Pizza: More than 60 Recipes for Delicious Homemade Pizza
Format: PDF / Kindle (mobi) / ePub
Team five-time world pizza-throwing champion Tony Gemignani with acclaimed cookbook author Diane Morgan and the result is a cookbook that will turn any home kitchen into the best pizzeria in town. There are over 60 selections on the menu, including the thick, rounded-edge crust of classic Neapolitan pizza Margherita, the thin crust New Yorkstyle Italian Sausage and Three Pepper Pizza, and the stick-to-your-ribs, deep-dish kind, smothered in spinach and mozzarella. There are also plenty of new-fangled pizzas: layered with Thai curry flavored chicken or pineapple; cooked on the grill; even quick and easy versions using storebought crust. Aficionados will find six pizza dough recipes ready to suit anyone's crust preferences. Tips for proper use of such related gear as peels, stones, tiles, pans, grills, and ovens make this a complete pizza package. And with step-by-step dough tossing instructions from Tony himself, it's clear: When it comes to pizzaPizza delivers.
1 cup water. Stir to dissolve the salt. 3 To make the dough by hand: Place 71/4 cups of the flour in a large bowl. Make a well in the center of the flour and stir in the yeast mixture along with the saltwater mixture. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 12 to 15 minutes. It will still be a little sticky but shouldn’t stick to your hands. Add only a minimum
bake. Another thing you might find surprising about Chicago-style pizza: The most popular filling isn’t meat, it’s spinach. Although many may think of Chicago as the home of the hot dog, those deep-dish fans would make Popeye proud. When most Americans think of California, words like “unconventional,” “creative,” and “trend-setting” come to mind. That’s true for pizza, too. Toppings on the West Coast tend to be exotic, nontraditional—and delicious. Some think it all started with Wolfgang Puck
towel until cool enough to handle, about 5 minutes. Use the paper towel to rub off small, ripe pineapple, peeled and cut crosswise into 1/4‑inch slices, leaving the core intact 1 1 poblano chile olive oil for drizzling ounces canadian bacon, thinly sliced 4 ounces fresh whole-milk mozzarella, thinly sliced and blotted with paper towels to remove excess moisture 5 fleur de sel freshly ground pepper flour and medium-grind yellow cornmeal for dusting the skin. Cut the chile in half, discard
pesto is spread over the smoky, crackly-crisp pizza crust, and the toppings are scattered over the top under meltingly delicious Italian fontina cheese. 1 Have the pizza dough covered and ready to roll out. In a bowl, combine the pesto and 2 tablespoons olive oil. Set aside. 2 Prepare a hot fire in a charcoal grill or preheat the center burner of a gas grill on high and the front and back or side burners to medium-low. Arrange the mushrooms and green onions in a single layer on a rimmed baking
sauce, and a mound of salsa. If that doesn’t get a crowd of big eaters to the table in a hurry we don’t know what will. 131 Weekend Breakfast Pizza with Link Sausage and Sunny-Side-Up Eggs makes one 12-inch pizza; serves 4 one 12-inch boboli pizza crust cups (8 ounces) coarsely shredded whole-milk or part-skim, low-moisture mozzarella cheese 2 pork link breakfast sausages (about 6 ounces), cut into 3/4-inch lengths 7 tablespoons unsalted butter Who says pizza is only for lunch and dinner?