Perfect Pan Pizza: Detroit, Roman, Sicilian, Foccacia, and Grandma Pies to Make at Home Hardcover – Illustrated, 14 May 2019

Love the bargains I get on kindle great pizza book

I was looking for a recipe book that would give me lots of options for pan pizzas since my clay oven is hibernating for the Winter and this has many.

Bought as a christmas present. My other half loves it and we have already made some of the pizzas!

Nice book. Well presented. But surely it is time for all books to be written in metric when it comes to weights and quantities. The sauce recipes, cheese quantities etc are all written in "cups", "half cups" etc. Come on American cooks, get into the 21st century please.

Good

If you like thick, Sicilian style pizzas then this book really is excellent. The dough recipe that's used throughout is incredibly easy to make and the only equipment you need is a pizza pan (I recommend the Lloyds Pans brand) and a mixing bowl. All the recipes cook just fine in a standard home oven.If you want to learn about pizza making in general, there are superior books out there. But for this style specifically, there's none better.

I have a number of Pizza cookbooks. This is the first one that explains to you things like types of cheeses and different flavors of sauce you can make. It's very informative, but the knowledge doesn't get in the way of it actually being a cookbook. You can take the knowledge or leave it. But the book is highly informative and if you're a pizza junkie like me it's a lot of fun to read. Very nice book.

Writing a review of Peter Reinhart's books is simple. "Buy this book; you won't regret it" says everything that really needs to be said. However, for those who ask, "But, but, but...WHY?" here are some specifics.His earlier book "American Pie" is a celebration of pizza in all its wonderful diversity. As a survey of the topic and a personal reflection on encountering pizza and pizzaioli around the world it's like an engaging university-level introduction to the art. He touches on deep-pan pizza but in "Perfect Pan Pizza" he goes all-in. If you've read "American Pie" then this book is a similar treatment; a very useful technique. There are things done differently between styles, so getting down to the fundamentals is needful.As always, Peter passes on some things he's discovered about getting the most taste out of food by putting the most taste into it. Some of his secrets are high-hydration dough, mixing rests, stretch-and-fold gluten development, cold retardation, panning in stages, and the stunning innovation of putting half the cheese onto the bare dough at the start of the rise. He gives three master doughs: white, "rustic" with added whole grain and sourdough. He also includes a thorough and thoughtful introduction to getting a sourdough culture started.As with all of his books that I've read there is much value to be gained by reviewing the basics as he presents them. The goal, aside from getting to making pizza, is to provide deep understanding of the parts and process so you can improvise to meet particular requirements. Got a food sensitivity? You can still eat pizza. Cooking for two instead of 16? You can still make great pizza.As Peter says, this is not a book about good pizza. This is a book about great pizza. Buy it; you won't regret it.

Kommt zwar nicht an die Pizza Bible ran, aber teils sehr gute Ideen, die man hier und da adaptieren kann. Alles gut beschrieben.

bien

This book really ‘deep’ dives into the perfect deep pan pizza. We have had 100% success with these recipes and the tips make all the difference