{"product_id":"the-complete-homemade-pizza-cookbook-everything-you-need-with-foolproof-chef-tested-recipes-from-neapolitan-to-deep-dish-that-end-dough-anxiety-and-deliver-pizzeria-style-results-in-any-home-oven","title":"The Complete Homemade Pizza Cookbook: Everything You Need with Foolproof, Chef-Tested Recipes from Neapolitan to Deep Dish That End Dough Anxiety and Deliver Pizzeria-Style Results in Any Home Oven","description":"\u003cdiv\u003e \u003cdiv\u003e \u003cdiv\u003e \u003ch4\u003e\u003cspan\u003eYour home oven was never the problem. Your timing was.\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eIt is 8 p.m. on a Friday. The dough sticks to the counter like wet cement. The crust came out gummy in the middle for the third week in a row. The smoke alarm just went off. And the kid asks if you can just order delivery.\u003cbr\u003e\u003cbr\u003eHere is what every internet recipe leaves out.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eDough does not obey instructions. It obeys time and temperature.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eMost home pizza books either talk to \u003c\/span\u003e\u003cspan\u003e\u003cu\u003eprofessional pizzaiolos\u003c\/u\u003e\u003c\/span\u003e\u003cspan\u003e with four-thousand-dollar ovens, or oversimplify until the recipe lies in your kitchen. This book is the middle ground. Naples-trained technique, American home oven, five master doughs, 97 recipes, and the one skill no cookbook teaches you: how to read your dough before it betrays you.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eInside, you will discover:\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cp\u003e\u003cspan\u003eThe Fake Wood-Fired Method (p.19).\u003c\/span\u003e\u003cspan\u003e How to close 80% of the gap between your 550°F home oven and a 905°F Neapolitan setup, in two steps that cost nothing extra.\u003c\/span\u003e\u003c\/p\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cp\u003e\u003cspan\u003eThe Hydration Trap.\u003c\/span\u003e\u003cspan\u003e Why \"65% hydration\" works on Instagram and fails in your kitchen, and the one variable in your environment (not your dough) that decides whether the bottom crisps or slides off the peel as a wet pancake.\u003c\/span\u003e\u003c\/p\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cp\u003e\u003cspan\u003eFive DOC Italian Pizzas plus Every American Style That Matters.\u003c\/span\u003e\u003cspan\u003e Margherita, Marinara, Quattro Formaggi, Diavola, Capricciosa. Detroit, New York, Chicago Deep Dish. 97 recipes total, a full year of Friday nights, zero specialty ingredients your local grocery does not carry.\u003c\/span\u003e\u003c\/p\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cp\u003e\u003cspan\u003eThe Flavor-Lock Fermentation (p.12).\u003c\/span\u003e\u003cspan\u003e The 24-to-48 hour cold-ferment window where dough becomes pizza, and the signal in the bowl that tells you it has crossed the line. No timer required.\u003c\/span\u003e\u003c\/p\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cp\u003e\u003cspan\u003eThe 10-Minute Rescue Trick.\u003c\/span\u003e\u003cspan\u003e Your dough overproofs at 4 p.m. Dinner is at 7. You think the night is over. It is not.\u003c\/span\u003e\u003c\/p\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cp\u003e\u003cspan\u003eThe Tipo 00 Trap.\u003c\/span\u003e\u003cspan\u003e Why imported Italian Tipo 00 flour does almost nothing at home oven temperatures, and the supermarket bread-flour swap that delivers a measurably better crust at 550°F.\u003c\/span\u003e\u003c\/p\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cp\u003e\u003cspan\u003eThe Quick-Fix Guide.\u003c\/span\u003e\u003cspan\u003e Crust gummy. Dough refusing to stretch. Cheese pooling liquid. Page references that solve each problem in 60 seconds, written by a chef who burned through every mistake first.\u003c\/span\u003e\u003c\/p\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003ePicture a \u003c\/span\u003e\u003cspan\u003e\u003cu\u003eFriday at 6:47 p.m\u003c\/u\u003e\u003c\/span\u003e\u003cspan\u003e.\u003cbr\u003eThe dough is on the counter, soft and warm, waiting. You stretch one round, top it in under a minute, and slide it onto a screaming hot steel. Eight minutes later the kitchen smells like a trip you cannot afford to take this year, and the kid is climbing onto a chair to peek at the broiler.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cspan\u003e\u003cbr\u003eYou do not need a wood-fired oven to make a pizza people stop talking when they bite into. You need the discipline of a Neapolitan kitchen, and one cookbook that hands it over. \u003c\/span\u003e\u003cspan\u003eFriday night, fixed.\u003c\/span\u003e\n\u003c\/h4\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e","brand":"Books Prime","offers":[{"title":"Default Title","offer_id":45912428642495,"sku":"17880cff-12fc-457c-b6a8-cdbaf0a34d77","price":35.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0761\/7550\/7647\/files\/291a0564721adff3a8241590d7343f8f.jpg?v=1785008228","url":"https:\/\/books-prime.com\/products\/the-complete-homemade-pizza-cookbook-everything-you-need-with-foolproof-chef-tested-recipes-from-neapolitan-to-deep-dish-that-end-dough-anxiety-and-deliver-pizzeria-style-results-in-any-home-oven","provider":"Books Prime","version":"1.0","type":"link"}