A Special Evening with Tara Jensen for PIZZA PRACTICE

ABOUT THE BOOK

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. 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!

ABOUT THE AUTHOR

Tara Jensen is one of the preeminent bread bakers, baking instructors, and bread-baking cookbook authors in the United States. Her previous books are Flour Power and A Baker's Year, a memoir and cookbook based on her bakery, Smoke Signals, in the mountains of North Carolina. She lives in Virginia with her family and many pizza ovens.

ABOUT THE MODERATOR

Charbel Abrache is the co-owner of Red Hound Pizza in Takoma Park, MD—a seasonally-driven pizzeria crafting naturally leavened pizzas using locally grown wheat that is milled in-house, topped with produce and dairy from Mid-Atlantic farms. A trained pastry chef, Abrache deepened his study of whole grains while working at Blue Hill Farms in upstate New York, going on to lend his expertise to the pastry program at Washington, D.C.’s lauded Seylou Bakery before moving on to pizza. He lives in Tacoma Park, MD with his family.

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