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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]
amazon.com![Cover of Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]](https://m.media-amazon.com/images/I/61wJLVyh1AL.jpg)
![Cover of Crust and Crumb: Master Formulas for Serious Bread Bakers [A Baking Book]](https://m.media-amazon.com/images/I/61y6ZwfAZPL.jpg)
Since many different styles of pizza are featured in this book, it required creating various dough options—a menu, so to speak, of choices that can be applied as needed. Some doughs are wetter than others, some are leavened by natural wild yeast starters (sourdough) and some with commercial yeast, while others incorporate whole-grain or even nontra
... See morePeter Reinhart • Pizza Quest
In this book’s Dutch-oven levain bread process, I have you make up a starter from a refrigerated levain. The final starter feeding on Day 2 has you remove about 400 grams of starter (leaving behind 50 to 60 grams for the buildup for the final dough mix). So, let’s make pizza dough with that extra starter. There will be zero waste and a very good do
... See more