Description
Become your neighborhood's master pizza maker, and get the most enjoyment and use from your outdoor pizza oven, with this truly epic cookbook.
Outdoor pizza ovens bake up a crispy crust and deeply flavorful toppings in a matter of just a few minutes. That's why millions of people all over the world are buying and using them. But if you are going to bake something that quickly, you need to have the perfect recipe before you bake: the super-fast cooking time leaves no room for error. Enter pizza-obsessed outdoor-oven wizard Jonathon Schuhrke, aka the Santa Barbara Baker, an official ambassador for the popular Ooni brand but also an expert on all the other makes and models of oven on the market.
With a background in the sciences, Jonathon is famous in the pizza-oven community for troubleshooting-and solving-common pizza-making challenges for outdoor-oven users: Why is the edge done but the center undone? Why did the toppings overcook and burn? What's the ideal oven temperature for a perfectly baked pizza? You'll get answers to all these questions and more in The Epic Outdoor Pizza Oven Cookbook.
Along with guidance that will show you how to get flawless results no matter what model of oven you have, you'll find perfect-every-time recipes for the best pizzas-and calzones!-in the world. From new spins on classic pizza-parlor pies to incredibly satisfying modern artisan pizzas, learn to make delicious:
Every outdoor-pizza-oven owner needs a copy of this definitive reference.
About the Author
Jonathon Schuhrke is a former cartographer and geographic information systems (GIS) analyst who decided a few years ago to devote himself to, you guessed it, pizza. "Making pizzas is what my hands want to do. Thinking about pizza is what my mind wants to do. Eating pizza is what my mouth wants to do. The love is real," he writes. Since making the career change, he has become the go-to guru on freestanding (indoor and outdoor) pizza ovens, on his blog Santa Barbara Baker and on his Instagram and YouTube channels, as well as a widely respected creator of exciting new pizza recipes. He combines take-it-to-the-bank wisdom for troubleshooting pizza-oven baking challenges with a wide-ranging palate that makes room for classic pizza-parlor pies, upscale European artisan pizzas, and pizzas made with adventuresome ingredients from around the globe. He lives and makes pizzas in Santa Barbara, California.
Reviews
Fresh and as full of wordplay as it is of pizzas, this vibrant book emphasizes the new accessibility of outdoor pizza ovens and the possibilities they unleash, from replicating pizzeria-quality dishes to creating pizzas that meet the personal preferences of eaters. Schuhrke, who blogs at Santa Barbara Baker, outlines the necessary tools, shares tips and tricks for doughs that cooks "knead" to know (even including a quick explanation of how to use store-bought dough in a pinch). He provides recipes for Italian and American classics alongside modern twists and artisanal trends, as well as a selection of calzones and fire-roasted side dishes. Schuhrke takes readers on epic adventures in eating that will get them outside and save them the drive to their nearest pizzeria. * Library Journal *
Book Information
ISBN 9780760384855
Author Jonathon Schuhrke
Format Hardback
Page Count 176
Imprint Harvard Common Press,U.S.
Publisher Quarto Publishing Group USA Inc
Weight(grams) 726g
Outdoor pizza ovens bake up a crispy crust and deeply flavorful toppings in a matter of just a few minutes. That's why millions of people all over the world are buying and using them. But if you are going to bake something that quickly, you need to have the perfect recipe before you bake: the super-fast cooking time leaves no room for error. Enter pizza-obsessed outdoor-oven wizard Jonathon Schuhrke, aka the Santa Barbara Baker, an official ambassador for the popular Ooni brand but also an expert on all the other makes and models of oven on the market.
With a background in the sciences, Jonathon is famous in the pizza-oven community for troubleshooting-and solving-common pizza-making challenges for outdoor-oven users: Why is the edge done but the center undone? Why did the toppings overcook and burn? What's the ideal oven temperature for a perfectly baked pizza? You'll get answers to all these questions and more in The Epic Outdoor Pizza Oven Cookbook.
Along with guidance that will show you how to get flawless results no matter what model of oven you have, you'll find perfect-every-time recipes for the best pizzas-and calzones!-in the world. From new spins on classic pizza-parlor pies to incredibly satisfying modern artisan pizzas, learn to make delicious:
- New York Style White Pizza
- Fire-Roasted Meatball Pizza
- Roasted Broccoli and Pepperoni Pizza
- A Summer Peach Pizza
- Zucchini and Goat Cheese Pizza
- Chorizo and Chimichurri Pizza
- Pesto Pizza
- And many dozens more
Every outdoor-pizza-oven owner needs a copy of this definitive reference.
About the Author
Jonathon Schuhrke is a former cartographer and geographic information systems (GIS) analyst who decided a few years ago to devote himself to, you guessed it, pizza. "Making pizzas is what my hands want to do. Thinking about pizza is what my mind wants to do. Eating pizza is what my mouth wants to do. The love is real," he writes. Since making the career change, he has become the go-to guru on freestanding (indoor and outdoor) pizza ovens, on his blog Santa Barbara Baker and on his Instagram and YouTube channels, as well as a widely respected creator of exciting new pizza recipes. He combines take-it-to-the-bank wisdom for troubleshooting pizza-oven baking challenges with a wide-ranging palate that makes room for classic pizza-parlor pies, upscale European artisan pizzas, and pizzas made with adventuresome ingredients from around the globe. He lives and makes pizzas in Santa Barbara, California.
Reviews
Fresh and as full of wordplay as it is of pizzas, this vibrant book emphasizes the new accessibility of outdoor pizza ovens and the possibilities they unleash, from replicating pizzeria-quality dishes to creating pizzas that meet the personal preferences of eaters. Schuhrke, who blogs at Santa Barbara Baker, outlines the necessary tools, shares tips and tricks for doughs that cooks "knead" to know (even including a quick explanation of how to use store-bought dough in a pinch). He provides recipes for Italian and American classics alongside modern twists and artisanal trends, as well as a selection of calzones and fire-roasted side dishes. Schuhrke takes readers on epic adventures in eating that will get them outside and save them the drive to their nearest pizzeria. * Library Journal *
Book Information
ISBN 9780760384855
Author Jonathon Schuhrke
Format Hardback
Page Count 176
Imprint Harvard Common Press,U.S.
Publisher Quarto Publishing Group USA Inc
Weight(grams) 726g
