EzineArticles.com, January 11, 2007
Best selling novels and tell-alls stay on the bestseller list for weeks if they are really good or topical. Most new books disappear from the public eye in days. The exceptions are cookbooks. A good cookbook can keep its buzz for years. Some cookbooks are treated like family heirlooms and get passed from generation to generation. The Art of Pizza Making by Dominick A. DeAngelis has been around since 1991 and it shows no signs of slowing down. People who bought it, or were lucky enough to get it as a gift, a month or so ago have tried the methods and the recipes and now cannot wait to write their review on Amazon. Maybe the Art of Pizza Making is working its way into heirloom status.
Almost everybody likes pizza. Anybody who has had an exceptionally good pizza loves it, and the sensation of taste of that one pizza slice has been permanently implanted into the nether regions of their brain. Pizza ingredients are salty, sweet and acidic, so maybe a good pizza is like red wine that unlocks every taste receptor in your body and keeps you wanting more. The Art of Pizza Making is the real deal. The author covers every step of the pizza making process and tells you exactly what you have to do to make exceptional tasting pizza with just the right crispness and texture.
This book not only tells you what type of flour, cheese, and tomato base to use, but how to knead the dough, how long to let it rise, and what preparation temperature you need the dough at to make the perfect crust. If you follow the directions in the book and use the same ingredients, or as close as you can get to the right ingredients, you will make a pizza as good as or better than any franchise pizza store. If you love pizza you need this book. See full review by Peter Boston --EzineArticles.com, January 11, 2007.
Now shipping is the updated 20th Anniversary (1991-2011) updated and expanded edition of this best-selling pizza cookbook. As an added bonus, this new edition contains 10 new pizza recipes such as Figgy, Foccacia di Recco (“the crown jewel”), Jamaican jerk, pear, Persian, Portobello, satay, shish kabob, stuffed meatloaf and Thanksgiving. Of course, it also contains all of Dominick’s latest pizza expertise developed since the year 2009 printing, including new sections on the food science of pizza dough (e.g., amylase enzymes, oxidation effects, Mailliard reactions, etc.), comparisons to Italian “00” type pizza flours, and the use of baker’s percentages. So even if you own any of the previous editions, this one is well worth the upgrade to your collection just for the new recipes alone!
some good info but it comes in almost a notebook style with a sprial binding. the author also mentions he likes american cheese on pizza so i am now a little weary to follow the... Read morePublished 3 months ago by Cassie Cooper
Wowee! Zowee! This book has elevated my pizza making tremendously. I have only made one pizza so far using his tips and tricks but what a difference! Read morePublished 3 months ago by RWWhite
Another really good, useful pizza book for families that like to make pizzas that everyone will eat. Read morePublished 3 months ago by ABCM4
This is my go-to book for pizza making. Keep it handy in the kitchen for when the mood strikes me.Published 5 months ago by Magic Mike
Has great tips for everything to do with pizza making.
Great sauce recipe!