On the subject of pizza, there is never a shortage of opinions. Allegiances run from the general (Chicago versus New York style, Neapolitan versus Roman) to the particular (Pepe's versus Sally's, Gino's East versus Pizzeria Uno), and new interpretations ever extend the pizza fro…
Master bread baker Peter Reinhart details his search for the perfect pizza in locations throughout Italy and the United States, and presents over sixty recipes for doughs, sauces, specialty toppings, and different styles of pizza. Includes pizza-making tips.
Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella' These Italian classics that Americans know and love are just the begi…
Introduces traditional techniques for preparing artisanal doughs while incorporating ingredient and equipment sections and instructions for using the natural yeast method.
