Home Pizza Academy All-Access Digital Pass

If you follow the instructions you will make a pretty good pizza and thats pretty cool, but for $30 I was hoping for a little more. The recipe alludes to a more in-depth discussion about the sauce, but in-order to get that info you'd need to purchase another $30 recipe, cant that be included as an appendix or something? Also both this recipe and the notorious pie instagram refer to making cheese bread, but in the actual recipe theres hardly any mention of cheese bread...I know its basically all the same instructions/process but I was hoping for a little more information about cheese bread specifically, and how to really take it to the next level. Overall this is a great recipe and has taught me a lot, and when there was shipping issues with my Lloyd pan everyone at Notorious Pie was very helpful!

Using the Cracker Guide and recommended Lloyds cutter pan I was able to make a super high quality pie. I didn’t use the fanciest stuff just what I happened to have including crushed tomatoes from Aldi. Also I would like to note that I used a pizza stone to bake it on since I don’t have a steel.  It’s a decent amount of work on the final roll out so have a solid rolling pin handy. Especially enjoyed the cold leftovers the next day.  I made a second batch of dough, par-baked one, and made my own frozen pizza that I have yet to try. Already planning to buy a second guide, definitely worth the money.

This is an excellent book! I’ve been trying to figure out how to do an American Pizza chain style dough with a micro blistered crust. And this recipe nails it! Luke has several options for fermentation times in this guide and the longest one works very well to get these results. The dough seemed decent to work with, although the recipe calls for a dough mixer which I don’t have. I had to do it by hand which may change the results. The flavour of the crust is good and it has that nice soft, light and airy texture with the crispy outside. It also has the nice crunch when you bite into it, yet it’s soft on the inside. I would definitely recommend this book!