This in-depth guide to pan pizza from baking authority and bread legend Peter Reinhart includes achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven! Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including beautiful step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe!
The Details:
- by Peter Reinhart
- Hardcover, 192 Pages
- Includes recipes for ... 3 base crusts, red sauces, pesto & variations, balsamic caramelized onions & other specialty toppings, notes on cheese, notes on as well as recipes for different pies!
The Chef:
Peter Reinhart is widely acknowledged as one of the world's leading authorities on bread. He is the author of six award winning books on bread baking - the 2008 James Beard winner Whole Grain Breads, the 2002 James Beard and IACP Cookbook of the Year The Bread Baker's Apprentice, and the 1999 James Beard winner Crust & Crumb. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina.