Making Artisan Pizza at Home

Over 90 recipes for freshly baked artisan pizzas with delicious, seasonally inspired toppings.

Saturday Pizzas started as a small pop-up restaurant at the famous Ballymaloe Cookery School. The idea was such a success that the pop-up pizzeria has been going for nearly 15 years, and is considered something of an institution within Ireland. In this book, the man behind this thriving enterprise shares his secrets for making exceptional pizza in 90 of his favorite recipes.

The first chapter “Getting Started” gives information on equipment, ingredients, and cooking in both a domestic oven and a wood burning stove. The second chapter, “Dough”, gives guidance on making dough by hand or machine and recipes for Sourdough, Spelt, and Gluten-Free. Sauces and Extras include delicious condiments such as Red Onion Jam and Hollandaise Butter. The main pizza recipes are then divided into Our Flagship Pizzas, which classics such as Margherita and Pepperoni. Then comes meaty options with Sausage, Cured Meat, and Roast Meat Pizzas. “Seafood Pizzas” features delicious, fresh ideas like Smoked Salmon with Capers and Crème fraîche. A long list of Vegetarian Pizzas includes Roast Pumpkin with Fennel and Walnut Pesto. There are also chapters on Calzone, Fruit Pizzas, and Dessert Pizzas to finish.

About the Authors

Philip Dennhardt learnt from pizza maestros in Italy before finding interest in the evolution of modern gourmet pizzas. Philip also runs butchery, charcuterie and sausage making courses at Ireland's world famous Ballymaloe Cookery School.

Kristin Jensen is a freelance editor, writer and author of award-winning cookbooks. She is secretary of the Irish Food Writers’ Guild and has worked with many of Ireland’s best-known chefs and authors.