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Gabriele Bonci
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Elisia Menduni
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Pizza: Seasonal Recipes from Rome's Legendary Pizzarium Hardcover – October 8, 2013

by Gabriele Bonci (Author), Elisia Menduni (Contributor)
4.2 4.2 out of 5 stars 51 ratings
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A fresh take on everyone’s favorite food, straight from the "Michelangelo of dough" (Vogue). Yeast, flour, and water—from such humble ingredients rises a food that is for many an object of devotion. Here is a cookbook that reveals the secrets of the crust straight from the source in Italy. Gabriele Bonci, known throughout his country as the King of Pizza, operates a small pizzeria in Rome, where for the past ten years he has developed his signature style: making use of stone-milled farro flours, relying on the seasons to determine his unconventional topping combinations (he comes up with more than 1,500 each year), and inventing new techniques for sandwich pizza and fried pizza. The more than eighty recipes here (adapted for the American kitchen) will have pizza geeks’ heads spinning: pizza with grilled peaches and chicory; potatoes, eggplant, and rosemary "ash"; asparagus, egg, and lemon; endive, olives, and anchovies. This is Roman-style pizza al taglio—rectangular with an airy, foccacia-like dough that can support an ample topping. Bonci details his process for making dough, including his own sourdough starter. Whether for the expert or novice baker, this book revolutionizes the concept of pizza and introduces flavor combinations that can apply throughout the kitchen.
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  1. Print length
    256 pages
  2. Language
    English
  3. Publisher
    Rizzoli
  4. Publication date
    October 8, 2013
  5. Dimensions
    8.03 x 1.04 x 9.5 inches
  6. ISBN-10
    0847840689
  7. ISBN-13
    978-0847840687
  8. See all details
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Editorial Reviews

Review

"There has never before been a pizza cookbook written by an Italian living in Italy. This gives this book unriavaled authenticity." ~Library Journal

“I’ve been trying different pizza dough recipes, but what I’ve really been waiting for is the new book, in English, from Rome’s phenomenal pizza master, Gabriele Bonci. Bonci is wildly inventive with his toppings, which are seasonal and change from day to day and week to week. I can see pizza parties every weekend as I work my way through this enticing book.” ~LA Times

About the Author

Gabriele Bonci was born in Rome and learned the culinary arts in one of the capital’s finest restaurants before opening his own pizza shop in 2003. Since 2009, he has been the host of the TV cooking show La Prova del Cuoco. He has been featured in Anthony Bourdain’s The Layover, Travel and Leisure, The Atlantic, and The Guardian.

Product details

  • Publisher ‏ : ‎ Rizzoli (October 8, 2013)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 256 pages
  • ISBN-10 ‏ : ‎ 0847840689
  • ISBN-13 ‏ : ‎ 978-0847840687
  • Item Weight ‏ : ‎ 2.15 pounds
  • Dimensions ‏ : ‎ 8.03 x 1.04 x 9.5 inches
  • Customer Reviews:
    4.2 4.2 out of 5 stars 51 ratings

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  1. Gabriele Bonci

    Gabriele Bonci

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    Elisia Menduni

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Customer reviews

4.2 out of 5 stars
51 global ratings

Customers say

Customers find the book's information quality good, detailed, and creative. They also describe the recipes as delicious, wonderful, and fantastic. Readers praise the book as a good, easy read that is worth getting.

AI-generated from the text of customer reviews

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Information qualityRecipesReadability
11 customers mention "Information quality"11 positive0 negative

Customers find the book's information quality good. They mention it does a good job explaining ingredients, tools, and dough techniques. Readers also appreciate the detailed recipes and creative ideas.

"...Order was confirmed.Got the book in 10 days. Hot great information about the ingridients ,Process. Made the pizza next day..." Read more

"...The book does a Good job in explaining Ingredients, Tools, Dough techniques (mixing, dividing, folding, stretching, etc..) and understanding the..." Read more

"...What's great about the book is; he delves pretty far into interesting and AWESOME flavor combinations and ideas regarding pizza...." Read more

"...I knew about making your own yeast before and this book touches on the subject well enough to get you making your own yeast like it was done in the..." Read more

10 customers mention "Recipes"10 positive0 negative

Customers find the recipes in the book delicious, wonderful, and fantastic. They say the passion for pizza is palpable.

"...The secret is the ingridients .make sure you follow .Simple and tasty,Book written in a great way as Gabrielli..." Read more

"This book has recipes of Pizza for every season. The recipes suggest using ingredients that are more often available during each season of the year...." Read more

"...with butternut squash, provolone, and pancetta, and they came out insanely delicious. No joke...." Read more

"...the book is; he delves pretty far into interesting and AWESOME flavor combinations and ideas regarding pizza...." Read more

6 customers mention "Readability"6 positive0 negative

Customers find the book to be a good and easy read. They mention it's written in a great way and has easy-to-follow dough and pizza recipes.

"...Simple and tasty,Book written in a great way as GabrielliHaving a conversation with you.Love the pizza , love the book." Read more

"...Other than that, awesome book and a cool souvenir, especially if you've been there." Read more

"...The book has its good points as it is an easy read, is nicely printed and contains a number of tips I found useful such as the inclusion of detailed..." Read more

"...The book is worth getting." Read more

Terrific formulation(s) for pan pizza dough that will bake correctly in any home oven.
4 out of 5 stars
Terrific formulation(s) for pan pizza dough that will bake correctly in any home oven.
Terrific formulation(s) for pan pizza dough that will bake correctly in any home oven. No stones or baking steel required. He states that the dough works well in cheap pans. I baked mine in a PSTK coated pan by Lloyd Pans with very good results. The recommended temperature is 475 degrees and the bake time is about 25 minutes. This is the polar opposite of most other types of pizza which generally benefit from ovens capable of high temperatures and short bake times.The recipes are given by weights (!!!), which is a MUST if you want to have any chance of duplicating your success the next time or make adjustments the next time to improve it.The basic bread flour dough translates into baker's percents as follows: Flour (100%), Water (70%), IDY (.7%), Salt (2%), Oil (4%). Thickness Factor=.103. I post this because if you need to scale the recipe to a particular size pan or if you just want to make dough for a single pizza, these figures makes it easy. There are terrific scaling tools available at pizza making dot com that where you can plug in these numbers and enter any size rectangular or round pan and you'll be given the ingredient amounts in grams and/or ounces.He also has other formulations that use Buratto, light spelt and whole spelt flours. You're not going to find these at your local big-box store, but I appreciate the fact that he's sharing his real formulation instead of a dumbed-down recipe.He discusses making your our sourdough starter. Unlike "legit" Neapolitan dough which is generally fermented at around 65 degrees (which means you need a wine fridge set at that temp or something similar), his sourdough formula can be refrigerated overnight in a standard fridge.
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Top reviews from the United States

Yanna
5.0 out of 5 stars Taste of Rome in New York .
Reviewed in the United States on August 12, 2014
Verified Purchase
I was having pizza in New York
At My Slice pizzeria .
It was excellent . I spotted a book
On top of the oven. Did ask to see it.
It was in italian. As I was looking true it
I placed the order for one in English .
By the time I finish my slices the
Order was confirmed.
Got the book in 10 days. Hot great information about the ingridients ,
Process. Made the pizza next day
And I loved it. The secret is the ingridients .make sure you follow .
Simple and tasty,
Book written in a great way as Gabrielli
Having a conversation with you.
Love the pizza , love the book.
One person found this helpful
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Tom
4.0 out of 5 stars Pizza for every Season
Reviewed in the United States on March 25, 2014
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This book has recipes of Pizza for every season. The recipes suggest using ingredients that are more often available during each season of the year. However, most ingredients are available all year round, depending where you live. Each recipe is very detailed and creative, yet I do not see myself trying all of the recipes, as with any book. Example: I do not see myself eating the "Pizza with Octopus and Potatoes" recipe. Yet, I will try and eat the "Onion Pizza Recipe" and many others in the book. The book does a Good job in explaining Ingredients, Tools, Dough techniques (mixing, dividing, folding, stretching, etc..) and understanding the Basic doughs (White, Mixed Grain, and Whole Grain) accompanied with photos. This beginning section alone is worth owning the book. Again, these are not your average recipes, but I am still glad I added it to my Pizza library. If you like very creative pizzas, you will love this book.
One person found this helpful
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Bruce Homis
5.0 out of 5 stars Awesome pizza recipes
Reviewed in the United States on October 16, 2013
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We first heard of Gabriele Bonci and the Pizzarium by watching the Rome episode of Anthony Bourdain's show, The Layover. When we were in Rome visiting the Vatican this past May, we took a side trip to the Pizzarium for lunch, and we were seriously not disappointed. The pizza was fantastic (best we had in Rome), and the choices were incredible. I saw he was coming out with a book, and I pre-ordered it here on Amazon. We made two of his pizzas last night - one with potato, eggplant, and fresh mozzarella, and the other with butternut squash, provolone, and pancetta, and they came out insanely delicious. No joke. The only issue I had with the book was where it says Bonci's dough recipe yields enough dough for six pizzas, and that's just not true. If you want the dough to be fluffy and large enough to fit in the pan, like it shows in the book, then you'll get two pizzas out of each dough. Other than that, awesome book and a cool souvenir, especially if you've been there.
10 people found this helpful
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Jeremy L. Dubrul
5.0 out of 5 stars Going Beyond Tomatoes and Mozzarella
Reviewed in the United States on December 25, 2017
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Gabriele Bonci is the new KING of Pizza Makers and Baker's!!!!

What's great about the book is; he delves pretty far into interesting and AWESOME flavor combinations and ideas regarding pizza. Many of them are unexpected and absolutely delicious.

If you are a fan of pizza or someone whom is a serious-minded baker, yes, you should get this book
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PhillyWill
5.0 out of 5 stars Long awaited
Reviewed in the United States on October 20, 2013
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Every foodie in the English speaking world has been waiting for this edition.

We made the Broccolini & Mortadella pizza last night and it was wonderful. A couple of notes are in order however. As indicated in the books "A Note From The Translator" the amount of water indicated in the dough recipes is somewhat low. Bonci uses extremely fresh flour but if you're making these recipes with regular bread flour from the supermarket you'll need more like 800 grams of water to a kilogram of flour. As mentioned in the previous review, the size of the dough balls is a little unrealistic. We find a 600 gram dough ball will perfectly fill a 1/4 sheet pan (10.5 x 15.5 inches:  Norpro Stainless Steel 10 X 15 X 1 inch Jelly Roll Baking Pan )

If you like Roman style pizza al taglio this is the book for you.
11 people found this helpful
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Averagejoe
3.0 out of 5 stars This is a Tough One To Rate!!
Reviewed in the United States on December 23, 2013
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Probably not the book you want to buy as your first. I can not say that it was a total waste. I did learn some things. I knew about making your own yeast before and this book touches on the subject well enough to get you making your own yeast like it was done in the years BC. I don't believe it specifies how much to use? So I just guesstimate.

If you like making Pizza in a pan then this book is great for that. The point is that I really do not look at it as much of an art form. Anybody can make pizza in a pan. My problem is making a consistent round pizza. One that is actually round and getting it off the pizza peel in the same form.

What is good about this book is it gives you a conversion of USA grade Flour to Italian grade and where to purchase it from. I make my pizza dough starting with a Poolish. This book does the long fermentation method but it is mixed all at one time. Unlike the POOLISH method.

Baking Breads and making your own Pizza Dough is all about technique and always a work in progress. I am happy with my purchase of this book because I did learn new things or at least some of my old techniques were reinforced.

The reason that I am not giving this book five stars is because some things are unclear and if I was not already familiar with dough making, I do not think this would be a great starter book. I am also more concerned about my Pizza Crust and not so much about fifty recipes that I really would not use.

Once you get yourself a good foundation which is your Crust the rest is immaterial. I know what I want to top my Pizza with, so the recipes to me are not significant. Everyone has there own opinion and needs, so this book may be perfect you? Maybe the Book Should Be called How To Make Pizza in a Pan??? I do make Pizza or at least start Pizza in a pan. I do this when I want to make thick Sicilian Pizza. It is a Two Step process and sometimes three.

Anyway Good Luck with your Pizza making and this is really a good book. The more books you have the better. If you learn one thing it is worth it.
13 people found this helpful
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P
1.0 out of 5 stars Strange Dry Flatbread Concoctions
Reviewed in the United States on December 12, 2016
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Seems like a real chef. But I just can't find any recipes I want to make. . . pizzas combos include coffee flavored lamb and snowpeas, octopus and potatoes, duck and orange, anchove and puntarelle. These are not the four weird ones. They are representative. These are more like flatbread sandwiches with exotic unappetizing ingredients mounded on top, usually without sauce or cheese.
2 people found this helpful
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Top reviews from other countries

Wilfred Kozub
5.0 out of 5 stars Bonci provides some great ideas for pizza recipes
Reviewed in Canada on November 8, 2014
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I have really been enjoying this book. Making the pizza dough is a fairly involved process, but the time and effort it takes is well worth it. Bonci provides some great ideas for pizza recipes, too. Again . . . the pizza dough is just the best!
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T Ashok
5.0 out of 5 stars Five Stars
Reviewed in India on April 29, 2015
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nice and great recipes
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Simon H
5.0 out of 5 stars Excellent book
Reviewed in the United Kingdom on May 17, 2014
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Great info about making pizzas. Also great recipes. Unfortunately written for the American market. Good info regarding flour and making your own 'starter' for natural yeast.
One person found this helpful
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Simon Boudreau
5.0 out of 5 stars How can you not love the book by the God of Pizza
Reviewed in Canada on October 2, 2015
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How can you not love the book by the God of Pizza, maker of the best pizza in the world ?
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Christine Brown
5.0 out of 5 stars Refreshingly up-to-date take on pizzas
Reviewed in the United Kingdom on December 10, 2014
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Well-illustrated up-to-date book with imaginative recipes for both carnivores and vegetarians alike.
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