Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
Pizza: More than 60 Recipes for Delicious Homemade Pizza Paperback – July 28, 2005
|New from||Used from|
Frequently Bought Together
Customers Who Bought This Item Also Bought
About the Author
Tony Gemignani is co-owner of Pyzano's in northern Californianamed 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
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.
Top Customer Reviews
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.
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.
Most Recent Customer Reviews
Good basic pizza book, if you are a beginner pizza maker this book is a pretty solid place to start. Read morePublished 1 month ago by Rino
I have a bread machine and the bread machine recipe book I bought along with it has two or three pizza dough recipes (and a few pizza recipes to go along wit the dough). Read morePublished 7 months ago by dpidduck