Pizza Cookbooks, Pizza Recipes, Pizza Making
Pie: My Search for the Perfect Pizza
by Peter Reinhart
In the course of his extraordinary career as a baker, culinary
instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques
behind the great breads of the world. His
most recent pursuit has been pizza—a seemingly simple food that has been hotly debated
since Italian immigrants brought it to America more than a century ago. Allegiances run from
the general (Chicago- versus New York-style, Neapolitan versus Sicilian) to the particular (Pepe's
versus Sally's, Gino's East versus Pizzeria Uno), and newfangled versions like sushi pizza are
extending the frontier. In American Pie, Reinhart follows the pizza trail from Italy to
the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the
Beginning his journey in Genoa, Reinhart scours the Italian countryside
in search of the fabled focaccia col formaggio di Recco. After a stop in Florence for pizza vesuvio,
with its black truffles and molten cheese, Peter heads to Rome to sample the famed seven-foot-long
pizza bianca, and then Naples for the archetypal pizza napoletana. Back in America, the hunt
for authentic pizza begins in the unlikely locale of Phoenix, Arizona, where Chris Bianco of
Pizzeria Bianco has convinced many that his pie is the best in the country. Sardinian pizza in
Dallas; the pizza epicenter of New Haven; grilled pizza in Providence; the deep-dish pies of
Chicago; Yugoslavian pogacha in Bellevue, Washington—these are just a few of the stops
on Reinhart's epic tour.
Reinhart then returns to the kitchen, where he gives a master
class on pizza-making techniques and provides his interpretations of the most memorable pizzas
from his journey. His insatiable curiosity—and appetite—and gift for storytelling
make this a must-have book for the avid cook, as well as a great read for the armchair pizzaiolo.
|THE GREAT CHICAGO-STYLE PIZZA COOKBOOK
Great Chicago-Style Pizza Cookbook
by Pasquale Bruno, Jr.
Known worldwide as the one-of-a-kind deep-dish concoction, Chicago-style
pizza has long been the favorite choice for millions of pizza lovers. This
mouth-watering thick-crusted dish, topped with savory tomatoes, cheese, mushrooms, green peppers,
and other favorite ingredients, has been flown out on private planes and carried on commercial
flights bound for everywhere.
The Great Chicago-Style Pizza Cookbook reveals Chicago's
authentic pizza recipes, complete with all the toppings, seasonings, and baking instructions
you'll need to turn out the real thing in your own kitchen. While Chicago's pizza-in-the-pan
is its most famous dish, this cookbook offers a host of other popular renditions also served
at the more than 2,000 pizza parlors around town, including stuffed, thin crust, medium crust,
whole wheat, Italian bakery, Sardinian, pesto, pizza-on-a-bun, and more. You'll discover the
secrets of using the best equipment and ingredients, and you'll learn proper baking techniques,
all of which are fully illustrated.
Chicago's most popular pizza makers and their restaurants are
also featured along with beautiful color photographs of the famed pizza pies. With The Great
Chicago-Style Pizza Cookbook you can bring the pizza capital of the world into your own kitchen
and make Chicago-style pizza like you've never tasted it before.
by Pamela Sheldon Johns, Richard G. Jung
Review by Dana Jacob
Pamela Sheldon Johns is a connoisseur of the best Italian foods.
Following up on her definitive books, Parmigiano!, about the queen of cheeses, and Balsamico!,
about the artisanal vinegar that has enchanted cooks everywhere, Johns
has written Pizza Napoletana! to tempt us with what is arguably the most authentic and
best pizza in the world.
Neapolitans claim pizza was created in Naples during the 18th
century. While it had plenty of forerunners (since every civilization growing wheat had some
kind of hearth-baked flat bread), it is indeed a recorded fact that Antica Pizzeria Port'Alba,
the first pizzeria, opened in the heart of Naples in 1830. Neapolitans are so fiercely protective
of the quality of their pizza that, as Johns explains, a university professor assembled a 42-page
document precisely detailing every requirement for making this specialty. He then spearheaded
the movement which achieved a D.O.C., an official, government definition of what this pizza must
be. Happily, la vera pizza Napolitana can made anywhere in the world, provided one meets these
specifications for the flour, cheese, tomatoes, and techniques to be used.
Following a detailed history, and the explanation of the D.O.C.
requirements, Johns describes how to make both the classic Marinara pizza, topped with tomatoes,
oil, oregano, and garlic, and the true Margherita, a pie garnished with tomatoes, oil, mozzarella,
and basil. In all, she provides 50 pizza recipes. For authenticity, some require the mozzarella
di bufala used in Naples and also exported, while others use fior di latte, what Italians call
cow's milk mozzarella. Still others are pizza bianca, like the Pizza con Aglio Arrostito, topped
with just-roasted garlic and fresh rosemary, and pies made in other regions of Italy, such as
Schiacciata, the Tuscan flat bread often called focaccia.
The work of making an authentic Neapolitan pizza is simple. However,
for best results, either a wood-burning oven or a pizza stone to place in a conventional oven
is called for. Johns explains how to deal with this. The many tempting color photos in Pizza
Napoletana! can persuade you that her suggestions are worth pursuing.
Art of Pizza Making: Trade Secrets and Recipes
by Dominick A. DeAngelis
Pizza is America's favorite food. I've yet to meet anyone who
doesn't like it. This coalition of dough and toppings can be as diverse as any ethnic cuisine;
it's not just a round pie with sauce and cheese. If ten people followed the same pizza recipe,
each would get different results, reflecting his or her own individuality. So
it must be concluded that pizza making is an art, and not just an assemblage of ingredients.
This book is the culmination of over twenty-two years of research
and development. During this period, numerous interviews were conducted with retired pizzeria
owners, active owners would never divulge their trade secrets, and artisans in the commercial
baking industry. As with any artist, some of my creations were influenced by other artists, from
pizzerias in the U.S. and in Italy (my mother was born and raised in Italy).
Although I am an engineer by trade, pizza making is my passion.
Each year I go through hundreds of pounds of flour, sharing my pizzas with friends and family,
while accumulating valuable feedback on each new recipe. My inspiration to write this book was
the lack of availability of an adequate pizza cookbook; I've yet to see a cookbook on the market
that contains even the basic fundamentals about making professional quality pizza. In 1686, Sir
Isaac Newton presented his three fundamental laws of motion: A body in motion tends to stay in
motion, the acceleration of a body is proportional to the force acting on it, and to every action
there is always an equal and opposite reaction.
As fundamental as are Newton's laws of motion, here are my three
fundamental laws for making professional quality pizza: Only high gluten flour can be used for
making pizza dough, only shortening should be used to grease pizza pans, and only dough kneaded
by a mixing machine will yield a baked crust of proper texture, tenderness and consistency.
Pizza Book: Everything There Is to Know About the World's Greatest Pie
by Evelyne Slomon
The average American loves pizza, but most people think of it
as something you go out for, or have delivered in, or buy in your supermarket freezer. But
now the average American is in for a surprise—and a treat—thanks to The Pizza
Evelyne Slomon loves pizza too, and she has made it her business
(and her pleasure) to discover all there is to know about it. In her quest for the perfect pie,
she has found that the broad category of pizza includes a repertoire of fabulous dishes with
a fascinating history to match.
As it moved from the Etruscans to the Italians to us Americans,
pizza has been served flat, rolled, stuffed, filled, even upside down. It's been fried and baked
and topped with everything from mozzarella and tomatoes to broccoli and goat cheese. It's been
served at everything from black-tie dinners to picnics.
The really good news is that all of the recipes Slomon unearthed
and invented—including ones from the best pizzerias in the country—can be made in
your own kitchen. The more than 200 easy-to-follow recipes in The Pizza Book range from
classic Italian, Neapolitan, and Sicilian pizzas to Calzoni and Stromboli Rolls, Chicago-Style,
New York-Style, Tex-Mex-Style, New England-Style, and California-Style pizza. And for the pizza
lover in a hurry, Slomon has invented the 30-Minute Pizza.
Supplementing the recipes is advice about ingredients (there's
mozzarella and then there's mozzarella), equipment (you don't need a special oven), and technique
(they only flip the dough in the movies). With The Pizza Book you'll never have to defrost
or order out again.
|PIZZA: FROM ITS ITALIAN ORIGINS TO THE MODERN TABLE
Pizza: From Its Italian Origins to the Modern Table
by Rosario Buonassisi
When trying to define pizza, one sets out on a sea of troubles.
And though these apparently idle musings on the exact
of pizza may seem insignificant compared with deeper questions about existence, to food-loving
persons such as myself they are of crucial importance. The history of food is and integral
part of the history of humanity. So let's give pizza its due. Let us look for its humble
beginnings and trace its long life to the present, where it has almost become its own food
group. But that is rushing ahead. We shall begin humbly. And what's more humble than a rather
acrid and technical definition? It will help us discuss both the Neapolitan pizza—pizza par
excellence—and its lesser but still delicious cousins scattered all over the world. My
definition runs as follows:
Pizza: a thin layer of leavened dough, ideally disk-shaped,
made by thoroughly kneading wheat flour, yeast, salt, olive oil, and water and then covering
with various ingredients before being baked in an oven. The different ingredients employed
determine the taste and smell—and the name—of the various kinds of pizza.
|PIZZA: MORE THAN 60 RECIPES FOR DELICIOUS HOMEMADE PIZZA
Pizza: More Than 60 Recipes for Delicious Homemade Pizza
by Diane Morgan, Tony Gemignani, Scott Peterson (Photographer)
Team five-time world pizza-throwing champion Tony Gemignani with acclaimed cookbook
author Diane Morgan and the result is a cookbook that will turn any home kitchen into the best pizzeria in town.
There are over 60 selections on the menu, including the thick, rounded-edge crust of classic
Neapolitan pizza Margherita, the thin crust New York–style Italian Sausage and Three Pepper Pizza, and the stick-to-your-ribs,
deep-dish kind, smothered in spinach and mozzarella. There are also plenty of new-fangled pizzas: layered with Thai curry flavored
chicken or pineapple; cooked on the grill; even quick and easy versions using store-bought crust.
Aficionados will find six pizza dough recipes ready to suit anyone's crust preferences. Tips for
proper use of such related gear as peels, stones, tiles, pans, grills, and ovens make this a complete pizza package. And with
step-by-step dough tossing instructions from Tony himself, it's clear: When it comes to pizza—Pizza delivers.
"Pizza… blew me away! This book could only have been co-written by a real-world, in the trenches, pizza man and pizza
aficionado. This read rips down the veil of secrecy on how to make some of the best pizza in the world. The authors have captured the
essence of the best of the best recipes from coast to coast. Their easy-to-follow recipes, photos, and procedures make this a
must read for amateur and professional pizzaiolos alike. No serious pizza lover can hope to make and bake world-class
pizza without this book. Diane and Tony's research will make your kitchen legendary and will be the gold standard for our industry.
Pizza has my highest recommendation!" — Big Dave Ostrander, The Pizza Doctor, Author, Speaker.
Everybody Loves Pizza
by Penny Pollack and Jeff Ruby
Americans consume 350 slices of pizza every second, an amount equal to 100 acres a day. Everybody Loves Pizza
celebrates this fanatical devotion to our favorite dish with a fascinating look at the origins of pizza in Italy and its evolution
in American culture—plus delicious recipes from acclaimed pizza makers and tantalizing color photos.
Take a look
inside, and you'll be craving your next slice.
Everybody Loves Pizza also reveals where you can find more than 500 top-notch pizzerias
across the United States, as judged by food writers, pizza insiders, and ordinary, pizza-loving Americans. The country's pizza
loyalties are divided, but whether your region flies the flag of New York-style thin crust, New Haven white clam, Chicago deep-dish,
or California healthy gourmet, a pizza joint near you is serving it up hot and delicious.
Dig into Everybody Loves Pizza for:
The 10 best pizzas in the country
Recipes from the familiar (Barbecue Chicken Pizza) to the exotic (Prosciutto Pear Pizza)
Inside stories and personal interviews with big-name pizza personalities
And much more!
Whether you stash a copy of the book in your car to guide you to your next pizza experience,
leave a flour-covered copy in the kitchen open to your favorite recipe, or offer it up to your favorite foodie, Everybody
Loves Pizza is sure to inspire new respect for that cheesy, doughy disk Americans adore.
Pizzeria & Restaurant Guides
A Slice of Heaven: The Ultimate Pizza Guide and Companion
by Ed Levine, Nora Ephron, Roy Blount Jr., Calvin Trillin
Pizza is the single most popular food in the world, and wherever
you go in America you can always find it. In fact, we consume 33 billion dollars worth
of pizza annually from the 63,873 pizzerias in America. That's a lot of slices.
This year's pizza centennial is a milestone laid claim to by
Lombardi's Pizza, which opened its doors in New York in 1905. Celebrating
this anniversary is Ed Levine's Pizza: A Slice of Heaven: The Ultimate Pizza Guide and Companion,
in which Levine and some of America's best writers and cartoonists set out to answer every cosmic
question involving this beloved food: Is Chicago pizza really more of a casserole? What makes
New York pizza so good? Is the pizza in New Haven better than anything found in Naples? Is the
best pizzeria in the world found in Phoenix, Arizona? What and where is the Pizza Belt? How good
can homemade pizza be? Is there an American pizza aesthetic? How does one go about judging pizza?
Is there such a thing as a good frozen pizza?
All these questions and more will be answered by Levine and Calvin
Trillin, Ruth Reichl, Roy Blount, Jr., Arthur Schwartz, Mario Batali, Jeffrey Steingarten, and
Eric Asimov, among others, who tackle the profound questions and never-ending debates that invariably
arise whenever the subject of pizza is brought up in polite company.
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