Pizzeria: The Best of Casual Pizza Oven Cooking (Casual Cuisines of the World) (Hardcover)

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Editorial Reviews

Product Description

readers to a casual dining atmosphere in Naples, pizza capital of the world. Images from renowned photographer Panina illustrate all 54 recipes and bring readers Italy's most famous foods and typical eateries in all their colorful glory.

Product Details

• Hardcover: 128 pages
• Publisher: Sunset Publishing Corporation; First Edition edition (June 1997)
• Language: English
• ISBN-10: 0376020431
• ISBN-13: 978-0376020437
• Product Dimensions: 10 x 9.3 x 0.6 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #736,241 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful:

5.0 out of 5 stars Pizzeria: the best of casual pizza oven cooking, March 3, 2000

By	KEN A GYORI (USA) - See all my reviews

I grow up in Sao Paulo, Brazil, where pizzerias are a hit specially in the Italian neighborhoods. Cooking from this book was like transporting my Little Italian heart to my table back in Seattle. The recipe of the pizza dough is FANTASTICO and Reliable. BEST PIZZA DOUGH !

7 of 7 people found the following review helpful:

4.0 out of 5 stars Excelent book for pizza recipes, April 13, 1999

By A Customer

The dough and topping recipes turn out wonderfully. Focus on making the pizza and foccacia, the salads and soups are so-so. Beautiful full page pictures of each recipe make this book good for coffee-table decor.

9 of 11 people found the following review helpful:

4.0 out of 5 stars Tremendous fun--even if limited in scope., February 27, 2000

By	Craig Kenneth Bryant (Atlanta, GA USA) - See all my reviews (REAL NAME)

A host of delightful pizza recipes, most of them in the authentic Italian style of Naples (tomato sauce and cheese isn't the starting point--it's the whole pizza, you American clod). The recipes are all structured for a 9 inch pie, which is really a blessing in disguise, since that lets you plan on cooking two or three different pizzas for your friends in the course of one magnificent evening of Italian pastry.

Note, however, two shortcomings--first, the book only considers 9" pies with the thin, crisp crust characteristic of Naples, and it really doesn't want to talk to you if you don't have a pizza stone to bake them on. So, you won't find guidelines for making thicker, softer crusts, nor will you find advice for making a good pizza on those ancient metal sheets you use for the frozen pizzas from the supermarket. Still, we have had a heck of a good time with this book.