The Art of Pizza Making: Trade Secrets and Recipes
by Dominick A. DeAngelis
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Book Summary Information
Author: Dominick A. DeAngelisIllustrator: Suzanne Ling
Edition: Plastic Comb
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2011-12-01
ISBN: 0963203401
Number of pages: 147
Publisher: The Creative Pizza Company; 20th Anniversary Edition (1991-2011); (December 1, 2011)
Book Reviews of The Art of Pizza Making: Trade Secrets and Recipes
Book Review: The Missing Ingredients Revealed!
Summary: 5 Stars
Before reviewing the content of the book, I have noticed that some reviewers have `butchered' this book purely because it was not published as paperback or Hardcover book from a recognized publisher... so based on that logic, if a Rolls Royce get its emblem stolen then it's not a Rolls Royce? Doesn't the value of the book come from its content and not its appearance hence the phrase "don't judge a book by its cover"!? One reviewer even wrote paragraphs trashing this item because that reviewer didn't like the idea that the author put this modest effort together using whatever resources available to him, I mean come on... its not like the book costs fifty bucks! I also got the impression that that very same reviewer didn't even bother to go out and get the ingredients necessary like the flour and such and the reviewer never even eluded to the results of trying the author's recommendations and tips.
When I got the book in the mail and first started flipping through it, the first thing my wife asked me was "did you know that it was that small and spiral bound before you bought it? Are you happy with it?" I kind of understood what she meant when she said that but it didn't stop us from exploring what this little book had to offer. Now, I am really glad that I continued my faith in the book and author.
I agree that upon reading this book for fifteen minutes you get the main concepts of the book and it's not as if you are reading a lengthy book, but the true measure of the books worth must be the improved results from following the author's advice, after all it is a cookery book and the true test of it would be the improved meals. I realized the major flaws in my own recipe and technique... that elusive high gluten flour and kneading technique! I asked around and in the end had to contact one of the local flour mills and they confirmed that they do indeed have it but in 50Kg (110 lbs) sacks which I had to get directly from them, it wasn't an easy task but I finally did... let me tell you that lugging that thing up a flight of stairs was no easy task! My hands are still sore! I will definitely be giving portions of it away to friends and family and keeping the majority. The other flaw in my technique which is also related to the high gluten dough, is that you cannot mix the dough sufficiently by hand kneading. You must use a mixer and most household mixers are really not up to the job. Even though the author states that a 250 Watt mixer should do, my 300 Watt mixer got really hot towards the end of the mixing time. A proper mixer is now on my list of things to buy!
I made a batch of the author's pizza dough and it is currently in the fridge waiting to be used later on today to make my very first pizza using his recipe, I have very high expectations. However, feeling enthusiastic and excited about getting the flour, last night I decided to see what effect this new wonder flour would have on other bread recipes. I had previously purchased a wonderful book on bread baking called Bread: Baking by Hand or Bread Machine by Eric Treuille and Ursula Ferrigno and was never really happy with the results I got for most of the recipes, I always felt there was something the authors weren't telling me. After trying the baguette recipe with this new flour, well... let's just say I'm never going to any more bakeries to buy a baguette ever again! The results from using this high gluten flour are obvious even at the kneading stage, the result is a much whiter and significantly much more elastic dough texture, the final bread had risen much more significantly than all my other experiments with all purpose flour and browned beautifully with a nice crust that I could never achieve before, the inside was still moist and fluffy like a true baguette. I cannot tell you how happy I was with the results, except that the wife and my self kept eating plain bread!
In terms of cheeses, I appreciate some reviewers' criticism of some of the recommended cheese combinations although I don't agree with them completely, however, I appreciate that it is a relatively brief booklet and cannot contain everything there is to know in the universe about all the types of pizzas out there. The section on the cheeses has inspired me to experiment with other cheeses like provolone and a few others.
As for the sauce recipe, the author has confirmed my current recipe, mostly, especially the use of fresh tomatoes and the herbs and spices.
I will admit this though, this little booklet could benefit from a spell and grammar check, which one would assume the author would have done especially given that this is a 2009 revised edition. However, they are minor typos and grammatical errors here and there and do not really make the book unreadable or subtract anything from the knowledge to be gained.
Overall, this little book contains some secrets once you try out, not only will it change your pizza making skills, but if you try the same flour and kneading techniques with your bread baking, you will realize that the money spent on this little spiral bound booklet was more than worth it! Thank you Dominick for this marvellous booklet!
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, the underlying food science, 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 60 pizza recipes such as barbecue, breakfast, bruschetta, Buffalo, calzone, cheeseburger, cheesesteak, Cuban, deep fried ( Old Forge style ), dessert, Figgy, Foccacia di Recco, Greek, Hawaiian, Indian, Jamaican jerk, mac-n-cheese, marmalade, mashed potato, Middle East, Oktoberfest, pear, Persian, pesto, Portobello, ranch, red, Reuben, roasted red pepper, satay, seafood, shish kabob, Sicilian, Southwest, stromboli, sunnyside, taco, Thanksgiving, 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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