Dennhardt - Making Artisan Pizza at Home: Over 90 delicious recipes for bases and seasonal toppings

Recipe writer and developerKristin Jensen

Senior DesignerBarbara Zuiga

EditorAlice Sambrook

Text EditorsJane Bamforth and Lesley Malkin

Head of ProductionPatricia Harrington

Editorial DirectorJulia Charles

Art DirectorLeslie Harrington

PublisherCindy Richards

Food StylistsEmily Kidd and Maud Eden

Prop StylistJo Harris

IndexerHilary Bird

Originally published in 2017 as Saturday Pizzas from the Ballymaloe Cookery School.

This revised edition published in 2022 by

Ryland Peters & Small

2021 Jockeys Fields

London WC1R 4BW

and

341 E 116th Street

New York, 10029

www.rylandpeters.com

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Text copyright Philip Dennhardt 2017, 2022.

Design and commissioned photography copyright Ryland Peters & Small 2017, 2022. Image on supplied courtesy of The Ballymaloe Cookery School copyright Tim Allen.

The authors moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

ISBN: 978-1-78879-426-8

EISBN: 978-1-78879-453-4

A CIP record for this book is available from the British Library. US Library of Congress CIP data has been applied for.

Printed in China

Notes

Both metric and imperial (plus US cup measurements) are included in this book, but it is important to work with one set of measurements only and not alternate between the two within a recipe. However, the authors recommend that all ingredients are weighed rather than measured in cups where possible (for more detail, see ).

Oven temperatures given are for fan-assisted ovens.

One 7 g ( oz) sachet of fast action dried yeast is equivalent to 2 teaspoons.

All eggs are UK large/US extra-large.