Category: (Book)
33 new, starting at $9.25
15 used, starting at $7.48
Team five-time world pizza-throwing champion Tony Gemignani with acclaimed cookbook author Diane Morgan and the result is a cookbook that will turn any home kitchen into the best pizzeria in town. There are over 60 selections on the menu, including the thick, rounded-edge crust of classic Neapolitan pizza Margherita, the thin crust New York–style Italian Sausage and Three Pepper Pizza, and the stick-to-your-ribs, deep-dish kind, smothered in spinach and mozzarella. There are also plenty of new-fangled pizzas: layered with Thai curry flavored chicken or pineapple; cooked on the grill; even quick and easy versions using storebought crust. Aficionados will find six pizza dough recipes ready to suit anyone's crust preferences. Tips for proper use of such related gear as peels, stones, tiles, pans, grills, and ovens make this a complete pizza package. And with step-by-step dough tossing instructions from Tony himself, it's clear: When it comes to pizza—Pizza delivers.
Lost without itReviewed by C. Pehling, 2009-12-26
We first bought this book from Tony himself after a pizza making
demonstration. We went to the demonstration because I love pizza
but couldn't make it worth a darn. Needless to say, we were
impressed. We bought the book and went home and tried it out, now
it is requested that we make pizza at every family gathering;
making it is even the new Christmas Eve tradition. I'm looking for
another copy to have overnighted to us now because we are at my
brother's in a different state and are lost without our already
dog-earred copy. He makes easy to follow steps with many useful
pictures and lots of information about ingredients - a big
help.
The book has also proved to be a good gift because everyone loves
good pizza.
Pizza Perfection for the everyday cook.Reviewed by S. Nelson, 2009-09-20
I was very excited when I received this book. I saw this on the cooking channel and Tony the world champ in making pizzas how could a person go wrong. I made the lasagna pizza with his sauce and dough. I did add a few extra ingredients. Placed saute onions in the pizza sauce and processed fine in my food processor. Added frozen spinach that I squeezed out the extra water then chopped. Finally fresh mushrooms thinly sliced. End result this is the best pizza I have ever made and it made two large pizzas. My husband loved it and I had so much I took it to the girls at work which was a big hit. Thanks Tony for the awesome book. P.S. My husbands company made the box that it came in and I must say packaging was top notch.
Excellent Pizza CookbookReviewed by Amazon Fan, 2009-07-24
This cookbook is perfect for the home cook. All you ever wanted to know about every type of pizza...including perfect crust. The book is well constructed and has beautiful illustrations. I love seeing what the finished product is "supposed" to look like. If you are looking for that one pizza cookbook, don't miss this one. You'll be making pizza like a pro!
Bad PizzaReviewed by Mark Pearson, 2008-11-10
The Pizza is a dish that has evolved in Europe for over 2000 years.
Examples of which can be found in , Turkey, Greece, Macedonia, and
of course Italy. So Why, oh why ... do people have to make this
uninformed cultural imperialistic book. I mean ...one chapter on
Italian pizza and four on American.. Has the world gone mad?
Thai Pizza ??? Some research needed outside the USA I would say. A
waste of money!
Perfection!Reviewed by Sean P. Riley, 2008-11-02
I've been making pizza for a long long time, and this book was the first pizza book I've owned that changed the way I made pizza. If you are a purist, this is not the book. If you're looking to expand your horizons in terms of crust making and experimental pizzas, this is the book.
