Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia (EPUB)

Perfect Pan Pizza

NAMED one among the simplest COOKBOOKS OF THE YEAR BY FOOD NETWORK

This new book from bread legend Peter Reinhart may be a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that's easy to form during a home oven without specialty equipment like stones and peels. Starting with recipes for 3 master doughs which will be made with commercial yeast, also as a quick intro to sourdough starters, Perfect Pan Pizza illustrates the way to make several sorts 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, also as an exciting sort of recipes just like the sandwich-inspired Philly-style pork roast and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; bleu , Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio. With unique recipes, many informative FAQs for beginners, and a permissive and galvanizing tone, this book will appeal to both experienced bread bakers and novice home pizza makers alike.

About the Author

Peter Reinhart is widely acknowledged as one of the world's leading authorities on bread. He is the author of ten books on bread, including the James Beard Award- and IACP cookbook award-winning The Bread Baker's Apprentice, and American Pie: My Search for the Perfect Pizza. He appears regularly on television and radio, and he is a full-time baking instructor at Johnson and Wales University, a culinary and keynote presenter at conferences around the world, and the founder and host of the popular video website PizzaQuest.com.

I have my "to go to" pizza dough recipe plus an old baking stone (yard sale bargain for $1)...but I have been wanting just ONE cookbook that would let me branch out into the wonderful world of deep-dish and square- and rectangle-pans. I purchased a Lloyd's pan to accompany the cookbook. This book and pan make an awesome set! I love Peter's tone, he explains ingredients and techniques clearly, he explains variations/substitutions, the photos make one drool, and he instructs how to make fermented dough in a detailed manner. On top of all of this, he provides sauces and toppings' advice. Nicely bound book, 185 pages, introduction plus 4 hefty chapters of pizza heaven! I "knead" not look further for what I have been dreaming of to complete my pizza library!-KP

No, I won’t try all the recipes (topping suggestions) in this book. I probably won’t even try half of them, but I love this book! The dough recipe and technique is taught in a way that is easy to understand and easy to execute. The dough recipe itself is well worth the price of admission. He also gives you the amount of dough and cheese needed for lots of different pan sizes which is super helpful. My first attempt turned out better than any deep dish I’ve previously made. *I will say that in the sauce recipe I would half the amount of vinegar/lemon juice called for. My tomatoes may have been more acidic to start with, but the full amount was too much for me. -EJ

I think this book is genius! I am on an adventure to make the best pizza! And Peter Reinhardt never disappoints! I have so many books on my search for the perfect pizza, and i love so many... thin crust ,NY pizza , Neapolitan, to the pan pizza. The best books are from the chef from Rome, Bonci , to NY Lahey, to West Coast Ken Forkish , my overall favorite, to finally Vetri, who i had some problems with, but admired due to his explanation of home oven vs wood fired.. And while all may be great, t is Peter who explains it all.. GET THIS BOOK! -Jenni J.