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Pizza: Seasonal Recipes from Rome's Legendary Pizzarium Hardcover – October 8, 2013


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Product Details

  • Hardcover: 256 pages
  • Publisher: Rizzoli (October 8, 2013)
  • Language: English
  • ISBN-10: 0847840689
  • ISBN-13: 978-0847840687
  • Product Dimensions: 9.4 x 8 x 1 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #100,916 in Books (See Top 100 in Books)

Editorial Reviews

Review

"There has never before been a pizza cookbook written by an Italian living in Italy. This gives this book unriavaled authenticity." ~Library Journal

“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

About the Author

Gabriele Bonci was born in Rome and learned the culinary arts in one of the capital’s finest restaurants before opening his own pizza shop in 2003. Since 2009, he has been the host of the TV cooking show La Prova del Cuoco. He has been featured in Anthony Bourdain’s The Layover, Travel and Leisure, The Atlantic, and The Guardian.

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Customer Reviews

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See all 15 customer reviews
If you like very creative pizzas, you will love this book.
Tom
After eating the best pizza I have ever had at Bonci's Pizzarium in Rome, I had to have this book!
RMH
If you like pizza at all, this is a must for your kitchen library.
zabbachudd

Most Helpful Customer Reviews

9 of 9 people found the following review helpful By Jonas Aras on November 8, 2013
Format: Hardcover Verified Purchase
Terrific formulation(s) for pan pizza dough that will bake correctly in any home oven. No stones or baking steel required. He states that the dough works well in cheap pans. I baked mine in a PSTK coated pan by Lloyd Pans with very good results. The recommended temperature is 475 degrees and the bake time is about 25 minutes. This is the polar opposite of most other types of pizza which generally benefit from ovens capable of high temperatures and short bake times.

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.
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7 of 8 people found the following review helpful By Kindle Customer on October 20, 2013
Format: Hardcover Verified Purchase
Every foodie in the English speaking world has been waiting for this edition.

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.
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8 of 10 people found the following review helpful By Bruce Homis on October 16, 2013
Format: Hardcover Verified Purchase
We first heard of Gabriele Bonci and the Pizzarium by watching the Rome episode of Anthony Bourdain's show, The Layover. When we were in Rome visiting the Vatican this past May, we took a side trip to the Pizzarium for lunch, and we were seriously not disappointed. The pizza was fantastic (best we had in Rome), and the choices were incredible. I saw he was coming out with a book, and I pre-ordered it here on Amazon. We made two of his pizzas last night - one with potato, eggplant, and fresh mozzarella, and the other with butternut squash, provolone, and pancetta, and they came out insanely delicious. No joke. The only issue I had with the book was where it says Bonci's dough recipe yields enough dough for six pizzas, and that's just not true. If you want the dough to be fluffy and large enough to fit in the pan, like it shows in the book, then you'll get two pizzas out of each dough. Other than that, awesome book and a cool souvenir, especially if you've been there.
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3 of 3 people found the following review helpful By Zsofia Zsurzsa on December 18, 2013
Format: Hardcover Verified Purchase
Love it! If you have ever been to Pizzarium in Rome you know this recipe book is a real treasure!
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1 of 1 people found the following review helpful By zabbachudd on December 4, 2013
Format: Hardcover Verified Purchase
We went to Pizzarium in Rome this summer and we just fell in love with the pizza. I heard that this book was coming out in the US and I bought it right away. The recipes are beautiful and meticulous. If you like pizza at all, this is a must for your kitchen library.
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4 of 6 people found the following review helpful By Averagejoe on December 23, 2013
Format: Hardcover Verified Purchase
Probably not the book you want to buy as your first. I can not say that it was a total waste. I did learn some things. I knew about making your own yeast before and this book touches on the subject well enough to get you making your own yeast like it was done in the years BC. I don't believe it specifies how much to use? So I just guesstimate.

If you like making Pizza in a pan then this book is great for that. The point is that I really do not look at it as much of an art form. Anybody can make pizza in a pan. My problem is making a consistent round pizza. One that is actually round and getting it off the pizza peel in the same form.

What is good about this book is it gives you a conversion of USA grade Flour to Italian grade and where to purchase it from. I make my pizza dough starting with a Poolish. This book does the long fermentation method but it is mixed all at one time. Unlike the POOLISH method.

Baking Breads and making your own Pizza Dough is all about technique and always a work in progress. I am happy with my purchase of this book because I did learn new things or at least some of my old techniques were reinforced.

The reason that I am not giving this book five stars is because some things are unclear and if I was not already familiar with dough making, I do not think this would be a great starter book. I am also more concerned about my Pizza Crust and not so much about fifty recipes that I really would not use.

Once you get yourself a good foundation which is your Crust the rest is immaterial. I know what I want to top my Pizza with, so the recipes to me are not significant. Everyone has there own opinion and needs, so this book may be perfect you? Maybe the Book Should Be called How To Make Pizza in a Pan???
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