**This Guide Uses Eggs**
Never order take-out pizza again. This is the pizza the national chains should be serving you. Learn how to make better pizza in your home oven without the wrong orders and late delivery times in Vol. 4 of Home Slice Academy. Featuring a crispy outer shell, and a soft interior, this pizza is packed with ridiculous flavor. You can use this dough to make some of the best cheese sticks in the world, or brush it with butter and make the most addictive dessert pizzas. This is one of our most versatile doughs.
This 8 x 11-inch hardback gloss-covered book is around 30 pages of highly detailed instruction, walking you through our entire pizza-making process for making our version of American Pizza.
Inside here are a few of the things you'll learn:
- How and why we use eggs to help create the unique crispy texture on the dough after baking. (Page 5)
- How to easily make our poolish preferment, which helps give this dough its signature texture and flavor. (Page 9)
- How we achieve those awesome-looking micro-blisters on our crust and what they mean, and how you can replicate them. (Page 15)
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