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Pizza: Seasonal Recipes from Rome's Legendary Pizzarium Hardcover – October 8, 2013
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“I’ve been trying different pizza dough recipes, but what I’ve really been waiting for is the new book, in English, from Rome’s phenomenal pizza master, Gabriele Bonci. Bonci is wildly inventive with his toppings, which are seasonal and change from day to day and week to week. I can see pizza parties every weekend as I work my way through this enticing book.” ~LA Times
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Top Customer Reviews
The recipes are given by weights (!!!), which is a MUST if you want to have any chance of duplicating your success the next time or make adjustments the next time to improve it.
The basic bread flour dough translates into baker's percents as follows: Flour (100%), Water (70%), IDY (.7%), Salt (2%), Oil (4%). Thickness Factor=.103. I post this because if you need to scale the recipe to a particular size pan or if you just want to make dough for a single pizza, these figures makes it easy. There are terrific scaling tools available at pizza making dot com that where you can plug in these numbers and enter any size rectangular or round pan and you'll be given the ingredient amounts in grams and/or ounces.
He also has other formulations that use Buratto, light spelt and whole spelt flours. You're not going to find these at your local big-box store, but I appreciate the fact that he's sharing his real formulation instead of a dumbed-down recipe.
He discusses making your our sourdough starter. Unlike "legit" Neapolitan dough which is generally fermented at around 65 degrees (which means you need a wine fridge set at that temp or something similar), his sourdough formula can be refrigerated overnight in a standard fridge.
We made the Broccolini & Mortadella pizza last night and it was wonderful. A couple of notes are in order however. As indicated in the books "A Note From The Translator" the amount of water indicated in the dough recipes is somewhat low. Bonci uses extremely fresh flour but if you're making these recipes with regular bread flour from the supermarket you'll need more like 800 grams of water to a kilogram of flour. As mentioned in the previous review, the size of the dough balls is a little unrealistic. We find a 600 gram dough ball will perfectly fill a 1/4 sheet pan (10.5 x 15.5 inches: Norpro Stainless Steel 10 X 15 X 1 inch Jelly Roll Baking Pan)
If you like Roman style pizza al taglio this is the book for you.
Most Recent Customer Reviews
The best parts of the book are about making the dough. This is detailed information about the flours, yeast and fermentation methods. Read morePublished 4 months ago by Mr. Richard Hart
I lived in Rome for 17 years and came to love Roman pizza. In the thirty years I have been away, people like Bonci have raised Roman Pizza to new heights. Read morePublished 7 months ago by Curmudgeon in the Kitchen
Having been in Rome and had this pizza..wanted to make it in the USA! such a good book!Published 11 months ago by Margaret S.
Beautiful book, and more importantly it has the dough formula!!! The dough is the most important part of this style of pizza. Read morePublished 11 months ago by Jody Anthony Chinn
I made the Tomato pizza, like the one I had when visiting his place in Rome......Follow the directions and get almost an identical product!! Read morePublished 15 months ago by John P. Zenk