Pizza with Rosehill Sourdough
$17
v2.0 release notes: yeasted recipes! Yes you read that right. Obviously I want everyone to experience the magic of sourdough, but some folks just aren’t ready to make that change. I’ve adapted all the recipes in this ebook to be able to use the exact same techniques and timelines, just with ADY, IDY, or fresh yeast instead of sourdough. Also, I’ve adapted some of the thicknesses of some of the recipes (very minor changes) based on some community feedback. Enjoy v2! – Mike
Where Baking with Rosehill Sourdough covers all sorts of sourdough baking, this ebook is a deep-dive on sourdough pizza. After looking everywhere for a resource on dough for different sourdough pizza styles and coming up short, I did the research, created and tested the recipes, and compiled them here, for you!
I’ll teach you how to create a sourdough starter from scratch and maintain it, then it’s all about the pizza! 15 dough recipes across 4 categories: Neapolitan, Neo-Neapolitan, New World, and Pan. It’s important to note that I distinguish among styles by altering the dough and the baking techniques, rather than focusing on toppings. I have included a section with sauce recipes and topping combinations, but the focus here is on dough.
If you’ve been around here long, you know I am a firm believer in sourdough for superior pizza quality and digestibility. My goal with this ebook is make the world of sourdough pizza accessible, because everyone can make great pizza at home. Whether you’re a beginner or advanced, using a home oven or an Ooni, this ebook is for you. The recipes take nothing for granted, so if this is your first sourdough venture, I’m here for you. If you consider yourself a pizza pro, there’s plenty here for you too, whether it’s learning more about fermentation or the importance of enzymes or discovering a new pizza dough style, this ebook will level up your pizza game.
This ebook is packed full of the sourdough knowledge you’ve come to expect from @rosehillsourdough, plus answers to your FAQs, like how to prevent and repair tears in pizza dough, keep the dough from sticking, and how to identify the perfect proof. It’s everything you need to make excellent pizza at home.
This is a digital book in pdf form. This allows me to update the content from time to time. All previous customers will receive free updates.
Drew Williams (verified owner) –
This book has been so helpful! The California dough was a big hit and I look forward to trying the rest soon.
Jenny Vidas (verified owner) –
I’d loved the pizza recipes in the original RHSD baking book, so buying the pizza expansion was an easy release day purchase. Most skills are a journey of finding the nuances and techniques that work well for you, and Mike’s recipes, videos, recommendations, and variations work well for me. Combined with investing in fresher flour, these pizza recipes were a real game changer for our ooni and our pan pizzas.
Also, the scaled ratios provided for sizing for pan/pizza diameter to your needs are a life saver. I love not having to math an 8×10 Detroit out myself.
Dan M (verified owner) –
Love it! RHSD pizza book has heaps of different varieties. I’ve cooked 4-5 styles so far in the Ooni and it has been so much fun experimenting!!! Easy to follow, format and the alternative dough ball sizes table on each recipe is really useful too.
Mike Holman –
Whatever style you’re feeling this book has it. Great for any type of home baker from a home oven to an ooni oven. This is the only sourdough pizza book you will ever need.
-Mike @pizzainthesac
Dan hall –
I’ve been making proper pizza since 2017, and I’m an advocate if fresh yeast, the only person in the world who can influence me to use sourdough is Mike. If you want to learn about how to create, feed and care your starter, and how to apply it to all manners of pizza, then this is the book for you .
Mozzafella seal of approval
11/10