- Hardcover: 300 pages
- Publisher: Agate Surrey (March 10, 2015)
- Language: English
- ISBN-10: 1572841605
- ISBN-13: 978-1572841604
- Product Dimensions: 8.5 x 1 x 10.5 inches
- Shipping Weight: 3 pounds (View shipping rates and policies)
- Average Customer Review: 9 customer reviews
- Amazon Best Sellers Rank: #1,488,837 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ Free Shipping
Hardcover – March 10, 2015
|New from||Used from|
An Amazon Book with Buzz: "Ghosted"
Seven perfect days. Then he disappeared. A love story with a secret at its heart. Learn more
Frequently bought together
Customers who bought this item also bought
"The best pizza makers tell stories like they make pizzas: They sprinkle the finest ingredients with love and patience until they come together in the most satisfying way. This book overflows with that spirit. It's smart, funny, and strangely touchingand I devoured every bite." Jeff Ruby, author of Everybody Loves Pizza
"Can there be too much pizza? Or books about it? No and no. New on the pizza front is the gorgeously photographed Passion for Pizza." Allen Pierleoni, The Sacramento Bee
"The authors showcase their passion for pizza in this intimate, behind the scenes tale about great artisanal pizza makers in Italy and America. Stepping into this world, one can almost taste their dedication to craft. You'll want to take a year off to visit each one." Jonathan Goldsmith, owner, Spacca Napoli
"Craig Whitson and Tore Gjesteland love pizza, so much so that they devoted their whole book to its history and recipes. The authors take us behind the scenes of some of the country’s finest pie-throwers, including Tucson’s own Chris Bianco and his internationally lauded Pizzeria Bianco." Cathalena E. Burch, Arizona Daily Star
"[Passion for Pizza] will earn a coveted spot on my cookbook shelf." Jenny Hartin, The Cookbook Junkies
"If you're like me and consider pizza to be one of the major food groups, then I have an excellent cookbook for you: Passion for Pizza. . . . This book is a must have for pizza lovers who want to try their hand at crafting their favorite food at home." Jeremy Owens, Gapers Block
"Everything you want to know about pizza can be found in this book." —InsideToronto.com
"There's enough here to keep any pizza lover occupied for many hours of happy reading." —The Rochester NY Pizza Blog
About the Author
Tore Gjesteland is the owner of the Jonas B. Gunderson restaurants, and has received a total of six gold medals in the Hospitality Service Management Association International (HSMAI) marketing competition.
Mats Widen’s photography has been published in more than 10 cookbooks. Mats did the photography for Cognac, Calvados and Armagnac, which was a winner of a Gourmand World Cookbook Award in 2001, and was also a prize winner in Norway for best photo and design.
Kenneth Hansen was the designer for Cognac, Calvados and Armagnac as well as several other titles with the Bølgen & Moi team. He also operates his own company Blaane Guiding Great Brands AS, where he serves as the Senior Creative Director/Art Director.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
The authors start off with a guided tour of the major locations and players in pizza, starting with Naples, Italy and then covering a number of other Italian styles including Roman. Sicilian is included in the Italian grouping. From there, we get a tour of the most popular American styles and/or locales – Chicago, California and New York, with Phoenix, AZ included for good measure. What really disappoints me is that New Haven in particular as well as Detroit and St. Louis styles are omitted. The majority of pizza books I have seen cover New Haven style so I regard this as a serious omission, whereas Detroit and St. Louis styles are less common (for now) so omitting them is less important.
Each style gets a story, often centered around an individual who champions a specific pizza type. Sometimes the focus is the location itself. Regardless of the focus, each gets a page or two of narrative as well as some beautiful pictures. In a few cases, the locale itself is the centerpiece and the write-up included focuses on what makes that location special.
The next sections cover ingredients and equipment. These are more lengthy than the coverage of styles. I like the narratives, though I find that some of the information is a little simplistic and targeted more towards the beginner or casual pizza maker. It's a good start, of course, but I was hoping for even more detail and argument.
Finally, two thirds of the way through the book we reach the recipes and formulas. There are exactly six dough recipes and two sauce recipes. This might not seem like a lot, but this is actually enough to generate a collection of 50-60 recipes for individual pizzas. I am particularly pleased with the dough recipes as they are not quick doughs you throw together and use in 30 minutes but rather these are like a hybrid between slow-rise and fast doughs. The doughs are wet and require more gentle handling and this usually leads to a more airy, crisper crust in my opinion. This past weekend I decided to try the New York Sicilian Dough, and it worked out better than I expected, being very similar to focaccia dough in handling and consistency. I will make this one again.
I have not yet tried the individual pizzas in the recipe section but there are a lot of good ideas in there. Even if you do not choose to make any of them, there are some great inspirations for making your own. The majority have gorgeous, full-color pictures.
This is a good book on pizza and will give you a good running start if you are just starting into making your own pizza or if you want to learn more about the different styles, techniques and general lore. It falls a little short on coverage, though, and my issue with it is not what's there but rather what isn't. It's still a valuable book as much for reference as it is for production.
There is an entire section dedicated to Ingredients and Equipment and it is a jewel! Flour; so much information about one simple ingredient! Did you know that durum wheat is used for Neapolitan pizza, but 00 is better for most other pizzas? Tomatoes, cheese, olive oil, cured meats and basil are covered under ingredients, while baking stones, pizza peels, pizza wheels, electric mixers or food processors, knives and so much more are covered under equipment.
Now we come to page 181--recipes!! Six dough recipes are followed by three sauce recipes before getting to the "good stuff". There is such a great variety of recipes here; something for everyone. There's even a couple of desserts at the end. Nutella Alla Spacca Napoli is not to be missed! My favorite pizza would probably be the Pizza Quattro Formaggi, though I would trade out a couple of the cheeses to make it closer to the amazing Quattro Formaggi I had in Sicily! I would substitute Emmental for the Gorgonzola piccante, and Primo Sale (a young pecorino cheese) or Pecorino Toscana for the Parmigiano-Reggiano. That is just me, though.
This is a truly lovely cookbook that I thoroughly enjoyed and am happy to highly recommend. Dive in and enjoy!!
I received a copy of this book from Agate Publishing for my honest review. All thoughts and opinions are my own.