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The Ultimate Pizza Manual: Make Pizza Like the Pros... Used To! Paperback – July 1, 2008

ISBN-13: 978-0980034653 ISBN-10: 0980034655

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The Ultimate Pizza Manual: Make Pizza Like the Pros... Used To! + The Art of Pizza Making: Trade Secrets and Recipes + How to Open a Financially Successful Pizza & Sub Restaurant
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Product Details

  • Paperback: 44 pages
  • Publisher: Ultimate Culinary Publications (July 1, 2008)
  • Language: English
  • ISBN-10: 0980034655
  • ISBN-13: 978-0980034653
  • Product Dimensions: 8.7 x 8.7 inches
  • Shipping Weight: 4.8 ounces (View shipping rates and policies)
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #1,103,425 in Books (See Top 100 in Books)

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Customer Reviews

3.7 out of 5 stars
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Lfeld540The Ultimate Pizza Manual: Make Pizza Like the Pros... Used To!
Linda J. Feldmesser
In short save your money and just go online if you don't know how to make Pizza.
David Scott
The book is written into a easy to read and follow step by step in the kitchen.
TN-MAILMAN

Most Helpful Customer Reviews

7 of 7 people found the following review helpful By Ivan Rivera on July 28, 2009
Format: Paperback
This book is great in every aspect it contains. I dont give it 5 star because its not The Ultimate Pizza Manual cause it only contains plain cheese and sauce pizza recipes. But dont get confused, the information that contains is GOLD!!! especially the crust recipes and preparation techniques! They mean a world of difference for your pizzas!!

Excellent Book!
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17 of 21 people found the following review helpful By GeW on January 8, 2010
Format: Paperback Verified Purchase
The book is not a book... it is a pamphlet containing 32 pages with big pictures and advertisements for pizza products. It has 3 recipies for pizza, that's all. The author's big secret is to use hi-gluten flour just like every other pizza recipie calls for.
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4 of 4 people found the following review helpful By NHDalton on March 20, 2009
Format: Paperback Verified Purchase
Moving up from bread machine pizza dough was a real treat. Not so sure on the sauce, it took a while to grow on me and I may experiment more on that but the pizza was VERY good. Even when being reheated in a convection oven the dough was still chewy. For me, this was money well spent.
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6 of 7 people found the following review helpful By Kasper Gutman on July 5, 2009
Format: Paperback
I have been making pizza at home since the early 90's. The information that is provided is excellent. And I agree with the comments about using high protein flour in particular. However, all you get is one dough formula, one sauce and instructions on how to make 1 type of pizza and 1 variation. I don't believe that I paid $13 for this brochure.
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15 of 20 people found the following review helpful By P. Fiorino on July 29, 2008
Format: Paperback Verified Purchase
Have you ever wondered why you can't make pizza at home as good as you get in a pizza joint? It's because all the pizza cookbooks gloss over critical details and give you easy instructions rather than correct instructions. There's more to making pizza than merely using a stand mixer and an oven stone. This book fills in the rest of the details.

Yes, it is only 44 pages long, but it goes into exhaustive detail all of the minutiae of making a GOOD 18" NY style pizza. Where most "cookbooks" will put a pizza recipe on 1-2 pages, this expands it into 44 pages. Every little tiny subtle detail of every aspect of pizza prep is covered, and there are pictures for everything. Think of it as a comic book with photographs.

The author tells about weighing the dough ingredients, rising the dough, pressing it out, docking it, and prepping it on a screen. In fact, he bakes on a screen, not on a stone. I think this is because the pizza is so darn big that you can't find a stone big enough to fit in your oven, and the 19" screen he recommends takes up every inch of depth in the standard oven.

I have not tried the technique yet (It's July and I am making pizzas in my wood burning oven), but in my opinion, this book has been needed for years. It is short on theory, but it gives enough details, subtle nuances, tips and tricks to avoid all the pitfalls of all the hundreds of useless "make pizza at home" DIY recipes. It is not just another book on how to make "any" pizza. It targets how to specifically make a certain kind of NY-style that closely approximates, if not duplicates, the "pizza by the slice" you get in NYC.

I highly recommend this informative and fascinating picture book. It's short enough to read in a few minutes.
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2 of 2 people found the following review helpful By TN-MAILMAN on March 28, 2010
Format: Paperback Verified Purchase
Three decades ago as a 5th grader at the state fair, I bought a slice of pizza from a vendor that had a sign that said "Coney Island Pizza" and that was simply the best pizza ever. The next year I went back just to get that pizza again. The vendor did not return. I have searched since and now have found it with this book.

I have waited until I made the pizza in this book before submitting my review.
The book is written into a easy to read and follow step by step in the kitchen.
A fast read in less then 30 minutes.

This book was a real find. This pizza is a home run hit every single time.

The author has it down to a perfect science that will not fail.

The ingrediants are weighed and not expensive at all.

The only real set back is needing a mixer that can knead dough but I still rate 5 stars because I think the mixer will be needed to make any real pizza. Aside from the mixer everything is easily obtainable and in-expensive.

The first time I made this pizza I was impressed. It was so easy the second time I made it I had company over. I had complete confidence by the second time. Our guest said it was the best pizza they have ever tried. And since then they asked if we could get together again for we could have pizza again.

This book for only having so few pages explains so much.

If you like pizza, this book is a must buy! I am glad I found it.
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1 of 1 people found the following review helpful By Phlosar on September 26, 2010
Format: Paperback Verified Purchase
This manual details how to make a New York style (thin) pizza at home. It delivers on that promise. You'll need a Kitchenaid Stand Mixer to work the dough. I already had one. The author provides full details, including where to buy ingredients and pans/peels. I ordered the mesh-type baking pan from BARI, as the author suggests. I also ordered a pizza peel from them. From King Arthur, I ordered the high protein flour. The pizza that results is amazing. I have made it about 6 times, and the boyfriend and I just love it. The book could be better organized, but the author details the appropriate ingredients and pans/hardware to make the perfect thin crust pizza in your home oven. He does not detail toppings, but you should be able to figure those out yourself. I opt for just pepperoni. For the sauce, I use half the sugar. The author notes that his recipe is for his tomato puree brand, and I get a different brand at my store. The manual should pay for itself (plus the mail order pan, peel, high protein flour) in 2-3 pizzas. This is the pizza for which I have been searching. The Williams Sonoma pizza book (and many others) are now on the shelf. Time to make that pizza crust for tomorrow night.
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