Saturday Pizzas from the Ballymaloe Cookery School: The essential guide to making pizza at home, from perfect classics to inspired gourmet toppings

About the AuthorPhilip Dennhardt is the founder and manager of Saturday Pizzas at the Ballymaloe Cookery School. He learnt from pizza maestros in Italy before finding interest in the evolution of modern gourmet pizzas. . She is secretary of the Irish Food Writers’ Guild and has worked with many of Ireland’s best-known chefs and authors. Kristin Jensen is a freelance editor, writer and author of award-winning cookbooks. Kristin's work has been been widely published in newspapers and she is the subeditor of th

Due to high demand, Saturday Pizzas also sell their pizzas into local shops too. The idea was such a success that the pop-up pizzeria has been going for nearly 10 years, and is considered something of an institution within Ireland. Artisan pizzas with delicious, seasonally inspired toppings are the focus of this exciting new book co-authored by the pioneer of Saturday Pizzas, and one of Ireland’s most prestigious food writers. The book is also filled with Dennhardt’s, anecdotes, principles, tips and techniques. The man behind this thriving enterprise shares his secrets for making exceptional pizza in 90 of his favourite recipes. Seafood Pizzas features delicious, fresh ideas like Smoked Salmon with Capers and Crème fraîche. Then comes meaty options with Sausage, Cured Meat and Roast Meat Pizzas, with luxurious toppings such as Roast Leg of Lamb with Wild Garlic/Ramps, Aioli and Salsa Verde. The second chapter, Dough, gives guidance on making dough by hand or machine and recipes for Sourdough, Spelt and Gluten-Free. A long list of Vegetarian Pizzas includes Roast pumpkin with Fennel and Walnut Pesto. Author and esteemed food writer Kristin Jensen also brings a wealth of food knowledge to the table to ensure that every recipe is of the highest standard. The first chapter Getting Started gives information on equipment, ingredients and cooking in both a domestic oven and a wood burning stove. There are also chapters on Calzone,

Kristin Jensen is a freelance editor, writer and author of award-winning cookbooks. Philip also runs butchery, charcuterie and sausage making courses at Ballymaloe. He learnt from pizza maestros in Italy before finding interest in the evolution of modern gourmet pizzas. Kristin's work has been been widely published in newspapers and she is the subeditor of the Irish supermarket SuperValu’s magazine. .