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Passionate About Pizza: Making Great Homemade Pizza Paperback – July 1, 2009


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Product Details

  • Paperback: 256 pages
  • Publisher: Twin Minds; Mass Market edition (July 1, 2009)
  • Language: English
  • ISBN-10: 0615258603
  • ISBN-13: 978-0615258607
  • Product Dimensions: 10.9 x 8.4 x 0.6 inches
  • Shipping Weight: 1.9 pounds
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #4,347,799 in Books (See Top 100 in Books)

Editorial Reviews

Review

Passionate About Pizza: Making Great Homemade Pizza earns five stars and my best of the best rating:

This cookbook covers homemade pizza like you always wished you knew. It s like having an expert pizza chef looking over your shoulder and helping in your kitchen! The author s unique approach is to treat making homemade pizza as a system with repeatable successful results. Overall, this is the most thorough pizza cookbook available on the subject of homemade pizza and reflects the author s dedication to making excellent pizza at home!

Check out my Homemade Gourmet Pizza web site for more details. --Coye Mac Jones, creator of the award winning Homemade Gourmet Pizza web site

From the Author

All copies from three print runs have sold out.  Unfortunately, the cost of printing full color books is very high at reasonable quantities so it is cost prohibitive to continue printing.  As a result, the book is now only available as an eBook.  The eBook version is available on any platform that can run the Kindle application.

Important Information

Ingredients
Example Ingredients

Directions
Example Directions

Customer Reviews

Very organized and a lot of good ideas for recipes.
Travis Seiler
The author has an engineering background that comes through clearly in this book.
H. W. Council III
I highly recommend this book for learning pizza making.
lemmr

Most Helpful Customer Reviews

13 of 13 people found the following review helpful By H. W. Council III on July 25, 2009
Format: Paperback
Apparently engineers make great chefs! The author has an engineering background that comes through clearly in this book. It is clear that the author has systematically examined what makes good pizza in every aspect and from every angle, and has assembled that knowledge in a clear and organized manner in this book.

The result is that not only does the book provide fantastic recipes to follow, but it provides you with the principles and techniques that you can use to customize the recipes to produce pizzas that are ideal for your personal taste. The ideas are presented in such an orderly and logical manner that it is easy to do.

The pizzas are so good and the process of designing them and making them is so fun that making pizzas using the book is a fun family event that occurs about once a week in our household. The pizzas we make using the recipes and principles in Passionate About Pizza are so much better than any other pizzas we have ever bought or made that it doesn't even seem right to use the same word to refer to the bland, circular chewy things that we used to eat before we bought Passionate About Pizza.
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13 of 13 people found the following review helpful By Paul C. Freeman on September 2, 2009
Format: Paperback
I am a divorced dad of 2 teenagers that has limited skill in the kitchen. This book is so well written and put together that it was simple for me to on the first attempt have success. I made a batch of the basic sauce and dough exactly how it was described in the book. I was expecting to fill a trash can with my first few attempts but to my surprise the first was as good as the sixth. My kids and their friends eat every bite and one even said it was the best pizza he had ever had. This book is a life saver it will allow me to serve my teenagers pizza when they want it now because before it was out of my budget. I can't wait to work my way thru and learn as I go trying the different types. Thank You for a remarkable book.
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7 of 7 people found the following review helpful By lemmr on August 14, 2010
Format: Paperback
Great, creative book. The title says it all. If you enjoy making pizza, this book makes it fun and the pizza is delicious. I taught my nine year old son what I've learned and he enjoys helping me. He loves telling people he knows how to make pizza and sauce! I highly recommend this book for learning pizza making.
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3 of 3 people found the following review helpful By Ivan Simec on July 10, 2012
Format: Kindle Edition
Love style of fun in recipes and creativity also check Best 30 Pizza Recipes Delicious & Easy To Make At Home (Illustrated) another book in similar style. God whats better and easier then pizza?
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Format: Kindle Edition Verified Purchase
Author Curtis Ide has written a clear, concise pizza cookbook detailing how to gather the ingredients, how to use the ingredients, and finally how to prepare the finished product. Ide clearly explains the types of ingredients to use such as all-purpose flour or the right kind of tomatoes.

He also details the needed kitchen equipment to produce a tasty pizza at home.

Some of the recipes you will find in his cookbook include:

Cheese Pizza
Cheesy Party Pizza
Chicago-style Sauce

In section of the book called Pizza's Close Relatives you will find a nice selection of pizza-related recipes such as:

Calzone
Focaccia Flatbread
Dessert Pizza

There are numerous color photos depicting the pizza making process. These photos will help almost any cook prepare a pizzeria style pizza at home.

There is an active table of contents making navigation easy.

Highly recommend
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1 of 1 people found the following review helpful By J. Prue on August 24, 2012
Format: Kindle Edition Verified Purchase
Passionate About Pizza is the most comprehensive book on pizza ever! All aspects of the ingredients right on through mixing, kneading, baking and serving are explained and often illustrated. What a treasure! If you love baking and you love pizza, you NEED this book!
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1 of 1 people found the following review helpful By Amazon Customer on June 30, 2012
Format: Kindle Edition Verified Purchase
My 4 yr old wanted me to make him a pepperoni pizza for the longest while but I felt so intimidated about making the crust. Then I read this book and followed the instructions exactly for the basic pizza crust and basic sauce and also for layering the topping. The results were amazing. The pizza tasted like it came from a pizzeria. Will be making again soon.
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By Rosy Reader on August 9, 2012
Format: Paperback Verified Purchase
We were already baking pizza on a pizza stone on our charcoal grill but I still found this book helpful. I am not all the way through it, but liked the sauce recipe, and I liked the description about how to stretch the dough, and even though I've been making all kinds of Italian yeast breads (from the basic loaf to the Easter breads, and flakier Christmas nut rolls) I was not well versed in the concept of letting the dough rest. Must have got lost in translation from Nonna to Sitzi to me. One thing I found disappointing is that he says to put spices on your pizza, but so far I have not found a description of spices in the book and he doesn't mention fresh herbs. Sometimes I like just basil especially on a pizza with fresh toppings. This is a pizza where we use the fresh mozzarella and fresh tomatoes instead of sauce, and all our other toppings are fresh and we usually forego any meat on this type of pizza. Traditional pizza sauce seems to have oregano, but there is also fennel and parsley and rosemary. He may include that later in the book but so far I haven't found it. This was still a helpful book, especially the part about stretching the dough. My son worked in a pizza parlor and has the knack, but he has not been able to teach me, maybe I can develop the skill after reading this book's how-to's.
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Most Recent Customer Reviews


More About the Author

Curtis Ide (born 1963) grew up in the Southern Tier of New York. He experienced excellent New York Style pizza in the family-run pizzerias in the area. Curtis spent many hours watching pizza being made at the Grande Pizzeria in Endwell, New York. Brozetti's Pizzeria, in Binghamton, New York, made the best Sicilian-style pizza. Curtis used to buy individual pieces of their pizza cold, topped with just sauce and cheese. The sauce had a sweet, rich taste that was wonderfully satisfying. Whenever anyone had a large party, the pizza of choice was Nirchi's Pizza. They made big, rectangular Sicilian-style pizzas; you could buy either a half or a full "sheet." These pizzas had a thick crust and an uneven surface. The cheese would be dark brown, and when you bit into the pizza, you never knew whether you were going to get more dough, sauce, or cheese. Curtis was inspired to make pizza that was as distinctive and as satisfying as the pizzas these pizzerias made.

Curtis began making Chicago-style pizza soon after he got married. He received a Chicago-style pizza set as a wedding shower gift. The kit had a deep-dish pizza pan, pizza cutter, pan lifter, and a pizza cookbook specializing in Chicago-style pizza. One day he asked his wife if she was ever going to make pizza; she said, "You go ahead." So, he made a pizza and then used the kit to make deep-dish pizza quite frequently. Curtis kept practicing until he could make a better pizza than most of the local pizzerias in the suburbs of Chicago where he lived at that time.

After a while, Curtis missed the New York-style thin crust pizza that he had grown up with; you just could not buy that kind of pizza in Chicago at that time. Therefore, Curtis decided to try his hand at making New York-style pizza. After another intense period of practice, he was able to duplicate and even improve on the New York-style pizza he remembered from his youth.

Curtis practiced making pizza whenever he could. He made and served many hundreds of pizzas to family and friends over the years. Curtis' pizzas became more and more consistent and he kept getting rave reviews; that is, when they were not begging me to make something other than pizza! Many of his friends said, "You should open a pizzeria!" Others said, "Can you teach me to make pizza like that?" Curtis wrote this book to capture the techniques that he had learned and developed so that you can make great pizza, too!

Curtis grew up to be particularly open-minded to new and different flavors on a pizza. His father was allergic to tomatoes; as a result, they were always ordering a "white" pizza for him. A white pizza is a pizza made without tomato sauce and with some kind of toppings to give it flavor. Although they did get many strange looks at many a pizzeria, they ended up having some great (and unique) pizzas.

Curtis also moved a few times. By the time he started making his own pizza, he had lived in up-state New York, the mountains of Virginia, and the cities of Atlanta and Chicago. Curtis' mother was a wonderful cook and she always experimented with different types of recipes and ethnic foods. This gave him an early initiation to some interesting foods. She was also very progressive and health-conscious so they had many healthy (and strange) ingredients in the foods she made. I think all of these experiences opened Curtis' eyes to the wonderful variety of tastes, which one can make into pizza!

As Curtis began broadening the pizzas he made and started writing about making pizza, he became more aware of the different types of pizzas. Curtis started observing everything about pizza and started a kind of catalog in his mind. The pizzas he ate at many a pizzeria as well as by the pizza cookbooks heI read shaped this catalog. Curtis began to see each type of pizza as something to explore, understand, and experience. He also saw each type of pizza as something that was different and unique. Curtis would categorize, study, and duplicate each one. It became Curtis' passion to understand these different types of pizzas as well as to describe them in a way that anyone could duplicate them.

Curtis is an engineer with a Bachelor's and Master's Degree from Georgia Tech and he is descended from several generations of engineers. This background brought a unique, systematic perspective to making pizza and writing about how to make pizza. Curtis developed the Passionate About Pizza System to help guide the reader to successful pizza-making. What Curtis calls the Passionate About Pizza System are the habits that he uses for making pizza. Curtis developed these habits over many years of pizza making and wrote them down as a system for a number of reasons. Curtis' system helps you to learn systematically in order to shorten the time it takes you to learn and so that you learn better fundamentals for making better pizza. If you look carefully at what great pizzerias do, you will see that they use their own system to help keep things running smoothly and to turn out consistently good pizza. Don't let Curtis' engineering background scare you away. His book is fun and easy to read and the Passionate About Pizza System is easy to learn and use.

Curtis hopes that his book will help others learn to let their Pizza Passion flow!

Learn more about Curtis Ide and his passion for pizza at www.passionateaboutpizzabook.com.