The Art of Pizza Making: Trade Secrets and Recipes
Author: Dominick A. DeAngelis
ISBN: 0963203401
Manufacturer: The Creative Pizza Company
Customer Rating:
, based on 43 reviews
Lowest Price: $12.95
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Editorial Review:
This book is a comprehensive guide to all aspects of pizza making, for both the amateur pizza maker, and for those who would like to open their own pizzeria. It contains additional information not normally found in a cookbook such as trade secrets, where to buy ingredients wholesale (e.g., the high gluten flour), and comparisons and instructions for special preparation and baking equipment such as baking pans, baking stones, pizza screens, commercial pizza ovens, mixing machines and proof boxes. It also contains my unique collection of over 40 pizza recipes such as barbecue, breakfast, Buffalo, calzone, cheeseburger, deep fried (a.k.a. Old Forge style ), dessert, Hawaiian, Indian, mac-n-cheese, mashed potato, Middle East, pesto, red, roasted red pepper, seafood, Sicilian, Southwest, stromboli, taco, tuna melt, vegetable and white, with preparation instructions for stuffed, rolled or open-faced style. All the recipes in this book have been perfected, and all the details have been included so that even the most amateur pizza makers can get professional results. Not only does this book include proven recipes, it provides all the tools necessary to create your own masterpiece. I've tried too many recipes that show beautiful pictures of pizzas, but once created are displeasing to the palate. This book is for genuine pizza lovers who are willing to take the time to do-it-right. Creating pizzas can be as much fun as eating them!
Have you ever tasted a true Italian pizza from Naples? I have, many times (courtesy of the US Navy). BORING!!!! Most of the time, anyway. There is the rare occasion when you get to one of the out of the way ristorante that makes something memorable, but for the most part, traditional Italian pizza is nothing to write home about.
What this book does is bring out the best of what America has done to transform pizza into a culture. Yes, the author is Italian, but he never promised Italian pizza, he just provided delicious pizzas that people could make at home. So what if he uses sugar in his recipes! Most of the great bakers of bread and pizza do. Another thing I find intriguing about the reviewers that complain about sugar in recipes is the amount. 1 teaspoon in a 14" pizza is too much sugar? Get a life.
This is one of the coolest little books I've ever bought (and I've bought hundreds of cookbooks from Amazon).
It isn't so much the recipes that are important than the hows and whys in the front of the book that make it so great.
I also purchased two other books called Pizza Any Way You Slice It by Charles and Michele Scicolone and American Pie by Peter Reinhardt. These three books plus the purchase of a good quality pizza (baking) stone and I was in business. A pizza stone is an absolute must have for really great pizza. Michele's book gave me the perfect sauce recipe with the addition of a pinch or two of marjoram. Peter's book gave me the perfect dough recipe. I incorporated the techniques previously learned from the Art of Pizza Making plus the sauce and dough recipes from the other two books for what made a great lip smackin' pie.
Once I heard the sizzle of the dough hitting the piping hot stone and watching the big bubbles rise up from the dough, I knew it wouldn't be long before I would be in pizza heaven. The dough was chewy on the inside and crispy on the outside. I had FINALLY done it!!!! I made a pizzeria quality pizza with my own hands in my own home.
I have since ended my search for quality pizza made at home. I have thrown away my take out and delivery numbers and freed up a lot of space on my refridgerator. (LOL)
This book is a comprehensive guide to all aspects of pizza making, for both the amateur pizza maker, and for those who would like to open their own pizzeria. It contains additional information not normally found in a cookbook such as trade secrets, where to buy ingredients wholesale (e.g., the high gluten flour), and comparisons and instructions for special preparation and baking equipment such as baking pans, baking stones, pizza screens, commercial pizza ovens, mixing machines and proof boxes. It also contains my unique collection of over 40 pizza recipes such as barbecue, breakfast, Buffalo, calzone, cheeseburger, deep fried (a.k.a. Old Forge style ), dessert, Hawaiian, Indian, mac-n-cheese, mashed potato, Middle East, pesto, red, roasted red pepper, seafood, Sicilian, Southwest, stromboli, taco, tuna melt, vegetable and white, with preparation instructions for stuffed, rolled or open-faced style. All the recipes in this book have been perfected, and all the details have been included so that even the most amateur pizza makers can get professional results. Not only does this book include proven recipes, it provides all the tools necessary to create your own masterpiece. I've tried too many recipes that show beautiful pictures of pizzas, but once created are displeasing to the palate. This book is for genuine pizza lovers who are willing to take the time to do-it-right. Creating pizzas can be as much fun as eating them!
Customer Reviews:
Great pizza the first try.
Great book, I was able to create good pizza on the first try with Dominick help. 2008-07-29
Content beats volume
This little book is a treasure. So what if the author likes to use nontraditional ingredients like sharp American cheese. That's what makes it special.
Have you ever tasted a true Italian pizza from Naples? I have, many times (courtesy of the US Navy). BORING!!!! Most of the time, anyway. There is the rare occasion when you get to one of the out of the way ristorante that makes something memorable, but for the most part, traditional Italian pizza is nothing to write home about.
What this book does is bring out the best of what America has done to transform pizza into a culture. Yes, the author is Italian, but he never promised Italian pizza, he just provided delicious pizzas that people could make at home. So what if he uses sugar in his recipes! Most of the great bakers of bread and pizza do. Another thing I find intriguing about the reviewers that complain about sugar in recipes is the amount. 1 teaspoon in a 14" pizza is too much sugar? Get a life.
This is one of the coolest little books I've ever bought (and I've bought hundreds of cookbooks from Amazon).
It isn't so much the recipes that are important than the hows and whys in the front of the book that make it so great.
2008-07-11
This book was helpful but............
I was a little disappointed. This book is full of good techniques. I learned about letting the dough rise in the refridgerator and dough dressings but I didn't care for the dough or pizza sauce recipes. I also found that adding muenster and sharp provolone to regular mozzarella made for mighty good eats. This combination is spot on.
I also purchased two other books called Pizza Any Way You Slice It by Charles and Michele Scicolone and American Pie by Peter Reinhardt. These three books plus the purchase of a good quality pizza (baking) stone and I was in business. A pizza stone is an absolute must have for really great pizza. Michele's book gave me the perfect sauce recipe with the addition of a pinch or two of marjoram. Peter's book gave me the perfect dough recipe. I incorporated the techniques previously learned from the Art of Pizza Making plus the sauce and dough recipes from the other two books for what made a great lip smackin' pie.
Once I heard the sizzle of the dough hitting the piping hot stone and watching the big bubbles rise up from the dough, I knew it wouldn't be long before I would be in pizza heaven. The dough was chewy on the inside and crispy on the outside. I had FINALLY done it!!!! I made a pizzeria quality pizza with my own hands in my own home.
I have since ended my search for quality pizza made at home. I have thrown away my take out and delivery numbers and freed up a lot of space on my refridgerator. (LOL)
2008-04-07
Great Bookl I'm making Pizza!
This book tell you how to make better than your loval Pizzeria Pizza. I experimented the first couple of times but now its a cinch. The crust comes out golden and crunchy and the bottom isn't soggy. You might want to invest in Pizza Stone for your oven. Great book. 2008-02-15
Good pizza making resource
I bought this book after perusing for a good cook book that delivered the basics and the 'why's' behind making a pizza. The Art of Pizzamaking came through for me. Although I must say, I found the unobjective viewpoint of the author to be somewhat annoying, overall he definitely has experience, covers all the basics, and offers up some very nice pizza recipes. My one complaint is how the author seems to think there is only one right way to make a pizza from the dough on up. His recipes for dough and sauce are highly influenced from the Philadelphia-New York area. Take his 'absolute truisms' with a grain or 2 of salt. 2008-02-11
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