Fine Cooking June/July 2015 - Issue #135
Baking a pizza on a pizza stone is a great way to get that crispy, crackly crust everyone loves, but transferring that pizza dough from a peel onto the stone can be tricky. We'll show you a mess-free way how to do it.
Warning: Don't open this book when hungry. The rustic, hand-shaped pastas photographed by Ed Anderson are so tempting that you'll want to eat them right off the page.