Become your neighborhoods master pizza maker, and get the most enjoyment and use from your outdoor pizza oven, with this truly epic cookbook.
Outdoor pizza ovens cook up a crispy crust and deeply flavorful toppings in a matter of just a few minutes. Thats why millions of people all over the world are buying and using them. But if you are going to cook something that quickly, you need to have the perfect recipe before you cook: 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 char? Whats the ideal surface for ensuring an evenly cooked pizza? Youll 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, youll 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.
By:
Jonathon Schuhrke
Imprint: Harvard Common Press,U.S.
Country of Publication: United States
Dimensions:
Height: 235mm,
Width: 191mm,
Weight: 726g
ISBN: 9780760384855
ISBN 10: 0760384851
Pages: 176
Publication Date: 09 November 2023
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
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
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 the outdoor pizza oven, 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-solving common challenges like the dough edges burning before the center of the dough is cooked, or choosing the ideal surface (steel vs. cast-iron vs. stone) on which to bake a pizza-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.
Reviews for Epic Outdoor Pizza Oven Cookbook: Masterpiece Recipes for All Kinds of Pizza
Fresh and as full of wordplay as it is of pizzas, this vibrant book emphasizes the new accessibility of outdoor pizza ovens and the possibilities they unleash, from replicating pizzeria-quality dishes to creating pizzas that meet the personal preferences of eaters. Schuhrke, who blogs at Santa Barbara Baker, outlines the necessary tools, shares tips and tricks for doughs that cooks “knead” to know (even including a quick explanation of how to use store-bought dough in a pinch). He provides recipes for Italian and American classics alongside modern twists and artisanal trends, as well as a selection of calzones and fire-roasted side dishes. Schuhrke takes readers on epic adventures in eatingthat will get them outside and save them the drive to their nearest pizzeria. * Library Journal *
