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Pizza: More Than 60 Recipes for Delicious Homemade Pizza

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Description

The ultimate pizza cookbook with more than sixty classic and creative recipes from a thirteen-time World Pizza Champion and a James Beard Award–winning author. Pizza master Tony Gemignani teams up with acclaimed cookbook author Diane Morgan to offer the definitive tome on the art of pizza-making. There are more than sixty selections on the menu, including the thick, rounded-edge crust of classic Neapolitan pizza Margherita, the thin crust New York style 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 store-bought crust. Aficionados will find six pizza dough recipes ready to suit anyone's crust preferences. Dough-tossing techniques and tips on using peels, stones, tiles, pans, grills, ovens, and more make this a complete pizza package. Read more

Publisher ‏ : ‎ Chronicle Books LLC


Accessibility ‏ : ‎ Learn more


Publication date ‏ : ‎ October 12, 2021


Language ‏ : ‎ English


File size ‏ : ‎ 13.0 MB


Screen Reader ‏ : ‎ Supported


Enhanced typesetting ‏ : ‎ Enabled


X-Ray ‏ : ‎ Enabled


Word Wise ‏ : ‎ Enabled


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Top Amazon Reviews

    • Great Pizza! Great Book!
Format: Paperback
First of all, this book is fantastic. Follow the recipes because a lot of effort went into them. I have the habit of doing things my own way, but not this time and the results were great. This book got me started on a wonderful path to making excellent pizzas. I saw Tony tossing pizza on the Food Network a couple of weeks back and was very impressed by his record holding techniques. There was a part of the competition where only limited ingredients could be used and Tony mentioned the use of Caputo flour. I went to Amazon and punched in for Caputo and here was this book and I found out that Tony co-wrote it with Diane Morgan no less. I supplied my kitchen with the necessary tools and ingredients to attempt to make New York style pizza dough. The steps for making the dough were right-on and I allowed it to rise overnight in the fridge. My wife and I made the New York-Style Pizza sauce and also Ray's Pesto sauce while the dough came up to room temp. The oven was heated for an hour ( with a stone inside) and then I put the toppings on and it turned out excellent!! My wife and I knocked out three pizzas last Sunday and they all turned out great! Now we are going to try some different flours (Caputo) and move on through the recipes in this book. I highly recommend this book to anyone interested in making pizzas at home even if you are interested in only a couple of types. The introduction to each chapter is entertaining and informative. Thanks again to Tony and Diane for teaming up to write such a wonderful book. I know from recent experience that they are both very nice people and I look forward to heading up to Northern Ca. to stop by Pyzano's to maybe see Tony in action and to eat some great pizza. ... show more
Reviewed in the United States on February 7, 2007 by John L.
    • Enjoyable book, some recipes better than others
Format: Paperback
Enjoyable cookbook, some of the recipes are better than others. I found the "Chicago Style" section to be the best recipes, at least for my tastes and equipment. As well the "kid Friendly" section was good. I have not even thought about attempting the "Grilling Section" or "Dessert Pizza". The Neapolitan and New York sections had good tips, that I added to my own recipes (I think mine are better, don't we all). Some of the pizzas recipes are complicated, some are easy. Some I would never even attempt, others are delicious and easy. If you love pizza you'd love this book. Even if you don't make your own pizza you will be tempted to try after reading this. It has good graphics. The photos make you hungry and ready to make some pizza. This would be a good gift to any pizza lover. It's fun to read even if you never make your own pizza. You can't say that about many cookbooks. ... show more
Reviewed in the United States on March 24, 2011 by Big Ed
    • Lost without it
Format: Paperback
We first bought this book from Tony himself after a pizza making demonstration. We went to the demonstration because I love pizza but couldn't make it worth a darn. Needless to say, we were impressed. We bought the book and went home and tried it out, now it is requested that we make pizza at every family gathering; making it is even the new Christmas Eve tradition. I'm looking for another copy to have overnighted to us now because we are at my brother's in a different state and are lost without our already dog-earred copy. He makes easy to follow steps with many useful pictures and lots of information about ingredients - a big help. The book has also proved to be a good gift because everyone loves good pizza. ... show more
Reviewed in the United States on December 26, 2009 by Zach P.
    • Great purchase but mixed feelings
Format: Paperback
I am not an executive chef by a long shot so take my comments with a "grain of salt." I am a very passionate weekend pizza connoisseur. I study and practice the art and science of cooking incredible pizza very seriously. In any event this book provides some great insight, stories and recipes...and for that reason I would definitely buy it. It just surprises me that Tony gives some advice that seems outdated or novice....such as rolling out the dough to avoid getting air pockets....and not even talking about the concept of a two-three day cold rise proofing technique. Perhaps he is simply trying to appease the masses and not get overly complicated. Anyway Tony is obviously brilliant and it is otherwise a great book. Enjoy. ... show more
Reviewed in the United States on March 30, 2012 by MC
    • Among the Best
Format: Paperback
I have a large collection of pizza books, but this is one of the finest. Besides the colorful illustrations, the author provides solid information on making pizza. I have tried both the Neapolitan and New York recipes are both are superb. One of the reasons, besides the recipes themselves, is that the author shares a lot of quality information beyond the ordinary. I bake in my brick oven and have made lots of pizzas, and the tips for making great pizza were very helpful. The only thing I would change in this book is to list the ingredients for dough by weight as well as volume and add a chapter on baking in a brick oven. The last chapter, a concession to those who want to quick fix, no doubt appeals to some but to my taste could be left out. If you buy only one pizza book, this is the one. ... show more
Reviewed in the United States on September 10, 2005 by William J. Oehlkers
    • Pizza Perfection for the everyday cook.
Format: Paperback
I was very excited when I received this book. I saw this on the cooking channel and Tony the world champ in making pizzas how could a person go wrong. I made the lasagna pizza with his sauce and dough. I did add a few extra ingredients. Placed saute onions in the pizza sauce and processed fine in my food processor. Added frozen spinach that I squeezed out the extra water then chopped. Finally fresh mushrooms thinly sliced. End result this is the best pizza I have ever made and it made two large pizzas. My husband loved it and I had so much I took it to the girls at work which was a big hit. Thanks Tony for the awesome book. P.S. My husbands company made the box that it came in and I must say packaging was top notch. ... show more
Reviewed in the United States on September 20, 2009 by Sinful Shop Girl

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