Pizza Practice
Doughs, Techniques + Toppings
Published on 30. April 2026
Book
Hardback
416 pages
978-1-7972-3083-2 (ISBN)
Description
From acclaimed baker Tara Jensen: The definitive primer on baking pizza dough, with brilliant color photos, illustrations, and easy-to-follow recipe layouts.
"The crusts in Pizza Practice are excellent." -The Wall Street Journal
"Complete with detailed explanations of techniques, thorough instructions, and helpful tips, this comprehensive volume is perfect for bakers of all levels who are serious about pizza making."-Publishers Weekly, Starred Review
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.
"The crusts in Pizza Practice are excellent." -The Wall Street Journal
"Complete with detailed explanations of techniques, thorough instructions, and helpful tips, this comprehensive volume is perfect for bakers of all levels who are serious about pizza making."-Publishers Weekly, Starred Review
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.
More details
Language
English
Place of publication
San Francisco
United States
Dimensions
Height: 287 mm
Width: 224 mm
Thickness: 32 mm
Weight
1916 gr
ISBN-13
978-1-7972-3083-2 (9781797230832)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
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.