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Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]
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Makes enough for four 10-inch pizzas 1 envelope (2¼ teaspoons; 9 grams) active dry yeast 1 cups warm water (105° to 110°F) 5 to 5½ cups bread or other high-protein flour, preferably organic and freshly milled, plus more for dusting 2 teaspoons (12 grams) fine sea salt Extra virgin olive oil, for greasing the bowl
Chris Bianco • Bianco
Next, think about the flour. What kind are you going to use? I like one that is high in protein (13 to 14 pcl, organic, and grown and freshly milled as close to home as possible), because it gives the finished crust a good chew.
Chris Bianco • Bianco
People are traveling long distances to eat pizza made by Franco Pepe at Pepe in Grani in the small village of Caiazzo, about a 45 minute drive from Naples. The
Ken Forkish • The Elements of Pizza
The Salvo brothers in Naples select from seven different olive oils to match to their pizzas. Enzo Coccia at Pizzaria La Notizia in Naples is packing the house with a fantastic dough, perfectly baked and using the traditional ingredients of a TSG pizza, and then going beyond to source specific flours and toppings.
Ken Forkish • The Elements of Pizza
