MAKE.PIZZA
Learn How to Make The Best Pizza You've Ever Had, At Home
Hi! We're Aaron Quint and Michael Bernstein, the co-authors of the The Pizza Book, a successfully funded Kickstarter project that raised $50,000. We've been at work on the recipe and techniques in this book for nearly 10 years, and we've gotten it down to a science. We've distilled all of the information you need into one free PDF and an accompanying email course that you can sign up for right now.
WE DID A LOT OF EXPERIMENTING AND TWEAKING TO ARRIVE AT THE TECHNIQUES THAT WE TEACH YOU IN THE PIZZA BOOK.
HERE ARE A FEW:
YOU NEED TIME
Make the dough today, and bake your pies in 48 hours. We even explain the science behind why this works.
NEVER OVER-SAUCE
Too much moisture means soggy crust means you'll never get it as crispy and dark as you want.
USE PARCHMENT PAPER
We give you secrets for how to make this as easy as cooking a frozen pizza out of a box.