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    Perfect Pizza
    Perfect Pizza
    Perfect Pizza
    Ebook127 pages49 minutes

    Perfect Pizza

    By The Artisan Bakery School

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    About this ebook

    How to make authentic, artisan pizza in your domestic or wood fired oven.

    Perfect Pizza is not just a recipe book. It’s a practical manual for anyone wishing to learn the craft of real pizza making.

    Using the tried and tested Seven Steps method developed by The Artisan Bakery School, you will get to truly “know your dough” and how best to handle it, at every stage from mixing to pizza shaping, topping and final baking. You’ll discover how to manage a wood fired oven to bake your pizza in just 90 seconds, and a maximum 3 minutes in a domestic oven!

    A comprehensive range of different dough styles are complemented by tempting suggestions and instructions for authentic sauces, show-stopping toppings and fabulous finishing touches.
    With delectable photography throughout, a great find for professionals and enthusiasts alike.

    LanguageEnglish
    PublisherDragan Matijevic
    Release dateMar 17, 2016
    ISBN9781310492495
    Perfect Pizza
    Author

    The Artisan Bakery School

    Dragan Matijevic“My fascination with breadmaking was born of necessity in the mid seventies, when I first arrived in this country. The bread in England then was, and still largely is, fast to produce and chemically induced. No wonder that today we have such a huge number of people suffering from bread allergies.Coming from a macho culture, barely able to fry an egg, I was forced to learn how to bake a decent loaf, just to survive.But my really passionate quest for the perfect loaf began later on in my life. Wanting to learn absolutely everything about what makes dough work, I picked up tips from master bakers everywhere, as well as trying one thousand and one ways of making bread.The answer was to ditch everything but the essentials (good flour, clean water, salt and yeast) and give it all plenty of time.Today, to make my perfect loaf, I prefer to use heritage flours (or gluten free flour), coupled with the time-honoured method of long fermentation, which makes delicious and beautiful breads that are also good for health.I use mainly sourdough retardation method because it is dead easy (15 minutes hands on) and produces the best tasting loaves. My dough takes between 12 and 144 hours to develop and each loaf is carefully hand-crafted. That’s why I call my loaves ‘artisan’.My greatest pleasure is when people come to us saying that they can eat bread again, because properly fermented dough is easy to digest. Or our students telling us that after the course with us they have never bought another loaf of bread again!”Apart from baking Dragan does magic shows for all ages and writes books for children.Penny WilliamsPenny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis.As a three-year old Penny remembers coming in from the garden to poke a curious, muddy finger into a mesmerising pillow of white dough rising in a bowl and squeaking with guilty alarm at the grubby dent she had made. To her astonishment, the dent disappeared, just as her laughing mother said it would. Penny’s lifelong passion for creating good food made it natural for her to bake bread, but it wasn’t until she met Dragan that she really developed those skills.The Rise of Real Bread Conference in 2009 was her first encounter with the artisan bakers, millers, farmers, scientists, ecologists, writers and activists that are fighting for a better loaf on Britain’s tables. It was a watershed moment.Penny says “We can only change the way people bake and think about bread one person at a time. But if we do it often enough, for long enough, we will contribute to positive change. That’s our reason for being.But the most fun part of The Artisan Bakery School is running the weekend courses. It’s all about making people feel at home, preparing something special for them at every meal, gathering round the table, or round the fire, enjoying a glass of wine and telling stories after dinner. You wouldn’t believe how many amazing tales our bakers have to tell!”Apart from being a baker Penny is a professional copywriter and an author of a number of fictional books, both for children and adults.

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      Book preview

      Perfect Pizza - The Artisan Bakery School

      Building Your Perfect Pizza

      Pizza

      Authentic pizza Napoletana is made with very specific ingredients: 00 flour, fresh yeast, San Marzano tomatoes, and mozzarella Campana, made from buffalo milk. Naturally, we don't all have access to tomatoes grown near Mount Vesuvius or mozzarella with its own Protected Designation of Origin (PDO), but it is vital that we make the effort to source the freshest, most flavoursome produce available, because the fewer the ingredients, the more attention each will be paid. 

      Great pizza is about the love and care that goes into making it.  You want each properly considered and carefully sourced ingredient to play an identifiable part in a harmonious whole, where the dough, the sauce and the topping are perfectly balanced. Although toppings can be highly sophisticated these days, and are often excessively so, if you build every pizza as if it was going to be only made from dough, cheese and tomato  - but the most exceptional dough, cheese and tomato -  you will be starting from a very good base. 

      Nowadays, in the age of information, everything is out there. No need to do a 20 year apprenticeship before doing your own thing. And the information is not only on the internet. I found out, to my surprise, that Italian pizzaiolos in great pizzerias were happy to share their recipes. Enzo Coccia, the Italian master pizzaiolo says that he shares his recipes happily, but, he adds, it's not the recipes that make great pizzas. Apart from information, a would-be pizza maker who aspires to achieve his/her best, needs a great deal of passion, mastery of technique and practice. 

      We have written this assuming that you are keen to make great pizza. Knowing how confusing the overload of information available out there can be, we have attempted to bring together all the major and minor principles, points and tips for pizza makers in one place: this book.

      Let's start by taking a look at the essential ingredients :

      1) The Dough

      Flour

      '00' flour is considered best for pizza making, as it has the right level of protein. We often use Italian Caputo Morino (about 13% protein),  because it makes a strong and very stretchy dough. It will keep in the fridge for up to 3 days and if you still have too much left over, you can always bake it as a

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