Create perfect pizza at home
The quest for the perfect homemade pizza is over - national pizza chain Franco Manca reveal their iconic recipes for home cooks to recreate.
With two dough recipes - their famous slow-rising sourdough and a yeast version - and over 50 topping combinations, there's a pizza for everyone. Featuring classic Franco Manca favourites such as Margherita or Chorizo, and interesting topping combinations such as Pancetta, Caramelised Onion & Blue Cheese, there are also recipes for the more experimental cooks, such as Radicchio, Smoked Mozzarella & Pig's Cheek cured by you at home. The soft and easily digestible crust is the perfect base for experimenting with toppings, and tips are included for making your own sauces, flavoured oils, preserving your tomatoes and curing your meat, meaning you can fully personalise your pizza.
Aimed at the home cook who doesn't have a traditional woodburning oven, the recipes have been adapted so you can make tray pizzas, fried pizzas or pizzas in an iron skillet - an ingenious substitute for the oven stone. Use either a pizza stone or a heavy baking tray and still get great results.
With simple ingredients and simple steps you will improve your cooking and produce pizzas of exceptional quality.
Giuseppe Mascoli is the co-owner of the thriving pizza chain Franco Manca, with restaurants in Brixton, Chiswick, Clapham and Westfield. He also runs a successful wine supply company and owns Blacks, the Soho private members' club popular with journalists and artists. Bridget Hugo, his restaurateur partner, is a singer, artist, activist, and winner of the Young British Foodies 2012's 'New Best Alchemist of the Oven' for her Bread Bread bakery, which bakes for restaurants like Brunswick Cafe.