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THE ULTIMATE PIZZA MANUAL: MAKE PIZZA LIKE THE PROS…USED TO! | 
 enlarge | Author: Francesco Brunaldo
Publisher: Ultimate Culinary Publications
Category: Book
List Price: $14.95
Buy New: $13.45
You Save: $1.50 (10%)
New (5) from $13.45
Avg. Customer Rating:  1 reviews
Sales Rank: 332202
Media: Paperback
Number Of Items: 1
Pages: 44
Shipping Weight (lbs): 0.4
Dimensions (in): 8.3 x 8.2 x 0.3
ISBN: 0980034655
EAN: 9780980034653
ASIN: 0980034655
Publication Date: July 1, 2008
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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Product Description
THE ULTIMATE PIZZA MANUAL: MAKE PIZZA LIKE THE PROS…USED TO!
Now make real thin-crust pizza at home for a fraction of the pizzeria price!
Why? Because you have no idea what you're missing!
You can't buy pizza like this anymore for any amount of money…and that's exactly what they're charging!
As a result of years of experience and home-kitchen testing I'm going to show you how to make a very special, incredibly delicious, professional, large-diameter, thin-crust, old-world New York Italian-style pizza AT HOME, relatively easily and cheaply from scratch, not just an over-simplified recipe for bread with sauce and cheese.
You will discover what other cookbooks don't know:
• Old-world professional secrets
• Special at-home tricks and techniques
• The ultimate pizza sauce recipe
…all of which go into the making of the ultimate cheese pizza with every page and every step illustrated in full color!
It's comfort food and it's basic sustenance; this work of art had better be the ultimate!
So, if you're not making real pizza at home you don't know what you're missing!
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| Customer Reviews:
FINALLY, A book on how to REALLY make GOOD NY pizza at home! July 30, 2008
3 out of 3 found this review helpful
Have you ever wondered why you can't make pizza at home as good as you get in a pizza joint? It's because all the pizza cookbooks gloss over critical details and give you easy instructions rather than correct instructions. There's more to making pizza than merely using a stand mixer and an oven stone. This book fills in the rest of the details.
Yes, it is only 44 pages long, but it goes into exhaustive detail all of the minutiae of making a GOOD 18" NY style pizza. Where most "cookbooks" will put a pizza recipe on 1-2 pages, this expands it into 44 pages. Every little tiny subtle detail of every aspect of pizza prep is covered, and there are pictures for everything. Think of it as a comic book with photographs.
The author tells about weighing the dough ingredients, rising the dough, pressing it out, docking it, and prepping it on a screen. In fact, he bakes on a screen, not on a stone. I think this is because the pizza is so darn big that you can't find a stone big enough to fit in your oven, and the 19" screen he recommends takes up every inch of depth in the standard oven.
I have not tried the technique yet (It's July and I am making pizzas in my wood burning oven), but in my opinion, this book has been needed for years. It is short on theory, but it gives enough details, subtle nuances, tips and tricks to avoid all the pitfalls of all the hundreds of useless "make pizza at home" DIY recipes. It is not just another book on how to make "any" pizza. It targets how to specifically make a certain kind of NY-style that closely approximates, if not duplicates, the "pizza by the slice" you get in NYC.
I highly recommend this informative and fascinating picture book. It's short enough to read in a few minutes.
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