Ebook Free Artisan Pizza: To Make Perfectly At Home, by Giuseppe Mascoli Bridget Hugo
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Artisan Pizza: To Make Perfectly At Home, by Giuseppe Mascoli Bridget Hugo
Ebook Free Artisan Pizza: To Make Perfectly At Home, by Giuseppe Mascoli Bridget Hugo
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Review
Franco Manca's pizzas are the best.―Observer
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About the Author
Giuseppe Mascoli is the co-owner of the thriving pizza chain Franco Manca, with restaurants in Brixton, Chiswick, Clapham and Westfield. He also runs a successful wine supply company and owns Blacks, the Soho private members' club popular with journalists and artists.Bridget Hugo, his restaurateur partner, is a singer, artist, activist, and winner of the Young British Foodies 2012's 'New Best Alchemist of the Oven' for her Bread Bread bakery, which bakes for restaurants such as Brunswick Café.
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Product details
Hardcover: 128 pages
Publisher: Kyle Books (October 1, 2019)
Language: English
ISBN-10: 0857837516
ISBN-13: 978-0857837516
Shipping Weight: 1.7 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
5 customer reviews
Amazon Best Sellers Rank:
#707,215 in Books (See Top 100 in Books)
A great cookbook from London with gorgeous photos. Recipe measurements are in metric, so for us U.S. citizens it makes for a test in conversions.
Very good book
Nice quality, good size. Wish the handle was longer.
I read about this book in one of my magazines & bought three. Two for family & one for myself. Looking forward to using it. Recipe photos are bright & colorful.
Overall this is a very attractive book however there were two basic problems with making their pizza recipe at home. First is on page 14 where the Yeast Version of the pizza dough is outlined. To make 640g dough it says to use 250ml lukewarm water, 0.2g dry yeast, 1 desertspoon olive oil, 380g flour, 10g salt. That seems like a lot of salt (10g) and a tiny amount of dry yeast (0.2g). The amount of yeast is so small that it can't possibly be right, can it? I'm happy to stand corrected if 0.2g is correct but then I'd like to know how you can measure 0.2g of dry yeast easily in the home kitchen. As a result, I ditched the book and went back to using my old pizza dough recipe. The other thing is that the authors suggest leaving the dough in an ambient temperature of 20-25 (degrees)C for 16-18 hours. This would be ok to do in a pizza restaurant but in the home situation in a cooler climate, how could this be achieved without heating the house to the required temperature for that period of time? In short, those two problems with the basic pizza dough recipe really detracted from what is a wonderfully produced book.
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