Perfect Pan Pizza
Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]
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- ¥2,000
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- ¥2,000
発行者による作品情報
An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK
This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style "deep pan" pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio. With unique recipes, plenty of informative FAQs for beginners, and a permissive and inspiring tone, this book will appeal to both experienced bread bakers and novice home pizza makers alike.
PUBLISHERS WEEKLY
In this creative book, baker and writer Reinhart teaches readers how to make popular renditions of pan pizza, from Detroit square pizza to focaccia. His techniques dimpling the dough as opposed to rolling it, making a starter for sourdough are methodical and easy to follow. The book lists over 30 different types of pan pizzas, some of which incorporate traditional ingredients, such as Italian sausage pizza with garlic, a focaccia bianca with herb oil, and a classic pepperoni. There are also some fun pizzas inspired by sandwiches ("A sandwich fits my fundamental definition of pizza," he writes, which is "dough with something in it or on it"), such as Philly-style roast pork pizza with broccoli rabe, banh mi pizza, and Reuben pizza. Other intriguing ideas include veggie "pepperoni" pizza (he substitutes seasoned broccoli stalks for pepperoni) and a sweet grape and anise schiacciata (a Tuscan version of focaccia). This is a great guide for home cooks who want to create pizzas that have more bite and chew to them than thin crust pizzas.
