---
product_id: 48691170
title: "Franco Manca, Artisan Pizza to Make Perfectly at Home"
price: "KSh9063"
currency: KES
in_stock: true
reviews_count: 13
url: https://www.desertcart.co.ke/products/48691170-franco-manca-artisan-pizza-to-make-perfectly-at-home
store_origin: KE
region: Kenya
---

# Franco Manca, Artisan Pizza to Make Perfectly at Home

**Price:** KSh9063
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Franco Manca, Artisan Pizza to Make Perfectly at Home
- **How much does it cost?** KSh9063 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.ke](https://www.desertcart.co.ke/products/48691170-franco-manca-artisan-pizza-to-make-perfectly-at-home)

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## Description

Buy Franco Manca, Artisan Pizza to Make Perfectly at Home 1 by Mascoli, Giuseppe, Hugo, Bridget (ISBN: 9780857832177) from desertcart's Book Store. Everyday low prices and free delivery on eligible orders.

Review: Great recipes - Great pizza recipe book that includes easy dough recipes too. Would recommend.
Review: 5 star with a bit of effort from the budding pizza cook. - I can see that this book has had some mixed reviews and understand why, but as someone who teaches professional cookery and loves pizza, I think that this is one of the best books I have on the subject. It is simple, which is the basic quality of good pizza, but the magic is in the making of the dough - forget sourdough, it is not necessary, but the Poolish method, making a well hydrated sponge 24 hours ahead of time is practical and gives good results. The two dough recipes are for about 80% and 60% hydrations and both can be difficult to work, but by preparing 24 hours in advance, mixing the ingredients well, you do not need to worry about kneeding techniques, just stretch and fold the dough three or four times in the mixing bowl using wet hands and then leaving it, covered in cling film that is not not touching the dough, and you will get a good rise. Turn out the dough onto a floured surface and sprinkle dough on the top, divide it with a dough scraper and handle it just enough to shape it and put it onto a floured peel or baking sheet. prior to adding topping and putting in the oven or onto a skillet. Anyway, practice makes perfect and the toppings in this book are all good as far as I can see from reading it, although I have not tried every one. Using a domestic oven is a problem as you need at least 250C and 300C is better. However a well hydrated dough will work on a pizza stone or skillet. For anyone serious about making good pizza, try this book and you will be rewarded for your efforts, just don't expect it to be easy/peasy without a bit of practice. The toppings are straightforward and there are enough to satisfy many tastes - just work on getting the dough right.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | 57,375 in Books ( See Top 100 in Books ) 71 in Italian Food & Drink 99 in Cheese & Dairy 123 in Bread Baking |
| Customer reviews | 4.5 4.5 out of 5 stars (999) |
| Dimensions  | 19.6 x 2 x 24 cm |
| Edition  | 1st |
| ISBN-10  | 0857832174 |
| ISBN-13  | 978-0857832177 |
| Item weight  | 646 g |
| Language  | English |
| Print length  | 128 pages |
| Publication date  | 7 Nov. 2013 |
| Publisher  | Kyle Books |

## Images

![Franco Manca, Artisan Pizza to Make Perfectly at Home - Image 1](https://m.media-amazon.com/images/I/91b6X-EdeeL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great recipes
*by H***S on 23 December 2025*

Great pizza recipe book that includes easy dough recipes too. Would recommend.

### ⭐⭐⭐⭐⭐ 5 star with a bit of effort from the budding pizza cook.
*by R***T on 12 December 2016*

I can see that this book has had some mixed reviews and understand why, but as someone who teaches professional cookery and loves pizza, I think that this is one of the best books I have on the subject. It is simple, which is the basic quality of good pizza, but the magic is in the making of the dough - forget sourdough, it is not necessary, but the Poolish method, making a well hydrated sponge 24 hours ahead of time is practical and gives good results. The two dough recipes are for about 80% and 60% hydrations and both can be difficult to work, but by preparing 24 hours in advance, mixing the ingredients well, you do not need to worry about kneeding techniques, just stretch and fold the dough three or four times in the mixing bowl using wet hands and then leaving it, covered in cling film that is not not touching the dough, and you will get a good rise. Turn out the dough onto a floured surface and sprinkle dough on the top, divide it with a dough scraper and handle it just enough to shape it and put it onto a floured peel or baking sheet. prior to adding topping and putting in the oven or onto a skillet. Anyway, practice makes perfect and the toppings in this book are all good as far as I can see from reading it, although I have not tried every one. Using a domestic oven is a problem as you need at least 250C and 300C is better. However a well hydrated dough will work on a pizza stone or skillet. For anyone serious about making good pizza, try this book and you will be rewarded for your efforts, just don't expect it to be easy/peasy without a bit of practice. The toppings are straightforward and there are enough to satisfy many tastes - just work on getting the dough right.

### ⭐⭐⭐⭐ Something a bit different.
*by T***. on 22 May 2024*

Lovely book, really well illustrated with good instructions and some wonderful recipes. My only gripe was I needed to do some converting from US weights and ingredients to UK ones. If you're just wanting a recipe for a good old pepperoni deep pan or ham and pineapple then this might not be for you but for some really different tasty pizzas it's brilliant.

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*Product available on Desertcart Kenya*
*Store origin: KE*
*Last updated: 2026-01-25*