I sin omfattende første bok oversetter den internasjonale pizzakonsulenten Anthony Falco sine erfaringer fra å åpne pizzeriaer over hele verden til alt du trenger å vite for å lage pizza uansett hvor du er. Etter åtte år på den berømte Brooklyn-restauranten Roberta’s, utvidet Falco horisonten utover New York Citys matscene til resten av verden, og oppdaget regionale pizzahemmeligheter underveis. «Pizza Czar» er full av hacks, tips og hemmelige teknikker som aldri har blitt delt før, samt unike tolkninger av klassiske pizzastiler og oppskrifter 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
