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“I dare you to flip through Ali’s easy-to-follow, farm-fresh recipes and not feel inspired to plan your first pizza night immediately.”—Jenny Rosenstrach, bestselling author of Dinner: A Love Story and The Weekday Vegetarians
Making great pizza isn’t complicated. Whether you’re using a kitchen oven, a grill, or an outdoor pizza oven, it all starts with the dough.
In Pizza Night, Alexandra Stafford presents four simple doughs—thin-crust, pan, Neapolitan-style, and gluten-free (plus sourdough variations)—and easy techniques for perfecting your crust. From there, you can create a variety of delicious pizzas, including Detroit-Style Pizza for a Crowd, Classic Margherita Pizza, and Winter White Pizza with Garlic and Herbs. You can make it the same day or ahead; make it extra cheesy and decadent or go the healthy road—pizza-making easily adapts to busy schedules and tastes and requires little in special equipment.
Arranged seasonally, each pizza is paired with a salad, from a springtime Salami and Red Onion Pizza with Calabrian Chiles and Hot Honey served with an Arugula Salad with Prosciutto and Parmesan, to a fall Broccoli Rabe and Smoked Mozzarella Pizza accompanied by a Farm Share Harvest Slaw to a summery Roasted Hatch Chili Pizza with Corn and Oaxaca with a Melon, Cucumber and Mint Salad. To end your meal on a sweet note, there are also a handful of simple desserts to choose from (Loaf Pan Tiramisu, One-Bowl Lemon Ricotta Pound Cake). Pizza Night serves up a year’s worth of delicious, inspired, and satisfying pizzas and salads.
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Creators
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Publisher
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Release date
April 16, 2024 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9780593579954
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EPUB ebook
- ISBN: 9780593579954
- File size: 132031 KB
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Languages
- English
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Reviews
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April 1, 2024
Nothing is quite as classic as the combo of pizza and a salad, and here blogger and author Stafford (Bread Toast Crumbs) delivers a well-balanced, seasonal guide. She first delves into tools and pantry ingredients to perfect a pie. Encouragingly, home chefs can have success with a few ingredient tweaks and tools common to the kitchen. Those readers who are pizza aficionados will also find information on outdoor pizza ovens, peels, and steels. Recipes are paired in salad/pizza combos and cover all types of pie styles and crust thicknesses. Toppings run the gamut from the traditional (pepperoni) to the unique (smoked salmon and cream cheese pizza, among other breakfast pizzas). The appendix is filled with FAQs for all aspects of the pizza process, from dough prep to reheating leftovers, while the dessert chapter presents simple recipes perfect for low-key dining. This cookbook will bring joy to pizza lovers all over, with the range of toppings, styles of pizza, and countless salads. VERDICT Stafford turns Friday pizza night into a culinary adventure with fresh ingredients, unique flavors, and endless combinations for menu fun.--Sarah Tansley
Copyright 2024 Library Journal, LLC Used with permission.
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