Turn your home kitchen into an authentic high-end pizza kitchen, 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, because they reach temperatures in the 700 degrees Fahrenheit (370 °C) range, they 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 the Santa Barbara Baker, who knows more about pizza and pizza ovens than, well, just about anyone. Trained as a scientist, Jonathon's expertise has earned him a role as an official ambassador for the Ooni brand of pizza oven, but you can enjoy this book 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 how to make sure the center of the pizza and the edges get done at the same time and to the same crispness.
Perfect-every-time recipes for the best pizzas and calzones imaginable.
A range of delectable pizza types, from classic American and Neapolitan pies to inventive new artisan-style pizzas that feature unexpected ingredients like goat cheese, kale, pesto, pork tenderloin, and apples and nectarines.
All of the crust styles you like, from white to whole wheat to gluten-free, in a variety of thicknesses, from thin to deep dish. This book, so full of deeply satisfying pizza ideas, will unlock a lifetime of enjoyment from your indoor pizza oven.
For master recipes and expert tips for your outdoor pizza oven, which behaves very differently from indoor ones, Jonathan has you covered with Epic Outdoor Pizza Oven Cookbook.
By:
Jonathon Schuhrke
Imprint: Harvard Common Press,U.S.
Country of Publication: United States
Dimensions:
Height: 235mm,
Width: 191mm,
Spine: 17mm
Weight: 699g
ISBN: 9780760393215
ISBN 10: 0760393214
Pages: 160
Publication Date: 19 November 2024
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
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
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.
