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Pasquale Bruno

The Great Chicago-Style Pizza Cookbook Paperback – April 1, 1983

by Pasquale Bruno Jr. (Author)

4.4 243 ratings

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"A fun cookbook for any audience." --Booklist

Classic recipes for deep-dish, stuffed, thin-crust, and vegetarian variations.

Print length

144 pages
Language

English
Publisher

McGraw Hill
Publication date

April 1, 1983
Dimensions

7 x 0.4 x 9.9 inches
ISBN-10

0809257300
ISBN-13

978-0809257300
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Product details

Publisher ‏ : ‎ McGraw Hill; 1st edition (April 1, 1983)
Language ‏ : ‎ English
Paperback ‏ : ‎ 144 pages
ISBN-10 ‏ : ‎ 0809257300
ISBN-13 ‏ : ‎ 978-0809257300
Item Weight ‏ : ‎ 9.4 ounces
Dimensions ‏ : ‎ 7 x 0.4 x 9.9 inches

Best Sellers Rank: #524,254 in Books (See Top 100 in Books)
- #107 in Pizza Baking
- #200 in Pasta & Noodle Cooking
- #512 in Diabetic & Sugar-Free Cooking (Books)

Customer Reviews:
4.4 243 ratings

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Customer reviews

4.4 out of 5

243 global ratings

5 star		73%
4 star		12%
3 star		7%
2 star		6%
1 star		3%

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Bethanie Ciccolella

My Secret Weapon!

Reviewed in the United States 🇺🇸 on March 10, 2023

Verified Purchase

My friend had this book when we were in middle school...no better book for crust, It's the only go to, same for the sauces.

Helpful

Brian Groover

The BEST Deep-dish Pizza Book Ever Written

Reviewed in the United States 🇺🇸 on February 8, 2008

Verified Purchase

If you want to make incredible (and authentic) deep-dish pizza, this book shows you in thorough detail exactly how to do it.

The first half of the book is full of pictures describing the processes of making deep-dish pizza in enough detail that someone who has never cooked a pizza can produce an outstanding pizza on the first try. The second half of the book is recipes from the Chicago pizza restaurants. It's hard to imagine the first half being any more clear, and the second half doesn't bore you to death with stuff you will know cold once you've read the first half and used it to make a couple of pizzas.

It is the perfect balance of educational detail and long-term utility.

I've had this book since 1983, the year it was first published. When I bought it, I loved deep-dish pizza, but hadn't a clue how to make it. I've used it to make more than a hundred different deep-dish pizzas, with never a flop yet. I've just purchased my THIRD copy, because I've used the first two copies until they disintegrated. My most popular is the Spinach-stuffed pizza, although the Greek pizza (with Kalamata olives, anchovies, feta and spinach) is my personal favorite.

One thing you won't find is innovations since 1983, but if you hear about something new, it's a snap to include it. It is the difference between learning a recipe and learning the theory. Get this book, and you'll be able to make the kind of pizza you want.

26 people found this helpful

Helpful

Anne

Love my book

Reviewed in the United States 🇺🇸 on August 7, 2022

Verified Purchase

Great book with details on how to start and how to end detail. Great book

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oregonfritter

Great, short of excellent

Reviewed in the United States 🇺🇸 on April 27, 2014

Verified Purchase

The deep dish recipe itself was good, but following the instructions would have produced a burnt pizza.

The instructions are to bake on the bottom rack at 475 for the first 5 minutes, then move the pizza up two rack heights for an additional 30. Luckily, I noticed the entire top of the pizza had been blackened after 15 minutes.

Lamenting that I should have realized 475 for 30 minutes was WAY too many BTUs for any pizza, I removed it right away.

I believe there is a typographical error, where it should have been either 375 degrees, or for an additional 3 minutes. An alternative is that there is a missing instruction to lower the oven temperature after the first 5 minutes (which makes sense as moving the pizza to a different rack requires opening the door, thus lowering the oven temperature quickly).

In my humble opinion, if Mr. Bruno were serious about including a section on pizza history, some mention of Raphael Esposito would be due.

3 people found this helpful

Helpful

N. Scott

Awesome!! Buy this book!!

Reviewed in the United States 🇺🇸 on March 8, 2015

Verified Purchase

I never write reviews, but felt like I had to for this purchase. I got this book and the recommended equipment to make a Chicago-style pizza. I have to say I was a little nervous as I'd never made one before. But I followed the directions, which were easily understood, and the pizza turned out better than we've ever had in any restaurant! "Making pizza to your taste" is stressed in the book, so YES, you can make your pizza better than anyone else can! I learned many other things like what brand of tomatoes to buy (we used Contadina crushed tomatoes), not to buy preseasoned tomatoes, not to precook the sausage, the flour matters (we used King Arthur unbleached all purpose flour), proofing yeast is a must (directions are provided), and how to season the pizza pan. The book has lots of guidance. I think it's the best cookbook I own! I can't wait to make another pizza!!

33 people found this helpful

Helpful

Elaine Moorman

THE BEST PIZZA COOKBOOK EVER!

Reviewed in the United States 🇺🇸 on August 8, 2019

Verified Purchase

When my kids were little, one of the pizzas I made used Bakery Crust #2. While I was at work, my daughter ate all of the crust and left the filling for the rest of us (the topping was great, too!). I bought this copy for her because I've hade my copy for around 25+ years and its got tomato sauce spots all over the pages-the sign of a well-used and well-loved cookbook! If you want to make pizza-this is the book I would recommend. Lots of photos. Clear explanations. Great tasting pizzas! :) Clean Earth Books shipped it really fast, and she is soooooooooooo happy!

11 people found this helpful

Helpful

Amazon Customer

Good starter book

Reviewed in the United States 🇺🇸 on December 28, 2020

Verified Purchase

Not exactly what i thought it would be... but close enough.

Helpful

Joe Mendoza

Deep dish pizza recipes

Reviewed in the United States 🇺🇸 on February 1, 2021

Verified Purchase

Good recipes, for the beginners, who love pizza

One person found this helpful

Helpful

Top reviews from other countries

Mrs Bee 85

Oh. My. God.

Reviewed in the United Kingdom 🇬🇧 on August 5, 2011

Verified Purchase

Not a massive variety of recipes, but you can use your imagination for the toppings. However, this is quite literally the most amazing pizza I have ever made, it was GORGEOUS! Good technique instructions as well, with photos showing you what to do (in black and white though). This book is perfect for anyone who wants to make massively cheesy, greedy pizzas at home for a lot less money than you'd pay at a takeaway.

2 people found this helpful

Richard Thorne

Recommended

Reviewed in the United Kingdom 🇬🇧 on November 10, 2018

Verified Purchase

This is an excellent book. We watched the Pizza Show on TV and we wanted to find out how to make a Chicago style pizza. We've got what we wanted.

One person found this helpful

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