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!
- 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!
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.