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Franco Manca: Artisan Pizza to Make Perfectly at Home [Hardcover]

Giuseppe Mascoli , Bridget Hugo
4.8 out of 5 stars  See all reviews (19 customer reviews)
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Book Description

7 Nov 2013
Every critic, blogger and Londoner has sung the praises of Franco Manca, whose pizzas are 'the best in Britain' (Observer). The owner, Giuseppe Mascoli, knows that the best pizza in Italy comes from Naples and therefore, as an expat Neopolitan himself, he has gone back to its roots, where making pizza is all about simple things (bread, tomato, cheese) and simple steps (make the dough, let it rise, flatten it, add topping, bake in the oven), all using the best ingredients to produce pizza of exceptional quality. Aimed at the home cook who doesn't have a traditional woodburning oven, Giuseppe has tailored his recipes so you can use a pizza stone or a heavy baking tray and still get great results. His famous, slow-rising sourdough recipe produces a soft and easily digestible crust, there are 50-60 recipes with seasonal variations, plus chapters on fritti (fried starters) and salads and also tips and techniques for making your own flavoured oils, preserving your tomatoes and curing your meat. Without a doubt, this is the closest you'll come to the real deal in your home kitchen, and in your personal quest for perfect pizza.

Frequently Bought Together

Franco Manca: Artisan Pizza to Make Perfectly at Home + Pizza Pilgrims: Recipes from the Backstreets of Italy + Andrew James 33cm Pizza Stone Set With Heavy Duty Chrome Stand Includes Pizza Cutter
Price For All Three: £31.08

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Product details

  • Hardcover: 128 pages
  • Publisher: Kyle Books (7 Nov 2013)
  • Language: English
  • ISBN-10: 0857832174
  • ISBN-13: 978-0857832177
  • Product Dimensions: 23.6 x 19.6 x 2 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Bestsellers Rank: 3,030 in Books (See Top 100 in Books)

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'Franco Manca pizzas are the best in Britain'--William Skidelsky, The Observer

'[Giuseppe Mascoli's] recipes in Artisan Pizza are superb and his method foolproof.'--Stella magazine

'Cleverly, the discs are cooked in an iron frying pan on top of the stove (not in the oven) before they re blasted under the grill to create perfectly crisp bottoms and melty tops. From marinara to margherita, or courgette with ricotta, mint and basil, the balance of flavours was as fine-tuned as the bases[...]These are undoubtedly the best homemade pizzas I ve tried.' --Celia Plender, Time Out London

'London's Franco Manca restaurants serve up gorgeous sourdough pizzas. They use a wood-fired oven, which is sadly lacking in most homes, so this book describes a really easy method to achieve the same result without one. Alongside clear instructions for making the bases are a collection of great toppings.' ----BBC Good Food Magazine

About the Author

Giuseppe Mascoli is the co-owner of the thriving pizza chain Franco Manca, with restaurants in Brixton, Chiswick, Clapham and Westfield. He also runs a successful wine supply company and owns Blacks, the Soho private members' club popular with journalists and artists.

Bridget Hugo, his restaurateur partner, is a singer, artist, activist, and winner of the Young British Foodies 2012's 'New Best Alchemist of the Oven' for her Bread Bread bakery, which bakes for restaurants like Brunswick Cafe.

Inside This Book (Learn More)
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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.8 out of 5 stars
4.8 out of 5 stars
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars The best ever. 10 Feb 2014
Format:Hardcover|Verified Purchase
This book has it all. sound investment no regrets. From the dough making process, sauces.....to the final product , everything is explained well and the book binding and layout is exciting.
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4 of 5 people found the following review helpful
5.0 out of 5 stars Brilliant technique - Best pizza 6 April 2014
Format:Hardcover|Verified Purchase
I've been trying to replicate the authentic crispy stone baked pizza in my home oven for years and finally this book has all the answers. I've thrown away my useless pizza stone in favour of the superb, faultless cooking method in this book. Just a quick tip: I use 50% strong unbleached bread flour and 50% '00" flour in my dough - it's the perfect mix of crispy base with a slightly chewy crust.

The pizza toppings in this book are very good too. It will not disappoint the pizza lover. Next, I will be building an outdoor wood-fired pizza oven!
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5.0 out of 5 stars Excellent book! 3 Aug 2014
Format:Hardcover|Verified Purchase
Have just made two neopolitan pizzas and they were excellent! ! Looked just like the picture. I made it using a stone which I already had and a pizza peel which I had to buy , but it worked, despite the book saying it would not work as well as the iron pan! I used fast action dried yeast because that was all I could find and it worked well. Hard to measure 0.2g but measured 1g then divided the quantity by 5, exciting to watch the dough rising as I have never done anything like this before. A warning : put lots of flour on the peel otherwise the prepared pizza won't come off onto the stone! Great book, looking forward to having another go!!
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4 of 5 people found the following review helpful
5.0 out of 5 stars A great guide to Pizza Making 22 Dec 2013
Format:Hardcover|Verified Purchase
Excellent book. I already have two other cookbooks dedicated to Pizza making but this is the best because of the very straightforward and fuss-free method it employs
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5.0 out of 5 stars Five Stars 15 July 2014
Format:Hardcover|Verified Purchase
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5.0 out of 5 stars Excellent book 29 Dec 2013
Format:Hardcover|Verified Purchase
Really good book on pizza, clear directions for doughs etc and great range of traditional and unusual toppings. A well presented and interesting book to read through.
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By kel
Lovely book quality wise , packed with information but perhaps a bit too much. Sadly it has been put on the bookshelf and probably wont be read again as its too involved
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2 of 3 people found the following review helpful
5.0 out of 5 stars Real Homemade Pizza's 14 Jan 2014
By Sarah
I've tried a number of dough's and methods when trying to make homemade pizza's - the combination of the dough and the foolproof method of cooking over the hob and then in the oven definitely gives it a true Italian taste! Great book!
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