Pan pizza explored in new book by baking expert Peter Reinhart
By Canadian PizzaProducts Front of House New Products
A new in-depth guide to pan pizza by baking expert Peter Reinhart provides recipes for Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven.
Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style “deep pan” pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs.
The pizzas feature such classic toppings as pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio.
With unique recipes and frequently asked questions for beginners, this book is designed to appeal to both experienced bread bakers and novice home pizza makers alike.
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