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Pizza: More than 60 Recipes for Delicious Homemade Pizza Paperback – July 28, 2005
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About the Author
Diane Morgan is an experienced cooking teacher and the author of many cookbooks, including Salmon (0-8118-4212-6), Delicious Dips (0-8118-4220-7), and Dressed to Grill (0-8118-3139-6). She lives in Portland, Oregon.
Tony Gemignani is co-owner of Pyzano's in northern Californianamed one of the Top 100 Independent Pizzerias in the nation. His skills have landed him guest shots on the Tonight Show with Jay Leno and Good Morning America. He lives in the San Francisco Bay Area.
Scott Peterson is an award-winning San Francisco based photographer.
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As an amateur, one thing that would have helped me would have been if the recipes were measured by weight rather than volume. I think that's why my Neapolitan dough turned out way dry (measure out 7.25 cups of caputo flour and tell me how many grams or oz. you get) and I had to add water and over mixed it.
California pizza, grilled pizza, quick and easy kid's pizza, and dessert pizza are also covered
I've liked the sauce recipes and info on ingredients and equipment. There is even info on how to toss a pizza because, well, Tony Gemignani is also involved in the book. Google him. And if you want more, you can pick up Tony's "The Pizza Bible". I have it on loan from the library and it goes even more in depth into the craft of pizza but includes recipes by weight.
For the price this is a good book to start w/ or have in your collection.
I think the book could use more pictures, but I am very visual person, so I really like cookbooks with lots of great pictures.
There are more than 60 recipes in this book. I have tried about 10 of them, and all were good.
Photos are included for only a few of the pizzas so some of the more complex combinations that require ingredient prep are tough to follow (Big Kahuna again, does the prosciutto wrap the shrimp lengthwise or crosswise?). In almost every case there are plenty of instructions to make each pizza, and all of the strange sounding combinations of ingredients are delicious!!
I wish there were a little more information on working with dough, and formulas instead of volume measurements, but the recipes for dough have proven to work well. I am just starting but have tried to toss the dough after reading Tony's advice. The dessert pizza with a sweet dough has been a big hit with my kids.
This is a good pizza cookbook with a lot of Tony's input from many years in the pizza business. Obviously his California style combinations have been proven to be hits with customers over the long haul in his shop.
And yes, with this book you will be able to make a reasonably good NY style pizza.
I have the habit of doing things my own way, but not this time and the results were great.
This book got me started on a wonderful path to making excellent pizzas.
I saw Tony tossing pizza on the Food Network a couple of weeks back and was very impressed by his record holding techniques. There was a part of the competition where only limited ingredients could be used and Tony mentioned the use of Caputo flour. I went to Amazon and punched in for Caputo and here was this book and I found out that Tony co-wrote it with Diane Morgan no less.
I supplied my kitchen with the necessary tools and ingredients to attempt to make New York style pizza dough.
The steps for making the dough were right-on and I allowed it to rise overnight in the fridge. My wife and I made the New York-Style Pizza sauce and also Ray's Pesto sauce while the dough came up to room temp.
The oven was heated for an hour ( with a stone inside) and then I put the toppings on and it turned out excellent!!
My wife and I knocked out three pizzas last Sunday and they all turned out great!
Now we are going to try some different flours (Caputo) and move on through the recipes in this book.
I highly recommend this book to anyone interested in making pizzas at home even if you are interested in only a couple of types.
The introduction to each chapter is entertaining and informative.
Thanks again to Tony and Diane for teaming up to write such a wonderful book.
I know from recent experience that they are both very nice people and I look forward to heading up to Northern Ca. to stop by Pyzano's to maybe see Tony in action and to eat some great pizza.