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Product Details

  • Paperback: 168 pages
  • Publisher: Chronicle Books (July 28, 2005)
  • Language: English
  • ISBN-10: 0811845540
  • ISBN-13: 978-0811845540
  • Product Dimensions: 8 x 0.6 x 8.9 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (51 customer reviews)
  • Amazon Best Sellers Rank: #79,795 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Diane Morgan is an experienced cooking teacher and the author of many cookbooks, including Salmon (0-8118-4212-6), Delicious Dips (0-8118-4220-7), and Dressed to Grill (0-8118-3139-6). She lives in Portland, Oregon.

Tony Gemignani is co-owner of Pyzano's in northern California—named one of the Top 100 Independent Pizzerias in the nation. His skills have landed him guest shots on the Tonight Show with Jay Leno and Good Morning America. He lives in the San Francisco Bay Area.

Scott Peterson is an award-winning San Francisco based photographer.

More About the Author

Diane Morgan is an award-winning cookbook author, freelance food writer, culinary instructor, and restaurant consultant. She is the author of 17 cookbooks, including her newest book, Roots: The Definitive Compendium with more than 225 Recipes. Roots won the prestigious James Beard award for vegetable focused and vegetarian cookbooks, in addition to a coveted IACP Cookbook Award in the single subject category. The New York Times, Washington Post, Chicago Tribune, among others named Roots one of the top cookbooks of the year.

Her other cookbooks include: Skinny Dips, The Christmas Table, The New Thanksgiving Table, Grill Every Day, Salmon, Pizza, Delicious Dips, The Thanksgiving Table, Midnight Munchies, Cooking For The Week, The Basic Gourmet, The Basic Gourmet Entertains, and Dressed To Grill: Savvy Recipes for Girls who Play with Fire, all from Chronicle Books. In addition, Diane has a cookbook, Gifts Cooks Love, written in conjunction with Sur La Table and published by Andrews McMeel.

She has been involved in the world of food for more than 30 years. She spent six years in Chicago as a caterer and chef for an executive dining room. Leaving behind Chicago's blustery, frigid winters, Diane moved to the Pacific Northwest, settling in Portland, Oregon. Her focus shifted to teaching cooking classes and pursuing a career in food writing. Her first cookbook, Entertaining People: Menus from a Pacific Northwest Cooking School won an IACP/Seagrams cookbook award and was followed by Very Entertaining: Menus for Special Occasions.

Diane's holiday cookbook, The Christmas Table, was featured in Oprah's "O" magazine with six-pages of glorious photographs highlighting food gifts from the kitchen, all created by Diane. Better Homes & Gardens featured six recipes from The Christmas Table in a beautifully illustrated article. Her decadent recipe for Hot Chocolate Fudge Cakes was on the cover of December 2008's issue of Cooking Light magazine.

Diane has been a regular contributor to the Los Angeles Times food section and has written for Bon Appétit, Fine Cooking, Cooking Light, Clean Eating, The Oregonian, and Edible Portland. She has appeared on the Today Show, ABC World News Now, CBS Early Show, The Food Network, Smart Solutions on HGTV, Seasonings on PBS, and Good Day Oregon. In addition, for the past two years, Diane has consulted on the core menu, promotional seasonal menus and recipes for a Northwest chain of family dining restaurants. Her website is: www.dianemorgancooks.com.

Customer Reviews

End result this is the best pizza I have ever made and it made two large pizzas.
S. Nelson
He makes easy to follow steps with many useful pictures and lots of information about ingredients - a big help.
C. Pehling
I wanted a book for my boyfriend who loves pizza and always wanted to make his own.
Jules Bianchi

Most Helpful Customer Reviews

40 of 41 people found the following review helpful By Matt Doyel on September 8, 2005
Format: Paperback
As a lover of all things pizza, this book does not disappoint. The authors cover it all: the fundamentals of all the ingredients and techniques, as well as chapters on Neapolitan, NY, Chicago, California, Pizza on the Grill, Pizza for kids, and even dessert pizza. The best thing about this book is that it lifts the shroud of secrecy from the closely guarded secrets and passes along techniques used by professionals to make truly great pizza. I thought I was doing well when I was buying TJ's pizza dough and putting my own toppings on at home. This book got me to try making my own dough and now I will never go back. The techniques and recipes in this book have taken my pizza making skills up by several levels. I was blown away at how easy it is, how much better it tastes, and how much fun it is!
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26 of 26 people found the following review helpful By John Somel on February 7, 2007
Format: Paperback Verified Purchase
First of all, this book is fantastic. Follow the recipes because a lot of effort went into them.
I have the habit of doing things my own way, but not this time and the results were great.
This book got me started on a wonderful path to making excellent pizzas.

I saw Tony tossing pizza on the Food Network a couple of weeks back and was very impressed by his record holding techniques. There was a part of the competition where only limited ingredients could be used and Tony mentioned the use of Caputo flour. I went to Amazon and punched in for Caputo and here was this book and I found out that Tony co-wrote it with Diane Morgan no less.

I supplied my kitchen with the necessary tools and ingredients to attempt to make New York style pizza dough.
The steps for making the dough were right-on and I allowed it to rise overnight in the fridge. My wife and I made the New York-Style Pizza sauce and also Ray's Pesto sauce while the dough came up to room temp.
The oven was heated for an hour ( with a stone inside) and then I put the toppings on and it turned out excellent!!
My wife and I knocked out three pizzas last Sunday and they all turned out great!
Now we are going to try some different flours (Caputo) and move on through the recipes in this book.
I highly recommend this book to anyone interested in making pizzas at home even if you are interested in only a couple of types.
The introduction to each chapter is entertaining and informative.
Thanks again to Tony and Diane for teaming up to write such a wonderful book.
I know from recent experience that they are both very nice people and I look forward to heading up to Northern Ca. to stop by Pyzano's to maybe see Tony in action and to eat some great pizza.
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20 of 20 people found the following review helpful By William J. Oehlkers on September 10, 2005
Format: Paperback Verified Purchase
I have a large collection of pizza books, but this is one of the finest. Besides the colorful illustrations, the author provides solid information on making pizza. I have tried both the Neapolitan and New York recipes are both are superb. One of the reasons, besides the recipes themselves, is that the author shares a lot of quality information beyond the ordinary. I bake in my brick oven and have made lots of pizzas, and the tips for making great pizza were very helpful. The only thing I would change in this book is to list the ingredients for dough by weight as well as volume and add a chapter on baking in a brick oven. The last chapter, a concession to those who want to quick fix, no doubt appeals to some but to my taste could be left out. If you buy only one pizza book, this is the one.
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9 of 9 people found the following review helpful By TomG on March 20, 2006
Format: Paperback Verified Purchase
I just recently dove into home pizza making and bought this book looking for inspiration. I have found this book to have many good recipes, some sound strange, but all are delicious (see the Big Kahuna Pizza).

Photos are included for only a few of the pizzas so some of the more complex combinations that require ingredient prep are tough to follow (Big Kahuna again, does the prosciutto wrap the shrimp lengthwise or crosswise?). In almost every case there are plenty of instructions to make each pizza, and all of the strange sounding combinations of ingredients are delicious!!

I wish there were a little more information on working with dough, and formulas instead of volume measurements, but the recipes for dough have proven to work well. I am just starting but have tried to toss the dough after reading Tony's advice. The dessert pizza with a sweet dough has been a big hit with my kids.

This is a good pizza cookbook with a lot of Tony's input from many years in the pizza business. Obviously his California style combinations have been proven to be hits with customers over the long haul in his shop.

And yes, with this book you will be able to make a reasonably good NY style pizza.
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7 of 7 people found the following review helpful By Sean P. Riley on November 2, 2008
Format: Paperback
I've been making pizza for a long long time, and this book was the first pizza book I've owned that changed the way I made pizza. If you are a purist, this is not the book. If you're looking to expand your horizons in terms of crust making and experimental pizzas, this is the book.
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5 of 5 people found the following review helpful By johanna on February 23, 2006
Format: Paperback
I have to say i read this book thinking i knew what there was to know about pizza. However after reading this book its great to know that we are always learning. I called this book the art of pizza because after reading it i beleive both authors have a true passion for pizza tony's receipes go beyond a pizza maker it go's to homes. What i mean by that he makes it easy for yo understand and learn if you are not a pizza maker. Also i never knew about desert pizza (i wasn't sold on them)however after reading the book i went and gave it a shot and like to say is a homerun.I also think that diane morgan is extroridanary writer her work in this book was 2nd to known.Its a must read book. the to came togehter to make this a MUST READ.
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