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Oskar Montano has made the Swedish standard work for anyone who wants to bake pizza in a regular home oven, that is, under conditions that don't resemble a wood-fired oven in any way. The book goes through fluffy grandma pie in a baking pan with an almost fried bottom, pizza in teglia, pizza bianca and what a crispy New York pizza actually is. Plus everything required to get as close to Neapolitan pizza as a home oven allows. It's a technique book that starts from your equipment rather than from an ideal image.
Format: Hardcover
Number of pages: 206
Language: Swedish
First published: 2021
