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Description

The Pizza BibleThe World's Favorite Pizza Styles, from Neapolitan, Deep Dish, Wood Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More A comprehensive guide to making pizza, covering nine different regional styles including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub specialties like St. Louis and Californian from chef, 11 time world Pizza Champion Tony Gemignani. A comprehensive guide to making pizza,

or following traditional recipes

column in high resistance stainless steel

polypropylene homopolymer (spatula handle)

Constructed from pvc coated polyester

This is your workhorse pizza tool designed to do the heavy lifting

the thermometer’s emissivity settings can be adjusted by the user to more accurately measure temperatures of different materials and finishes

- Speed from 70 to 300 rpm

Proteine 0

parmigiano reggiano (milk

The perfect pizza demands the perfect board

The high-quality cordierite baking stone is resilient and retain heat for cooking a brilliant pizza base

This salt is a chef favourite due to its fresh taste and crunchy texture