I can’t stop raving about this cookbook. I love fresh bread, but had never made my own. I had a hand-me-down bread machine, but it was old and caught fire the first time I tried to use it. I stumbled across this book and suddenly, I’m making my own actual bread on a regular basis without all the trouble and fuss of a bread machine or the tricky science of rising and kneading and all that jazz. You mix the standard bread ingredients–flour, yeast, water and salt–and after an initial rise, the dough is refrigerated for up to two weeks. Anytime you want bread, you cut off a piece of the wet sticky dough, allow it to rise briefly and bake it up! So it’s just like traditional home-baked bread, only easier AND more convenient.

So far I’ve made round freeform loaves, crusty white sandwich loaves in a pan, and this incredible pizza dough that Tony used to make wood-oven pizza in his new Green Egg. Delicious!