{"product_id":"slice-thom-elliot-cookbook","title":"SLICE by Thom Elliot \u0026 James Elliot – Paperback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback, 128 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Thom and James Elliot, the brothers behind London's Pizza Pilgrims\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Quadrille, 2023\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 30-plus pizza recipes, plus Neapolitan dough, tomato sauce, mozzarella and toppings know-how\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Home pizza makers with a pizza oven, a hot grill or just a frying pan\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781787139718\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eSLICE is a compact paperback of more than 30 pizza recipes from Thom and James Elliot, the brothers behind London's Pizza Pilgrims, and it teaches proper Neapolitan dough and sauce before stacking on the toppings.\u003c\/strong\u003e It covers everything from a true Neapolitan pie made in a frying pan to a New York slice and a sweet Nutella pizza ring.\u003c\/p\u003e\n\u003ch2\u003ePizza Pilgrims in your pocket\u003c\/h2\u003e\n\u003cp\u003eIn 2012 the Elliot brothers quit their jobs and went to Naples to learn pizza from the source. What they brought home became Pizza Pilgrims, and this little book bottles that obsession. It's quick, cheeky and straight to the point: get the dough right, get the tomatoes right, then have fun.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe first section covers the building blocks: tomatoes, fior di latte and mozzarella, parmesan, divisive ingredients and making pizza at home, including their frying-pan-and-grill method for anyone without an oven. Then comes the recipe stack, plus pizza equations, eating pizza and what to drink with it.\u003c\/p\u003e\n\u003cp\u003eThe pies range from Neapolitan salami with fire-roasted peppers, aubergine parmigiana, Fiorentina and kale, anchovy and chilli to the fiery Burrata Diavola and a calzone ripieno. There are crust dippers for the edges and the Nutella Ring to finish.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003ePizza oven owners who want a reliable dough and a list of crowd-pleasers, and anyone without an oven who wants great pizza from a frying pan. It's small, affordable and a top stocking filler.\u003c\/p\u003e\n\u003ch2\u003eAbout Thom \u0026amp; James Elliot\u003c\/h2\u003e\n\u003cp\u003eThom and James Elliot are brothers who left their jobs in 2012 for a pizza pilgrimage to Naples to learn the craft first-hand. They went on to found Pizza Pilgrims in London, which grew from a market stall into a chain of pizzerias.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/181_grinning-pizza-slice-pull.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the one that fits in a coat pocket and still makes better pizza than half the shops in town. The frying pan pizza method is the treasure: no oven, just a hot pan and a grill, and you get a blistered, puffy crust in minutes. Pick it up and the delivery app can go walk the plank. Pair it with \u003ca href=\"\/products\/joy-of-pizza-dan-richer-cookbook\"\u003eJoy of Pizza\u003c\/a\u003e to dig deeper into dough and \u003ca href=\"\/products\/the-scarrs-pizza-cookbook-new-york-style-pizza-for-everybody-scarr-pimentel-cookbook\"\u003eThe Scarr's Pizza Cookbook\u003c\/a\u003e for big New York slices. Drizzle \u003ca href=\"\/products\/bbq-mafia-smoky-hot-honey-500ml\"\u003eBBQ Mafia Smoky Hot Honey\u003c\/a\u003e over a pepperoni pie and thank me later.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Crust-Edge Croutons\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNobody leaves the crusts once they know about this.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e Leftover pizza crusts (torn into bite-size pieces), 2 tbsp olive oil, 1 garlic clove (finely grated), pinch of chilli flakes, a handful of grated parmesan\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the crusts with the oil, garlic and chilli flakes.\u003c\/li\u003e\n\u003cli\u003eSpread on a tray and bake at 180°C for 8 to 10 minutes until crisp and golden.\u003c\/li\u003e\n\u003cli\u003eToss with parmesan while hot and scatter over a salad or tomato soup.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Pizza crust is already well-proved, well-salted bread, so it crisps fast and holds its crunch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote SLICE?\u003c\/h3\u003e\u003cp\u003eSLICE was written by brothers Thom and James Elliot, who founded the London pizzeria business Pizza Pilgrims after a pizza pilgrimage to Naples.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in SLICE?\u003c\/h3\u003e\u003cp\u003eIt has more than 30 pizza recipes, plus guides to Neapolitan dough, tomato sauce, cheese and toppings.\u003c\/p\u003e\n\u003ch3\u003eIs SLICE good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It starts with the basics and includes a frying-pan method, so you can make great pizza without a pizza oven.\u003c\/p\u003e\n\u003ch3\u003eIs SLICE a paperback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 128-page paperback published by Quadrille in 2023, small enough to make a great stocking filler.\u003c\/p\u003e\n\u003ch3\u003eCan I use SLICE with a pizza oven?\u003c\/h3\u003e\u003cp\u003eYes. The Neapolitan-style recipes suit a pizza oven perfectly, and the frying-pan method covers anyone cooking without one.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote SLICE?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"SLICE was written by brothers Thom and James Elliot, who founded the London pizzeria business Pizza Pilgrims after a pizza pilgrimage to Naples.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in SLICE?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has more than 30 pizza recipes, plus guides to Neapolitan dough, tomato sauce, cheese and toppings.\"}}, {\"@type\": \"Question\", \"name\": \"Is SLICE good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It starts with the basics and includes a frying-pan method, so you can make great pizza without a pizza oven.\"}}, {\"@type\": \"Question\", \"name\": \"Is SLICE a paperback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 128-page paperback published by Quadrille in 2023, small enough to make a great stocking filler.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use SLICE with a pizza oven?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The Neapolitan-style recipes suit a pizza oven perfectly, and the frying-pan method covers anyone cooking without one.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824810688564,"sku":"9781787139718","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/slice-thom-elliot-cookbook-front.png?v=1792925457","url":"https:\/\/www.therubhub.com.au\/products\/slice-thom-elliot-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}