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The Elements of Pizza

The Elements of Pizza
  • Author : Ken Forkish
  • Publisher :Unknown
  • Release Date :2016
  • Total pages :256
  • ISBN : 9781607748380
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Summary : "Ken Forkish is one of the most respected and trusted bread-baking authorities in the world. In The Elements of Pizza, Forkish turns his attention to pizza, offering readers a complete education on the craft of artisanal pizza-making, with techniques and insights from the very best pizzaiolos in Italy and the United States. Forkish's methodical and rigorously tested dough recipes prove that even home bakers can make incredibly flavorful, texturally sublime crusts. And his inspired topping ideas will get you thinking outside of the cheese-and-pepperoni box, opening your eyes to the wide world of delicious, seasonal pizza."

The Elements of Pizza

The Elements of Pizza
  • Author : Ken Forkish
  • Publisher :Unknown
  • Release Date :2016-04-19
  • Total pages :256
  • ISBN : 9781607748397
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Summary : good pizza is magic. Something indescribably wonderful happens when you combine crust, tomato, and cheese and bake them to melted perfection. In this highly anticipated cookbook, Ken Forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award–winning author of Flour Water Salt Yeast; and one of the most trusted baking authorities in the country—proves that amazing pizza is within reach of any home cook. The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them. From the Hardcover edition.

Flour Water Salt Yeast

Flour Water Salt Yeast
  • Author : Ken Forkish
  • Publisher :Unknown
  • Release Date :2012-09-18
  • Total pages :272
  • ISBN : 9781607742746
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Summary : NEW YORK TIMES BESTSELLER • From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

Pizza Camp

Pizza Camp
  • Author : Joe Beddia
  • Publisher :Unknown
  • Release Date :2017-04-18
  • Total pages :224
  • ISBN : 9781683350194
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Summary : 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.

American Pie

American Pie
  • Author : Peter Reinhart
  • Publisher :Unknown
  • Release Date :2010-10-27
  • Total pages :272
  • ISBN : 1607740907
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Summary : Master bread baker Peter Reinhart follows the origins of pizza 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.

Mastering Pizza

Mastering Pizza
  • Author : Marc Vetri,David Joachim
  • Publisher :Unknown
  • Release Date :2018-08-28
  • Total pages :272
  • ISBN : 9780399579233
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Summary : A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.

My Pizza

My Pizza
  • Author : Jim Lahey
  • Publisher :Unknown
  • Release Date :2012
  • Total pages :191
  • ISBN : 9780307886156
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Summary : 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.

Delancey

Delancey
  • Author : Molly Wizenberg
  • Publisher :Unknown
  • Release Date :2015-05-26
  • Total pages :272
  • ISBN : 9781451655117
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Summary : "When Molly Wizenberg married Brandon Pettit, she vowed always to support him, to work with him to make their hopes and dreams real. She evinced enthusiasm about Brandon's enthusiasms: building a violin, building a boat, and opening an ice cream store--none of which came to pass. So when Brandon started making plans to open a pizza restaurant, Molly felt sure that the restaurant would join the list of Brandon's abandoned projects. When she finally realized that Delancey really was going to happen, that Brandon was going to change all of her assumptions about what their married life would be like, it was too late. She faced the first crisis in their young marriage. Opening a restaurant is not like hosting a dinner party every night. Molly and Brandon's budget was small, and the tasks at hand were often overhwelming. They had to find a space they could afford, gut renovate it themselves, find second-hand furniture and equipment, build what furniture they couldn't find, buy and install a wood-burning oven, pass health inspections, hire staff, and establish a billing and payroll system. They lost a financial partner. Their cook disappeared the day they opened. Still, their restaurant was a success, and Molly managed to convince herself that she was happy in their new life. Until Halloween night, when she was forced to admit she could no longer pretend. While Delancey is a funny and frank look at behind-the-scenes restaurant life, it is also a bravely honest and moving portrait of a tender young marriage and two partners who had to find out how to let each other go in order to come together"--

The Pizza Bible

The Pizza Bible
  • Author : Tony Gemignani
  • Publisher :Unknown
  • Release Date :2014
  • Total pages :310
  • ISBN : 9781607746058
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Summary : Shares pizza recipes representative of nine different regional styles, from Neapolitan and Roman thin to Chicago deep-dish and Californian, and reveals secrets for making delicious pizza in home kitchens.

Perfect Pan Pizza

Perfect Pan Pizza
  • Author : Peter Reinhart
  • Publisher :Unknown
  • Release Date :2019-05-14
  • Total pages :192
  • ISBN : 9780399581960
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Summary : An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven. This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style "deep pan" pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio. With unique recipes, plenty of informative FAQs for beginners, and a permissive and inspiring tone, this book will appeal to both experienced bread bakers and novice home pizza makers alike.

Pizza

Pizza
  • Author : Tony Gemignani,Diane Morgan
  • Publisher :Unknown
  • Release Date :2012-01-13
  • Total pages :168
  • ISBN : 9781452112763
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Summary : 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.

Mastering Pasta

Mastering Pasta
  • Author : Marc Vetri,David Joachim
  • Publisher :Unknown
  • Release Date :2015
  • Total pages :261
  • ISBN : 9781607746072
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Summary : Collects directions for making fresh pastas along with recipes for dishes, including asparagus and egg yolk rotolo, doppio ravioli with lamb and polenta, and saffron fusilli with lobster and leeks.

The Pizza Cookbook

The Pizza Cookbook
  • Author : Williams Sonoma
  • Publisher :Unknown
  • Release Date :2019-06-25
  • Total pages :64
  • ISBN : 1681884666
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Summary : Homemade pizza is expertly achievable with the easy-to-follow directions and delicious recipes from the Williams Sonoma Test Kitchen chefs. More than 20 inspired pizza recipes—plus five options for dough and four types of sauces—provide everything you need to make pizzas like a pro. Simple instructions and no-fuss baking techniques ensure delicious success, whether you’re baking in a standard oven, an outdoor grill, a large backyard pizza oven, or a small countertop oven. Sample recipes include: Pizza with Shaved Asparagus, Melted Leeks & Burrata; Quattro Stagioni Pizza; Potato, Bacon & Rosemary Pizza; Sei Formaggi Pizza; Peso Pizza with Summer Squash, Sweet Corn & Pecorino; Fig & Prosciutto Pizza with Caramelized Onions & Gorgonzola; Sausage Pizza with Fennel & Ricotta; Wild Mushroom Pizza with Thyme & Fontina; Peach, Prosciutto & Arugula Pizza.

The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science
  • Author : J. Kenji López-Alt
  • Publisher :Unknown
  • Release Date :2015-09-21
  • Total pages :960
  • ISBN : 9780393249866
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Summary : A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Pizza

Pizza
  • Author : Barbara Caracciolo
  • Publisher :Unknown
  • Release Date :2020-09-22
  • Total pages :816
  • ISBN : 9781646430031
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Summary : From focaccias to pan pizza and the deep-dish delight of Chicago-style, Pizza: The Ultimate Cookbook will capture your taste buds and your imagination. Pizza has a delicious history that travels back across continents, developing unique flavors throughout time until it has become the staple we know today. From focaccias to pan pizza and the deep-dish delight of Chicago-style, Pizza: The Ultimate Cookbook will capture your taste buds and your imagination. With over 300 delicious recipes made for every palate, this is the definitive guide to pizzas and flatbreads world-wide. At over 800 pages, this is the perfect gift for the pizza lover in your life. Profiles and interviews with world-famous pizza makers will have you craving a slice, while delectable recipes will help satiate your cravings and awaken your taste buds to flavor combinations you’ve never tried before. Gorgeous, full-color photography brings each slice to life in front of you long before you roll out the dough. With Pizza: The Ultimate Cookbook on hand, you’ll always go back for seconds.

Slice Harvester

Slice Harvester
  • Author : Colin Atrophy Hagendorf
  • Publisher :Unknown
  • Release Date :2016-11-08
  • Total pages :224
  • ISBN : 9781476790541
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Summary : "Over the course of two years, a twenty-something punk rocker eats a cheese slice from every pizzeria in New York City, gets sober, falls in love, and starts a blog that captures headlines around the world--he is the Slice Harvester, and this is his story. Since its arrival on US shores in 1905, pizza has risen from an obscure ethnic food to an iconic symbol of American culture. It has visited us in our dorm rooms and apartments, sometimes before we'd even unpacked or painted. It has nourished us during our jobs, consoled us during break-ups, and celebrated our triumphs right alongside us. In August 2009, Colin Hagendorf set out to review every regular slice of pizza in Manhattan, and his blog, Slice Harvester, was born. Two years and nearly 400 slices later, he'd been featured in The Wall Street Journal, the Daily News (New York), and on radio shows all over the country. Suddenly, this self-proclaimed punk who was barely making a living doing burrito delivery and selling handmade zines had a following. But at the same time Colin was stepping up his game for the masses (grabbing slices with Phoebe Cates and her teenage daughter, reviewing kosher pizza so you don't have to), his personal life was falling apart. A problem drinker and chronic bad boyfriend, he started out using the blog as a way to escape--the hangovers, the midnight arguments, the hangovers again--until finally realizing that by taking steps to reach a goal day by day, he'd actually put himself in a place to finally take control of his life for good"--

The Neapolitan Pizza. A Scientific Guide about the Artisanal Process

The Neapolitan Pizza. A Scientific Guide about the Artisanal Process
  • Author : Paolo Masi,Annalisa Romano,Enzo Coccia
  • Publisher :Unknown
  • Release Date :2015
  • Total pages :168
  • ISBN : 8889972556
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Summary :

Craft Pizza

Craft Pizza
  • Author : Maxine Clark
  • Publisher :Unknown
  • Release Date :2020-02-11
  • Total pages :160
  • ISBN : 9781788792622
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Summary : Recreate the tastes of Italy with over 65 delizioso recipes for pizza, calzone, focaccia and more – buon appetito! Hailing from the sunny south of Italy, and quickly popularised around the world, pizza is undoubtedly a fast-food favourite. Now more popular than ever with the rise of ‘craft’ creations, its versatility of tastes, toppings and types of bread, means that everyone can share in a slice of the action, and Craft Pizza will show you how. Without the need for elaborate equipment, you’ll be shown it’s possible that – with just the most basic, fresh ingredients – you, too, can make luscious handmade pizzas, calzones and focaccias. If you’re a fan of the classics you’ll find recipes for a Margherita, Stromboli or Pizza Piccante but, if you fancy something a little different, why not put your hand to the Pulled Pork Calzone or the Truffled Breakfast Focaccia. Once you master the basics of the pizza doughs and sauces, you’ll be amazed at how this popular dish is wonderfully easy to make, always tasty to eat and guaranteed to transport you to the vibrant streets of Italy – you’ll want every night to be ‘pizza night’!

Baking Day with Anna Olson

Baking Day with Anna Olson
  • Author : Anna Olson
  • Publisher :Unknown
  • Release Date :2020-10-27
  • Total pages :336
  • ISBN : 9780525610960
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Summary : Canada's baking sweetheart, Anna Olson, returns with an essential guide to baking for and with those you love. Baking Day is the book we have all been waiting for. In this new cookbook, Anna Olson encourages you to spend time with your loved ones, baking along with her easy-to-follow, delicious recipes for all your favourite treats. This is a cookbook to bring family and friends together, and to bond over quality time spent baking. With over 120 recipes for all skill levels, there is a baking project in Baking Day for everyone. Anna helps you find the right recipe by marking each one with difficulty level, necessary time commitment, required tools, and modifications for allergies or dietary restrictions. Anna's savoury and sweet recipes are suitable for every level of home baker, as she encourages you to challenge yourself and develop new skills in the kitchen. Her voice is truly encouraging, as she coaches you through each step, hoping to pass on the expertise she has learned throughout her 20-year career. She is especially mindful of her younger readers, or those of you baking with kids, making sure to point out the most important details for younger budding bakers. Step back from the craziness of life and connect with those you love over shared time in the kitchen. Very soon, "baking day" will become your favourite day of the week. Try making your own "Gourmet Goo" Skillet Brownies, Classic No-Bake Vanilla Cheesecake with Raspberry Coulis, or Toffee Pretzel Baklava. Anna also brings together comforting classics including Dutch Baby, Giant Glazed Cinnamon Bun, and her Signature Chocolate Chip Cookies, and recipes to show your loved ones how much you care--breakfast in bed for Father's Day, maybe, or a special homemade birthday cake for your best friend. There are even treats for your pets!

Playing for Pizza

Playing for Pizza
  • Author : John Grisham
  • Publisher :Unknown
  • Release Date :2010-03-16
  • Total pages :320
  • ISBN : 9780307576118
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Summary : #1 NEW YORK TIMES BESTSELLER Rick Dockery is the third-string quarterback for the Cleveland Browns. In the AFC Championship game, to the surprise and dismay of virtually everyone, Rick actually gets into the game. With a seventeen-point lead and just minutes to go, Rick provides what is arguably the worst single performance in the history of the NFL. Overnight, he becomes a national laughingstock—and is immediately cut by the Browns and shunned by all other teams. But all Rick knows is football, and he insists that his agent find a team that needs him. Against enormous odds, Rick finally gets a job—as the starting quarterback for the Mighty Panthers . . . of Parma, Italy. The Parma Panthers desperately want a former NFL player—any former NFL player—at their helm. And now they’ve got Rick, who knows nothing about Parma (not even where it is) and doesn’t speak a word of Italian. To say that Italy—the land of fine wines, extremely small cars, and football americano—holds a few surprises for Rick Dockery would be something of an understatement. BONUS: This edition includes an excerpt from John Grisham's The Litigators.

Homemade Pizza Cookbook

Homemade Pizza Cookbook
  • Author : Owen Conti
  • Publisher :Unknown
  • Release Date :2020-10-08
  • Total pages :122
  • ISBN : 191401703X
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Summary : Do you want to know how to prepare real Italian pizza from scratch, directly in your kitchen without having a professional wood-burning oven? Today, pizza is the most eaten food in the world, and the reasons are clear: it is truly delightful and tasty. Although it is such a popular dish, unfortunately, many prefer to buy frozen or ready-made pizzas. Many believe that making a great homemade pizza is very hard, while others, who think they are capable, do not excel because they do not yet know the right know-how to make outstanding homemade pizza at the same level as a starred Italian pizzeria. With this book, Owen Conti, of Italian origins and executive chef for over 16 years, wants to share with all home cooks his techniques and expertise to prepare the real pizza as per Italian tradition, in the simplest possible way and step-by-step. In this Italian cooking guide, you will find: What are the different types of dough and which ingredients to buy How to prepare the traditional Italian dough step-by-step How to prepare the tomato sauce Hundreds of homemade pizza recipes step-by-step How to cook pizza with various types of kitchen oven And much more! Even if you have always bought frozen or pre-made pizza and have never tried to make it at home in your life, don't worry, because Owen will guide you in the simple preparation of your first delicious homemade Italian pizza! If you want to amaze yourself, your family, or your guests at dinner by immersing them in the flavors and tradition of homemade Italian pizza, then get your copy now!