PDF Download Pizza: More than 60 Recipes for Delicious Homemade Pizza, by Diane Morgan
PDF Download Pizza: More than 60 Recipes for Delicious Homemade Pizza, by Diane Morgan
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Pizza: More than 60 Recipes for Delicious Homemade Pizza, by Diane Morgan
PDF Download Pizza: More than 60 Recipes for Delicious Homemade Pizza, by Diane Morgan
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About the Author
Diane Morgan is an experienced cooking teacher and the author of many cookbooks, including Salmon (0-8118-4212-6), Delicious Dips (0-8118-4220-7), and Dressed to Grill (0-8118-3139-6). She lives in Portland, Oregon.Tony Gemignani is co-owner of Pyzano's in northern California—named one of the Top 100 Independent Pizzerias in the nation. His skills have landed him guest shots on the Tonight Show with Jay Leno and Good Morning America. He lives in the San Francisco Bay Area.Scott Peterson is an award-winning San Francisco based photographer.
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Product details
Paperback: 168 pages
Publisher: Chronicle Books; 6/20/05 edition (July 28, 2005)
Language: English
ISBN-10: 0811845540
ISBN-13: 978-0811845540
Product Dimensions:
8 x 0.6 x 8.9 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
75 customer reviews
Amazon Best Sellers Rank:
#519,694 in Books (See Top 100 in Books)
I have not tried every recipe in this book but will say that in all instances where I did attempt a particular pizza described in this book the end result was quite good. Some of the dough recipes in the book are a little difficult to work with in that it would appear you need a dough sheeting machine to properly shape them (yes, some are very rigid/tough). If you have someone in your family that enjoys cooking and they want to branch out into pizza this book is worth the money. I would also say that the criticisms in that there are no good pizza shops in the Pittsburgh area are off base. I personally know of several that serve decent pies…
A pretty good book on craft pizza. I was looking for info on making pizza at home and this book was a big help. My New York turned out great, my Chicago DD was wonderful. My Neapolitan, well, it could have been better.As an amateur, one thing that would have helped me would have been if the recipes were measured by weight rather than volume. I think that's why my Neapolitan dough turned out way dry (measure out 7.25 cups of caputo flour and tell me how many grams or oz. you get) and I had to add water and over mixed it.California pizza, grilled pizza, quick and easy kid's pizza, and dessert pizza are also covered I've liked the sauce recipes and info on ingredients and equipment. There is even info on how to toss a pizza because, well, Tony Gemignani is also involved in the book. Google him. And if you want more, you can pick up Tony's "The Pizza Bible". I have it on loan from the library and it goes even more in depth into the craft of pizza but includes recipes by weight.For the price this is a good book to start w/ or have in your collection.
My book instantly falls open on the Neapolitan Pizza Dough recipe. Probably because I have made it so many times, but you would think I should have the recipe memorized by now. I have made a few of the other dough recipes, but I found the one I like, and its a perfect recipe for cooking in my wood fired pizza oven at 800 degrees. If you have one, you will use this recipe too. If you don't, there are plenty of other recipes that work really well in the lower temps of a kitchen oven. I have used the New York style dough recipe a few times and it worked great in the kitchen oven.I think the book could use more pictures, but I am very visual person, so I really like cookbooks with lots of great pictures.There are more than 60 recipes in this book. I have tried about 10 of them, and all were good.
I just recently dove into home pizza making and bought this book looking for inspiration. I have found this book to have many good recipes, some sound strange, but all are delicious (see the Big Kahuna Pizza).Photos are included for only a few of the pizzas so some of the more complex combinations that require ingredient prep are tough to follow (Big Kahuna again, does the prosciutto wrap the shrimp lengthwise or crosswise?). In almost every case there are plenty of instructions to make each pizza, and all of the strange sounding combinations of ingredients are delicious!!I wish there were a little more information on working with dough, and formulas instead of volume measurements, but the recipes for dough have proven to work well. I am just starting but have tried to toss the dough after reading Tony's advice. The dessert pizza with a sweet dough has been a big hit with my kids.This is a good pizza cookbook with a lot of Tony's input from many years in the pizza business. Obviously his California style combinations have been proven to be hits with customers over the long haul in his shop.And yes, with this book you will be able to make a reasonably good NY style pizza.
This is a great cookbook to get some new pizza recipes! I purchased this for a friend's wedding present along with a pizza stone, and it was a bit hit! The recipes are clear and easy to understand. The suggestions throughout the book are great for beginners!
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.
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