Pizza - One of the post-ride rituals for cyclists

Hannah Grant became widely known within cycling in 2011 when she started as the team chef for Saxo Bank-SunGard on the World Pro Tour. We saw her working in the large truck converted into a kitchen, where she prepared 'performance food' for the riders. Her meals provided the riders with the necessary fuel to improve their performance on the bike. In 2013, her cookbook 'The Grand Tour Cookbook' was published, followed by 'The New Grand Tour Cookbook' in 2023, both offering a world of delicious recipes for cyclists. I can also recommend the documentary 'Eat.Race.Win', available on Prime Video, as well as the book of the same name. Now she has released a brand-new cookbook with delicious pizza recipes! And it's actually a stroke of genius because pizza has taken an indispensable place in many cyclists' post-ride rituals. There is a special magic in ending a long day on the bike with camaraderie and good food, and nothing brings people together like an excellent pizza.

Good techniques and a beautiful pizza crust

For those of you eager to delve into making your own pizzas, I highly recommend Hannah Grant's new book 'Pizza'. It's filled with fantastic recipes and serves as an excellent guide to understanding and mastering all the little details that make a pizza truly unforgettable. Thoroughly and insightfully, Hannah explains the various types of flour and their significance in pizza making, and you'll also gain insight into hydration levels, which are crucial for a perfect dough. The techniques for shaping the dough, whether by rolling or stretching it, are incredibly useful and aid in creating a beautiful pizza crust. When it comes to baking, the book includes comprehensive guidance on how to bake your pizza best, whether in a convection oven, a gas-powered pizza oven, on the grill, or in an Airfryer, which has become incredibly popular.

The diversity of pizza artistry

Hannah Grant has truly elevated her pizza recipes to a higher level. In addition to traditional pizzas, she surprises readers with unique variations such as pizza sandwiches, including one with béarnaise steak, which adds an entirely new dimension to the pizza experience. Likewise, she delves into dessert pizzas, which personally pique my curiosity. A specific recipe featuring ingredients like ricotta, raspberries, and honey beckons to me, and I can already imagine enjoying it in good company as a delicious dessert experience. Hannah continues to impress and expand our perception of what pizza can be.

Crust 'n' dip

But let's not stop there. Towards the end of the book, Hannah introduces Crust dip, which is new to me. These dips are perfect for those who leave the crusts behind, providing a clever way to snack on them, much like grissini, perhaps with a good glass of wine. The book presents recipes for five delicious dips, including a 'spicy marinara' and a 'lime and garlic dip'. It's a nice touch that truly showcases how well-thought-out this book is.

The best pizza experiences in Denmark

But it's not just recipes and techniques that make this book valuable. Hannah also shares an extensive list of pizzerias she has personally visited or been recommended. Her insider's guide to the best pizza experiences all around Denmark is invaluable for any pizza aficionado when looking for their next post-ride pizza, no matter where they are in the country. On the list, you'll find places like SMAG in Holstebro, Enzo in Vejle, BÆST in Nørrebro, and Corsa Pizza in locations such as Islands Brygge and Nordhavnen.

Recovery treat 

Finally, I can share that I asked Hannah what pizza could be the perfect recovery treat for cyclists, and she recommended 'A Bite of Spring' - a delicious pizza with ricotta, mozzarella, smoked cheese, green asparagus, and egg. Additionally, she suggested topping it with cottage cheese for an extra protein boost. There are so many great recipes to dive into. It will be exciting to see what new flavor experiences I can create at home inspired by Hannah Grant's book.

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