Excerpt: In Mastering Pizza, we dove into the art of handmade pizza versus focaccia, eager to uncover which dough excelled in flavor and texture. We tested the author’s recipes side by side, noting how the pizza doughyielded a satisfying chew and crisp, while the focaccia emerged plush and airy. What impressed us most was the versatility of each recipe; the pizza stretched elegantly, the focaccia absorbed stews effortlessly, and the calzone paired harmoniously with toppings. Our results? The handmade pizza delighted us with its depth, but the focaccia’s adaptability won us over. The cookbook’s guidance in scaling techniques was invaluable, helping us achieve balance in rise and crispness. Though preferences varied, Mastering Pizza proved its worth, offering a delightful journey through Italian bread. We’re already experimenting with garlic and olive oil variations!
