Over 90 recipes for freshly baked artisan pizzas with delicious, seasonally inspired toppings

Saturday Pizzas is a pop-up pizzeria in Little Island, County Cork,

Ireland that has been going for nearly 15 years, and is considered something of an institution within Ireland. In this book the man behind this thriving enterprise shares his secrets for making exceptional pizza in 90 of his favourite recipes. The first chapter 'Getting Started' gives information on equipment, ingredients and cooking in both a domestic oven and a wood burning stove. The second chapter, 'Dough', gives guidance on making dough by hand or machine and recipes for Sourdough, Spelt and Gluten-Free. Sauces and Extras include delicious condiments such as Red Onion Jam and Hollandaise Butter. The main pizza recipes are then divided into Our Flagship Pizzas, which classics such as Margherita and Pepperoni. Then comes meaty options with Sausage, Cured Meat and Roast Meat Pizzas. 'Seafood Pizzas' features delicious, fresh ideas like Smoked Salmon with Capers and Crème fraîche. A long list of Vegetarian Pizzas includes Roast Pumpkin with Fennel and Walnut Pesto. There are also chapters on Calzone, Fruit Pizzas and Dessert Pizzas to finish. Making Artisan Pizza at Home is a fantastic new edition of the previously published Saturday Pizzas from the Ballymaloe Cookery School.

90多道新鲜出炉的手工披萨食谱，配以美味的、季节性的配料

“周六披萨”是爱尔兰科克郡小岛的一家知名的快闪披萨店，已经有近15年的历史。在这本书中，这个蓬勃发展的企业背后的人分享了90个独特的披萨食谱。第一章“开始”部分提供了关于设备、原料和在家用烤箱和烧柴炉中烹饪的信息。第二章“面团”部分给出了用手工或机器制作面团的指导，以及苏式面团、斯佩尔特面团和无麸质面团的食谱。“酱汁和配料”部分介绍了美味的调味品，如红洋葱酱和荷兰黄油。主要的比萨饼食谱分为招牌比萨饼，里面有经典的玛格丽特和意大利香肠。然后是香肠、腌肉和烤肉披萨。海鲜披萨的特点是美味、新鲜，如烟熏三文鱼配水瓜柳和奶油乳酪。素食披萨包括烤南瓜配茴香和核桃酱。此外，还有关于披萨盒子、水果披萨和甜点披萨的章节。这是巴利马洛烹饪学校以前出版的《周六披萨》的奇妙新版本。