Friday nights are pizza nights at The Artisan Bakery School, where we sell wood fired pizzas for locals to take away. Our experience of making, shaping and baking great pizza, and teaching these skills to our students, is now available in this short, fully illustrated handbook for budding pizzaristas.
Please note that all the measurements are in grams, ounces and cups - Celsius and Fahrenheit
Discover:
* The Seven Steps to making the perfect pizza dough
* How to manage refrigeration so your dough will wait for you, not the other way around
* Techniques for shaping your dough into perfect circles without a rolling pin
* Tips for creating your own signature sauce
* Hints on how best to dress your pizza
* The secrets of the tarte flambée (Pizza from France)
Please note that all the measurements are in grams, ounces and cups - Celsius and Fahrenheit
Discover:
* The Seven Steps to making the perfect pizza dough
* How to manage refrigeration so your dough will wait for you, not the other way around
* Techniques for shaping your dough into perfect circles without a rolling pin
* Tips for creating your own signature sauce
* Hints on how best to dress your pizza
* The secrets of the tarte flambée (Pizza from France)
