Pizza Practice

From acclaimed baker Tara Jensen: The definitive primer on baking pizza dough, with brilliant color photos, illustrations, and easy-to-follow recipe layouts. "The crusts in Pizza Practice are excellent.” —The Wall Street Journal "Complete with detailed explanations of techniques, thorough instructions, and helpful tips, this comprehensive volume is perfect for bakers of all levels who are serious about pizza making.”—Publishers Weekly, Starred Review Pizza dough is a gateway for many home bread bakers, allowing them to experiment with different tools, toppings, ingredients, timings, and shapes. This companion guides you step by step from the simplest doughs to artisanal bakes. Here are 89 recipes any baker can perfect, with simple cook-along layouts and ways to explore different ingredients, techniques, flours, and heat sources for perfecting pizza, pita, and focaccia. Bright and visually rich, with more than 60 color photographs, this baking book provides expert guidance on how to: Set up your baking space with the right ingredients and tools Cook over fire or with an outdoor oven, or trick out the oven that came with your apartment to bake an impressive pie Learn the perfect ratios of toppings to crust Build classics such as Margherita, Clam, and Pepperoni pizzas, as well as a collection of fancifully delicious takes, including Breakfast pizza; Delicata Squash, Shallot, and Gruyere; and a particularly luscious Pancetta and Brown Butter Pineapple pie Craft a foolproof focaccia Discover all you need to know to make pita with kids And much more! No book on pizza is complete without simple sauces, dips, and drizzles, such as Lemony Roasted Garlic Cream, Hot Honey, and a simple, fresh Uncooked Tomato Sauce. For after your pizza, Jensen offers dessert: homemade ice cream,…