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I read the first few pages of this book at an Airbnb over Christmas, got me hooked so I bought it so delve further. Fantastic book, history of the classics, and recipes for great doughs and toppings from one of Australia’s great pizza restaurants!
I am now using the method described in this book to make pizza dough. I've simplified the method a bit and just add everything at the same time but keeping the dough in a refrigerator for a few days is the clever bit. It creates a very smooth and elastic dough. Some guidance on how to weigh out very small amounts of yeast would be helpful. For example, is 2g a quarter of a teaspoon or something else for example? Weighing such a small amount is very difficult on my cheap digital scales.
Stefano Manfredi and I met, back in the 80s, when I went to Sydney for the first time, visiting my then quasi-boyfriend who was living there for a year or so for work. He took me out to dinner at Stefano's The Restaurant overlooking Darling Harbour. There, I had an absolutely spectacular meal, and, for whatever reason, as it's not "usual", Stefano and I exchanged contact info, and we've stayed in touch by internet, in one forum or another, over the years. The Restaurant is no longer, and these days his focus is on teaching and recipe development, and writing. His latest, and second, book is an in-depth look at what the Italian staple, pizza, has become as it has conquered the world. While his focus is on "new pizzas" as they've come to be in Australia, he covers a wide range of ethnic cuisine fusions with, or supplanting, the classic "tomato pie". The writing is engaging, the recipes are mouthwatering, and the photos are simply stunning. Best pizza book I've read in a very long time.
Just received my copy today. I think I made a wise purchase as it addressed the sticky issues I've had making decent dough recently. As a home cook, I really think that this book will help me up my game for entertaining friends and family, especially with the holidays coming up. There are already quite a few recipes I have marked to try, as well as one of the deserts that looks great- it's banana macadamia cannoli and I will make it some time.
The construction of the book is suitable for my use in the kitchen. The binder is sewn, not glued as I noticed, and is pretty easy to flatten out on a counter top for comfortable reading.
Part histories and part recipes, I expect this book to be a part of my kitchen library for some time to come. A keeper!
I would recommend this to anyone who is interested in the art of pizza making.