Customer Reviews

Pizza: More than 60 Recipes for Delicious Homemade Pizza

5 star:		(22)
4 star:		(2)
3 star:		(1)
2 star:		(1)
1 star:		(3)

 

 

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!

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.

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.

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.

I was a little disappointed after browsing through this book. I have no doubt Diane and Tony and excellent at what they do but I would not count this book as a crowning achievement and I'm certainly NOT throwing away all my other pizza books. The explanation on throwing pizza is vague and the photography not of a technical nature. I noted at least one picture that did not match the ingredient list for that pizza. Almost any pizza professional can tell you that you absolutely never add oil to the water or to the flour before the water but that's exactly what one recipe tells you to do. On the plus side, the photograpy is excellent, inspiration abounds, and the source section is excellent. I'm glad I added this fine book to my collection.

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.

This is the best pizza book I've seen. It has a great layout. It really explains in detail the basics of pizza making. It also goes into detail about the ingredients (which flour is best for each type of pizza) as well as information on the tools that help the home pizza maker succeed in making delicious pizza. I love the stories at the beginning of each chapter and the background of each recipe. This book not only teaches you to make great pizza it is also fun to read.

I took a pizza class from the author and she taught us how long to knead the dough, etc. This book is really precise and has several different kinds of pizza, California, Chicago, New York and Italian. I highly recommend this book.

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.

I love this book. There is so much great stuff. I now make Pizza more than buy it and it is always better than bought pizzas. She demystified pizza and made it easy for me to make the crust and sauce. With what I learned form this book I am now confident enough to experiment, a lot, you can't ask more than that from a cookbook. If you love pizza, buy this book, a must have!