Posted 20 hours ago

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

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Biography: Peter Boizot founded PizzaExpress in 1965, and now it is one of the UK's largest and most popular high-street restaurant chains.

It is perhaps the most famous sourdough cookbook from the detailed instructions on forming a sourdough culture and fermenting a dough.If you have any clever food hacks or lockdown recipes that you would like to share, we want to hear from you. PizzaExpress: From Italy with Love embodies those values, and lovingly brings his favourite recipes into your home. Rather than listing every pizza style known, it focuses on the important bits of dough – the flour, fermentation, different ovens, and tools. Whether a children's birthday party, a formative first date or just a hankering for dough balls, PizzaExpress has always been there for us.

The dough recipes don’t show the baker’s percentage which is useful to scale up or down the quantities. The book is presented very well with dough recipes, topping recipes, and other suitable accompaniments. With Jim’s obvious knowledge as a bread baker, I think it would have been better to include some more details on dough and why his method is a winner across the globe. The actual pizza dough recipe I find overly complex and has a few unnecessary hoops to jump through, like using iced water and lots of yeast to slow fermentation.It has some amazing detail of the dough and how different ratios of ingredients and time can change the outcome. This book just gives you the important principles to follow – in reality, a good dough and a hot oven will do the rest. Allow the mixture to stand for 10-15 minutes in a warm place (we find a windowsill on a sunny day works best) until froth develops on the surface. It’s one of the most comprehensive bread books of all time and goes through all types of yeasted, pre-fermented, or sourdoughs.

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