Epic Outdoor Pizza Oven Cookbook
Harvard Common Press,U.S. (Verlag)
978-0-7603-8485-5 (ISBN)
Become your neighborhood’s master pizza maker, and get the most enjoyment and use from your outdoor pizza oven, with this truly epic cookbook.
Outdoor pizza ovens bake up a crispy crust and deeply flavorful toppings in a matter of just a few minutes. That’s why millions of people all over the world are buying and using them. But if you are going to bake something that quickly, you need to have the perfect recipe before you bake: the super-fast cooking time leaves no room for error. Enter pizza-obsessed outdoor-oven wizard Jonathon Schuhrke, aka the Santa Barbara Baker, an official ambassador for the popular Ooni brand but also an expert on all the other makes and models of oven on the market.
With a background in the sciences, Jonathon is famous in the pizza-oven community for troubleshooting—and solving—common pizza-making challenges for outdoor-oven users: Why is the edge done but the center undone? Why did the toppings overcook and burn? What’s the ideal oven temperature for a perfectly baked pizza? You’ll get answers to all these questions and more in The Epic Outdoor Pizza Oven Cookbook.
Along with guidance that will show you how to get flawless results no matter what model of oven you have, you’ll find perfect-every-time recipes for the best pizzas—and calzones!—in the world. From new spins on classic pizza-parlor pies to incredibly satisfying modern artisan pizzas, learn to make delicious:
New York Style White Pizza
Fire-Roasted Meatball Pizza
Roasted Broccoli and Pepperoni Pizza
A Summer Peach Pizza
Zucchini and Goat Cheese Pizza
Chorizo and Chimichurri Pizza
Pesto Pizza
And many dozens more
Every outdoor-pizza-oven owner needs a copy of this definitive reference.
Jonathon Schuhrke is a former cartographer and geographic information systems (GIS) analyst who decided a few years ago to devote himself to, you guessed it, pizza. “Making pizzas is what my hands want to do. Thinking about pizza is what my mind wants to do. Eating pizza is what my mouth wants to do. The love is real,” he writes. Since making the career change, he has become the go-to guru on freestanding (indoor and outdoor) pizza ovens, on his blog Santa Barbara Baker and on his Instagram and YouTube channels, as well as a widely respected creator of exciting new pizza recipes. He combines take-it-to-the-bank wisdom for troubleshooting pizza-oven baking challenges with a wide-ranging palate that makes room for classic pizza-parlor pies, upscale European artisan pizzas, and pizzas made with adventuresome ingredients from around the globe. He lives and makes pizzas in Santa Barbara, California.
Introduction: Perfect Pizza Outdoors
ONE - DOUGHS TO KNOW
Neapolitan Pizza Dough
Classic American Pizza Dough
Modern Artisan Pizza Dough
TWO - NEAPOLITAN-INSPIRED PIZZAS
Stretching Dough for Neapolitan-Inspired Pizza
The Neapolitan-Inspired Pizza Bake
Pizza Margherita
Pizza Marinara
Quattro Formaggi (Four-Cheese White Pizza)
Prosciutto and Arugula Pizza
Pizza Diavola (Spicy Salami Pizza)
THREE - CLASSIC AMERICAN PIZZAS
Stretching Dough for the Classic American Pizza
The Classic American Pizza Bake
Plain Pie (New York-Style Cheese Slice)
New York–Style White Slice
Epic Veggie Pizza
The Friday-Night Slice: Pepperoni and Mushroom Pizza
New York–Style Sauce Top
Fire-Roasted Meatball Pizza
The BroccoRoni: Roasted Broccoli and Pepperoni Pizza
Kryptonite Breath: Roasted Garlic and Onion Pizza
Classic Mushroom Pizza
Epic Pepperoni Pizza
Classic Sausage Pizza
Pizza Supreme
The Firemost Pepperoni Pizza
The Maui Wowie
The Combo Slice
Sausage and Peppers Pizza
Super Deluxe Burrata Slice
Epic Meat Lovers Pizza
Epic Spicy Slice
FOUR - MODERN ARTISAN PIZZAS
Stretching Dough for the Modern Artisan Pizza
The Modern Artisan Pizza Bake
The Choripán: Chorizo and Chimichurri Pizza
A Summer in Greece
The Fire-Roasted Mushroom Pizza
Pesto Pizza
Apples and Camembert Pizza
The Kale Salad Pizza
Broccolini and White Cheddar Pizza
Fresh Garden Tomato Pizza
Shishito Pepper(roni) Roulette Pizza
Brussels Sprouts, Caramelized Onion, and Pancetta Pizza
The Eggplant Parm Pizza
The Endless Summer Corn Pizza
Pepperoni and Kimchi Pizza
The Summer Peach
Zucchini, Cherry Tomato, and Goat Cheese Pizza
Rainbow Chard and Spicy Sausage Pizza
The Epic Potato Pizza
Pizza Bianca (White Pizza) with Fresh Herbs
Merguez Sausage, Whipped Apricot Feta, and Pickled Onion Pizza
The California BBQ Chicken Pizza
Cacio e Pepe Pizza
It’s (Not) Called Breakfast Pizza
Fire-Roasted Cauliflower and Spicy Romesco Pizza
The Chicken Pesto Pizza
FIVE - CALZONES
Stretching Dough for Calzones
The Calzone Bake
Classic Cheese Calzone
Spicy Meat Calzone
Chicken Bacon Ranch Calzone
Ham and Fontina Cheese Calzone
SIX - FIRE-ROASTED DISHES
Fire-Roasted Cauliflower
Fire-Roasted Meatballs
Herb-Roasted Chicken Breasts
SEVEN - SAUCES AND CONDIMENTS
Spinach-Basil Pesto
Pickled Red Onions
Marinara Sauce
All-Purpose Pizza Sauce
The Pizza Shop Sauce
Chipotle BBQ Sauce
Spicy Romesco Sauce
Sweet and Spicy Pickled Pineapple
Classic Ranch Dressing
Spicy Ranch Dressing
Calabrian Chili Paste
About the Author
Acknowledgments
Index
| Erscheinungsdatum | 02.11.2023 |
|---|---|
| Zusatzinfo | 40 color photos |
| Sprache | englisch |
| Maße | 191 x 235 mm |
| Gewicht | 726 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 0-7603-8485-1 / 0760384851 |
| ISBN-13 | 978-0-7603-8485-5 / 9780760384855 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
