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Epic Outdoor Pizza Oven Cookbook: Masterpiece Recipes for All Kinds of Pizza
176
by Jonathon Schuhrke
Jonathon Schuhrke
Epic Outdoor Pizza Oven Cookbook: Masterpiece Recipes for All Kinds of Pizza
176
by Jonathon Schuhrke
Jonathon Schuhrke
Hardcover
$24.99
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Overview
Become your neighborhood’s master pizza maker, and get the most enjoyment and use from your outdoor pizza oven, with this truly epic cookbook.Outdoor pizza ovens bake up a crispy crust and deeply flavorful toppings in a matter of just a few minutes. That’s why millions of people all over the world are buying and using them. But if you are going to bake something that quickly, you need to have the perfect recipe before you bake: the super-fast cooking time leaves no room for error. Enter pizza-obsessed outdoor-oven wizard Jonathon Schuhrke, aka the Santa Barbara Baker, an official ambassador for the popular Ooni brand but also an expert on all the other makes and models of oven on the market. With a background in the sciences, Jonathon is famous in the pizza-oven community for troubleshooting—and solving—common pizza-making challenges for outdoor-oven users: Why is the edge done but the center undone? Why did the toppings overcook and burn? What’s the ideal oven temperature for a perfectly baked pizza's You’ll get answers to all these questions and more in The Epic Outdoor Pizza Oven Cookbook. Along with guidance that will show you how to get flawless results no matter what model of oven you have, you’ll find perfect-every-time recipes for the best pizzas—and calzones!—in the world. From new spins on classic pizza-parlor pies to incredibly satisfying modern artisan pizzas, learn to make delicious:
- New York Style White Pizza
- Fire-Roasted Meatball Pizza
- Roasted Broccoli and Pepperoni Pizza
- A Summer Peach Pizza
- Zucchini and Goat Cheese Pizza
- Chorizo and Chimichurri Pizza
- Pesto Pizza
- And many dozens more
Product Details
| ISBN-13: | 9780760384855 |
|---|---|
| Publisher: | Harvard Common Press |
| Publication date: | 11/21/2023 |
| Pages: | 176 |
| Sales rank: | 58,989 |
| Product dimensions: | 7.70(w) x 9.40(h) x 0.60(d) |
About the Author
Jonathon Schuhrke is a former cartographer and geographic information systems (GIS) analyst who decided a few years ago to devote himself to, you guessed it, pizza. “Making pizzas is what my hands want to do. Thinking about pizza is what my mind wants to do. Eating pizza is what my mouth wants to do. The love is real,” he writes. Since making the career change, he has become the go-to guru on freestanding (indoor and outdoor) pizza ovens, on his blog Santa Barbara Baker and on his Instagram and YouTube channels, as well as a widely respected creator of exciting new pizza recipes. He combines take-it-to-the-bank wisdom for troubleshooting pizza-oven baking challenges with a wide-ranging palate that makes room for classic pizza-parlor pies, upscale European artisan pizzas, and pizzas made with adventuresome ingredients from around the globe. He lives and makes pizzas in Santa Barbara, California.
Table of Contents
Introduction: Perfect Pizza Outdoors ONE - DOUGHS TO KNOW Neapolitan Pizza Dough Classic American Pizza Dough Modern Artisan Pizza Dough TWO - NEAPOLITAN-INSPIRED PIZZAS Stretching Dough for Neapolitan-Inspired Pizza The Neapolitan-Inspired Pizza Bake Pizza Margherita Pizza Marinara Quattro Formaggi (Four-Cheese White Pizza) Prosciutto and Arugula Pizza Pizza Diavola (Spicy Salami Pizza) THREE - CLASSIC AMERICAN PIZZAS Stretching Dough for the Classic American Pizza The Classic American Pizza Bake Plain Pie (New York-Style Cheese Slice) New York–Style White Slice Epic Veggie Pizza The Friday-Night Slice: Pepperoni and Mushroom Pizza New York–Style Sauce Top Fire-Roasted Meatball Pizza The BroccoRoni: Roasted Broccoli and Pepperoni Pizza Kryptonite Breath: Roasted Garlic and Onion Pizza Classic Mushroom Pizza Epic Pepperoni Pizza Classic Sausage Pizza Pizza Supreme The Firemost Pepperoni Pizza The Maui Wowie The Combo Slice Sausage and Peppers Pizza Super Deluxe Burrata Slice Epic Meat Lovers Pizza Epic Spicy Slice FOUR - MODERN ARTISAN PIZZAS Stretching Dough for the Modern Artisan Pizza The Modern Artisan Pizza Bake The Choripán: Chorizo and Chimichurri Pizza A Summer in Greece The Fire-Roasted Mushroom Pizza Pesto Pizza Apples and Camembert Pizza The Kale Salad Pizza Broccolini and White Cheddar Pizza Fresh Garden Tomato Pizza Shishito Pepper(roni) Roulette Pizza Brussels Sprouts, Caramelized Onion, and Pancetta Pizza The Eggplant Parm Pizza The Endless Summer Corn Pizza Pepperoni and Kimchi Pizza The Summer Peach Zucchini, Cherry Tomato, and Goat Cheese Pizza Rainbow Chard and Spicy Sausage Pizza The Epic Potato Pizza Pizza Bianca (White Pizza) with Fresh Herbs Merguez Sausage, Whipped Apricot Feta, and Pickled Onion Pizza The California BBQ Chicken Pizza Cacio e Pepe Pizza It’s (Not) Called Breakfast Pizza Fire-Roasted Cauliflower and Spicy Romesco Pizza The Chicken Pesto Pizza FIVE - CALZONES Stretching Dough for Calzones The Calzone Bake Classic Cheese Calzone Spicy Meat Calzone Chicken Bacon Ranch Calzone Ham and Fontina Cheese Calzone SIX - FIRE-ROASTED DISHES Fire-Roasted Cauliflower Fire-Roasted Meatballs Herb-Roasted Chicken Breasts SEVEN - SAUCES AND CONDIMENTS Spinach-Basil Pesto Pickled Red Onions Marinara Sauce All-Purpose Pizza Sauce The Pizza Shop Sauce Chipotle BBQ Sauce Spicy Romesco Sauce Sweet and Spicy Pickled Pineapple Classic Ranch Dressing Spicy Ranch Dressing Calabrian Chili Paste About the Author Acknowledgments IndexFrom the B&N Reads Blog
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