Adam Atkins of Peddling Pizza has spent years perfecting his dough recipe. These doughballs are made to his specification, using Dallagiovanna flour - the same used by many pizzerias across the UK.
Adam Atkins from Peddling Pizza makes a proper margherita start to finish — getting the dough out of the tray, the slap stretch, the right toppings in the right order, and a clean cook in a 500°C oven. One recipe. No shortcuts.
One dough ball, a lower temperature, and the right cheese. Adam Atkins of Peddling Pizza shows you how to get a genuine New York style bake with golden bubbling cheese, crispy base, that floppy slice. Adam uses the Latteria Sorrentina Fior de Latte American Cut and Greci Pizza Sauce. No separate dough needed.
Pizza Essentials is the brainchild of a group of professional pizza chefs with decades of experience in some of the best pizza restaurants in the world.
Adam Atkins of Peddling Pizza has spent years perfecting his dough recipe. These doughballs are made to his specification, using Dallagiovanna flour - the same used by many pizzerias across the UK.
Adam Atkins from Peddling Pizza makes a proper margherita start to finish — getting the dough out of the tray, the slap stretch, the right toppings in the right order, and a clean cook in a 500°C oven. One recipe. No shortcuts.
One dough ball, a lower temperature, and the right cheese. Adam Atkins of Peddling Pizza shows you how to get a genuine New York style bake with golden bubbling cheese, crispy base, that floppy slice. Adam uses the Latteria Sorrentina Fior de Latte American Cut and Greci Pizza Sauce. No separate dough needed.
Pizza Essentials is the brainchild of a group of professional pizza chefs with decades of experience in some of the best pizza restaurants in the world.
