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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.
La pizza es la comida rápida favorita de todo el mundo. Con las recetas auténticas de Maxine Clark podrá preparar en su propio horno pizzas, calzones y focaccias, así como muchos otros panes rústicos deliciosos con los que se le hará la boca agua.
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'!
Pizza is everyone's favourite Italian food. Create delicious pizzas, calzones, and focaccias with Maxine Clark's authentic recipes. The chapter Doughs, Techniques, and Sauces includes recipes for Basic Pizza Dough, Pizzaiolo Sauce, and step-by-step instructions for a true Neapolitan pizza. Pizzas Thick and Thin range from Classic Pizza Margherita to Pizza di Patate--a tasty wheat-free potato cake topped with tomatoes and bacon. Focaccias include a huge Oozing Cheese Focaccia, a Stuffed Focacia with Figs, Prosciutto, and Taleggio, and even sweet versions. Try Calzones and Pizza Pies, such as Calzone alla Parmigiana with eggplant and mozzarella, and Sfogliati al Noci e Prezzemolo--little buns filled with walnuts, garlic, and parsley. Explore Pizzette and Small Bites to find Goat Cheese, Pesto, and Garlic Pizzette, Focaccette Sorpresa (with a hidden tomato in the melting mozzarella), and Ligurian Sardenaira--an intensely flavoured sardine, tomato, and garlic pizza. *Pizza Pointers provide tips on shaping, baking, and problem solving. *A Useful Equipment and Ingredients section provdes tips on equipment and explains which flour and other ingredients are best. *Mouthwatering photography by Richard Jung.
A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.
This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate. Alice Waters, whom Craig Claiborne has called “that great American rarity, a deservely celebrated native-born chef,” gives us here the extraordinary pastas, pizzas, and calzones that she serves in her famous Chez Panisse restaurant in Berkley, California. Based on the freshest and best seasonal ingredients, every recipe is bursting with flavor and unexpected combinations. Inspired as much by Providence as by Italy, these recipes reveal Chez Panisse's strong Mediterranean affinities, not only in the choice of ingredients, but also in the combinations that make them so tantalizing. Chez Panisse Pasta, Pizza & Calzone will send cooks from the garden to the kitchen, rejoicing in the bounty of nature and in miraculous transformations of fresh, beautiful ingredients into tantalizing meals. Praise for Chez Panisse Pasta, Pizza & Calzone “After reading Alice Water's new book, I'm ready to proclaim her a culinary oracle. She dazzles me—the things she does with garden-fresh ingredients, the unexpected and wonderful results she obtains. This is a glorious book by a great chef.”—Paula Wolfert “These recipes are fun to read, a good combination of the tried and true and the extrasensory perception that is almost a trademark of Alice's cooking. I especially like havuing the four seasonal sections in which the accent is on what is fresh then. The fruits and herbs and everything else that goes on the table are of that one special time in the year.”—M.F.K. Fisher “Pizza? What an odd, ordinary thing for one of America's most respected establishments to put on the menu. When the pizza came and I tasted it, I saw what Alice Waters was about: the ordinary made extraordinary by the use of fine unusual ingredients—in this case girolles in a general creaminess, spiked with a little Parmesan and onion—put together by a skillful and unusual taste.”—Jane Grigson
Pizza is one of the most classic dishes, andeveryonehas a favorite slice. Some prefer deep-dish, others love unusual combinations of toppings, and still others will only eat a pristine, classic slice. Finally, here is a book for everyone. Charles and Michele Scicolone’s PIZZA has nearly 100 recipes for all different kinds of pizzas, including deep-dish, filled, cornmeal-crusted, and white pizza, as well as foccacia, calzones, and flatbread. This is the perfect book for anyone who wants to learn the delectable art of home-made pizza. This sumptuous cookbook starts off with an introduction to the main ingredients and equipment needed for pizza-making, with a thorough breakdown of all the many cheeses, flours, and meats; then moves on to a primer on making pizza dough, by hand or with a machine. And then… the pizzas! Recipes include: ·Pizza Margherita ·Peperoni Pepperoni Pizza ·White Clam Pizza ·Fig and Taleggio Pizza ·Sausage and Cheese Deep-Dish Pizza ·Eggplant and Provolone Filled Pizza Rounding out this comprehensive pizza book are recipes for pizza accompaniments, sections on pizza history and trivia, suggested complementary wines and desserts, and a list of the Scicolones’ favorite pizzerias in the United States and Italy. For anyone who has longed to learn the secrets of a delectable homemade pizza pie, here is the perfect book. Filled with tips and tricks, clear instructions and nearly 100 recipes, it will help anyone make authentic, creative, delicious pizzas at home!
The New Artisan Bread in Five Minutes a Day is a fully revised and updated edition of the bestselling, ground-breaking, and revolutionary approach to bread-making--a perfect gift for foodies and bakers! With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day. Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the "Tips and Techniques" and "Ingredients" chapters bigger and better than ever before, and included readers' Frequently Asked Questions. This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.