American Pizza Digital Version

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!