PizzaExpress From Italy With Love: 100 Favourite Recipes to Make at Home

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The book is based around this one recipe, and Jim’s tips for stretching and loading a pizza. This is then followed by an extensive list of recipes split into tomato sauce based, white sauce based, or with no sauce. That being said, it’s a great book for its insights. As Falco now consults restaurants, this book would also be ideal for someone looking to start a business. Pros

It also has detailed instructions on pizza-making methods to take the dough from a dough ball and into a stretched pizza ready for the oven. The pizza recipes are split into 3 sections of dough – thin and crispy, “Neapolitan-ish”, and pan pizza. He’s not afraid to break the rules and not follow conventions such as his Neapolitan dough.Sift the flour and salt into a large mixing bowl, make a well in the middle and pour in the yeast mixture and olive oil. California style is a chapter that rounds up a mix of unconventional recipes, ancient-grain flours, and surprising flavors. It has chapters on the history, all the different styles, the ingredients, methods, and equipment, all before going into the dough recipes and the actual pizza topping recipes themselves. After the American styles (half the book), we have the Italian. Wood-fired Napoletana pizza has a detailed section on dough, sauce, and mozzarella before diving into the other Italian styles like from Rome. There are the usual sections on flour, tomatoes, cheese, and equipment that you find in other pizza books.

At 12 stamps, loyal customers become a VIP gold member meaning every time they visit PizzaExpress for an entire year, they are automatically entitled to free Dough Balls, a free soft drink, a free large water, a free hot drink and a free Romana upgrade - as well as other seasonal offers. Gold members' kids also eat free from Monday to Thursday.It all blends very well together and is an absolute pleasure to read and eyeball all the images and recipe ideas. Pros It’s got a lot of content in it, which comes from the two brother’s journey of setting up a number of pizza restaurants in London after touring around Italy.

I knew of Falco as he is fairly well known online, especially from his YouTube pizza dough recipe with The New York Times – so was excited to read his book. This book just gives you the important principles to follow – in reality, a good dough and a hot oven will do the rest.

The author, Marc Vetri, trained as a chef in Italy before returning to the States and opening a number of acclaimed restaurants, and writing a number of books. It shows – the book is well laid out and presents a wealth of information from outstanding research. The author, Ken Forkish, owns several pizzerias and bakeries. This is his second book after the acclaimed Flour Water Yeast Salt– one of the best bread-making books of all time.