MAKING ARTISAN PIZZA AT HOME

Saturday Pizzas started 15 years ago as a small pop-up restaurant at the famous Ballymaloe Cookery School. Here the man behind it shares 90 of his favourite recipes, with meaty, seafood and vegetarian options, and chapters on Calzone, Fruit Pizzas and Dessert Pizzas. The book covers equipment, ingredients and cooking in both a domestic oven and a wood burning stove; guidance on making dough by hand or machine and recipes for sourdough, spelt and gluten-free; sauces and extras including Red Onion Jam and Hollandaise Butter.