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Author: Katy Lyons Publisher: Katy Lyons ISBN: Category : Cooking Languages : en Pages : 81
Book Description
Flatbread pizza has gained immense popularity in eateries throughout the United States. Distinguishing itself from traditional pizza, flatbread pizza typically features a thinner, crispier crust adorned with lighter toppings and sauces. In contrast to the conventional tomato sauce found on regular pizzas, flatbread pizza often opts for alternative bases. While tomato sauce might make an appearance, it's not a steadfast rule. The crust can vary, ranging from pita bread to other thin, flat pastries. In some instances, traditional thin-crust pizza dough, canned biscuits, or crescents may be used. Notably, the crust deviates from the familiar round shape, being rolled out on a rectangular plank, baking sheet, or pan. The hallmark of flatbread pizza lies in its distinctive rectangular form, departing from the typical circular pizza pie. Common toppings for flatbread pizzas encompass an array of choices such as hummus, fresh vegetables, or cream sauces. This cookbook is a treasure trove of diverse and delectable flatbread pizza recipes, offering a wide array of flavors to elevate your pizza experience beyond the ordinary.
Author: Fabio Errante Publisher: ISBN: 9781698523613 Category : Languages : en Pages : 111
Book Description
Making pizza is easy, even making "good" pizza is easy. But there are many elements, many little things you could - and should - know about. Once you understand them all, you can really go to the next level and surprise your friends by giving them something that not even some "real" pizzerias would be able to offer.We're talking about fundamentals here: you can't run if you don't learn to walk first. It wouldn't make too much sense to learn about pre-ferments, high hydration, advanced kneading techniques and blah blah, before knowing the basics that really matter.This book will let you enter in a pizzeria and learn many tips and tricks used by professionals, so you can bring them to your kitchen. You will also see debunked the most common recipes you find on the web, because the truth is not always out there.It is said that the devil is in the details, and this is true for pizza making too.
Author: Tony Gemignani Publisher: Ten Speed Press ISBN: 1607746050 Category : Cooking Languages : en Pages : 322
Book Description
A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.
Author: Jeff Hertzberg, M.D. Publisher: St. Martin's Press ISBN: 1250277442 Category : Cooking Languages : en Pages : 245
Book Description
WITH A FOREWORD BY ANDREW ZIMMERN "What Zoë and Jeff have done with the Artisan Bread in Five Minutes series is prove that the world’s easiest yeasted loaf, the most versatile bread dough recipe (even pizza!), can be taken in so many directions and have so many applications that it has created a series of hits." —From the Foreword by Andrew Zimmern From Jeff Hertzberg, M.D., and Magnolia Network's Zoë François, the authors of the Artisan Bread in Five Minutes a Day series, comes a collection of all time favorite recipes and techniques. With nearly one million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. But with five very different “Bread in Five” books to choose from, bakers have been asking: “Which one should I get if I want a little of everything: the best of European and American classics, whole-grain recipes, pizza and flatbread, gluten-free, sourdough, and loaves enriched with eggs and butter?” With The Best of Artisan Bread in Five Minutes a Day, Jeff and Zoë have chosen their absolute favorite 80 recipes from all five of their books, bringing them together into a single volume that is the only bread book a baker needs. In addition to old favorites, the book pulls in a few new tricks, tips, and techniques that Jeff and Zoë have learned along the way. With this revolutionary stored-dough technique—along with color and instructional black-and-white photographs—readers can have stunning, delicious bread on day one. The Best of Artisan Bread in Five Minutes a Day will make everyone a baker—with only five minutes a day of active preparation time.
Author: Katy Lyons Publisher: Katy Lyons ISBN: Category : Cooking Languages : en Pages : 81
Book Description
Flatbread pizza has gained immense popularity in eateries throughout the United States. Distinguishing itself from traditional pizza, flatbread pizza typically features a thinner, crispier crust adorned with lighter toppings and sauces. In contrast to the conventional tomato sauce found on regular pizzas, flatbread pizza often opts for alternative bases. While tomato sauce might make an appearance, it's not a steadfast rule. The crust can vary, ranging from pita bread to other thin, flat pastries. In some instances, traditional thin-crust pizza dough, canned biscuits, or crescents may be used. Notably, the crust deviates from the familiar round shape, being rolled out on a rectangular plank, baking sheet, or pan. The hallmark of flatbread pizza lies in its distinctive rectangular form, departing from the typical circular pizza pie. Common toppings for flatbread pizzas encompass an array of choices such as hummus, fresh vegetables, or cream sauces. This cookbook is a treasure trove of diverse and delectable flatbread pizza recipes, offering a wide array of flavors to elevate your pizza experience beyond the ordinary.
Author: Jeff Hertzberg, M.D. Publisher: Macmillan ISBN: 1466802375 Category : Cooking Languages : en Pages : 320
Book Description
From the bestselling authors of the ground-breaking Artisan Bread in Five Minutes a Day comes a much-anticipated cookbook featuring their revolutionary approach to yeast dough in over 100 easy pizza and flatbread recipes--a perfect gift with all the toppings! With nearly half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread—as long as they can do it quickly and easily. When fans hailed their pizza and flatbread recipes as the fastest in their books, Jeff and Zoe got busy creating all new recipes. With a batch of their stored dough in the fridge and a pre-heated oven or backyard grill, you can give your family what they crave... Home-made, mouth-watering pizzas, flatbreads, and sweet and savory tarts, prepared in minutes! In Artisan Pizza and Flatbread in Five Minutes a Day, Jeff and Zoë show readers how to use their ingenious technique to make lightning-fast pizzas, flatbreads, and sweet and savory tarts from stored, no-knead dough. In addition to the classic flatbread doughs and pizza crusts, there are alternatives with whole grain, spelt, and gluten-free ingredients, and the authors include soups, salads, and spreads that turn flatbreads or pizza into a complete meal. In just five minutes a day of active preparation time, you can create favorites like Classic Margherita, Pita pockets, Chicago Deep Dish, White Clam Pizza, and Blush Apple Tart. Artisan Pizza and Flatbread in Five Minutes a Day proves that making pizza has never been this fast or easy. So rise...to the occasion and get baking!
Author: Penny Pollack Publisher: Clerisy Press ISBN: 9781578602186 Category : Cooking Languages : en Pages : 2
Book Description
Everybody Loves Pizza is a celebration of America’s favorite dish — its history, its versatility, its staying power. It delves into where pizza came from, where it’s going, and what it means to American culture. Thanks to food writers, pizza insiders, and ordinary, pizza-loving Americans, it also reveals where to find 540 top-notch pizzas across the country, plus recipes from the familiar (Pepperoni or Barbecue Chicken Pizza) to the adventurous (Shrimp Pizza with Tasso Ham, Goat Cheese, and Spinach or Prosciutto Pear Pizza).
Author: Joe Beddia Publisher: Abrams ISBN: 1683350197 Category : Cooking Languages : en Pages : 350
Book Description
Follow the man behind Philadelphia’s celebrated Pizzeria Beddia as he takes you through the pizza-making process—from the dough to the sauce to the cheese. Joe Beddia’s pizza is old school—it’s all about the dough, sauce, cheese, and baking basics. And now, he’s offering his methods and recipes in a cookbook that’s anything but old school, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home. With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained Beddia’s pizzeria a cult following, alongside brand new recipes like: Dinosaur Kale, Pickled Red Onion, and Spring Cream Pizza Bintje Potato with Cream and Rosemary Speck, Collard Greens, Fontina, and Cream Roasted Corn with Heirloom Cherry Tomato and Basil Breakfast Pizza with Sausage, Eggs, Spinach, and Cream And dozens more! Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza. “I will never forgive my parents for not sending me to Pizza Camp.” —Jimmy Kimmel, comedian/pizza eater “Never have I encountered an individual so singularly focused on his craft. Joe Beddia is hilarious, intelligent, and lovingly produces the best pizza in the f*cking universe.” —Michael Solomonov, James Beard Award–winning chef and author
Author: Julie Hasson Publisher: Andrews McMeel Publishing ISBN: 1449441467 Category : Cooking Languages : en Pages : 219
Book Description
“Appealing, fun, and doable recipes for the vegan pizzaiolo at home” with a guide to ingredients and equipment included (Diane Morgan, author of Roots: The Definitive Compendium). Love a warm, crisp, chewy thin-crust pizza with creamy, melty cheese? Just because you’re vegan doesn’t mean that you can’t bake amazing pizzas right in your own oven. Julie Hasson offers 50 deliciously innovative recipes and simple techniques that will have you making artisan-style, thin-crust vegan pizzas right in your own kitchen. Vegan Pizza is filled with 50 modern recipes from easy-to-make pizza dough (including spelt, whole wheat, and gluten-free crusts), creamy dairy-free cheese sauces, vibrant-flavored pestos and spreads, and meatless and wheat-less burger crumbles. Also included are inventive toppings and pizzas that run the gamut from comfort food like Eggplant Parmesan Pizza to fresh vegetable-laden pizzas like Asparagus, Tomato and Pesto Pizza. You’ll even find desserts like Babka Pizza and Coconut Caramel Dream Pizza. “Julie Hasson has broken all the rules for pizza and taken it to uncharted territory . . . How about a Korean Bibimbap or Chili Mac pizza? Or one that marries peanut butter with barbecue sauce for a peanut Barbecue pizza? if you want the classics, you’ll find those, too. After reading Julie’s recipes, who needs pepperoni?” —Miyoko Schinner, cohost of Vegan Mashup “[A] compelling and thorough take on vegan artisan pizza. Classic pizzas such as garlic, sausage, and onion pizzas are reimagined and every bit as flavorful and toothsome as their traditional counterparts.” —Diane Morgan, author of Roots: The Definitive Compendium “Vegans, rejoice . . . With a dazzling array of globally inspired toppings, pizza night will be healthier—and more fun—than ever before!” —Nava Atlas, author of Wild About Greens
Author: Jenni Hulet Publisher: Victory Belt Publishing ISBN: 1628600861 Category : Cooking Languages : en Pages : 427
Book Description
My Paleo Patisserie gathers all the rich heritage, exquisite elegance, and rustic beauty of traditional patisserie baking and seamlessly melds it with the gluten-free and Paleo-inspired diet. Drawing on over two decades of experience in traditional and modern patisserie baking, Jenni Hulet brings the spirit of patisserie baking alive in this lavishly photographed collection of recipes. Each section of My Paleo Patisserie introduces and adapts the fundamental elements and techniques of traditional patisserie baking for the grain-free baker. With dozens of beloved culinary standards and hundreds of potential recipe combinations, My Paleo Patisserie is an indispensable resource of creative grain-free confectionery.
Author: Tony Gemignani Publisher: Chronicle Books ISBN: 1452133824 Category : Juvenile Nonfiction Languages : en Pages : 45
Book Description
When Tossing Tony is invited to the World Pizza Championship in Italy, he forms a team with Quick Ken, Strong Sean, Mighty Mike, Silly Siler, and Famous Joe, along with a top secret, incredible routine for the competition. Includes a recipe for pizza and instructions for tossing pizza dough.
Author: Katy Lyons
Author: Fabio Errante
Author: Tony Gemignani
Author: Jeff Hertzberg, M.D.
Author: Katy Lyons
Author: Jeff Hertzberg, M.D.
Author: Penny Pollack
Author: Joe Beddia
Author: Julie Hasson
Author: Jenni Hulet
Author: Tony Gemignani