  This cookbook is by the inventor of the Baking Steel and companion cookbook to same. The book discusses the essential technique of using and baking pizza on the steel. Recipes included at 8 dough, 22 pizza, plus a couple of other recipes like stromboli, calzone, ciabatta, and focaccia. Among the dough recipes is the excellent 72 hour pizza dough recipe, which is a refrigerator-rise dough with great flavor. (Format: 7 1/4"x9 3/8" hardcover)(ISBN 9780316465786)
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