Overview

Full Product Details

Author:   Jonathon Schuhrke
Publisher:   Quarto Publishing Group USA Inc
Imprint:   Harvard Common Press,U.S.
Weight:   0.726kg
ISBN:  

9780760384855

ISBN 10:   0760384851
Pages:   176
Publication Date:   09 November 2023
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

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  

Reviews

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 *

Author Information

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.

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