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Snappy Tomato Pizza
CHF 56.10
Auf Lager
SKU
IDTA3B265FL
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Geliefert zwischen Mi., 18.02.2026 und Do., 19.02.2026
Details
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. The bottom base of the pizza may vary widely according to style thin as in hand-tossed pizza or Roman pizza, or thick as in pan pizza or Chicago-style pizza. It is traditionally plain, but may also be seasoned with butter, garlic, or herbs, or stuffed with cheese. In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle called a peel and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). When making pizza at home, it can be baked on a pizza stone in a regular oven to imitate the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130960162
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Größe H220mm x B220mm
- EAN 9786130960162
- Format Fachbuch
- Titel Snappy Tomato Pizza
- Herausgeber Betascript Publishing
- Anzahl Seiten 128
- Genre Biologie
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