grams and/or ounces.
He also has other formulations that use Buratto, light spelt and whole spelt flours. You're not going to find these at your local big-box store, but I appreciate the fact that he's sharing his real formulation instead of a dumbed-down recipe.
He discusses making your our sourdough starter. Unlike "legit" Neapolitan dough which is generally fermented at around 65 degrees (which means you need a wine fridge set at that temp or something similar), his sourdough formula can be refrigerated overnight in a standard fridge.
Images in this review
Reviewed in the United States on December 25, 2017
Top reviews from other countries
Wilfred Kozub
Bonci provides some great ideas for pizza recipes
Reviewed in Canada on November 8, 2014
Simon Boudreau
How can you not love the book by the God of Pizza
Reviewed in Canada on October 2, 2015Christine Brown
Refreshingly up-to-date take on pizzas
Reviewed in the United Kingdom on December 10, 2014