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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
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NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK
This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style "deep pan" pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio. With unique recipes, plenty of informative FAQs for beginners, and a permissive and inspiring tone, this book will appeal to both experienced bread bakers and novice home pizza makers alike.
"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.
- 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
- Best Sellers Rank: 187,550 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
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What Mr. Reinhard says is true.
You really can create an excellent pizza in your own home. I did it this evening.
I follwed his recipe for the white flour dough, and brought it home to create the Classic Detroit Red Stripe pizza.
We made the suggested marinara suace to finish it and , oh my, it was divine.
I can see that I will have to crank my convection bake setting to 475 as opposed to 460, in order to get that classic browning.
This book is indepensible for a pizza cook like myself, who does not want to invest in a ton of fancy equipmnent.; rather, I feel that my convection overn should stand as an investment in itself. This book shows that it can!
I love this pizza cookbook, and perhaps you will too.
Just to make sure I was reading the recipe correctly, I emailed the author, Peter Reinhart and he confirmed that the gram measurements were off and he was going to contact the publisher to get it corrected.
I haven't verified the white dough recipe but it looks like others that have reviewed the book were successful so I'm going to assume it's correct.
I would either wait for an updated version to come out before buying this book or go strictly by the percentages in the dough recipes