The Art of Pizza Making: Trade Secrets and Recipes

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9780963203403: 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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From the Publisher:

Now shipping is the updated 20th Anniversary (1991-2011) updated and expanded edition of this best-selling pizza cookbook.  As an added bonus, this new edition contains 10 new pizza recipes such as Figgy, Foccacia di Recco (“the crown jewel”), Jamaican jerk, pear, Persian, Portobello, satay, shish kabob, stuffed meatloaf and Thanksgiving.  Of course, it also contains all of Dominick’s latest pizza expertise developed since the year 2009 printing, including new sections on the food science of pizza dough (e.g., amylase enzymes, oxidation effects, Mailliard reactions, etc.), comparisons to Italian “00” type pizza flours, and the use of baker’s percentages.  So even if you own any of the previous editions, this one is well worth the upgrade to your collection just for the new recipes alone!

From the Author:

Pizza is America’s favorite food; I’ve yet to meet anyone who doesn’t like it.  This coalition of dough and toppings can be as diverse as any ethnic cuisine; it’s not just a round pie with sauce and cheese. If ten people followed the same pizza recipe, each would get different results reflecting his or her own individuality.  So it must be concluded that pizza making is an art, and not just an assemblage of ingredients.

This book is the culmination of over twenty-nine years of research and development.  During this period, numerous interviews were conducted with retired pizzeria owners–active owners would never divulge their trade secrets–and artisans in the commercial baking industry.  As with any artist, some of my creations were influenced by other artists, from pizzerias in the U.S. and in Italy; my mother was born and raised in Italy.

Although I am an engineer by trade, pizza making is my passion.  Each year I go through hundreds of pounds of flour, sharing my pizzas with friends and family, while accumulating valuable feedback on each new recipe.  My inspiration to write this book was due to the lack of availability of an adequate pizza cookbook; I’ve yet to see a cookbook on the market that contains even the basic fundamentals about making professional quality pizza.

 

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1.

Dominick A. DeAngelis, Suzanne Ling (Illustrator)
Editorial: The Creative Pizza Company; 20th Anniversary Edition (1991-2011); (December 1, 2011) (2011)
ISBN 10: 0963203401 ISBN 13: 9780963203403
Nuevos Cantidad: 1
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Ergodebooks
(RICHMOND, TX, Estados Unidos de America)
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Descripción The Creative Pizza Company; 20th Anniversary Edition (1991-2011); (December 1, 2011), 2011. Plastic Comb. Estado de conservación: New. 20th Anniversary Edition (1991-2. Nº de ref. de la librería DADAX0963203401

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Dominick A. Deangelis
Editorial: Creative Pizza Co (1992)
ISBN 10: 0963203401 ISBN 13: 9780963203403
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Revaluation Books
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Descripción Creative Pizza Co, 1992. Plastic Comb. Estado de conservación: Brand New. updated 2007 edition. 102 pages. 8.50x5.75x0.50 inches. In Stock. Nº de ref. de la librería 0963203401

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Dominick A. DeAngelis
Editorial: The Creative Pizza Company; 20th Anniversary Edition (1991-2011); (December 1, 2011) (2011)
ISBN 10: 0963203401 ISBN 13: 9780963203403
Nuevos Plastic Comb Cantidad: 1
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Irish Booksellers
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Descripción The Creative Pizza Company; 20th Anniversary Edition (1991-2011); (December 1, 2011), 2011. Plastic Comb. Estado de conservación: New. Suzanne Ling Ilustrador. book. Nº de ref. de la librería 0963203401

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4.

DeAngelis, Dominick A.
Editorial: The Creative Pizza Company; 20th Anniversary Edition (1991-2011); (December 1, 2011) (2011)
ISBN 10: 0963203401 ISBN 13: 9780963203403
Nuevos Cantidad: 1
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Cloud 9 Books
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Descripción The Creative Pizza Company; 20th Anniversary Edition (1991-2011); (December 1, 2011), 2011. PLASTIC COMB. Estado de conservación: New. 0963203401 New Condition. Nº de ref. de la librería NEW6.0642010

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