- Paperback: 168 pages
- Publisher: Chronicle Books (July 28, 2005)
- Language: English
- ISBN-10: 0811845540
- ISBN-13: 978-0811845540
- Product Dimensions: 8 x 0.6 x 8.9 inches
- Shipping Weight: 1.4 pounds (View shipping rates and policies)
- Average Customer Review: 4.2 out of 5 stars See all reviews (74 customer reviews)
- Amazon Best Sellers Rank: #320,205 in Books (See Top 100 in Books)
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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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Top Customer Reviews
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.
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.