- Save $10 when you spend $50 and pay with Bill Me Later. The fast and convenient way to buy without using your credit card. Offer limited to items purchased from Amazon.com between July 14, 2008 and July 21, 2008. One per customer account. Enter code BMLSAVES at checkout. Here's how (restrictions apply)
Join Amazon Prime and ship Two-Day for free and Overnight for $3.99. Already a member? Sign in.
Special Offers and Product Promotions
Better Together
Customers Who Bought This Item Also Bought
How to Open a Financially Successful Pizza & Sub Restaurant by Shri L. Henkel  (8)
$26.37
|
Pizza: More than 60 Recipes for Delicious Homemade Pizza by Diane Morgan (16)
$12.89
|
The Great Chicago-Style Pizza Cookbook by Jr., Pasquale Bruno  (15)
$10.17
|
 (60)
$17.70
|
Secrets From Inside The Pizzeria DVD ~ Beverly Collins (5)
$29.95
|
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 kneed 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 Author
Pizza is America's favorite food. I've yet to meet anyone who doesn't like it. This coalition of dough and toppings can be as diverse as any ethnic cuisine; it's not just a round pie with sauce and cheese. If ten people followed the same pizza recipe, each would get different results, reflecting his or her own individuality. So it must be concluded that pizza making is an art, and not just an assemblage of ingredients.
This book is the culmination of over twenty-five years of research and development. During this period, numerous interviews were conducted with retired pizzeria owners, active owners would never divulge their trade secrets, and artisans in the commercial baking industry. As with any artist, some of my creations were influenced by other artists, from pizzerias in the U.S. and in Italy (my mother was born and raised in Italy).
Although I am an engineer by trade, pizza making is my passion. Each year I go through hundreds of pounds of flour, sharing my pizzas with friends and family, while accumulating valuable feedback on each new recipe. My inspiration to write this book was the lack of availability of an adequate pizza cookbook; I've yet to see a cookbook on the market that contains even the basic fundamentals about making professional quality pizza.
--Dominick DeAngelis, January 2007
From the Publisher
Now shipping is the updated 2007 edition of this best selling pizza cookbook. It also contains new pizza recipes such as dessert, Indian (Naan style with mint chutney), mac-n-cheese, Middle East (falafels with homus), tuna melt and more. As an added bonus, this new edition is printed entirely on a stain resistant heavy high-gloss paper stock with color photos on the cover. Of course, it also contains all of Dominick s latest pizza expertise developed since the year 2004 printing, including new sauce recipes and the use of silicone baking mats. So even if you own any of the previous editions, this one is well worth the upgrade to your collection! --The Creative Pizza Company, January 2007
Product Description
This book is a comprehensive guide to all aspects of pizza making, for both the amateur pizza maker, and for those who would like to open their own pizzeria. It contains additional information not normally found in a cookbook such as trade secrets, where to buy ingredients wholesale (e.g., the high gluten flour), and comparisons and instructions for special preparation and baking equipment such as baking pans, baking stones, pizza screens, commercial pizza ovens, mixing machines and proof boxes. It also contains my unique collection of over 40 pizza recipes such as barbecue, breakfast, Buffalo, calzone, cheeseburger, deep fried (a.k.a. Old Forge style ), dessert, Hawaiian, Indian, mac-n-cheese, mashed potato, Middle East, pesto, red, roasted red pepper, seafood, Sicilian, Southwest, stromboli, taco, tuna melt, vegetable and white, with preparation instructions for stuffed, rolled or open-faced style. All the recipes in this book have been perfected, and all the details have been included so that even the most amateur pizza makers can get professional results. Not only does this book include proven recipes, it provides all the tools necessary to create your own masterpiece. I've tried too many recipes that show beautiful pictures of pizzas, but once created are displeasing to the palate. This book is for genuine pizza lovers who are willing to take the time to do-it-right. Creating pizzas can be as much fun as eating them!
See all Editorial Reviews
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 kneed 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 Author
Pizza is America's favorite food. I've yet to meet anyone who doesn't like it. This coalition of dough and toppings can be as diverse as any ethnic cuisine; it's not just a round pie with sauce and cheese. If ten people followed the same pizza recipe, each would get different results, reflecting his or her own individuality. So it must be concluded that pizza making is an art, and not just an assemblage of ingredients.
This book is the culmination of over twenty-five years of research and development. During this period, numerous interviews were conducted with retired pizzeria owners, active owners would never divulge their trade secrets, and artisans in the commercial baking industry. As with any artist, some of my creations were influenced by other artists, from pizzerias in the U.S. and in Italy (my mother was born and raised in Italy).
Although I am an engineer by trade, pizza making is my passion. Each year I go through hundreds of pounds of flour, sharing my pizzas with friends and family, while accumulating valuable feedback on each new recipe. My inspiration to write this book was the lack of availability of an adequate pizza cookbook; I've yet to see a cookbook on the market that contains even the basic fundamentals about making professional quality pizza.
--Dominick DeAngelis, January 2007
From the Publisher
Now shipping is the updated 2007 edition of this best selling pizza cookbook. It also contains new pizza recipes such as dessert, Indian (Naan style with mint chutney), mac-n-cheese, Middle East (falafels with homus), tuna melt and more. As an added bonus, this new edition is printed entirely on a stain resistant heavy high-gloss paper stock with color photos on the cover. Of course, it also contains all of Dominick s latest pizza expertise developed since the year 2004 printing, including new sauce recipes and the use of silicone baking mats. So even if you own any of the previous editions, this one is well worth the upgrade to your collection! --The Creative Pizza Company, January 2007
Product Description
This book is a comprehensive guide to all aspects of pizza making, for both the amateur pizza maker, and for those who would like to open their own pizzeria. It contains additional information not normally found in a cookbook such as trade secrets, where to buy ingredients wholesale (e.g., the high gluten flour), and comparisons and instructions for special preparation and baking equipment such as baking pans, baking stones, pizza screens, commercial pizza ovens, mixing machines and proof boxes. It also contains my unique collection of over 40 pizza recipes such as barbecue, breakfast, Buffalo, calzone, cheeseburger, deep fried (a.k.a. Old Forge style ), dessert, Hawaiian, Indian, mac-n-cheese, mashed potato, Middle East, pesto, red, roasted red pepper, seafood, Sicilian, Southwest, stromboli, taco, tuna melt, vegetable and white, with preparation instructions for stuffed, rolled or open-faced style. All the recipes in this book have been perfected, and all the details have been included so that even the most amateur pizza makers can get professional results. Not only does this book include proven recipes, it provides all the tools necessary to create your own masterpiece. I've tried too many recipes that show beautiful pictures of pizzas, but once created are displeasing to the palate. This book is for genuine pizza lovers who are willing to take the time to do-it-right. Creating pizzas can be as much fun as eating them!
See all Editorial Reviews
Product Details
|