Pizza Making For Dummies

Author: Charlotte Cook
Publisher: Createspace Independent Publishing Platform
ISBN: 9781533438423
Size: 64.15 MB
Format: PDF, Mobi
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Getting Your FREE Bonus Download this book, read it to the end and see "BONUS: Your FREE Gift" chapter after the conclusion. Pizza Making For Dummies 20 Most Delicious Homemade Pizza Recipes This book is not just about the pizza recipes but it will also guide you through the art of preparing pizza. Preparing a perfectly delicious pizza is not a simple thing. It requires dedication, constant attention and recurring practice. With the help of pizza recipes present in this book, you will be able to amaze your family members, kids and guests with the yummiest pizzas around the world. Most of the people suffering from various diseases like, hypertension, obesity and diabetes complain that pizza is an unhealthy and fattening food. Here in this book, you are going to find recipes for healthy pizza. So now, you won't have to make a separate dish for your grandma whenever you bake a pizza for your kids. When it comes to quick and easy-to-make pizza recipes, making a pizza like an expert pizza-maker becomes the easiest task on earth. Even your five year old boy can make a pizza when you are not at home. This book is a treasure for you if you love to do something special for your weekend brunch. You are definitely going to enjoy your read through this book because this book not only guides you about the pizza recipes but it also informs you about the historical journey and current position of pizza. You are going to enjoy reading each and every word of these chapters: The History of Pizza Making Easy-to-make Pizza Recipes Recipes for Italian Pizza Recipes for Breakfast Pizza Recipes for Healthy Pizza I hope this book makes your taste buds crave for a Pizza! Download your E book "Pizza Making For Dummies: 20 Most Delicious Homemade Pizza Recipes" by scrolling up and clicking "Buy Now with 1-Click" button!

American Pie

Author: Peter Reinhart
Publisher: Ten Speed Press
ISBN: 9781607740902
Size: 44.33 MB
Format: PDF, Kindle
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On the subject of pizza, there is never a shortage of opinions. Allegiances run from the general (Chicago versus New York style, Neapolitan versus Roman) to the particular (Pepe's versus Sally's, Gino's East versus Pizzeria Uno), and new interpretations ever extend the pizza frontier.In AMERICAN PIE, master bread baker Peter Reinhart follows the trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New. Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are just a few of the tasty attractions on Reinhart's epic tour. Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make AMERICAN PIE essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt. A fascinating look into the great pizzas and pizzerias of Italy and America. Peter Reinhart's last book, THE BREAD BAKER'S APPRENTICE, was named Cookbook of the Year by both the James Beard Foundation and the International Association of Culinary Professionals. Reviews“Peter Reinhart has taken a deep look into pizza, one of the best and simplest of foods, embracing all its variety. He probes American pizza especially, but he has tasted the original in Naples and visited elsewhere in Italy to learn about variations and relatives. He tells vivid stories, and his recipes and techniques are thorough and practical. A splendid book.”—Edward Behr, editor, The Art of Eating“I doubt whether anyone else could be as passionate as Peter Reinhart about pizzas or have made such extensive and exciting journeys in pursuing them. He has collected great anecdotes and wonderfully detailed recipes in the course of his intercontinental hunt.”—Alan Davidson, author of The Oxford Companion to Food“We all know that Peter Reinhart is a great baker and teacher, but now that he's fallen in love with pizza, we can see he's also a great tour guide as he takes us to the best pizzerias in Italy and America. Secrets are divulged, expert tips provided, and stories told. Much more than a collection of recipes, this is a book that is as fun to read as it is to bake from.”—Carol Field, author of The Italian Baker From the Hardcover edition.

Pizza

Author: Tony Gemignani
Publisher: Chronicle Books
ISBN: 1452112762
Size: 18.66 MB
Format: PDF, Docs
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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 Yorkstyle 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 storebought 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 pizzaPizza delivers.

My Pizza

Author: Jim Lahey
Publisher: Clarkson Potter Publishers
ISBN: 0307886158
Size: 34.62 MB
Format: PDF, ePub
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The proprietor of the Sullivan Street Bakery and Chelsea's Co. pizzeria explains how to make professional-quality pizzas using his no-knead dough to craft such popular options as Corn and Tomato Pizza, Coppa and Fennel Pizza and his special version of Margherita Pie.

The Pizza Bible

Author: Tony Gemignani
Publisher: Ten Speed Press
ISBN: 1607746069
Size: 30.15 MB
Format: PDF, Docs
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A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.

Pizza Camp

Author: Joe Beddia
Publisher: Abrams
ISBN: 1683350197
Size: 13.31 MB
Format: PDF, ePub, Mobi
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Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.” Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home. With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like: --Bintje Potato with Cream and Rosemary --Collard Greens with Bacon and Cream --Roasted Corn with Heirloom Cherry Tomato and Basil --Breakfast Pizza with Cream, Spinach, Bacon, and Eggs Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.

Betty Crocker 20 Best Pizza Recipes

Author: Betty Crocker
Publisher: Houghton Mifflin Harcourt
ISBN: 0544203216
Size: 75.14 MB
Format: PDF
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Make Great Pizza at Home A Photo of Every Recipe Why not make pizza at home? You can create perfect combos for the best pie ever. Cook up Grilled White Chicken Pizza with Caramelized Sweet Onions, Spicy Grilled Thai Pizza, and Loaded Baked Potato Pizza – even Gluten-Free Pizza. When you see how appealing personalized pizzas can be, you may always want to make your own.

American Pie

Author: Martha Stone
Publisher: Martha Stone
ISBN:
Size: 48.37 MB
Format: PDF, Kindle
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What makes a pizza perfect? There might have been many instances in your life where you ate a slice of pizza and couldn’t help but say it was the best you ever had. So, what was it that made it so good that you simply had to compliment it? Was it the clever use of ingredients? Was it baked differently than it usually is? Was it the seasoning and toppings that were used? The fact remains that a perfect pizza is the sum of all these factors. If you use the right ingredients but don’t cook the pizza well, it wouldn’t taste awesome. Same goes for not using the best topping for a particular pizza. So, it has to be an effort in totality. We have tried to compile a list of pizza recipes that are perfect in every sense of the word. If you haven’t baked a perfect pizza yet, this Book will help you get there.

Pizza A Slice Of American History

Author: Liz Barrett
Publisher: Voyageur Press (MN)
ISBN: 0760345600
Size: 19.11 MB
Format: PDF, Docs
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Discover the full story of how pizza came to be as American as apple pie, how it came and conquered North America and how it evolved into different forms across the continent. The components of each pizza, crust, sauce, spices are dissected and celebrated and recipes from top pizzerias provide readers with mouth-watering opportunities to make and sample the best pizzas around. Illustrated throughout with modern and historical photographs, postcards and memorabilia, this is the most comprehensive and fun cultural history of pizzas in America ever written.

The United States Of Pizza

Author: Craig Priebe
Publisher: Rizzoli Publications
ISBN: 0789329441
Size: 55.35 MB
Format: PDF, ePub, Mobi
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Recipes for homegrown pies from all regions of the country. Chef Craig Priebe has scoured the countryside, stopping in promising pizzerias to discover the tastiest pies. Smoked ham and cheddar? Roasted cauliflower and salsa verde? These toppings would be blasphemous in Naples, but in America anything goes--anything that tastes delicious, that is. His findings are collected here--stellar examples representing every style of pizza. What makes this collection of prize recipes especially fun is that each one has its own personality reflecting its local influences. From Seattle's Serious Pie comes pizza with white bean puree, asparagus, and Parmesan; from Los Angeles's Mozza, squash blossoms with burrata. The legendary Pizzeria Bianco in Phoenix offers up a pie with red onion, rosemary, and Arizona pistachios, while Louisiana Pizza Kitchen brings us one with crawfish étouffé. Also included are blueprints for every type of dough (from Sicilian and sourdough to New York and gluten-free), a range of adaptable base sauces, an introduction covering tools and techniques, and an address book for all the pizzerias featured. The United States of Pizza shows that the country is not so much a melting pot, but instead a giant pie bubbling over with a fabulously diverse array of creative flavor combinations.