{"product_id":"pizza-practice-doughs-techniques-and-toppings","title":"Pizza Practice: Doughs, Techniques, And Toppings","description":"\u003cdiv data-is-streaming=\"false\" class=\"group relative relative pb-3\"\u003e\n\u003cdiv class=\"font-claude-response relative leading-[1.65rem] [\u0026amp;_pre\u0026gt;div]:bg-bg-000\/50 [\u0026amp;_pre\u0026gt;div]:border-0.5 [\u0026amp;_pre\u0026gt;div]:border-border-400 [\u0026amp;_.ignore-pre-bg\u0026gt;div]:bg-transparent [\u0026amp;_.standard-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [\u0026amp;_.standard-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8 [\u0026amp;_.progressive-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [\u0026amp;_.progressive-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"grid grid-rows-[auto_auto] min-w-0\"\u003e\n\u003cdiv class=\"row-start-2 col-start-1 relative grid isolate min-w-0\"\u003e\n\u003cdiv class=\"row-start-1 col-start-1 relative z-[2] min-w-0\"\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3 standard-markdown\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTen doughs! Not just same-day dough, but builds with 10% rye flour, 20% spelt, 100% whole wheat, a sponge, and a poolish. Tara Jensen, who runs her own pizzeria, Dough Baby, in Loudon County, Virginia, has written a 415-page immersion for the home baker who wants to understand pizza from the foundation up.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJensen uses both commercial and instant yeast, alone and in combination, without the sourdough dogmatism that makes some bread and pizza books feel limiting. Step-by-step photography covers all phases of dough-making, folding, shaping, and baking, and the instructions are detailed enough to serve bakers who are genuinely learning alongside those refining technique they already have.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe toppings range from the disarmingly simple (red sauce only) to the deliberately provocative (American cheese; pancetta and brown butter pineapple). The book's real strength, though, lies in the less obvious combinations: caramelized onion, sausage, and maple; nettles and cream. A separate section covers flatbreads, including pita and focaccia, where Jensen's appetite for experiment resurfaces in a grits-laden dough and a topping of grape, gruyère, and toasted walnut.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eReaders looking to replicate commonly available classics may find more here than they need. Those who want to go somewhere interesting will have plenty to work with.\u003cbr\u003e\u003cbr\u003eHardcover. Color photographs throughout.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"CHR","offers":[{"title":"Default Title","offer_id":41554395660421,"sku":"Tara Jensen","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/JensenPizzaPracticeCover.jpg?v=1777317536","url":"https:\/\/www.kitchenartsandletters.com\/products\/pizza-practice-doughs-techniques-and-toppings","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}