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| Pizza: Any Way You Slice It (Easy Recipes for Great Homemade Pizzas, Focaccia, and Calzones) | 
 enlarge | Authors: Michele Scicolone, Charles Scicolone
Publisher: Broadway
Category: Book
Buy New: $23.99
New (3) Used (13) from $6.29
Avg. Customer Rating:  10 reviews
Sales Rank: 325483
Media: Paperback
Number Of Items: 1
Pages: 224
Shipping Weight (lbs): 1
Dimensions (in): 9.1 x 7.4 x 0.7
ISBN: 0767903730
Dewey Decimal Number: 641.824
EAN: 9780767903738
ASIN: 0767903730
Publication Date: September 14, 1999
Availability: Usually ships in 1-2 business days
Condition: Expedited shipping is not available for this item. Items are mailed via USPS media mail within 2 business days and should arrive 4-14 business days later.
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| Customer Reviews:
| Showing reviews 1-5 of 10 | | NEXT » |
 not that great July 31, 2007
1 out of 3 found this review helpful
I guess I am not a pizza connoisseur- I found this book bland and boring.
I would have liked a great variety of interesting pizzas with varied toppings- how about variations of barbeque chicken pizza? If you want to make bread, then this for you. If you want an interesting pizza-look elsewhere!
GREAT PIZZA PAN November 13, 2006
1 out of 7 found this review helpful
MY SON AT COLLEGE LOVE IT. ALL THE KIDS AT HIS DORM AT EATING PIZZA. NO MESS WITH THE NON STIKING PAN.
Pizza for the Healthy Minded May 21, 2006
10 out of 11 found this review helpful
I was surprised to see all seven previous reviewers of this book gave it a five. I rarely if ever see that, however I understand why. In recent months my husband and I have decided to eat healthier, I joined Weight Watchers and he came along for the ride, even if not officially in the program. As such we gave up Pizza Hut and the other national chains in our area. They were a convenience, but not worth what they are doing to our bodies.
I began making pizza on my own and while it was good, there was still something missing. I didn't have the technique quite perfected, it was good and healthier than the national chains, but still lacked something. Last night we made Follonco's Roasted Vegetable Pizza (pg 92) using the Roasted Vegetable recipe (pg 188), Neapolitan-Style Pizza dough (pg 36) and the Pizza Maker's Sauce (pg 67). By accident I combined both the classic Neapolitan pizza crust with the American style sauce and toppings. We loved it.
The Neapolitan crust is very thin and crispy, which is my favorite, the sauce is extremely simple, yet very tasty, and the toppings will be made again in our house I am sure. One of the things I loved about this pizza was the last bite was just as crispy as the first. The crust did not get limp or soggy.
Because the dough recipe made two pizzas, I froze the second. To do this, roll the dough out, place on a floured cookie sheet, wrap in plastic wrap and then in foil. It will keep upto a month like this. Do not thaw the dough, simply add the toppings and place directly on the stone still frozen. It is a great way to make your dough ahead of time and get fresh pizza on those nights you are in hurry.
Each section of the book includes tips, fun facts and general interest items that will increase your knowledge of pizza and skill in making it.
Because I previously was making pizza I had a stone available. It really is a must in order to get the crisp texture on the crust. If you think you will never be able to convince people to like this healthier version of pizza just try, you will be really surprised. Six months ago if you had asked my husband if he would ever eat anything but Pizza Hut Stuffed Crust pizza loaded with "cheese-food" and greasy meat he would have laughed at you. I have converted him and you will be surprised who you will convert next. This book is a great starting point. Once you have perfected each of the techniques the combinations of crust, sauce and toppings are endless. I strongly encourage you not to wait any longer to buy this book. Eating healthy no longer means forgoing one of America's favorite foods.
Finally February 25, 2006
12 out of 12 found this review helpful
I've watched cooking shows and found random pizza dough recipes off of the internet. I just could not find the perfect actual Italian pizza dough that I experienced in Rome and Sardinia. I bought this book about two years ago, but after being so discouraged making the wrong type pizza dough, it took me that look to make it! Finally, I made it, and the Neopolitan pizza dough is PERFECT! I will now regularly make pizza thanks to this book! Thank you thank you thank you!
Delicious, Healthy Pizza From Your Oven March 21, 2004
16 out of 16 found this review helpful
This is a very accessible, thorough book on how to make great pizza (and other Italian breads) from scratch at home.I echo the sentiments about American pizza in Bill Marsano's review; I grew up buying soggy, greasy pizza, and I swore off that kind of junk in order to eat more healthy. But when you make your own pizza, you can control how much cheese and meat you put on it. Using the recipes from this book, your pizza will taste better than anything you can buy and no pizza joint can deliver the feeling of accomplishment that comes when your efforts get better and better. Every week I make pizza using the recipes for dough and sauce from this book. Friday has become homemade pizza night at our house, and even my notoriously picky 7 year old nephew devours our pizza. The "pizza maker's sauce" (p. 67) drew raves from our guests when we used it on pasta. The dough recipes are flexible: the pizzas in the pictures have thick crusts, which is the way my family likes it. If you want thinner, crispier crusts, simply roll the dough thinner. The book contains recipes to approximate authentic Italian pizzas using American flour. Being brought up in the US I wouldn't know authentic Italian pizza any more than I'd know authentic Indian food, but the Scicolones traveled to Italy for a taste of the real thing. So if you're a purist, it's all here, including recommendations for quality pizza joints worldwide.
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