Artisan Pizza to Make Perfectly at Home
by Giuseppe Mascoli, Bridget Hugo
Editor: Octopus Publishing Group
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Every critic, blogger and Londoner has sung the praises of Franco Manca, whose pizzas are “the best in Great Britain” (Observer)The owner, Giuseppe Mascoli, knows that the best pizza in Italy comes from Naples and, therefore, as an expatriate Neopolitan himself, he has returned to his roots, where making pizza is everything about simple things (bread, tomato, cheese) and simple steps (doing the dough, let it rise, flattening, adding topping, baking), all while usingAimed at the home cook who does not have a traditional wood oven, Giuseppe has adapted his recipes so that you can use a pizza stone or a heavy cooking plate and always get great results.Its famous, the slow ascent leaven recipe produces a gentle and easy to digest crust, there are 50-60 recipes with seasonal variations, in addition to chapters on fried (beginners fried) and salads and also tips and techniques for making your own flavoured oils, preserving your tomatoes and healing your meat.Undoubtedly, this is the closest, you will come to the real deal in your kitchen at home, and in your personal quest for the perfect pizza.
Giuseppe Mascoli, Bridget Hugo – Artisan Pizza to Make Perfectly at Home – Free
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