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The Art of Pizza Making: Trade Secrets and Recipes
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Binding: Plastic Comb
Dewey Decimal Number: 641
EAN: 9780963203403
Edition: Updated 2007
ISBN: 0963203401
Label: The Creative Pizza Company
Manufacturer: The Creative Pizza Company
Number Of Items: 1
Number Of Pages: 102
Publication Date: November 22, 1991
Publisher: The Creative Pizza Company
Release Date: January 01, 2007
Studio: The Creative Pizza Company
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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!
Customer Reviews
Average Rating: 
Rating:  - Great pizza the first try.
Great book, I was able to create good pizza on the first try with Dominick help.
Rating: - 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.
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Rating:  - 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 ... Read More
Rating: - 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.
Rating:  - 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 ... Read More
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