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The Perfect Loaf 🍞

🍞🍕 What a home oven can actually do

Published about 9 hours ago • 1 min read

What a home oven can actually do

I went into writing my new book, The Perfect Pizza, assuming the best pizza needed a professional deck or wood-fired oven. It’s what my dad had at his restaurant, and what I’d eaten on every trip to Italy, after all.

So I started testing in my regular kitchen oven mostly to prove the limits.

A few hundred bakes later I’d proved the opposite.

A simple baking surface (steel is my favorite), preheated at 550°F, and a dough fermented long enough to brown before the cheese breaks. The crust came out blistered, light, and crisp in under eight minutes.

I made a few more discoveries along the way, and now I prefer the pizza from my home oven.

That’s the premise of the book: pizza in your home oven, done well, is easy.

Every recipe is built for the oven you already have, and it’s naturally leavened start to finish. If you can bake a loaf of bread, you can bake this. Inside you’ll find Detroit-style, my go-to daily dough, cast iron skillet pizzas, and yes, recipes for high-temp outdoor ovens too.

The book arrives Tuesday!

Order by Saturday the 14th and you’ll also get the bonus pack: scaling spreadsheets for every dough, four recipes that didn’t make the cut, and a seat at the bake-along on the 13th.

When you preorder, please reply so I can thank you personally 🙂

Already preordered? I really appreciate the support, and I just know you're going to love the book. Please tell a friend! ❤️

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P.S. Want a signed copy of The Perfect Pizza? Signed copies are available here!

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The Perfect Loaf 🍞

Maurizio Leo

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