To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyses reviews to verify trustworthiness.
I have a number of books from Peter Reinhart and I am a big fan of his work. This book however is a rehash of his other recipes and methods. I didn't see anything new or innovative in Reinharts dough methods compared with his other books, quite basic I thought. Peter now brings along other 'pies' as he calls them such as the Detroit style Focaccia and Roman Pizza's using one of three master doughs used throughout the book. One of the doughs is sourdough using a 'mother'/ starter and then there is his typical wholewheat option yawn (who eats wholewheat pizza) and then one using bread bakers flour which is a cop out when if your making authentic pizza it has to be italian 00. Forget king arthur he hasn't a clue when it comes to a European quality flour. When I read the recipe for the bread bakers flour for a Roman style it uses olive oil as an ingredient, what is he thinking? From an aficionado olive oil is a not used, it should be flour water, salt and yeast only. The book has good reviews on the inside cover from several pizzeria owners and big names such as Gemignani and Forkish and a guy that offers pizza tours, really? I think that there is some back slapping going on here because these two guys leave Peter for dead in my opinion. Both Gemignani and Forkish have pizzerias Peter does not have a pizza store. I'm not so sure how a person can be an authority on a subject such as pizza making when you don't do it for a living and I don't think working for a university quite cuts it. Paying customers buying your goods is the only way to know that a person knows what they are doing well. 'If you don't own the Ken Forkish Elements of Pizza then you need to go with that one or the Gemignani Pizza Bible which is another great option. I don't like the way Gemignani asks you to jump to this page carry out several steps then to that page to make up some of his pizzas it is not fluid reading and makes what should be a straightforward set of instructions into a mission quite tedious. Another point about this book is that it has lots of thick padding for the front and back covers making it appear to have more content. Note that it is around 1/3 smaller in contents on the page compared to his other books. Overall for a beginner who is just dipping their toes into this subject its an okay book. I got the feeling when I read through the book that I had been ripped off and he had cashed in on his name and the subject at hand.
OK, so if you like the deeper dish styles in this book, then just don't worry about baking steels etc. 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.
This is a beautiful book with a lot of great information, however I don't know if I got an older version of the book or if there have been revisions, but the recipe for the whole grain country style dough has incorrect measurements in grams. I'm assuming that the recipes based on percentages are correct but the gram measurements don't match them. Using the gram measurements makes for an unworkable, over hydrated dough.
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
If you are a pizza afficionado, you will like this book. It's all about the pan pizza, got some tricks, recipes, tools of the trade and it does deliver with secrets you want to learn about this technique of cooking pizzas in a pan.
It is a good book, but a little vague in some places. Watching the free Pizza course with Peter on Craftsy.com actually cleared up the kneading process for me. both the Pizza Bible and Pizza Essentials are better books for information, but I would still buy this book again.