Saturday Pizzas from the Ballymaloe Cookery School
Philip Dennhardt & Kristin Jensen
The essential guide to making pizza at home, from perfect classics to inspired gourmet toppings
Artisan pizzas with delicious, seasonally inspired toppings from the pioneer of Saturday Pizzas and one of Ireland's most prestigious food writers.
Saturday Night Pizzas started as a small pop-up restaurant at the famous Ballymaloe Cookery School. The idea was such a success that the pop-up pizzeria has been going for nearly 10 years, and is considered something of an institution within Ireland. Due to high demand, Saturday Pizzas also sell their pizzas into local shops too. The man behind this thriving enterprise shares his secrets for making exceptional pizza in 90 of his favourite recipes. The book is also filled with anecdotes, principles, pizza making tips and techniques.
Author and esteemed food writer Kristin Jensen also brings a wealth of food knowledge to the table. With information about cooking in both a domestic oven and a wood burning stove; simple recipes for making pizza dough by hand or using a machine; delicious pizza sauces for you to make from scratch; and a wealth of recipes for sausage and meaty pizzas, classic toppings such as Margherita and Pepperoni, seafood, vegetarian and even dessert pizzas; this is the ultimate pizza cookbook.