Epic Indoor Pizza Oven Cookbook
Harvard Common Press,U.S. (Verlag)
978-0-7603-9321-5 (ISBN)
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Turn your home kitchen into an authentic high-end pizzeria, capable of turning out pizza-parlor-quality pies, with this definitive and inventive companion for the countertop pizza oven.
Dedicated indoor pizza ovens are easy to use and make incredibly good pizza in a flash. However, when you combine such high heat with such a short cooking time, you have little room for error. You need the perfect recipe, and for that there is no better source than Jonathon Schuhrke, aka Santa Barbara Baker, who knows more about pizza and pizza ovens than, well, just about anyone. Jonathon's training as a scientist and a chef helped him crack the code to making epic pizza at home, which he first began sharing in his first book, Epic Outdoor Pizza Oven Cookbook. In this new cookbook he takes the pizzeria back indoors and serves up delicious recipes for all types of pizza, no matter what make or model of indoor pizza oven you own.
Epic Indoor Pizza Oven Cookbook delivers:
Precise, reliable answers to all your questions, such as what oven settings to use for a perfectly crisp crust every time.
A bounty of pizza styles, including New York-style, Thin and Crispy Chicago Tavern-style, and Neapolitan-style.
Pan-baked pizzas, like deep dish Detroit-style pizza, Sicilian-style squares, and thin-crusted bar-style pan pizza
Inventive and delectable artisan pizzas, such as a Pear and Blue Cheese Pizza with Spiced Walnuts and a Spicy Chicken and Thai Basil Pizza
Classic pizzas taken to the next level, like the Epic Pepperoni Stuffed and Crusted Pizza or the New York-style Spicy Vodka Slice
This book, so full of deeply satisfying pizza ideas and perfect-every-time recipes that take you from dough to slice, will unlock a lifetime of enjoyment from your indoor pizza oven.
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 Indoors
CHAPTER 1 NEW YORK-STYLE PIZZAS
Introduction
New York–Style Pizza Dough
New York–Style Pizza Sauce
Spicy Vodka Sauce
Epic Four-Cheese Pizza
Spicy Vodka Slice
Broccoli Ranch Pizza
The Italian Hero
Buffalo Chicken Pizza
Sesame Seed-Crust Sauce Top Pizza with Sausage
CHAPTER 2 ARTISAN PIZZAS
Introduction
Artisan Pizza Dough
Smashed Potato and Chorizo Pizza with Cilantro-Lime Crema
Ham and Brie with Caramelized Onions and Mustard Cream Pizza
The Muffuletta Pizza
Spicy Chicken and Thai Basil Pizza
The Shawarma Slice
Smoked Salmon Pizza with Crispy Capers and Horseradish-and-Chive
Cream on Everything Bagel Crust
Bacon-Tomato-Avocado Pizza with Hemp-Heart Crust
Pear and Blue Cheese Pizza with Spiced Walnuts
Stuffed Mushroom Pizza
CHAPTER 3
THIN AND CRISPY PIZZAS
Introduction
Thin and Crispy Pizza Dough
Thin and Crispy Pizza Sauce
Chicago-Style Tavern Pizza with Parmesan-Dusted Homemade Fennel Sausage
Mushroom Umami Bomb Pizza
Sausage and Chicago-Style Giardiniera Pizza
Taco Tavern Pizza
CHAPTER 4
NEAPOLITAN-STYLE PIZZAS
Introduction
Neapolitan-Style Pizza Dough
Neapolitan-Style Rustic Red Sauce
Pizza Margherita
Radicchio and Goat Cheese Pizza with Tangerine Gastrique
Pistachio Pesto Pizza with Mortadella and Robiola Cheese
Spicy Soppressata Pizza with Pickled Shallots
CHAPTER 5
SICILIAN-STYLE PAN PIZZAS
Introduction
Sicilian-Style Butter-Crust Pizza Dough
Sicilian-Style Pizza Sauce
Classic Sicilian Square
Supreme Sunday Square
Garden Harvest Sicilian
Epic Garlic Cheesy Bread
CHAPTER 6
DETROIT-STYLE PAN PIZZAS
Introduction
Detroit-Style Pizza Dough
Detroit-Style Pizza Sauce
Classic Detroit-Style Pizza
The Epic Pepperoni-Stuffedand-Crusted Pizza
Spinach and Artichoke Pizza Grilled Cheese Pizza with Tomato Soup Dip
CHAPTER 7
BAR-STYLE PAN PIZZAS
Introduction
Bar-Style Pan Pizza Dough
Bar-Style Pan Pizza Sauce
Classic Bar Pie
Garbage Bar Pie
Hot Oil Stinger Bar Pie
Jalapeño Popper Bar Pie
Chili-Crisped Pepperoni Bar Pie
CHAPTER 8
HANDHELDS AND DESSERTS
Introduction
Mini Calzone and Empanada Dough
Crispy Mortadella and Provolone Mini Calzones
Pancetta, Wild Arugula, and Fontina Mini Calzones
Spicy Beef, Cheese, and Salsa Fresca Empanadas
Spinach, Goat Cheese, Quinoa, and Piquillo Pepper Empanadas
Detroit-Style Brownie Pizza with Chocolate Chip Cookie Crust
Acknowledgments
About the Author
Index
| Erscheinungsdatum | 23.10.2024 |
|---|---|
| Zusatzinfo | color photos |
| Sprache | englisch |
| Maße | 191 x 235 mm |
| Gewicht | 699 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 0-7603-9321-4 / 0760393214 |
| ISBN-13 | 978-0-7603-9321-5 / 9780760393215 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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