Product Description
by Jonathon Schuhrke (Author)
Turn your home kitchen into an authentic high-end pizza kitchen, capable of turning out pizza-parlor-quality pies, with this definitive and inventive companion for the countertop pizza oven.
Dedicated indoor pizza ovens are easy to use and, because they reach temperatures in the 700 degrees Fahrenheit (370 C) range, they make incredibly good pizza in a flash. However, when you combine such high heat with such a short cooking time, you have little room for error. You need the perfect recipe, and for that there is no better source than Jonathon Schuhrke, aka the Santa Barbara Baker, who knows more about pizza and pizza ovens than, well, just about anyone. Trained as a scientist, Jonathon's expertise has earned him a role as an official ambassador for the Ooni brand of pizza oven, but you can enjoy this book no matter what make or model of indoor pizza oven you own. Epic Indoor Pizza Oven Cookbook delivers:- Precise, reliable answers to all your questions, such as how to make sure the center of the pizza and the edges get done at the same time and to the same crispness.
- Perfect-every-time recipes for the best pizzas and calzones imaginable.
- A range of delectable pizza types, from classic American and Neapolitan pies to inventive new artisan-style pizzas that feature unexpected ingredients like goat cheese, kale, pesto, pork tenderloin, and apples and nectarines.
- All of the crust styles you like, from white to whole wheat to gluten-free, in a variety of thicknesses, from thin to deep dish.
This book, so full of deeply satisfying pizza ideas, will unlock a lifetime of enjoyment from your indoor pizza oven. For master recipes and expert tips for your outdoor pizza oven, which behaves very differently from indoor ones, Jonathan has you covered with Epic Outdoor Pizza Oven Cookbook.
Author Biography
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.
