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Description

Perfect Pan Pizza by Peter ReinhartPerfect Pan Pizza is an in depth guide to making focaccia and pan pizza (think Detroit , Sicilian and Roman style) from baking authority Peter Reinhart. Named one of the best cookbooks of the year by The Food Network, this home baking resource will take you on a richly photographed journey to the world of doughy, crispy, crowd pleasing pan pizza all without the need for specialty equipment like stones or peels. Reinhart starts with the basics,

a fantastical pizza-based adventure called Jo and the Dough

fish or vegetables

in 12” and 14”

so you get the perfect bake every time

or flip and use the Ooni Grizzler ribs for those picture perfect seared grill marks on the meats

It also enables an ultra-premium design

Turn bulk-proofed dough onto your work surface with ease and portion it with precision using the Ooni Dough Scraper

and more time topping and cooking pizzas

Slide in the 15mm thick cordierite pizza stone

Prepare for your pizza parties with ease using the Ooni Pizza Topping Container (Medium)

Your Koda 2 Pro keeps the party going

Koda 2 offers a bigger* 14"+ cooking stone whilst still being incredibly compact and portable at just 16kg