Product Description

This book is a comprehensive guide to all aspects of pizza making, for both the amateur pizza maker, and for those who would like to open their own pizzeria. It contains additional information not normally found in a cookbook such as trade secrets, where to buy ingredients wholesale (e.g., the high gluten flour), and comparisons and instructions for special preparation and baking equipment such as baking pans, baking stones, pizza screens, silicone baking mats, commercial pizza ovens, mixing machines and proof boxes. It also contains my unique collection of over 50 pizza recipes such as barbecue, breakfast, bruschetta, Buffalo, calzone, cheeseburger, Cuban, deep fried ( Old Forge style ), dessert, Greek, Hawaiian, Indian, mac-n-cheese, marmalade, mashed potato, Middle East, Oktoberfest, pesto, ranch, red, Reuben, roasted red pepper, seafood, Sicilian, Southwest, stromboli, sunnyside, taco, tuna melt, vegetable and white, with preparation instructions for stuffed, rolled or open-faced style. All the recipes in this book have been perfected, and all the details have been included so that even the most amateur pizza makers can get professional results. Not only does this book include proven recipes, it provides all the tools necessary to create your own masterpiece. I've tried too many recipes that show beautiful pictures of pizzas, but once created are displeasing to the palate. This book is for genuine pizza lovers who are willing to take the time to do-it-right. Creating pizzas can be as much fun as eating them!

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Product Details

Publisher	The Creative Pizza Company
ISBN	0963203401
Creator	Suzanne Ling
Author	Dominick A. DeAngelis
Format	Plastic Comb
Label	The Creative Pizza Company
Edition	Updated 2009
Dewey Decimal Number	641
Studio	The Creative Pizza Company
EAN	9780963203403
Number Of Pages	114
Title	The Art of Pizza Making: Trade Secrets and Recipes
Release Date	2009-03-01
Publication Date	1991-11-22
Manufacturer	The Creative Pizza Company

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Customer Reviews

GOOD BOOK WITH A SPECIFIC PURPOSE

Review by John S., 2010-07-16

I have the book, used the book, it works.
HOWEVER, the instructions in this book are for a specific type of pizza. That is, an "east coast, upper mid atlantic style" pizza. Pizza is different everywhere, people. No, this isn't for an exact copy of that pizza you got at that pizzeria in Naples; or anywhere else outside of the Philly area. It's not Chicago style deep dish, it's not "Clevland style" either.
Kudos to the author for delving into the "why of pizza making". Think of this book as a good jumping off point, even an intro to pizza 101.
As for the high gluten flour, no problem, order it in smaller size bags all day long from King Arthur Flour (Sir Lancelot High Gluten Flour).
Yes, you need a good mixer to properly develop the gluten in these recipes, but that's just the way it is. You need the right tools to get a certain job done. Don't have a good mixer? don't bitch about it, make something else...See Peter Reinhart's pizza book.
BTW American sharp cheese IS very hard to find outside of the New York/ Philly area, so just don't use it.
So, take it for what it is, a good set of instructions for making one or two particular styles of pizza.

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Best pizza book

Review by Redmud, 2010-07-11

This pizza recipe book gives a great recipe for pizzeria-like pizzas at home, plus great suggestions for variations on the basic recipe.

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There's got to be a better pizza book out there

Review by D. hanley, 2010-06-02

This book is OK. It leaves me with a lot of pizza questions and also when I start looking at the recipes it makes me think I'm wasting my time trusting this book.

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pizza

Review by jed, 2010-02-14

I have two thoughts that may help someone considering this book. First, this is pizza done right not pizza done fast. Second, one of the ingredients in this book (high gluten flour) is hard to find (in my area at least). If you have problems finding it I would suggest using a good substitute. King Arthur bread flour is much easier to find and gave me fantastic results. If you can't find KA try another high gluten (protein) bread flour. I consider this book to be one of the best purchases I have ever made, I hope you enjoy it as well.

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SIMILAR TO OTHER BOOKS I'VE READ, BUT MORE EXPENSIVE

Review by Kelly L. Baze, 2010-02-09

For the most part, this book was pretty close to other, more comprehensive books that I've read on the topic of pizza preparation. I'm planning to open a restaurant and have been working on my dough recipes. I learned two things from this book...1)high gluten flour is a must and 2)high gluten flour is difficult to attain in small doses. The dough proofing guides and designs for a box are readily available on the internet. $12.95 for this book is a little much when all you really get are the normal "how to make a pizza" guidance and some of his recipes. It feels more like I bought a recipe book than a "trade secrets" book.

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