(Part 2) Reddit mentions: The best pizza baking books
We found 108 Reddit comments discussing the best pizza baking books. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 23 products and ranked them based on the amount of positive reactions they received. Here are the products ranked 21-40. You can also go back to the previous section.
21. Italian Cookbook of Famous Pizza Restaurant Recipes: Over 31 of Their TOP SECRET Recipes for Sauces, Crusts, Appetizers and Desserts (Restaurant Recipes and Copycat Cookbooks 1)
- Chelated Iron
- For outdoor and indoor plants
- Organic based
- Helps stop yellow leaf
- Soil foliage applied
Features:
Specs:
| Release date | February 2015 |
22. Grilled Pizzas and Piadinas
- Used Book in Good Condition
Features:
Specs:
| Height | 8.8 Inches |
| Length | 7.07 Inches |
| Number of items | 1 |
| Release date | April 2008 |
| Weight | 1.42 Pounds |
| Width | 0.76 Inches |
23. Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]
![Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]](https://m.media-amazon.com/images/I/619zcnOoWGL._SL300_.jpg)
Specs:
| Color | Black |
| Height | 9.76 Inches |
| Length | 8.86 Inches |
| Number of items | 1 |
| Release date | August 2018 |
| Weight | 2.54 Pounds |
| Width | 0.97 Inches |
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Summary
21. Italian Cookbook of Famous Pizza Restaurant Recipes: Over 31 of Their TOP SECRET Recipes for Sauces, Crusts, Appetizers and Desserts (Restaurant Recipes and Copycat Cookbooks 1)
- Chelated Iron
- For outdoor and indoor plants
- Organic based
- Helps stop yellow leaf
- Soil foliage applied
Features:
Specs:
| Release date | February 2015 |
22. Grilled Pizzas and Piadinas
- Used Book in Good Condition
Features:
Specs:
| Height | 8.8 Inches |
| Length | 7.07 Inches |
| Number of items | 1 |
| Release date | April 2008 |
| Weight | 1.42 Pounds |
| Width | 0.76 Inches |
23. Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]
Specs:
| Color | Black |
| Height | 9.76 Inches |
| Length | 8.86 Inches |
| Number of items | 1 |
| Release date | August 2018 |
| Weight | 2.54 Pounds |
| Width | 0.97 Inches |
This cookbook has the Pizza Hut crust recipes, and it's free if you have Kindle Unlimited
u/dopnyc what are your thoughts on Marc Vetri's book "Mastering Pizza" ?
you should check out the one book I actually bought in college: http://www.amazon.com/Grilled-Pizzas-Piadinas-Craig-Priebe/dp/0756636795
I have made Neapolitan dough at 70% hydration, according to Mastering Pizza. The recipe lets the dough work in three separate days. However, when time came to shape the dough, it felt so insanely sticky and snotty. I did go for 70% hydration, because I have a simple home oven. I'm unsure whether it was too wet (even though I followed the dough recipe perfectly) or I'm just unable to handle it.
For instance, this is how it flattened out after I tried to make a ball from it on day 2: https://i.imgur.com/sGQpwuQ.png
Did I not make a good enough ball? Is this normal with 70% hydration? Due to this fact it was very hard to properly shape a round pizza, because it came out as a shapeless blob.
What am I doing wrong here?