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THE PALA - Roman Pizza: Step by step guide to make crispy roman pizza with high hydration
Paperback
Publisher: Independently Published
Published: May 14 2020
Pages: 72
Weight: 0.18
Height: 0.15 Width: 5.00 Depth: 8.00
Language: English
Description
Roman pizza (Italian: pizza Romana) is a pizza style originating in Rome, but now widespread, especially in Central Italy.
The introduction of Pizzeria Mozza, by Nancy Silverton, introduced us to a more transcendent type of pizza.
Expect the Best!!
This latest book illustrates deep on the pan pizza, a doughy, crispy, crowd-pleasing version of the favorite food of all that is easy to make in a home oven without special equipment such as stones and peels.
This cookbook is further exposing the crust's secrets straight from the Italian source. One of the Rome's favorite street food, pizza alla pala is surmounted with fresh ingredients and served on a paddle with its name. Compared to the Neapolitan wood-fired pizza, it's made from a high-hydration, long-rising dough and baked in an electric oven, giving us a perfect crispy flatbread. This book will explain deeply on the few key areas ùbelow:
Types of Roman Pizza
Preparation process of Roman Pizza
Recipes in making of Roman Pizza
This book will appeal to both seasoned bread bakers and inexperienced home pizza makers alike, with creative recipes, plenty of insightful FAQs for beginners and a permissive and inspiring tone.
So hurry up and grab your copy now!
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