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Pizza Camp: Recipes from Pizzeria Beddia

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Description

Follow the man behind Philadelphia's celebrated Pizzeria Beddia as he takes you through the pizza-making process—from the dough to the sauce to the cheese. Joe Beddia's pizza is old school—it's all about the dough, sauce, cheese, and baking basics. And now, he's offering his methods and recipes in a cookbook that's anything but old school, 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 Beddia's pizzeria a cult following, alongside brand new recipes like:Dinosaur Kale, Pickled Red Onion, and Spring Cream PizzaBintje Potato with Cream and RosemarySpeck, Collard Greens, Fontina, and CreamRoasted Corn with Heirloom Cherry Tomato and BasilBreakfast Pizza with Sausage, Eggs, Spinach, and Cream And dozens more! 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. "I will never forgive my parents for not sending me to Pizza Camp." —Jimmy Kimmel, comedian/pizza eater "Never have I encountered an individual so singularly focused on his craft. Joe Beddia is hilarious, intelligent, and lovingly produces the best pizza in the fcking universe." —Michael Solomonov, James Beard Award–winning chef and author Read more

Publisher ‏ : ‎ ABRAMS


Accessibility ‏ : ‎ Learn more


Publication date ‏ : ‎ April 18, 2017


Language ‏ : ‎ English


File size ‏ : ‎ 24.6 MB


Screen Reader ‏ : ‎ Supported


Enhanced typesetting ‏ : ‎ Enabled


X-Ray ‏ : ‎ Enabled


Word Wise ‏ : ‎ Enabled


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Top Amazon Reviews

    • Great Cookbook!
Format: Hardcover
I love this book. I kind of knew and hoped that I would. I love cookbooks, and I absolutely love making pizza. Pizza is simple, yet very complicated. The learning curve of combining flour, water, yeast, and salt doesn't seem like it should involve so much technique, but it does. The more I study and tweak it, the better my pizzas come out. I've learned that Di Fara in Brooklyn, this guy's place, Pizzeria Beddia in Philly, and another place, in Arizona called Bianco, make some of the best pizza in the country. People line up for hours to get this simple yet amazing treat. I was skeptical how badly I needed to actually own this book. I figured once I knew the special formula and technique for a Joe Beddia style award winning crust, I can just make it and move on. But, I am very happy I bought it, not only to support a chef who has been studying and perfecting his technique and recipe for years, but also because it's a beautiful and very cool book. He tells great stories from his life. He shares insight into why he does things the way he does, for example, using cream on a pizza, because that's what cheese is made from. Of course! So it's going to be extra creamy and amazing. He also gives it up to his fellow chefs, which is pretty awesome. I also love the pictures, they are inspirational and delicious looking. I love that he uses a lot of healthy and seasonally available ingredients, and explains why. He uses veggies like various greens and farmers market produce, and emphasizes the importance of using the best ingredients. Beddia is a real chef and not just some pizza slinger. I can't wait to make that creamy chard pizza. My first one will be the three cheese with simple tomato sauce. That's the one I've been trying to perfect for a while. I can't wait. Buy this book, you will love it. ... show more
Reviewed in the United States on November 28, 2018 by Amazon Customer
    • Very awesome book if you want to make authentic
Format: Hardcover
Very awesome book if you want to make authentic, awesome pizza at home. You need a few things such as a kitchen scale, pizza peel, bench scraper, and a few other things, but none of these things are expensive and they're all easy to find. It just doesn't cover pizza either, but strombili, Italian hoagie bread, even croutons and breadcrumbs. The pictures are clear, the recipes are easy to follow. All in all, a really great book full of wonderful recipes. Even if you've never baked before, you'll be able to follow along. The only thing is that the basic pizza dough takes 24 hours to ferment in the fridge, plus another three to four hours the next day to rise. So if you want pizza in a hurry, it will not do. However, it is worth the extra work. ... show more
Reviewed in the United States on April 18, 2017 by Rachel H
    • My new bible for pizza
Format: Hardcover
Awesome reference book if making your own pizza. Bought myself one and gifted it to several family members. A++
Reviewed in the United States on January 3, 2026 by J. W. Hancher
    • Up your pizzas with Joe Beddia Up your pizzas with Joe Beddia
Format: Hardcover
Review Image by PhillyHeartDoc
Review Image by PhillyHeartDoc
My wife and I make our own pizza at home in an Anova Precision oven and get complements from our children and grandchildren. We’ve been going to Pizzeria Beddia for years and the pizza is outstanding (and yes, better than ours). They said the cookbook has allowed us to step up our game . The book is well written, an excellent value for our purpose and a reference text that we keep going to so our technique and pizza continues to improve. ... show more
Reviewed in the United States on May 23, 2026 Reviewed in the United States on May 23, 2026 by PhillyHeartDoc
    • Thorough, detailed, and beautiful book. Worth a look.
Format: Kindle
Pros: Beautiful, detailed, artsy, lots of flourish and smart design choices. This book is a love letter to pizza. Fantastic pizza recipes - my mind is already combining them into new hybrid recipes and thinking of all the options this book presents once you learn the basics. Wonderful representation of Philadelphia with stunning photographs. Honestly I was expecting a lot less (not meant as an insult) - there is a pretty good collection of content here (and it's not limited to pizzas - we have Stromboli, hoagies, cheesesteaks, etc). Cons: If you want a technical pizza manual, this is not for you. The book is technical - minutely precise at some points - but there is a lot of advice/opinion, open-endedness and ancillary background offered - along with lots of non-essential (but beautiful) photos- it is not a set of IKEA instructions. If that is what you want, this book is not going to deliver. I think it's worth it. ... show more
Reviewed in the United States on April 18, 2017 by Sh Ka
    • The perfect pizza book for people looking for the next step in pizza experience.
Format: Hardcover
This is best served as a reference for people who either know of Pizzeria Beddia or for people looking for the next step up from Artisan Bread in Five Minutes a day. Pros: Great photography Will look good in your house or kitchen (beautiful construction) Some inventive recipes with key ingredients that are more complex than some books. Good instruction in many places. More than just pizza (also strombolis, sandwiches, hoagies, etc) Some mouth-watering twists on conventional favorites. Great biographical read of Mr. Beddia. Indifferent: This is the perfect book for a mid-level pizza chef. Cons: A little light in detail in some places. Slightly advanced for a beginning, less useful for an expert. Overall a fun read that brings you into the personality of Joe Beddia, the personality of some of his fans, and will elevate your pizza knowledge. Just know that crafting fine food takes time and effort. If you are lazy, you'll be back to Dominos in no time, however if you stay the course, you can make pizza worth remembering. ... show more
Reviewed in the United States on April 19, 2017 by TheReviewer
    • Buy this book! Buy this book!
Format: Hardcover
Review Image by Mason Day
Review Image by Mason Day
Review Image by Mason Day
Buy this book if you want elevate your pizza game. Joe Beddia did an amazing job tailoring his dough recipe for the at home pizza aficionado. It’s by far the best recipe I’ve followed to date. They came out do crispy and chewy! Much like what you would get at a pizza restaurant. It’s seriously great dough! His sauces and topping combinations are also stellar. Can’t wait to make his hoagies! A side notes: I really wish I had a larger pizza stone, and or pizza steel. Because the pizzas a generally 16 inches it would be nice if you had a larger surface area. I usually make pizza in the Gozney pizza oven but found his dough recipe works better cooked in the oven in your kitchen. ... show more
Reviewed in the United States on January 29, 2023 Reviewed in the United States on January 29, 2023 by Mason Day
    • not your average pizza cookbook
Format: Hardcover
However much you might have thought about making pizza at home, or how many times you've attempted to do the deed, until you've accepted Joe Beddia's singular voice into your mind and heart, you will be missing out on something essential: the conviction that not only do you want to make pretty, tasty things like the drool-inducers on just about every page of this book - but that you *can*. That it could be amazing. That you absolutely should go for it. Last but not least, that you're determined to reach for the level of excellence that is described so thoroughly, detailed with precision (if not perfect accuracy - that's what subsequent editions are for...), and presented from such a humble, engaging, habit-forming viewpoint. Welcoming this tour de force of a cookbook into your life is an investment in excitement that anyone who cares about making good things to eat as well as they possibly can would be a fool to pass up. ... show more
Reviewed in the United States on June 18, 2017 by Susan Von Dollen

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