Master bread baker Peter Reinhart follows the origins of pizza 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 countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are just a few of the tasty attractions on Reinhart's epic tour.
Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make American Pie essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.
If pizza is your passion
A very well written and simple read. The first part does a great job allowing you to explore pizzeria's and experience the sensation of hitting art at it's best.
The second part of the book really gets into why things work and how.
Followed by great recipes to get the party started. The recipes while seemingly easy certainly require skill prior to achieving a successful pizza. It will likely be a great read 6 or 7 times before I really understand the process. I look forward to the next scan through this book.
A picture’s worth a thousand words
The lack of photos is puzzling. Too often I wanted to see examples of the variations described.