I sin omfattende første bog oversætter den internationale pizzakonsulent Anthony Falco sine erfaringer med at åbne pizzerier verden over til alt, du behøver at vide for at lave pizza, uanset hvor du er. Efter otte år på den berømte Brooklyn-restaurant Roberta’s udvidede Falco sit fokus fra New Yorks madscene til resten af verden og opdagede regionale pizzahemmeligheder undervejs. “Pizza Czar” er fyldt med tricks, tips og hemmelige teknikker, der aldrig er blevet delt før, samt unikke bud på klassiske pizzastile og opskrifter fra hele verden.
Customer Reviews (4.9 / 5 · 17 reviews)
Timothy J.★★★★★
The global perspective is what sets this apart—he’s clearly learned from opening spots everywhere, and that shows in the troubleshooting tips. My dough finally gets that blistered, airy crust after following his workflow, though I wish the troubleshooting section was longer.
Riley O.★★★★★
I've read my share of pizza books, but this one's different—it actually breaks down the process from dough to oven like a consultant would, which makes sense given the author's background. The global perspective from opening pizzerias in different countries is a nice touch that you don't usually get
Henry★★★★★
Finally, a pizza book that treats home cooks like professionals instead of dumbing everything down. The global chapter breakdown is perfect when I want to adapt a recipe to whatever flours or cheeses I have on hand. Made the Neapolitan dough twice already and the crust finally has that blistered, ch
