No seu primeiro livro abrangente, o consultor internacional de pizza Anthony Falco traduz as suas experiências a abrir pizzarias por todo o mundo em tudo o que precisa de saber para fazer pizza, onde quer que esteja. Após oito anos no famoso restaurante Roberta’s, no Brooklyn, Falco expandiu o seu horizonte para além do cenário gastronómico de Nova Iorque, descobrindo segredos regionais da pizza pelo caminho. “Pizza Czar” está repleto de truques, dicas e técnicas secretas nunca antes partilhadas, bem como interpretações únicas de estilos clássicos de pizza e receitas de todo o mundo.
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The global perspective is what sets this apart—he’s clearly learned from opening spots everywhere, and that shows in the troubleshooting tips. My dough finally gets that blistered, airy crust after following his workflow, though I wish the troubleshooting section was longer.
Riley O.★★★★★
I've read my share of pizza books, but this one's different—it actually breaks down the process from dough to oven like a consultant would, which makes sense given the author's background. The global perspective from opening pizzerias in different countries is a nice touch that you don't usually get
Henry★★★★★
Finally, a pizza book that treats home cooks like professionals instead of dumbing everything down. The global chapter breakdown is perfect when I want to adapt a recipe to whatever flours or cheeses I have on hand. Made the Neapolitan dough twice already and the crust finally has that blistered, ch
