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| The Art of Pizza Making: Trade Secrets and Recipes | 
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| Author: Dominick A. Deangelis
Creator: Suzanne Ling
Publisher: The Creative Pizza Company
Category: Book
Buy New: $12.95
New (3) from $12.95
Avg. Customer Rating:  43 reviews
Sales Rank: 17482
Media: Plastic Comb
Edition: Updated 2007
Number Of Items: 1
Pages: 102
Shipping Weight (lbs): 0.4
Dimensions (in): 8.3 x 5.7 x 0.5
ISBN: 0963203401
Dewey Decimal Number: 641
EAN: 9780963203403
ASIN: 0963203401
Publication Date: November 22, 1991
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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| Customer Reviews:
 "A superb book for the amateur pizza chef" February 28, 2003
3 out of 5 found this review helpful
I enjoyed this little book. There is a lot of good info between the pages. I do wish the author would have gone into more detail. The chapters on toppings and sauces were vague, perhaps even a little rushed. I also would have liked some information on larger quantity (commercial) pizza making. Another complaint: there was not a section in the back of the book for sources (e.g.-product and equipment suppliers). I have been fairly successful in making pizza, even though I haven't tried many of his suggestions. I am looking forward to trying some of his ideas, as it seems the author did his homework.
 Dough worked perfect first time! December 3, 2002
Hi, I've owned the book for a while but just refound it. I made the recipe from the book except for the sauce (from a spag. jar). Anyway the pizza came out the best I've ever made from home. We were very surprised how well it came out. This is the first time I used the book. Here is my run down of what I used etc.
Kitchen aid mixer, peel, stone, corn meal as the non stick, used an unbleached flour from grocery store that said it was good for bread machines. I figured this flour was as close to hi-glut I could get my hands on here at home. I am not the best at getting it laid out thin so the crust was a little silician style but not that thick.I think its worth the money for the book since working with the dough it actually felt like pizza dough unlike alot of other dough recipes I've used. Also there are a few hints in the book that I really valued so I am very glad that I got mine when I did. I gave 4 stars since the book does not have any pictures or illustrations. All the best to your pizza making, I am off to my neverending battle to not eat as much homemade pizza and bread as I really desire to! PS:
To the review about the dough not working it was probably that your yeast was bad or old.
 I cannot make the dough! May 20, 2002
5 out of 32 found this review helpful
This is my opinion: Save your money! I have made the dough four times with high gluten flour and all four times IT DID NOT WORK! I made it twice in the breadmachine, once by hand and nearly broke my wrists kneading it and once in a mixmaster with dough hooks. I followed the directions and put it in the refrigerator for up to 20 hours. When I tried to shape it into a pizza shape IT WOULD NOT DO ANYTHING! Last night I cut it into little pieces and used them as juggling balls. That's the only thing I could do with it.There are some good ideas in the book such as dough dressing, what type of cheese, sauce recipe and the homegenisation of the dough. But the dough process needs to be explained in more detail as I have followed the instructions TO THE LETTER and it DID NOT WORK! I have wasted my money on two bags of high gluten flour which cost over $3.50 each. I consider myself to be a good cook so I don't think it's me!...
just right March 26, 2002
0 out of 2 found this review helpful
Easy --- understandable and quick to get you going... not something for someone who isnt a beginner, but then again I was :)
 Thanks Dominick March 22, 2002
4 out of 6 found this review helpful
Dominick, I just wanted to thank you for writing "The Art of Pizza Making" and revealing the serets of making great pizza. I too have read countless so called pizza recipe books that never mention the importance of the correct flour which is the basis for making really great pizza. These books are touted by a variety of pizza industy trade journals as the definitive source for making superb pizza. Nothing could be further from the truth. So much for the credibility of these authors and suspect information contained in the journals.
After spending years experimenting with these bogus recipes and turning out mediocre pies I have finally realized success.
By following the directions in your book I have been able to produce some really great tasting pizzas at home far exceeding the quality of the franchise pizza fare. I will continue to test the variety of recipes offered in your book, a small but concise book with a wealth of information that puts the other high profile books on the market to shame.
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