🍕 How to Make Restaurant-Style Pizza at Home

A practical 60-page photographed field guide for making better pizza in an everyday home oven.

This isn’t just a recipe collection. It explains what is happening to your dough, how heat affects the crust, how to control moisture, and how to troubleshoot the problems that commonly ruin homemade pizza.

WHAT’S INSIDE

🍕 Pizza & Dough Science
Understand gluten, fermentation, hydration, browning, heat from above and below, and why moisture affects your crust.

🥣 The Master Dough
One master formula makes two approximately 264 g dough balls for 10–12 inch pizzas, with precise measurements in grams and baker’s percentages.

⏰ Two Dough Schedules
Learn both the same-day method and an overnight cold-fermentation method so you can choose the approach that fits your schedule.
🤲 Stretching & Shaping
Learn how to make smooth dough balls, stretch the dough by hand, preserve the raised rim, use gravity correctly, and launch your pizza without sticking.
🔥 Home-Oven Setup
Learn how to work with a stone, steel, or sturdy baking sheet, how to preheat properly, and how to judge when the pizza is actually finished.
🍕 10 Complete Pizza Recipes
Includes:
• Margherita-style
• Marinara-style
• Pepperoni
• Mushroom & thyme
• White garlic & ricotta
• Sausage & peppers
• Roasted vegetable
• Four cheese
• BBQ chicken
• Prosciutto & arugula.