Pizza

Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More

Americans love pizza and Americans love to grill--put them together and you have your own made-at-home version of a wood-oven pizza, straight from your gas or charcoal grill. Pizza on the Grill contains 100 recipes for innovative, just-got-to-make-it pizzas--including dessert pizzas--that will make you the backyard patio grill meister or mistress of your neighborhood--think Thai One On Pizza, Pulled Pork Pizza, and Fig, Walnut, and Rosemary Pizza, along with traditional classics like Pizza Margherita and Little Italy Pepperoni Pizza. Each recipe will contain music-to-grill-by and drink suggestions, as well as appetizers and salads to round out the meal and make this a one-top entertaining resource.

American Pie: My Search for the Perfect Pizza

Baking bread is mysterious enough. But creating truly great pizza--the transformation of next to nothing into something extraordinary--is downright alchemical. It is for no small reason that there are distinct words in Italian for those disciples of these mystic arts who bake pizza and focaccia, pizzaiolo and focacciaiolo. Peter Reinhart, he who gave us Brother Juniper's Bread Book and the multi-award winning The Bread Baker's Apprentice, takes the reader of American Pie: My Search for the Perfect Pizza right into the heart of the matter.

Reinhart begins his inquiry into pizza with his baseline palate memory for what a great pizza should be. As a teenager he had worked in a pizzeria, Mama's, and instinctively knew this pie to be the best. Returning as an adult years later, he discovered otherwise. Had he changed, or had the pizza changed? Both, it happened, were true.

So what is the nature of perfection, and where do you go to find it? In the case of Peter Reinhart, this journey includes travels through Italy and across the US. This is Part One of the book, called The Hunt. It's not the most enlivening travel writing, which would have helped elevate the insights into the nature of great pizza and the people who make it happen. But it's only a third of the entire package. The best is yet to come. In Part Two: The Recipes, Reinhart comes entirely into his own. Here is the master at work. Chapters include "The Family of Doughs", "Sauces and Specialty Toppings," and "The Pizzas." Reinhart gives you the building blocks, no matter what your kitchen, tools, and oven might be like. And then he unfolds the roadmap--pizzas from the strictly classical to the strictly whimsical.

Work diligently with American Pie and in time you will be able to call yourself, without hesitation or rising color, pizzaiolo and focacciaiolo. --Schuyler Ingle

In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world. His most recent pursuit has been pizza—a seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. Allegiances run from the general (Chicago- versus New York-style, Neapolitan versus Sicilian) to the particular (Pepe's versus Sally's, Gino's East versus Pizzeria Uno), and newfangled versions like sushi pizza are extending the frontier. In AMERICAN PIE, Reinhart follows the pizza trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.

Beginning his journey in Genoa, Reinhart scours the Italian countryside in search of the fabled focaccia col formaggio di Recco. After a stop in Florence for pizza vesuvio, with its black truffles and molten cheese, Peter heads to Rome to sample the famed seven-foot-long pizza bianca, and then Naples for the archetypal pizza napoletana. Back in America, the hunt for authentic pizza begins in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie is the best in the country. Sardinian pizza in Dallas; the pizza epicenter of New Haven; grilled pizza in Providence; the deep-dish pies of Chicago; Yugoslavian pogacha in Bellevue, Washington—these are just a few of the stops on Reinhart's epic tour.

Reinhart then returns to the kitchen, where he gives a master class on pizza-making techniques and provides his interpretations of the most memorable pizzas from his journey. His insatiable curiosity—and appetite—and gift for storytelling make this a must-have book for the avid cook, as well as a great read for the armchair pizzaiolo.

Grilled Pizzas and Piadinas

Chef Craig Priebe's culinary creativity comes to life through his innovative Italian dishes. Focusing on his award-winning pizzas and piadinas, he uses a variety of ingredient combinations to deliver delectable meals right into the home cook's kitchen.

Mouth-watering recipes for grilled pizza with meat, chicken, seafood, and vegetables comprise the first part of this book, followed by chapters on crispy grilled piadinas, fresh salads, and grilled desserts. A typical recipe of Priebe's calls for smoky, thin, and crispy crusts and vibrant combinations of toppings such as grilled figs, Gorgonzola, and proscuitto.

Through quick and easy instructions for 75 recipes, full-color photographs, step-by-step techniques, and party menus, a beginner cook or a seasoned chef will be inspired to fire up the grill.

Pizza: More than 60 Recipes for Delicious Homemade Pizza

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 York style 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 pizza Pizza delivers.

The Art of Pizza Making: Trade Secrets and Recipes

This book is a comprehensive guide to all aspects of pizza making, for both the amateur pizza maker, and for those who would like to open their own pizzeria. It contains additional information not normally found in a cookbook such as trade secrets, where to buy ingredients wholesale (e.g., the high gluten flour), and comparisons and instructions for special preparation and baking equipment such as baking pans, baking stones, pizza screens, commercial pizza ovens, mixing machines and proof boxes. It also contains my unique collection of over 40 pizza recipes such as barbecue, breakfast, Buffalo, calzone, cheeseburger, deep fried (a.k.a. Old Forge style ), dessert, Hawaiian, Indian, mac-n-cheese, mashed potato, Middle East, pesto, red, roasted red pepper, seafood, Sicilian, Southwest, stromboli, taco, tuna melt, vegetable and white, with preparation instructions for stuffed, rolled or open-faced style. All the recipes in this book have been perfected, and all the details have been included so that even the most amateur pizza makers can get professional results. Not only does this book include proven recipes, it provides all the tools necessary to create your own masterpiece. I've tried too many recipes that show beautiful pictures of pizzas, but once created are displeasing to the palate. This book is for genuine pizza lovers who are willing to take the time to do-it-right. Creating pizzas can be as much fun as eating them!

The California Pizza Kitchen Cookbook

The California Pizza Kitchen Cookbook BBQ Chicken Pizza, Mixed Grill Vegetarian Pizza, Tandoori Chicken Pizza, Thai Chicken Pizza. These are just a few of the delicious pizzas, baked fresh in wood-burning ovens, that have helped to make California Pizza Kitchen into one of America's hottest and most successful restaurant chains. Founders Larry Flax and Rick Rosenfield "put the world on a pizza" and the results are fantastic. Now, for the first time, here are the recipes that have made CPK restaurants so popular, with step-by-step directions to make pizza cooking easy and fun, even for beginners. In addition to the pizzas and calzones, Rick and Larry include recipes for creative pastas, salads, soups and appetizers, not to mention the tempting dessert pizzas. Whether CPK is already your favorite place to dine with family and friends or you're a creative cook with a taste for bold, fun, international flavors, The California Pizza Kitchen Cookbook is the cookbook for you.

The Great Chicago-Style Pizza Cookbook

"A fun cookbook for any audience." --Booklist

Classic recipes for deep-dish, stuffed, thin-crust, and vegetarian variations.

THE ULTIMATE PIZZA MANUAL: MAKE PIZZA LIKE THE PROS&#133;<i>USED TO!</i>

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!

California Pizza Kitchen Pasta, Salads, Soups, And Sides

At California Pizza Kitchen restaurants across the country, many of the favorite dishes (and most-requested recipes) are not the pizzas! Customers keep coming back for the boldly flavored pastas, soups, salads, and side dishes. The follow-up to the bestselling California Pizza Kitchen Cookbook, this new cookbook serves CPK customers just what they ordered -- secret restaurant recipes, never available before. With gorgeous color photographs of the finished dishes throughout the book, CPK fans will be tempted by recipes for Oriental Chicken Salad, Spinach Artichoke Dip, and Kung Pao Spaghetti, to name just a few.

The new cookbook will include stories and anecdotes from CPK employees from around the country about favorite recipes, customers, and more. In the generous spirit they're best known for, CPK owners Larry Flax and Rick Rosenfield will donate all royalties and proceeds from sales of the book in the restaurants to children's charities.

Just like the first CPK cookbook, expect Pasta, Salads, Soups, and Sides to be one of the hottest cookbooks of the year. The CPK chain of restaurants is bigger than ever, and thi5 new hook will be published in the cool California style that has made the first book and the restaurants themselves so popular.

California Pizza Kitchen Family Cookbook

Bring the California Pizza Kitchen experience to your home with nearly 50 recipes and inspiring color photographs found in the California Pizza Kitchen Family Cookbook, which shows you how to make popular dishes from the restaurant known for its eclectic pizzas. Crowd-pleasing recipes that are easy to make and appeal to both adults and children include pizza like Jamaican Jerk Chicken and other favorites like Thai Crunch Salad. This book will show you how to make three kinds of pizza dough with step-by-step instructions, and it even presents ideas for create-your-own pizza parties.