Franco Manca pizzas are the best in Britain'--William Skidelsky, The Observer '[Giuseppe Mascoli's] recipes in Artisan Pizza are superb and his method foolproof.'--Stella magazine 'Cleverly, the discs are cooked in an iron frying pan on top of the stove (not in the oven) before they re blasted under the grill to create perfectly crisp bottoms and melty tops. From marinara to margherita, or courgette with ricotta, mint and basil, the balance of flavours was as fine-tuned as the bases[...]These are undoubtedly the best homemade pizzas I ve tried.' --Celia Plender, Time Out London 'London's Franco Manca restaurants serve up gorgeous sourdough pizzas. They use a wood-fired oven, which is sadly lacking in most homes, so this book describes a really easy method to achieve the same result without one. Alongside clear instructions for making the bases are a collection of great toppings.' ----BBC Good Food Magazine
Giuseppe Mascoli is the co-owner of the thriving pizza chain Franco Manca, with restaurants in Brixton, Chiswick, Clapham and Westfield. He also runs a successful wine supply company and owns Blacks, the Soho private members' club popular with journalists and artists. Bridget Hugo, his restaurateur partner, is a singer, artist, activist, and winner of the Young British Foodies 2012's 'New Best Alchemist of the Oven' for her Bread Bread bakery, which bakes for restaurants like Brunswick Cafe.
Author Giuseppe Mascoli
Publisher Kyle Books
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