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Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook] by [Peter Reinhart]

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Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook] Kindle Edition

4.7 out of 5 stars 553 ratings

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Review

"This celebration of one of pizza's underappreciated permutations is the latest must-read by bread-making legend Peter Reinhart."--Fine Cooking

"[Reinhart's] techniques are methodical and easy to follow. . . . This is a great guide for home cooks who want to create pizzas that have more bite and chew to them than thin crust pizzas."--Publishers Weekly

"Make pizza like your Italian nonna did--in a pan. And oh, wow! It's great! This guide from Peter Reinhart is pragmatic, accessible, and creative, and you will soon find it indispensable."--Ken Forkish, author of The Elements of Pizza and owner of Ken's Artisan Pizza and Checkerboard Pizza

"Written by a true expert and pizzaiolo, this masterpiece delves deep inside everyone's favorite food."--Tony Gemignani, author of The Pizza Bible and owner of Tony's Pizza Napoletana

"Peter Reinhart's tireless quest for pizza perfection brings the reader new insights into the art, craft, and science of pan pizza in all its forms."--John Arena, owner of Metro Pizza

"Reinhart has an uncanny ability to create books that speak to people, and Perfect Pan Pizza is no exception. Once again, he has delivered a book that is both inspirational and educational to baking and cooking enthusiasts of all levels."--Brian Spangler, owner of Apizza Scholls
--This text refers to the hardcover edition.

Book Description

An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven. --This text refers to the hardcover edition.

Product details

  • ASIN ‏ : ‎ B07GMXFC8F
  • Publisher ‏ : ‎ Ten Speed Press (14 May 2019)
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 108390 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 189 pages
  • Customer Reviews:
    4.7 out of 5 stars 553 ratings

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PETER REINHART is widely acknowledged as one of the world's leading authorities on bread. He is the author of six books on bread baking, including the 2008 James Beard Award-winning WHOLE GRAIN BREADS; the 2002 James Beard and IACP Cookbook of the Year, THE BREAD BAKER'S APPRENTICE; and the 1999 James Beard Award-winning CRUST AND CRUMB. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina.

Photo by VerbDared (Own work) [CC BY-SA 4.0 (http://creativecommons.org/licenses/by-sa/4.0)], via Wikimedia Commons.

Customer reviews

4.7 out of 5 stars
4.7 out of 5
553 global ratings

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Top review from Australia

Reviewed in Australia on 9 January 2021
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Top reviews from other countries

FunkMaster
5.0 out of 5 stars Nice selection of recipes
Reviewed in the United Kingdom on 9 December 2020
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Des
5.0 out of 5 stars Good
Reviewed in the United Kingdom on 1 October 2020
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One person found this helpful
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Kerry
5.0 out of 5 stars Christmas present
Reviewed in the United Kingdom on 13 February 2020
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Truly Sirius
5.0 out of 5 stars As promised! A good pizza from my own oven!
Reviewed in Canada on 14 July 2019
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Jillian Relano
2.0 out of 5 stars Beautiful book, but whole wheat dough recipe is off
Reviewed in Canada on 14 November 2019
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2 people found this helpful
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