Dan Richer
The Joy of Pizza
$ 35.00
/
1 in stock
If you obsess about food the way that we obsess about food, you will LOVE Dan Richer and Katie Parla's The Joy of Pizza. This book approaches making pizza passionately, but methodically--there are rubrics to evaluate cheese and tomatoes and olive oil--and lots of pages dedicated to dough: from flour to ferment. By the time you get to the recipes, you'll be smarter and hungrier than you imagined. A must-have for the home pizzaolo(a)!
Pickup available at Semolina Artisanal Pasta
Usually ready in 2 hours
Pasta Cooking Tips
- Use a large enough pot so your pasta doesn't stick together.
- Salt your water aggressively. Not sure how much? Taste it! We use about a tablespoon of Diamond Crystal Kosher salt per quart of water.
- Remove your pasta from the water before it's totally al dente and SAVE YOUR PASTA WATER!
- Fresh pasta cooks in about 2 minutes. Dried pasta takes 6 minutes or more.
- Finish your pasta in your sauce with a ladleful of pasta water.
Ingredients
Organic semolina and water.
Other Details
Fresh pastas DO NOT SHIP. Pick up at the shop only.