The Art of Pizza Making: Trade Secrets and Recipes
by Dominick A. DeAngelis
Book Summary Information
Author: Dominick A. DeAngelisIllustrator: Suzanne Ling
Edition: Plastic Comb
Audio: English (Original Language); English (Unknown); English (Published)
Published: 1991-11-22
ISBN: 0963203401
Number of pages: 114
Publisher: The Creative Pizza Company
Book Reviews of The Art of Pizza Making: Trade Secrets and Recipes
Book Review: Not quite for beginners
Summary: 4 Stars
This slim volume will help you up the quality of your pizza regardless of your experience if you're willing to read this seriously. With some intellectual curiosity, you'll go back to it after your first attempts and realize that you need more knowledge to get where you want to go.
After reading this, I went to Gail Sher's book and then on to Jeff Hamelman's. Then I found the Breadtopia and The Fresh Loaf sites on the internet.In less than two months, I've bought over $100 worth of gadgets and my mother's offer of her Kitchenaid mixer for free sounds good even if I don't have the counter space.
There's no such thing as too many cookbooks, just insufficient shelf space.
Summary of The Art of Pizza Making: Trade Secrets and Recipes
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!Pizza Books
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