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Description
A short home-oven pizza manual. Three doughs. Two sauces. 16 pies. This is not a 300-page pizzeria bible and it is not a wood-fired school. It is Friday- night pizza in a normal kitchen oven. Inside you get: • Master dough, same-day dough, and Detroit / sheet-pan dough • Raw crushed sauce, cooked red sauce, and garlic oil • 16 detailed pies: Margherita, New York pepperoni, white pie, sausage mushroom, veggie, Hawaiian, BBQ chicken, four cheese, buffalo, pesto, breakfast pizza, Detroit square, grandma sheet-pan, tavern cut, calzone, and garlic knots • Exact times: preheat, bake minutes, when to rotate, when to rest • Troubleshooting table for pale bottoms, soggy centers, and burnt rims One dough. Every style. One home oven. Read more
Accessibility : Learn more
Publication date : August 31, 2026
Language : English
File size : 354 KB
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Not Enabled
Word Wise : Enabled
Print length : 35 pages
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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]](https://m.media-amazon.com/images/I/91MAVVZckwL._AC_US500_.jpg)
