Pizza Practice

From acclaimed baker Tara Jensen: The definitive primer on baking pizza dough; with brilliant color photos; illustrations; and easy-to-follow recipe layouts.

Pizza dough is a gateway for many home bread bakers; allowing them to experiment with different tools; toppings; ingredients; timings; and shapes. This companion guides you step by step from the simplest doughs to artisanal bakes. Here are 89 recipes 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.

Bright and visually rich; with more than 60 color photographs; this baking book provides expert guidance on how to:

Set up your baking space with the right ingredients and tools
Cook over fire or with an outdoor oven; or trick out the oven that came with your apartment to bake an impressive pie
Learn the perfect ratios of toppings to crust
Build classics such as Margherita; Clam; and Pepperoni pizzas; as well as a collection of fancifully delicious takes; including Breakfast pizza; Delicata Squash; Shallot; and Gruyere; and a particularly luscious Pancetta and Brown Butter Pineapple pie
Craft a foolproof focaccia
Discover all you need to know to make pita with kids
And much more!

No book on pizza is complete without simple sauces; dips; and drizzles; such as Lemony Roasted Garlic Cream; Hot Honey; and a simple; fresh Uncooked Tomato Sauce. For after your pizza; Jensen offers dessert: homemade ice cream; cobblers; brownies; simple chocolate chip cookies; and a classic yellow birthday cake with chocolate frosting.

The first pizza bible written by a woman and one of the preeminent bread bakers in the US; Pizza Practice offers a new approach and everything you need to bake your best pizzas.

ACCESSIBLE 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.

TO 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.

EXPERT AUTHOR: Tara Jensen is one of the country's most acclaimed bread bakers; instructors; and trusted bread baking cookbook authors. Flour Power was named one of the Washington Post's top 10 cookbooks of 2022. Her breads; pizzas; pies; and pastry have been featured in Bon Appétit and Food & Wine; and she was named one of Southern Living's chefs of the year in 2021. She runs her first pizzeria; Dough Baby; in Loudon County; Virginia; and posts daily musings on life and baking to her eager followers on Instagram @bakerhands.

Perfect for:

Pizza and bread lovers
Home cooks of all levels eager to make their own pizza; pita; or focaccia
New and experienced bread bakers looking to hone their craft
Gift-giving for birthday; holiday; or housewarming
Fans and followers of Tara Jensen