Pan Pizza: 2 Manuscript The Pala - Roman Pizza + The Sourdough

Thousands can make bread, but only a few do it right.

This latest book illustrates deep on the pan pizza, a doughy, crispy, crowd-pleasing version of the favorite food of all that is easy to make in a home oven without special equipment such as stones and peels.

No matter if you're a beginner, thanks to this new guide you can make sourdough like the pros.

Imagine preparing sourdough in no time and impressing your family with how easily you can do it!

You'll be able to it after reading:

"PAN PIZZA 2 Manuscript: The Pala - Roman Pizza + The Sourdough" by A.J. Salatino.

This cookbook is further exposing the crust's secrets straight from the Italian source. One of the Rome's favorite street food, pizza alla pala is surmounted with fresh ingredients and served on a paddle with its name.

Compared to the Neapolitan wood-fired pizza, it's made from a high-hydration, long-rising dough and baked in an electric oven, giving us a perfect crispy flatbread.

This book will explain deeply on the few key areas below:

• The sourdough starter guide. Learn the insider's secrets to prepare sourdough
• Dough basics. The ultimate step-by-step guide to preparing high-quality dough
• Recipes in making of Roman Pizza
• Types of Roman Pizza
• How sourdough works. Find out the "Whys" and "Hows", so you can start right away
• Preparation process of Roman Pizza
• Recipe ratios
• Introduction to working with gluten-free sourdough
• Discover the recipes that everyone will love

...and much more!

This book will appeal to both seasoned bread bakers and inexperienced home pizza makers alike, with creative recipes, plenty of insightful FAQs for beginners and a permissive and inspiring tone.

Don't miss your chance. Get now your copy today!