{"id":79069,"date":"2026-01-09T08:47:31","date_gmt":"2026-01-09T07:47:31","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=newsbeitrag&p=79069"},"modified":"2026-01-09T16:11:54","modified_gmt":"2026-01-09T15:11:54","slug":"buch-tipp-in-pizza-we-crust-von-hubertus-tzschirner-und-daniel-esswein","status":"publish","type":"newsbeitrag","link":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/buch-tipp-in-pizza-we-crust-von-hubertus-tzschirner-und-daniel-esswein\/","title":{"rendered":"Buch-Tipp: \u00bbIn Pizza we crust\u00ab von Hubertus Tzschirner und Daniel Esswein"},"content":{"rendered":"

Die Optik wird allen Kochbuch-Sammlern vertraut<\/strong> vorkommen. Bereits die \u00bbBurger\u00ab-<\/a>Bibel,<\/a> ein echtes Kompedium zum Fleischlaberl<\/span> im Bun, verdankte sich dem Duo aus dem Callwey-Verlag. Auch die 70 Pizza-Rezepte<\/strong> kommen daher auf der H\u00f6he der Zeit, poppig<\/span> und mit jeder Menge Infografiken<\/strong> daher. F\u00fcr alle Fans des Gastro-Physikers Dr. Thomas Vilgis<\/strong> (Max-Planck-Institut) sei es gleich zu Beginn verraten: Der kenntnisreiche Forscher erkl\u00e4rt die Vorg\u00e4nge bei Teigf\u00fchrung und <\/strong>Backen<\/strong> so, dass man in jedem Fall davon profitiert \u2013 dazu muss man nicht einmal Pizzaiolo<\/span> oder Fan der Teigfladen sein.<\/p>\n

Wenn man sich den Feinheiten von \u00bbTipo OO\u00ab oder den Gliadinen und ihrem Einfluss auf den Teig gewidmet hat, geht es an die Praxis. Denn wer hat schon vom \u00bbDetroit-Teig\u00ab geh\u00f6rt? Die verschiedenen Stile der Unterlage<\/strong> werden dann mit den Bel\u00e4gen<\/strong> im wahrsten Sinn des Wortes getoppt. H\u00fchnerleber-Salbei oder \u00bbHandk\u00e4s Royal\u00ab liefern viel Abwechslung<\/strong> zur ewigen Pizza Margherita. Gut ist auch die Karfiol-Variante<\/span> oder die ebenfalls fleischlose K\u00fcrbis-Parmigiana! Und man lernt viel von den herrlichen Bildern<\/strong> Daniel Essweins f\u00fcr die eigene K\u00fcche. Ganz nach dem Motto: Simples Gericht, aufw\u00e4ndiges \u00bbPlating\u00ab!<\/p>\n

Warum kaufen?<\/b><\/h2>\n

Anregungen f\u00fcr den eigenen Pizza-Belag braucht es vielleicht gar nicht, doch die Tipps zum Backen sind Gold<\/strong> wert.<\/p>\n

320 Seiten, Callwey Verlag, \u20ac 45,\u2013
\ncallwey.de<\/b><\/a><\/p>\n

\"Buch
Wer den Teig perfektionieren will, profitiert von diesem Buch. | \u00a9 Callwey Verlag<\/figcaption><\/figure>\n

\n","protected":false},"excerpt":{"rendered":"

Pizza als Projekt: Dieses Buch verbindet zeitgem\u00e4\u00dfe Rezept\u00e4sthetik mit fundiertem Know-how rund um Teig, Hitze und Technik \u2013 und hebt den Klassiker deutlich \u00fcber Alltagsniveau.<\/p>\n","protected":false},"author":5,"featured_media":79071,"template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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