You don’t need a wood-fired oven or commercial equipment to make incredible pizza at home. You need great dough.
This book shows you how to make it.
I’ll walk you through making naturally leavened pizza at home, from building your dough to pulling a blistered pie from your oven.
I grew up in my father’s pizzeria watching him stretch countless pizzas and spent the last decade deep in sourdough fermentation, obsessing over every variable.
This book brings those two together: over 40 recipes built on real technique, tested for the home kitchen.
Step-by-step instructions on every part of the process: maintaining your sourdough starter, balancing extensibility and elasticity in your dough, stretching and launching pizza in a home oven, and building topping combinations that work.
The book includes QR codes to watch technique and recipe videos as you bake your way through.
Over 40 sourdough pizza and focaccia recipes, including:
Essentials:
My sourdough pizza recipes for every occasion.
My Go-To Pizza Dough; Same-Day Pizza Dough; A Pizza and a Loaf
American and Italian Styles:
New York Style; Tavern Style; Sicilian Style; Pizza al Taglio; Pizza Bianca; Pizza Tonda Romana
Exploring Flours and Grains:
Pizza using whole and freshly-milled flour.
Sixty-Forty Whole Grain Pizza Dough; Toasted Flour Pizza Dough; A Touch of Rye Pizza Dough
Focaccia:
A Simple Focaccia; Crispy High-Hydration Focaccia; 100% Whole Grain Focaccia; Focaccia with Chocolate-Hazelnut Spread
… plus sauces and condiments, a sourdough starter discard chapter, pan scaling guides, and a complete troubleshooting section.
Sourdough English muffins, breadsticks, sub (hoagie) rolls, and pita.
Also interested in sourdough bread? Check out my other cookbook, The Perfect Loaf.
