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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
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Avg. Customer Rating:  1 reviews
Sales Rank: 116085
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
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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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