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Chronicle Books

Pizza: More than 60 Recipes for Delicious Homemade Pizza

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Description

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. Read more

Publisher ‏ : ‎ Chronicle Books


Publication date ‏ : ‎ July 28, 2005


Edition ‏ : ‎ 6/20/05


Language ‏ : ‎ English


Print length ‏ : ‎ 168 pages


ISBN-10 ‏ : ‎ 0811845540


ISBN-13 ‏ : ‎ 40


Item Weight ‏ : ‎ 1.45 pounds


Reading age ‏ : ‎ 13 years and up


Dimensions ‏ : ‎ 8 x 0.61 x 8.88 inches


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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.
    • Great for begginners and beyond.
Format: Paperback
Review Image by dsiets dsiets
A pretty good book on craft pizza. I was looking for info on making pizza at home and this book was a big help. My New York turned out great, my Chicago DD was wonderful. My Neapolitan, well, it could have been better. As an amateur, one thing that would have helped me would have been if the recipes were measured by weight rather than volume. I think that's why my Neapolitan dough turned out way dry (measure out 7.25 cups of caputo flour and tell me how many grams or oz. you get) and I had to add water and over mixed it. California pizza, grilled pizza, quick and easy kid's pizza, and dessert pizza are also covered I've liked the sauce recipes and info on ingredients and equipment. There is even info on how to toss a pizza because, well, Tony Gemignani is also involved in the book. Google him. And if you want more, you can pick up Tony's "The Pizza Bible". I have it on loan from the library and it goes even more in depth into the craft of pizza but includes recipes by weight. For the price this is a good book to start w/ or have in your collection. Edit: I'm adding the 5th star because it's been 4 yrs. since I bought this book and even though I've other pizza books, this is the one I've been using and making great pizza. ... show more
Reviewed in the United States on April 5, 2015 by dsiets dsiets
    • 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
    • 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
    • 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.

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