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
+ $3.99 shipping
+ Free Shipping
Pizza Camp: Recipes from Pizzeria Beddia Hardcover – April 18, 2017
|New from||Used from|
"Warlight" by Michael Ondaatje
A dramatic coming-of-age story set in the decade after World War II, "Warlight" is the mesmerizing new novel from the best-selling author of "The English Patient." Pre-order today
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
About the Author
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
Often times you'll see people complain that the author doesn't use Active Dry Yeast or sugar at their shop. That the they are somehow trying to pull a "bait and switch" on the people that buy the book. The truth is, ADY can be found at any grocery store around the country. The sugar helps fuel the yeast and also aids in browning of the dough. They are simply trying to help the reader achieve a pizza closely approximating a pie like they would find in their shop, while still being able to find common ingredients.
I'll list the CONS of this book first:
-Provided you work during typical work hours this is a dough you will only realistically be able to cook on the weekends (unless you want to eat after 9 or 10 on the weeknights). Joe's recipe calls for mixing and then a 24 hour fermentation in the fridge. THEN the dough is taken out of the fridge and rises for four hours. If you take it out at 6pm you're not cooking until 10pm. I got around this by making the exact dough, but substituting the ADY and sugar with 0.6% (that's 6/10ths of one percent) of sourdough starter. 24 hour bulk ferment, 24 ball ferment and I was eating at 6:30pm two days later.
-This really is not a CON as much as it is experience, the dough is 71% hydration (a pretty wet dough), this is not the easiest thing to handle or mix for that matter. In Beddia's defense, he's trying to give you the same type of dough experience you get at his shop in Fishtown. Hey, you asked for it.
-The mixing instructions are not what I would consider "descriptive", BUT he does a pretty good job with pictures. You can buy all the books you want but the only way I TRULY learned was by doing it myself and experimenting. A book will never teach you that. Make pizza dough.....lots of it. Learn from your mistakes. Too many people give up after a few times. Stick with it, you'll get better (if you want to).
-There was a strange mix of measuring ingredients with weight and volume (220g of low moisture mozzarella, 3 Tablespoons of hard cheese). I know all hard cheeses don't weigh the same, but they're all pretty close.
-Recipes are made for 14-16" diameter pies. My oven only fits 14" and this is still a VERY difficult task to launch a 14" pie on a 14" surface while on your hands and knees in front of the kitchen oven. I would suggest cutting the recipes in half and make 12" pies.
-The book is FILLED with topping ideas, particularly the cream bases. There are a lot of really solid combinations that I haven't seen elsewhere.
-I think it's great whenever a chef or pizzaiolo share their brand of ingredients they use. Jersey Fresh Tomatoes and California Olive Ranch are two things we already found to be of very good quality, and Joe called those out.
-I've heard many complain about the language. I suppose it's a personal preference - I liked the irreverent discourse. Some take offense. YMMV.
-With the previously mentioned mods to the dough recipe, it truly is (I think) a damn close approximation of what the author was shooting for. The dough came out a crunchy on the outside and tender on the inside.
I have a "go to" neapolitan dough I use in my pizza oven in the back yard. Joe Beddia's recipe is my new non-neapolitan dough "go to". It's that good. What YOU need to do is figure out how you can make this work in your schedule, with your oven, to your tastes. For 15 bucks this book is a steal. Joe shares a lot of little gems in this thing, and if his writing style is not your cup of tea - try and look past it. There is a lot of gold in here if you pay attention, the pictures below prove it.
My only warning is that these pizzas, because of their toppings, and combination of fresh and whole mozzarella have a lot of liquid. Be very careful when you try and rotate them during in the baking process. I've found that by using cooking parchment underneath, I can slowly rotate them using oven mitts, rather than using a peel, and avoid anything sloshing onto the pizza stone.
The book has great pictures and many creative combinations. There is only one crust recipe, but I've found that I can alter it by leaving it out overnight instead of using the fridge, to give me a more flexible schedule. I own at least 15 books on Pizza. I recommend that even if you think of yourself as a pizza expert, you consider adding this one to your library.
What you see in the pictures is a deep dish cheese pizza and a pepperoni and bacon regular pizza on their way to greatness.
BTW: I found that I was not able to use the broiler technique with my LG oven. It appears that there is a heat safety shut off in the oven controls. With the oven preheated to 550 F, the broiler would shut off after only a short time. So I went back to keeping the oven baking at 550 F.
Really easy and fun to read - feels like I'm talking to Joe while reading.
His writing is easy to follow - and so far, his basic dough and sauce recipes are DELICIOUS! I added a little basil pesto and thinly sliced tomato from the garden on top with the olive oil finish - yum!
****BIG "INSIDER" TIP**** - after you add the salt and put the dough in the fridge, do a 72 hour cold ferment (book says 24 hours) - this is what he does in his shop (he told a few people who asked and there is an old interview where he says it as well). I'll be doing just 24 hours and finally did 72 and the difference is ABSURD. Also, he used BREAD flour, not all-purpose.
Love the anecdotes & non pizza related items too. Also, the veggie & sandwich recipes are a huge bonus.