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In this highly anticipated first cookbook, Paulie and Mary Ann share their secrets not only for making their inventive, addictive pies at home, but also the lessons they’ve learned during their 45-year marriage and 15-year restaurant partnership. (In both food and love, watch the salt.) This book features over 100 recipes for their insanely popular pizzas like the Hellboy (a soppressata pie topped with hot honey), the Mo Cheeks (a tomato and pecorino pie with guanciale), and the In Ricotta da Vegan (a ricotta pie made with vegan sausage and cheese). There are also family recipes from their home kitchen (including their famous vegetarian French onion soup and Paulie's signature Penne a la Jack Daniels), and a selection of drinks (including the restaurant’s famous limoncello) and desserts. Also included are recipes featuring collaborations with some of New York’s other beloved institutions, such as the Brisket-Five-O, a pizza collaboration with a local BBQ spot. 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Rounding out the pizza recipes are four quintessential pizza night salads and an entire chapter of desserts, including Spumoni Semifreddo, an array of Italian-inspired cookies, and simple cakes, like Olive Oil Cake with Chocolate Ganache, to end pizza night with a bang.","brand":"None","offers":[{"title":"Couverture rigide","offer_id":46257341726930,"sku":"9781668054451","price":45.5,"currency_code":"CAD","in_stock":true},{"title":"Livre numérique Kobo","offer_id":46257341759698,"sku":"6dbc87be-51c5-3577-ae50-0f12639e5a2e","price":23.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0655\/8980\/5233\/files\/1_cae7564d-dbde-4de0-a550-b18ff82c9d12.jpg?v=1764389817"},{"product_id":"napoli-on-the-road","title":"Napoli on the Road: Classic \u0026 seasonal recipes for Neapolitan-style pizza plus antipasti, desserts \u0026 drinks","description":"\u003cb\u003eDelicious recipes for modern seasonally inspired, Neapolitan-style pizza from \"The World's Best Pizza Maker.\"\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Sorry, NYC—the best pizza maker in the world has been named, and he lives in London\"—\u003ci\u003eNew York Post\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003eMichele Pascarella, the founder of London’s \"Napoli on the Road\", was named the best pizza maker on the planet at the Ferrarelle World 50 Top Pizza Europa Awards 2023 and Best Pizzeria in Europe in May 2024. Michele is a \"pioneer of contemporary pizza making\" and his win is a testament to how he pushes the boundaries of flavor and innovation within the art of pizza making. \"It’s not just about crafting the perfect dough or finding the finest ingredients; it’s about the artistry and passion that goes into every slice…\" so says the pizza visionary.\u003cbr\u003e \u003cbr\u003eOriginally from Naples, Michele started his business driving around in a three-wheel Ape Piaggio truck complete with a wood-fired oven, making pizzas at markets across London. Now, 8 years later, at his two hugely popular restaurants Michele changes his menu almost entirely every three months, to make use of seasonal ingredients, respect the course of nature and work with local suppliers. 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Here are \u003cb\u003e89 recipes\u003c\/b\u003e any baker can perfect, with simple cook-along layouts and ways to explore different ingredients, techniques, flours, and heat sources for perfecting pizza, pita, and focaccia.\u003cbr\u003e\u003cbr\u003eBright and visually rich, with more than 60 color photographs, this baking book provides expert guidance on how to:\u003c\/p\u003e\u003cul\u003e\u003cli\u003eSet up your baking space with the right ingredients and tools\u003c\/li\u003e\u003cli\u003eCook over fire or with an outdoor oven, or trick out the oven that came with your apartment to bake an impressive pie\u003c\/li\u003e\u003cli\u003eLearn the perfect ratios of toppings to crust\u003c\/li\u003e\u003cli\u003eBuild classics such as \u003cb\u003eMargherita\u003c\/b\u003e, \u003cb\u003eClam\u003c\/b\u003e, and \u003cb\u003ePepperoni\u003c\/b\u003e pizzas, as well as a collection of fancifully delicious takes, including \u003cb\u003eBreakfast pizza\u003c\/b\u003e; \u003cb\u003eDelicata Squash, Shallot, and Gruyere\u003c\/b\u003e; and a particularly luscious \u003cb\u003ePancetta and Brown Butter Pineapple\u003c\/b\u003e pie\u003c\/li\u003e\u003cli\u003eCraft a foolproof focaccia\u003c\/li\u003e\u003cli\u003eDiscover all you need to know to make pita with kids\u003c\/li\u003e\u003cli\u003eAnd much more!\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003cbr\u003eNo book on pizza is complete without simple sauces, dips, and drizzles, such as \u003cb\u003eLemony Roasted Garlic Cream\u003c\/b\u003e, \u003cb\u003eHot Honey\u003c\/b\u003e, and a simple, fresh \u003cb\u003eUncooked Tomato Sauce\u003c\/b\u003e. For after your pizza, Jensen offers dessert: \u003cb\u003ehomemade ice cream\u003c\/b\u003e, \u003cb\u003ecobblers\u003c\/b\u003e, \u003cb\u003ebrownies\u003c\/b\u003e, simple \u003cb\u003echocolate chip cookies\u003c\/b\u003e, and a classic \u003cb\u003eyellow birthday cake with chocolate frosting\u003c\/b\u003e.\u003cbr\u003e\u003cbr\u003eThe first pizza bible written by a woman and one of the preeminent bread bakers in the US, \u003ci\u003ePizza Practice\u003c\/i\u003e offers a new approach and everything you need to bake your best pizzas.\u003c\/p\u003e\u003cp\u003eACCESSIBLE RECIPES FOR ALL SKILL LEVELS: These are baking recipes that meet you where you are, with the equipment in your kitchen. Step-by-step instructions, timelines, and photography for all the phases of the dough-making process, as well as folding, shaping, stretching, and baking, make this pizza cookbook indispensable for all home cooks.\u003cbr\u003e\u003cbr\u003eTO YEAST OR NOT TO YEAST: Many baking books are emphatic in their approach to sourdough, resisting the addition of commercial yeast. Jensen’s dough uses both commercial and instant yeast—each alone or in combination—so bakers can experiment and know what makes the dough of their dreams.\u003cbr\u003e\u003cbr\u003eEXPERT AUTHOR: Tara Jensen is one of the country's most acclaimed bread bakers, instructors, and trusted bread baking cookbook authors. \u003ci\u003eFlour Power\u003c\/i\u003e was named one of the \u003ci\u003eWashington Post\u003c\/i\u003e’s top 10 cookbooks of 2022. Her breads, pizzas, pies, and pastry have been featured in \u003ci\u003eBon Appétit\u003c\/i\u003e and \u003ci\u003eFood \u0026 Wine\u003c\/i\u003e, and she was named one of \u003ci\u003eSouthern Living\u003c\/i\u003e’s chefs of the year in 2021. 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