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Although this book is a recipe book, there are many profanities (s-word, f-word etc.). I was pretty surprised, I had to check twice at the first f-word I saw just to confirm, I thought I had misread. It's too bad, it could have been a very good and interesting book, but the unnecessary vulgarities ruin it all. The author has no class. Amazon will censor plenty of things in the name of being PC, but probably wont censor this filth.
I bought this book in search of the perfect homemade crust. It failed. If you know what I'm missing please enlighten me in the comments below. I don't know HOW you can get a good crust from the following problems in the Naples family of pizza doughs. 1) King Arthur flour 2) 1/32 tsp dry active yeast 3) Water at 55 deg F (13C)
King Arthur flour is granular not powdery. That's not a show stopper. That can be handled. I'm just not sure how. But 1/32 tsp of yeast??? For 2 -3 pizzas??? Other recipes call for 1/128 tsp yeast. What the hell is going on? I wonder if there is more wild yeast in the air! And water at 55 deg F requires ice to cool it down from tap temperature. I mean, what's the point? I tried this recipe (Naples 70% hydration) and put it in a large bowl to rise. It went in like a non-glutenous knob and 6 hours later (that's what the recipe said) was like a non-glutenous cannon ball. I aborted it and went with a warm water, full package yeast recipe.
I wish I could recommend this book but no way. If its recipes are workable, the methods are too arcane.
Every page,when you finally get to the dough recipes, is the same words over and over again. Not for the home pizza maker for sure unless you want to make 6 pizzas at a time. No single dough recipes included. This book is really a waste of time and an expensive kindle purchase. A struggle to get through.