Fire + Wine Backyard Pizza

Feed your kids, impress your friends, and enjoy yourself with everyone''s favorite food as you master 45 delicious and easy pizzas on your backyard pizza oven or grill—with wine, of course.

Everyone loves pizza, but not everyone has the fancy equipment to  make a great one at home. Finally, the creators behind Vindulge offer an invaluable resource using devices you probably have at home (a tabletop charcoal grill, even!) and give you the confidence to create endless variations—including breakfast pizza and dessert pizza—so you can customize to everyone''s tastes!

Authors Sean Martin and Mary Cressler bring their experience as pit master and sommelier to the art of creating the perfect pizza with your favorite outdoor grill or pizza oven, pairing dozens of delicious pizza recipes with the perfect wine every time.  

You''ll find all the classics (hey there, Chicago Deep Dish and Margherita!), but also savory pizzas, vegetarian pizzas, and even sweet pizzas, making this the only cookbook a pizza lover of any age and palate—even the one who likes pineapple on their pizza—ever needs.

Recipes include:

<lClassic Pizzas, such as Deep-Dish Pizza and Margherita</l<lSavory Pizzas, such as Date-Night Steak Dinner Pizza</l<lVeggie Pizzas, such as The Forager Pizza and The Pizza Salad</l

<lFlatbreads,&nbsp;such as Fennel Pollen and Hot Honey Flatbread</l

<lBreakfast Pizzas, such as Huevos Rancheros Pizza</l<lDessert Pizzas, such as S''Mores Pizza</l

Auteur

Cressler, Mary

Texte du rabat

"Basic techniques are explained, and doughs and sauces are broken down step by step. Then things get really fun. Recipes for flatbreads, breakfast pizzas, classics (hey there, Chicago Deep Dish and Margherita!), savory pizzas, vegetarian pizzas, and even sweet pizzas are included, making this the only cookbook a pizza lover-even the one who likes pineapple on their pizza-ever needs"--

Résumé
Feed your kids, impress your friends, and enjoy yourself with everyone's favorite food as you master 45 delicious and easy pizzas on your backyard pizza oven or grill—with wine, of course.

Everyone loves pizza, but not everyone has the fancy equipment to make a great one at home. Finally, the creators behind Vindulge offer an invaluable resource using devices you probably have at home (a tabletop charcoal grill, even!) and give you the confidence to create endless variations—including breakfast pizza and dessert pizza—so you can customize to everyone's tastes!

Authors Sean Martin and Mary Cressler bring their experience as pit master and sommelier to the art of creating the perfect pizza with your favorite outdoor grill or pizza oven, pairing dozens of delicious pizza recipes with the perfect wine every time.

You'll find all the classics (hey there, Chicago Deep Dish and Margherita!), but also savory, gluten-free, vegetarian, and even sweet pizzas, making this the only cookbook a pizza lover of any age and palate—even the one who likes pineapple on their pizza—ever needs.

Recipes include:

• Classic Pizzas, such as Deep-Dish Pizza and Margherita
• Savory Pizzas, such as Date-Night Steak Dinner Pizza

• Veggie Pizzas, such as The Forager Pizza and The Pizza Salad

• Flatbreads, such as Fennel Pollen and Hot Honey Flatbread

• Breakfast Pizzas, such as Huevos Rancheros Pizza
• Dessert Pizzas, such as S'Mores Pizza

Échantillon de lecture
MAKING THE DOUGH AND PIZZA
After your heat and cooking technique, the flour that becomes the dough is the second most important ingredient to understand. There is an incredible variety of books that go deep into the science of pizza dough, like Ken Forkish’s The Elements of Pizza and The Pizza Bible by Tony Gemignani. These authors describe why the dough works the way it does, and if you are a serious pizza person, we recommend both those books.
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Our book isn’t meant to be a pizza manifesto or baking encyclopedia, but rather a resource for outdoor pizza cooking. For the sake of getting to our recipes, we want to highlight just a few key points.

Flour Matters
A great pizza dough starts with good flour. And not all flours are created equal. We aren’t talking just about the specific brand of flour, but about the protein level. In order to achieve the texture and level of gluten (a protein found in wheat) that gives great stretch and cooking ability, the right protein levels are key.
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You also need to be able to find and afford the flours that work for your particular needs. Many will jump to “00” flour for pizza, a great flour highly recommended by many experienced pizzaioli. “00” refers to the grind level and grain size, not the protein level. It refers to a flour that has been very finely milled. When buying flour, the type of flour often references a certain range of protein on the package.
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The higher the protein levels, the more the gluten strands will connect and create a better texture as the dough ferments and is kneaded. It also allows for more water absorption in the flour. The higher the hydration level, the stickier and denser the flour can become. We knead our dough to help force connection between the proteins. As those connections form and the dough rises, you have the best of both worlds—a strong dough that is difficult to break and will rise further when baking, with a crust that has air pockets and texture you can’t wait to bite into.
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Stay away from self-rising flours; they won’t give you the texture and rise since a leavening agent and salt are already added to the flour.
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We generally use bread flour, which provides a nice balance in protein and gluten levels. Occasionally we will blend 20 percent “00” flour with bread flour, which does adjust down the protein levels. When we use “00” flour, we use Caputo or King Arthur.

Hydration Levels
We are now entering full nerd territory, but there’s a very important process to making good dough, especially when you are matching the right dough to your style of grill.
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That is the ratio of water to flour, also known as the hydration level, or baker’s percentage. It’s often referred to by pizza nerds like us as a percentage. If you hear the question, “What hydration level was your dough?” you take the total amount of water divided by the total amount of flour. So a 67% hydration dough is 325 grams of water and 500 grams of flour. You can now speak pizza code. You’re welcome.
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Hydration affects not only how much dough you make (the higher hydration, the more yield) but also the texture of the crust and how long the dough takes to cook. The higher the hydration level, the denser the dough will become. If you overhydrate a low-protein dough, it gets too sticky to work with. If you underhydrate a high-protein dough, it will be very dry and difficult to work with.
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For this book, we use the following hydration levels based on the dough we recommend for your grill or pizza oven.
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• NEAPOLITAN-STYLE DOUGH: 67% hydration using bread flour—perfect for your dedicated pizza ovens.
• NEW YORK–STYLE DOUGH: 70% hydration using bread flour—perfect for any grill that isn’t a pizza oven.
• GLUTEN-FREE DOUGH: 80% hydration level using gluten-free flour—perfect for a grill or pizza oven.
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For grilled pizzas, it’s especially important to note that the lower your grill heat gets, the more you want hydration in your dough so the pizza doesn’t burn. Dough that has more hydration …