THE ULTIMATE PIZZA MANUAL: MAKE PIZZA LIKE THE PROS…USED TO!
Author: Francesco Brunaldo
ISBN: 0980034655
Manufacturer: Ultimate Culinary Publications
Customer Rating:
, based on 4 reviews
Lowest Price: $13.45
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Editorial Review:
THE ULTIMATE PIZZA MANUAL: MAKE PIZZA LIKE THE PROS…USED TO!
Now make real thin-crust pizza at home for a fraction of the pizzeria price!
Why? Because you have no idea what you're missing!
You can't buy pizza like this anymore for any amount of money…and that's exactly what they're charging!
As a result of years of experience and home-kitchen testing I'm going to show you how to make a very special, incredibly delicious, professional, large-diameter, thin-crust, old-world New York Italian-style pizza AT HOME, relatively easily and cheaply from scratch, not just an over-simplified recipe for bread with sauce and cheese.
You will discover what other cookbooks don't know:
• Old-world professional secrets
• Special at-home tricks and techniques
• The ultimate pizza sauce recipe
…all of which go into the making of the ultimate cheese pizza with every page and every step illustrated in full color!
It's comfort food and it's basic sustenance; this work of art had better be the ultimate!
So, if you're not making real pizza at home you don't know what you're missing!
HIGHLY RECOMMENDED!!
And if you like this one, you'll also love THE ULTIMATE PANCAKE book (also a great Christmas gift):
THE ULTIMATE PANCAKE The Lightest and Most Delicious Ever! From the Publishers of The Ultimate Pizza Manual
.
Yes, it is only 44 pages long, but it goes into exhaustive detail all of the minutiae of making a GOOD 18" NY style pizza. Where most "cookbooks" will put a pizza recipe on 1-2 pages, this expands it into 44 pages. Every little tiny subtle detail of every aspect of pizza prep is covered, and there are pictures for everything. Think of it as a comic book with photographs.
The author tells about weighing the dough ingredients, rising the dough, pressing it out, docking it, and prepping it on a screen. In fact, he bakes on a screen, not on a stone. I think this is because the pizza is so darn big that you can't find a stone big enough to fit in your oven, and the 19" screen he recommends takes up every inch of depth in the standard oven.
I have not tried the technique yet (It's July and I am making pizzas in my wood burning oven), but in my opinion, this book has been needed for years. It is short on theory, but it gives enough details, subtle nuances, tips and tricks to avoid all the pitfalls of all the hundreds of useless "make pizza at home" DIY recipes. It is not just another book on how to make "any" pizza. It targets how to specifically make a certain kind of NY-style that closely approximates, if not duplicates, the "pizza by the slice" you get in NYC.
I highly recommend this informative and fascinating picture book. It's short enough to read in a few minutes.
THE ULTIMATE PIZZA MANUAL: MAKE PIZZA LIKE THE PROS…USED TO!
Now make real thin-crust pizza at home for a fraction of the pizzeria price!
Why? Because you have no idea what you're missing!
You can't buy pizza like this anymore for any amount of money…and that's exactly what they're charging!
As a result of years of experience and home-kitchen testing I'm going to show you how to make a very special, incredibly delicious, professional, large-diameter, thin-crust, old-world New York Italian-style pizza AT HOME, relatively easily and cheaply from scratch, not just an over-simplified recipe for bread with sauce and cheese.
You will discover what other cookbooks don't know:
• Old-world professional secrets
• Special at-home tricks and techniques
• The ultimate pizza sauce recipe
…all of which go into the making of the ultimate cheese pizza with every page and every step illustrated in full color!
It's comfort food and it's basic sustenance; this work of art had better be the ultimate!
So, if you're not making real pizza at home you don't know what you're missing!
Customer Reviews:
BY FAR, THE BEST PIZZA EVER...AND THE SIMPLEST AND BEST FULL-COLOR, STEP-BY-STEP INSTRUCTION!
Oh My God!! ... This is FAR more than a "recipe card." It's over 40 professionally designed color pages of special methods, techiques, and tricks to make the best pizza ever! It holds your hand all the way through, FILLED with FULL-COLOR PHOTOS and illustrations. I recently compared a pizzeria-bought dough with the Ultimate Pizza home-made dough. Compared to the Ultimate Pizza, the PIZZERIA "large" dough was WAY too small to make a 19" pizza AND TASTELESS. The ULTIMATE PIZZA is consistently PERFECT and TO-DIE-FOR every time -- and easy to make!! Great for beginners and experts, too.
HIGHLY RECOMMENDED!!
And if you like this one, you'll also love THE ULTIMATE PANCAKE book (also a great Christmas gift):
THE ULTIMATE PANCAKE The Lightest and Most Delicious Ever! From the Publishers of The Ultimate Pizza Manual
.
2008-10-06
Seems like a really good recipe
I haven't tried it yet, its been to hot to use the oven. I plan to try this recipe for pizza sometime in January. 2008-09-30
Not Much For The Money
Not only is there very little information in this "manual" but the results aren't even good. Take a pass on this overpriced recipe card. 2008-09-30
FINALLY, A book on how to REALLY make GOOD NY pizza at home!
Have you ever wondered why you can't make pizza at home as good as you get in a pizza joint? It's because all the pizza cookbooks gloss over critical details and give you easy instructions rather than correct instructions. There's more to making pizza than merely using a stand mixer and an oven stone. This book fills in the rest of the details.
Yes, it is only 44 pages long, but it goes into exhaustive detail all of the minutiae of making a GOOD 18" NY style pizza. Where most "cookbooks" will put a pizza recipe on 1-2 pages, this expands it into 44 pages. Every little tiny subtle detail of every aspect of pizza prep is covered, and there are pictures for everything. Think of it as a comic book with photographs.
The author tells about weighing the dough ingredients, rising the dough, pressing it out, docking it, and prepping it on a screen. In fact, he bakes on a screen, not on a stone. I think this is because the pizza is so darn big that you can't find a stone big enough to fit in your oven, and the 19" screen he recommends takes up every inch of depth in the standard oven.
I have not tried the technique yet (It's July and I am making pizzas in my wood burning oven), but in my opinion, this book has been needed for years. It is short on theory, but it gives enough details, subtle nuances, tips and tricks to avoid all the pitfalls of all the hundreds of useless "make pizza at home" DIY recipes. It is not just another book on how to make "any" pizza. It targets how to specifically make a certain kind of NY-style that closely approximates, if not duplicates, the "pizza by the slice" you get in NYC.
I highly recommend this informative and fascinating picture book. It's short enough to read in a few minutes.
2008-07-30
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