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 ReviewPizza 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 toolsCook over fire or with an outdoor oven, or trick out the oven that came with your apartment to bake an impressive pieLearn the perfect ratios of toppings to crustBuild 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 pieCraft a foolproof focacciaDiscover all you need to know to make pita with kidsAnd 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.

“Tara’s a natural teacher, and this book reads as if she’s at the bench next to you, patiently articulating the core concepts and techniques of bread-making, as well as the joys and rhythms of the craft.”—Claire Saffitz, bestselling author of Dessert Person, from the foreword 80 easy-to-follow recipes and loads of know-how, troubleshooting guidance, and bread science intel for baking your best naturally leavened loaves—from sourdough whisperer Tara JensenIACP AWARD FINALIST • ONE OF THE WASHINGTON POST’S TEN BEST COOKBOOKS OF THE YEARYes, you can make crusty, tender, bakery-quality sourdough bread—even if you’ve never baked before! Especially when you have a teacher like Tara Jensen (who taught both dessert guru Claire Saffitz and Southern-cooking evangelist Sean Brock) by your side. Tara’s friendly approach to technique and inspired flavors in more than eighty recipes for sourdough, rye, and whole grain bread will enrich both beginners and advanced bakers as they learn about the craft.With Tara’s guidance and supportive voice, she shares important lessons that cover all the technical bases—from learning about flour to exploring wild yeast fermentation and developing your (doughy) intuition. From there, Tara dives deep into the worlds of sourdough, rye, and desem, showing the true diversity of bread through recipes like Miche, Chocolate Beer Bread, and Mountain Rye. There’s even an extra credit chapter on making extra-flavorful Overnight Waffles, Cheesy Cheddar Crackers, and Sourdough Chocolate-Chip Cookies. With Tara by your side, artisanal bread at home is totally achievable . . . and fun!

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 ReviewPizza 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 toolsCook over fire or with an outdoor oven, or trick out the oven that came with your apartment to bake an impressive pieLearn the perfect ratios of toppings to crustBuild 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 pieCraft a foolproof focacciaDiscover all you need to know to make pita with kidsAnd 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.

“Tara’s a natural teacher, and this book reads as if she’s at the bench next to you, patiently articulating the core concepts and techniques of bread-making, as well as the joys and rhythms of the craft.”—Claire Saffitz, bestselling author of Dessert Person, from the foreword 80 easy-to-follow recipes and loads of know-how, troubleshooting guidance, and bread science intel for baking your best naturally leavened loaves—from sourdough whisperer Tara JensenIACP AWARD FINALIST • ONE OF THE WASHINGTON POST’S TEN BEST COOKBOOKS OF THE YEARYes, you can make crusty, tender, bakery-quality sourdough bread—even if you’ve never baked before! Especially when you have a teacher like Tara Jensen (who taught both dessert guru Claire Saffitz and Southern-cooking evangelist Sean Brock) by your side. Tara’s friendly approach to technique and inspired flavors in more than eighty recipes for sourdough, rye, and whole grain bread will enrich both beginners and advanced bakers as they learn about the craft.With Tara’s guidance and supportive voice, she shares important lessons that cover all the technical bases—from learning about flour to exploring wild yeast fermentation and developing your (doughy) intuition. From there, Tara dives deep into the worlds of sourdough, rye, and desem, showing the true diversity of bread through recipes like Miche, Chocolate Beer Bread, and Mountain Rye. There’s even an extra credit chapter on making extra-flavorful Overnight Waffles, Cheesy Cheddar Crackers, and Sourdough Chocolate-Chip Cookies. With Tara by your side, artisanal bread at home is totally achievable . . . and fun!