- Hardcover: 256 pages
- Publisher: Rizzoli (October 8, 2013)
- Language: English
- ISBN-10: 0847840689
- ISBN-13: 978-0847840687
- Product Dimensions: 8 x 1 x 9.5 inches
- Shipping Weight: 2.2 pounds (View shipping rates and policies)
- Average Customer Review: 4.1 out of 5 stars See all reviews (28 customer reviews)
- Amazon Best Sellers Rank: #201,495 in Books (See Top 100 in Books)
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Pizza: Seasonal Recipes from Rome's Legendary Pizzarium Hardcover – October 8, 2013
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"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.
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Top Customer Reviews
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.
My pizza on the right...His on the Left in the picture.
I wish there were better flour substitution options, as the Italian flours recommended are difficult to source, and I believe there are american equivalents that are not considered, and its tough to know what those are without a better knowledge of desired outcomes. Since the book was clearly translated to target an American market, I would love to see him encourage what he clearly does in Italy, the use of locally, ethically sourced ingredients.