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The Art of Pizza Making: Trade Secrets and Recipes Plastic Comb – December 1, 2011


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Editorial Reviews

Review

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.

From the Publisher

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!

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Product Details

  • Plastic Comb: 147 pages
  • Publisher: The Creative Pizza Company; 20th Anniversary Edition (1991-2011); (December 1, 2011); The Creative Pizza Company; 20th Anniversary Edition (1991-2011); (December 1, 2011) edition (December 1, 2011)
  • Language: English
  • ISBN-10: 0963203401
  • ISBN-13: 978-0963203403
  • Product Dimensions: 0.5 x 5.8 x 8.5 inches
  • Shipping Weight: 10.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (94 customer reviews)
  • Amazon Best Sellers Rank: #37,334 in Books (See Top 100 in Books)

More About the Author

Dominick DeAngelis was born and raised in a small working-class town of the Scranton/Wilkes-Barre area of northeastern Pennsylvania. His mother was an Italian immigrant who journeyed to the United States at the age of seventeen. His father is a second generation Italian-American. There is probably no place in the country, or maybe the world, where there are more pizza places per capita than the Scranton/Wilkes-Barre area; on just one street over from where Dominick grew up, there were four pizzerias on the same road within a one mile stretch. They all had a successful business because each pizzeria made their own distinctive style of pizza.

Dominick's obsession with pizza is life long, and the area where he grew up exposed him to a vast array of different types of pizza. For the past twenty-nine years since his childhood, he has taken that experience to develop a collection of his own original recipes, with emphasis on the development of his master dough recipe.

Dominick's formal training is not in the culinary field, but in engineering. However, anyone who knows him will tell you that he is a bona-fide pizza maker. He holds a bachelor's degree from The Pennsylvania State University, a master's degree from Villanova University, and a Ph.D. from The University of Pennsylvania, all in mechanical engineering. He has mechanical design experience from the aerospace, medical, semiconductor and metrology industries, and is also a licensed professional engineer. He resides in the suburban "Main Line" area of Philadelphia with his wife, two daughters and son.

"To do a cookbook on pizza making the-right-way requires a dedication to pizza as intense as a Ph.D. degree in engineering."

Dominick DeAngelis
2011

Customer Reviews

This little book is a treasure.
W. Timm
I highly recommend this book for anyone interested in making pizza at home.
John H. Henderson
Informative, easy to follow, fun guide for making pizza.
Grace M.

Most Helpful Customer Reviews

122 of 132 people found the following review helpful By John H. Henderson VINE VOICE on July 13, 2004
Format: Plastic Comb Verified Purchase
I came to this book because I wanted to make pizza in a Dutch oven while camping! All Dutch oven pizza recipes were the same - form some pre-made dough in the oven, cover with sauce, cheese and toppings, and bring oven to baking temperature. This resulted in a pizza which left a lot to be desired.
I needed information on pizza making that said WHY something was done, and not just recipes, so I could adjust to my odd situation. Dr. DeAngelis, like I, is an engineering Ph.D., so I expected some "why." I was not disappointed. Also, like he, I was born in PA where a pizza parlor was on nearly every block with names like Ferregonio's, Costa's and Veltre's, so I figured he knew pizza.
On these counts, I was not disappointed.
However, I quickly discovered why pizzeria-quality pizza is so elusive for the home baker: (1) Proper ingredients are often unavailable to the consumer, (2) proper utensils are expensive and/or not readily available to the consumer, (3) the process is time-consuming, and (4) getting good quality pizza is more a function of adhering to many little details rather than any one big item.
Dr. DeAngelis asserts that the most important item is to use high-gluten flour. You cannot find this at the local supermarket. You have to find a baking supply house, and the flour comes in 25, 50 or 100 lb. bags, and he adds that anything but the 100 lb. may be hard to locate. And he recommends sharp American cheese! So far, I've been unable to find sharp American.
The other important thing is proper kneading with a STRONG preference to using a machine. He recommends a several-hundred-dollar Kitchen Aid mixer, but says that anything with at least 250 W is adequate, meaning that my Sunbeam Mixmaster just meets the requirement (but it gets awfully hot).
Read more ›
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70 of 74 people found the following review helpful By Klynt Klimek on March 12, 2000
Format: Plastic Comb
I've bought many pizza cookbooks, but none have mentioned some of the ingredients, or techniques that this book describes. Following the directions in this book, I made my first home made pizza with a crust I actually enjoyed.
If you are interested in pizzaria quality pizza at home, this is the FIRST book you should read.
This book has replaced ALL of my pizza cookbooks. (Others are collecting dust while this one is collecting tomato stains!) After all, if you use the proper techniques and suggestions used in this book, you can top it any way you want and achieve execellent results.
My sincere thanks to the author!
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21 of 21 people found the following review helpful By G. Hunter on April 7, 2008
Format: Plastic Comb
I was a little disappointed. This book is full of good techniques. I learned about letting the dough rise in the refridgerator and dough dressings but I didn't care for the dough or pizza sauce recipes. I also found that adding muenster and sharp provolone to regular mozzarella made for mighty good eats. This combination is spot on.

I also purchased two other books called Pizza Any Way You Slice It by Charles and Michele Scicolone and American Pie by Peter Reinhardt. These three books plus the purchase of a good quality pizza (baking) stone and I was in business. A pizza stone is an absolute must have for really great pizza. Michele's book gave me the perfect sauce recipe with the addition of a pinch or two of marjoram. Peter's book gave me the perfect dough recipe. I incorporated the techniques previously learned from the Art of Pizza Making plus the sauce and dough recipes from the other two books for what made a great lip smackin' pie.

Once I heard the sizzle of the dough hitting the piping hot stone and watching the big bubbles rise up from the dough, I knew it wouldn't be long before I would be in pizza heaven. The dough was chewy on the inside and crispy on the outside. I had FINALLY done it!!!! I made a pizzeria quality pizza with my own hands in my own home.

I have since ended my search for quality pizza made at home. I have thrown away my take out and delivery numbers and freed up a lot of space on my refridgerator. (LOL)
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34 of 37 people found the following review helpful By Stacey Nestel on January 1, 2006
Format: Plastic Comb Verified Purchase
I have been using this book for a few years now...and so far all my friends cannot stop telling their friends about my pizza! I am an engineer as well and I do enjoy the scientific references in the book. It is entertaining for us engineer-types...

About finding the high gluten flour...King Arthur Flour sells a 3 lb bag of Sir Lancelot High Gluten flour that has 14% protein. I have been buying this for years and it works excellently with Dominick's recipes.
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33 of 36 people found the following review helpful By S. Mcgee on January 31, 2009
Format: Plastic Comb Verified Purchase
If you are looking to duplicate the US based chain style pizza, this book is a good way to begin. The recipes are good for that purpose. I do love the garlic, olive oil, sugar dough "conditioner", really improves the dough.

If you are looking for more authentic based, fresh ingridents, Naples standards pizza, this is not for you. However the price of the book is low and good knowledge can still be gained.

I tell everyone looking to make authentic pizza to start at this website. You will understand the difference in chain vs Naples or the orignial NY style thin pizza.

[...]

Key is the dough. Autolyse period is crucial. Took me years to learn that. The flour (75%) and water MUST sit for 20-30 min FIRST before making the dough and adding yeast, etc.. Huge diff in the dough. Knead for 15 min on low speed, etc.. Store overnight to improves flavor and texture.
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