Publisher: Rizzoli (October 8, 2013)
Format: PDF / Kindle / ePub
Size: 8.9 MB
Downloadable formats: PDF
A clean tackle everyone’s favourite nutrition, instantly from the "Michelangelo of dough" (Vogue). Yeast, flour, and water—from such humble parts rises a meals that's for plenty of an item of devotion. here's a cookbook that finds the secrets and techniques of the crust directly from the resource in Italy. Gabriele Bonci, identified all through his state because the King of Pizza, operates a small pizzeria in Rome, the place for the previous ten years he has constructed his signature kind: utilizing stone-milled farro flours, hoping on the seasons to figure out his unconventional topping mixtures (he comes up with greater than 1,500 each one year), and inventing new suggestions for sandwich pizza and fried pizza. The greater than 80 recipes right here (adapted for the yankee kitchen) may have pizza geeks’ heads spinning: pizza with grilled peaches and chicory; potatoes, eggplant, and rosemary "ash"; asparagus, egg, and lemon; endive, olives, and anchovies. this is often Roman-style pizza al taglio—rectangular with an ethereal, foccacia-like dough that may aid an abundant topping. Bonci info his strategy for making dough, together with his personal sourdough starter. no matter if for the specialist or amateur baker, this ebook revolutionizes the concept that of pizza and introduces taste combos which could practice in the course of the kitchen.