TASTE Live at Rizzoli with Maurizio Leo (TICKETED)

TASTE LIVE at Rizzoli invites you to celebrate The Perfect Pizza by Maurizio Leo TASTE Live at Rizzoli welcomes New York Times bestselling author Maurizio Leo to celebrate his new book The Perfect Pizza: The Craft and Science of Sourdough Pizza, Focaccia, and More: A Cookbook. Learn to make exceptional sourdough pizza at home with this groundbreaking, comprehensive guide from the New York Times bestselling and James Beard Award–winning author of The Perfect Loaf. Hosted by Matt Rodbard and recorded live for This Is TASTE followed by a signing. PLEASE NOTE: RSVPs are encouraged but not required. Seating is limited and will be first come, first served. Doors open at 5:30 pm. Can't attend? Order your signed copy here (please specify that you would like it signed in the comments box at checkout). Long before he founded the website The Perfect Loaf and became one of the go-to experts on sourdough baking, Maurizio Leo grew up in his family’s pizzeria, watching his dad cook countless pies. In The Perfect Pizza, he returns to his roots, tackling pizza with his signature in-depth, technique-driven approach. You can make unbelievably good homemade pizza using your sourdough starter, in any style of oven, and Maurizio is here to show you how. The key to making incredible pizza at home lies in making a great dough. Rather than relying on a few master dough recipes like most pizza books, The Perfect Pizza provides unique recipes for more than forty specialty pizza styles, meticulously tested to achieve the best flavor and texture. With helpful QR codes and step-by-step photographs, Maurizio dives into the technique behind creating and maintaining a sourdough starter, mixing dough, managing dough fermentation, and the handling skills needed for balling, stretching, and finally launching the pizza into the oven. Once you get the hang of the process, you can try out a wide range of pizza styles, starting with familiar classics before exploring doughs that incorporate whole grains and freshly-milled flour, focaccias, and little-known authentic, regional Italian specialties. The expertly tested recipes include: • Essentials: My Go-To Pizza Dough; Same-Day Pizza Dough; A Pizza and a Loaf • American and Italian Styles: New York Style; Tavern Style; Sicilian Style; Pizza al Taglio; Pizza Bianca; Pizza Tonda Romana • Exploring Flours and Grains: Sixty-Forty Whole Grain Pizza Dough; Toasted Flour Pizza Dough; A Touch of Rye Pizza Dough • Focaccia: A Simple Focaccia; Crispy High-Hydration Focaccia; 100% Whole Grain Focaccia; Focaccia with Chocolate-Hazelnut Spread With the delectable recipes and comprehensive techniques in The Perfect Pizza, you’re on your way to crafting a homemade pizza that perfectly suits your taste. Maurizio Leo is the creator of the sourdough baking website The Perfect Loaf. His cookbook, The Perfect Loaf — The Craft and Science of Sourdough Breads, Sweets, and More, is a James Beard Award-winner and a New York Times bestseller. He lives in Albuquerque, New Mexico, with his wife and two sons, where he has been baking sourdough for over a decade. Matt Rodbard is a writer, editor, and author of food and culture books with more than two decades of experience working in television, magazines, book publishing, and online media. He’s the author of Koreatown: A Cookbook, a New York Times Bestseller, Food IQ, a Publishers Weekly Bestseller, and the Founding Editor of online food and culture magazine TASTE, winner of two James Beard Foundation Awards.