Pizza Recipes & Cookbooks

Pizza Cookbooks and Recipes

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• Sicilian-style pizza (Italian: Sfincione) - A version of pizza with the ingredients incorporated into the dough, rather than placed on top. Small chunks of pecorino cheese are used instead of mozzarella cheese, and the dish also incorporates chopped up anchovies.
  
  
• Ripieno and calzone - A half moon shaped pizza, filled with mozzarella, ricotta, and salami. It can be either baked or fried.
  
  
• Neapolitan (Italian: pizza napoletana) - A pizza cooked on a thin base made from Italian wheat flour. There are three official variants:
  • Marinara - Topped with tomato, garlic, oregano and extra virgin olive oil.
  • Margherita - Topped with tomato, sliced mozzarella, basil, and extra virgin olive oil.
  • Margherita extra - Topped with tomato, buffalo mozzarella from Campania, basil, and extra virgin olive oil.
  
  
  
• Lazio - This type of pizza is served in Rome and some other parts of Italy. It has a thicker base than Neapolitan pizza, and is sometimes made in long rectangular pans ("pizza rustica" or "pizza al taglio"). There are quite a few different toppings used for this type of pizza:
  • Pizza capricciosa - Tomato, mozzarella, artichokes, mushrooms, ham, sometimes a hard-boiled egg, olive oil and oregano.
  • Pizza romana - Tomato, mozzarella, anchovies, olive oil and oregano.
  • Pizza viennese - Tomato, mozzarella, German sausage, olive oil and oregano.
  • Pizza quattro formaggi - Tomato, and four cheeses, usually mozzarella, fontina, gorgonzola, and stracchino.
  • Pizza quattro stagioni - This pizza is similar to capricciosa, but different toppings are placed in separate quadrants of the pizza rather than mixed.

• Apizza - This style of Neapolitan pizza originated in New Haven in Connecticut. It is an irregularly shaped pizza topped with hard cheese and garlic. Other toppings are also sometimes added as well.
  
  
  
• Chicago-style pizza - This is a very deep-dish pizza that originated in Chicago.
  
  
• Flat pizza ("party cut") - This is a thin crunchy pizza, which is also originally from Chicago. It is cut into small squares before eating.
  
  
  
• Greek pizza - This style of pizza is popular in New England, and was introduced to the region by Greek immigrants. Greek pizza has a thick chewy crust, and is baked in a pan in the oven, rather than directly on bricks. The toppings are often inspired by Greek cuisine, and include feta cheese, olive oil, olives, and oregano.
  
  
• New York-style pizza - This style of pizza comes from New York city. It is a very thin pizza, and is cut into very large wide slices. A flat slice is too big to fit in your mouth, and the traditional way to eat it is to fold each slice when eating it.
  
  
• St. Louis-style pizza - This styles of pizza comes St. Louis, Missouri. It has a thin crust, and is notable for using Provel processed cheese, which is in fact a mix of cheddar, provolone chess, and Swiss cheese.

• Italian Recipes eBooks

• Italian Recipes & Cookbooks
  
  
• Pasta Recipes & Cookbooks

The Pizza Therapy Pizza Book Available to purchase from ClickBank: Click here for access Unlock the Secret of Making Pizza; Discover how to make incredible pizza!

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza By Ken Forkish Ten Speed Press Released: 2012-09-18 Hardcover (272 pages) List Price: $35.00* Lowest New Price: $19.08* Lowest Used Price: $21.00* Usually ships in 24 hours* *(As of 05:34 Pacific 21 Oct 2018 More Info) Click Here Ten Speed Press Product Description: From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone By Marc Vetri Ten Speed Press Released: 2018-08-28 Hardcover (272 pages) List Price: $29.99* Lowest New Price: $19.49* Lowest Used Price: $20.14* Usually ships in 24 hours* *(As of 05:34 Pacific 21 Oct 2018 More Info) Click Here Product Description: A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.

The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking By Jeff Hertzberg M.D. Thomas Dunne Books Released: 2013-10-22 Hardcover (400 pages) List Price: $29.99* Lowest New Price: $7.64* Lowest Used Price: $11.73* Usually ships in 24 hours* *(As of 05:34 Pacific 21 Oct 2018 More Info) Click Here Thomas Dunne Books Product Description: A fully revised and updated edition of the bestselling, ground-breaking Artisan Bread in Five Minutes a Day―the revolutionary approach to bread-making With more than half a 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. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day. Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the "Tips and Techniques" and "Ingredients" chapters bigger and better than ever before, and included readers' Frequently Asked Questions. This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.

The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home By Ken Forkish Random House USA Inc Released: 2016-04-19 Hardcover (256 pages) List Price: $30.00* Lowest New Price: $15.95* Lowest Used Price: $13.95* Usually ships in 24 hours* *(As of 05:34 Pacific 21 Oct 2018 More Info) Click Here Random House USA Inc Product Description: In this highly anticipated cookbook, Ken Forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award-winning author of Flour Water Salt Yeast; and one of the most trusted baking authorities in the country—proves that amazing pizza is within reach of any home cook.  The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.

EMILY: The Cookbook By Emily Hyland Ballantine Books Released: 2018-10-16 Hardcover (240 pages) List Price: $30.00* Lowest New Price: $19.49* Lowest Used Price: $19.86* Usually ships in 24 hours* *(As of 05:34 Pacific 21 Oct 2018 More Info) Click Here Product Description: The husband-and-wife team behind one of New York City’s and Nashville’s favorite pizza places share the secrets behind their acclaimed restaurants in a cookbook featuring more than 100 recipes. NAMED ONE OF THE BEST COOKBOOKS OF FALL 2018 BY THE NEW YORK TIMES AND PUBLISHERS WEEKLY Legions of fans line the block as they flock to Emily and Matt Hyland’s flagship restaurants EMILY and the popular spinoff Emmy Squared. Now, with their irresistible debut cookbook, they share their delicious and doable recipes—no wood-fired oven or fancy equipment required. You’ll be shown how to re-create such crowd-pleasing favorites as their famous round pizza, the iconic Detroit pan pizza, and their legendary EMMY Burger, the juicy wonder that tops many New York City “Best Burger” lists. But EMILY: The Cookbook is more than pizza and burger perfection. You’ll also find recipes for small plates (Nguyen’s Hot Wings with Ranch Dip), salads (Shredded Brussels Sprouts with Blue Cheese, Bacon, and Miso Dressing), sandwiches (Lobster Salad Sandwich), pasta (Campanelle with Duck Ragù), cocktails (a Killer Colada), and scrumptious desserts (Rocky Road Brownies with Rum Ganache Dip). Packed with full-color photos and handy tips, EMILY: The Cookbook is a fabulous find for people who want new ways to entertain, feed, and wow their friends and family. Praise for EMILY: The Cookbook “With EMILY: The Cookbook, the chef Matthew Hyland and his wife and business partner, Emily Hyland, deliver what is perhaps the first really full-throated American pizza cookbook.”—Sam Sifton, The New York Times   “The husband-and-wife culinary team behind the New York City restaurants Emily and Emmy Squared serve up more than 100 recipes in their excellent debut collection. . . . The Hylands bring an eclectic flair to some of America’s favorite foodstuffs . . . culled from their restaurant menus, but designed for home kitchens.”—Publishers Weekly (starred review)

The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more By Tony Gemignani Ten Speed Press Released: 2014-10-28 Hardcover (320 pages) List Price: $29.99* Lowest New Price: $15.38* Lowest Used Price: $10.89* Usually ships in 24 hours* *(As of 05:34 Pacific 21 Oct 2018 More Info) Click Here Ten Speed Press Product 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 eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome 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.

Pizza City, USA: 101 Reasons Why Chicago Is America's Greatest Pizza Town By Steve Dolinsky Northwestern University Press Released: 2018-09-15 Paperback (184 pages) List Price: $24.95* Lowest New Price: $14.99* Lowest Used Price: $16.55* Usually ships in 24 hours* *(As of 05:34 Pacific 21 Oct 2018 More Info) Click Here Product Description: There are few things Chicagoans feel more passionately about than pizza. It is the most identifiable food of the city, and neighbors argue endlessly about who makes the best pie. Which is better, tavern-style thin or deep-dish? What are the essential ingredients necessary on top of the ideal pizza? Do locals actually eat stuffed and deep-dish as much as the media says they do? With such a broad range of Chicagoland pizzerias, how could anyone ever decide the best of the best, once and for all? Enter Steve Dolinsky, Chicago's eminent food journalist and impartial pizza judge extraordinaire. Dolinsky has embarked on a self-described "Pizza Quest," methodically taste-testing 180 different pizzas all over Chicagoland before coming up with his 101 best. Most surprising of all was the realization that the Windy City offers a stunning ten distinctive categories of pizza. He'll reveal the top five pies in several of them. Expertly written, thoroughly researched, and finely detailed, you will learn more about pizza in Chicago than you ever thought possible. Does Lou Malnati's really have the best deep dish in the city? Where should you go to find the best artisan-style thin crust? Did your favorite pizzeria make the list? Find the answers to all of those questions and more in Pizza City, USA.

Pizza Camp: Recipes from Pizzeria Beddia By Joe Beddia Abrams Released: 2017-04-18 Hardcover (224 pages) List Price: $29.95* Lowest New Price: $18.26* Lowest Used Price: $15.96* Usually ships in 24 hours* *(As of 05:34 Pacific 21 Oct 2018 More Info) Click Here ABRAMS Product Description: Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.”   Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, 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 his pizzeria a cult following, alongside brand new recipes like:   --Bintje Potato with Cream and Rosemary --Collard Greens with Bacon and Cream --Roasted Corn with Heirloom Cherry Tomato and Basil --Breakfast Pizza with Cream, Spinach, Bacon, and Eggs   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.

Where to Eat Pizza By Daniel Young Phaidon Press Hardcover (576 pages) List Price: $29.95* Lowest New Price: $5.00* Lowest Used Price: $4.06* Usually ships in 24 hours* *(As of 05:34 Pacific 21 Oct 2018 More Info) Click Here Phaidon Press Product Description: Over 1,000 food experts and aficionados from around the world reveal their insider tips on finding a perfect slice of pizza From the publishers of the bestselling Where Chefs Eat comes the next food-guide sensation on the most popular dish - pizza! The world over, people want the inside scoop on where to get that ultimate slice of pizza. With quotes from chefs, critics, and industry experts, readers will learn about secret ingredients, special sauces, and the quest for the perfect crust. The guide includes detailed city maps, reviews, key information and honest comments from the people you’d expect to know. Featuring more than 1,700 world-wide pizzerias, parlours, and pizza joints listed. All you need to know - where to go, when to go, and what to order.

Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More By Andris Lagsdin Little, Brown and Company Released: 2017-12-05 Hardcover (256 pages) List Price: $30.00* Lowest New Price: $18.12* Lowest Used Price: $15.19* Usually ships in 24 hours* *(As of 05:34 Pacific 21 Oct 2018 More Info) Click Here Product Description: brand new book, never used.