Product Description

This book is a comprehensive guide to all aspects of pizza making, for both the amateur pizza maker, and for those who would like to open their own pizzeria. It contains additional information not normally found in a cookbook such as trade secrets, where to buy ingredients wholesale (e.g., the high gluten flour), and comparisons and instructions for special preparation and baking equipment such as baking pans, baking stones, pizza screens, commercial pizza ovens, mixing machines and proof boxes. It also contains my unique collection of over 40 pizza recipes such as barbecue, breakfast, Buffalo, calzone, cheeseburger, deep fried (a.k.a. Old Forge style ), dessert, Hawaiian, Indian, mac-n-cheese, mashed potato, Middle East, pesto, red, roasted red pepper, seafood, Sicilian, Southwest, stromboli, taco, tuna melt, vegetable and white, with preparation instructions for stuffed, rolled or open-faced style. All the recipes in this book have been perfected, and all the details have been included so that even the most amateur pizza makers can get professional results. Not only does this book include proven recipes, it provides all the tools necessary to create your own masterpiece. I've tried too many recipes that show beautiful pictures of pizzas, but once created are displeasing to the palate. This book is for genuine pizza lovers who are willing to take the time to do-it-right. Creating pizzas can be as much fun as eating them!

Product Details

• Amazon Sales Rank: #9868 in Books
• Published on: 1991-11-22
• Released on: 2007-01-01
• Number of items: 1
• Binding: Plastic Comb
• 102 pages

Review
EzineArticles.com, January 11, 2007

Best selling novels and tell-alls stay on the bestseller list for weeks if they are really good or topical. Most new books disappear from the public eye in days. The exceptions are cookbooks. A good cookbook can keep its buzz for years. Some cookbooks are treated like family heirlooms and get passed from generation to generation. The Art of Pizza Making by Dominick A. DeAngelis has been around since 1991 and it shows no signs of slowing down. People who bought it, or were lucky enough to get it as a gift, a month or so ago have tried the methods and the recipes and now cannot wait to write their review on Amazon. Maybe the Art of Pizza Making is working its way into heirloom status.

Almost everybody likes pizza. Anybody who has had an exceptionally good pizza loves it, and the sensation of taste of that one pizza slice has been permanently implanted into the nether regions of their brain. Pizza ingredients are salty, sweet and acidic, so maybe a good pizza is like red wine that unlocks every taste receptor in your body and keeps you wanting more. The Art of Pizza Making is the real deal. The author covers every step of the pizza making process and tells you exactly what you have to do to make exceptional tasting pizza with just the right crispness and texture.

This book not only tells you what type of flour,cheese,and tomato base to use, but how to kneed the dough, how long to let it rise, and what preparation temperature you need the dough at to make the perfect crust. If you follow the directions in the book and use the same ingredients, or as close as you can get to the right ingredients, you will make a pizza as good as or better than any franchise pizza store. If you love pizza you need this book. See full review by Peter Boston --EzineArticles.com, January 11, 2007

From the Author
Pizza is America's favorite food. I've yet to meet anyone who doesn't like it. This coalition of dough and toppings can be as diverse as any ethnic cuisine; it's not just a round pie with sauce and cheese. If ten people followed the same pizza recipe, each would get different results, reflecting his or her own individuality. So it must be concluded that pizza making is an art, and not just an assemblage of ingredients.

This book is the culmination of over twenty-five years of research and development. During this period, numerous interviews were conducted with retired pizzeria owners, active owners would never divulge their trade secrets, and artisans in the commercial baking industry. As with any artist, some of my creations were influenced by other artists, from pizzerias in the U.S. and in Italy (my mother was born and raised in Italy).

Although I am an engineer by trade, pizza making is my passion. Each year I go through hundreds of pounds of flour, sharing my pizzas with friends and family, while accumulating valuable feedback on each new recipe. My inspiration to write this book was the lack of availability of an adequate pizza cookbook; I've yet to see a cookbook on the market that contains even the basic fundamentals about making professional quality pizza.
--Dominick DeAngelis, January 2007

From the Publisher
Now shipping is the updated 2007 edition of this best selling pizza cookbook. It also contains new pizza recipes such as dessert, Indian (Naan style with mint chutney), mac-n-cheese, Middle East (falafels with homus), tuna melt and more. As an added bonus, this new edition is printed entirely on a stain resistant heavy high-gloss paper stock with color photos on the cover. Of course, it also contains all of Dominick s latest pizza expertise developed since the year 2004 printing, including new sauce recipes and the use of silicone baking mats. So even if you own any of the previous editions, this one is well worth the upgrade to your collection! --The Creative Pizza Company, January 2007

About the Author
Dominick DeAngelis was born and raised in a small working-class town of the Scranton/Wilkes-Barre area of northeastern Pennsylvania. His mother was an Italian immigrant who journeyed to the United States at the age of seventeen. His father is a second generation Italian-American. There is probably no place in the country, or maybe the world, where there is more pizza places per capita than the Scranton/Wilkes-Barre area. Just one street block over from where Dominick grew up, there were four pizzerias on the same road. They all had a successful business because each pizzeria made their own distinctively different type of pizza.

Dominick's obsession with pizza is life long, and the area where he grew up exposed him to a vast array of different types of pizzas. For the past twenty-five years since childhood, he has taken that experience and used it to develop a collection of his own original recipes, with emphasis on the development of his master dough recipe.

Dominick's formal training is not in the culinary field, but in engineering. However, anyone who knows him will tell you that he is a bonafide pizza maker. He holds a bachelor's degree from The Pennsylvania State University, a master's degree from Villanova University, and a Ph.D. from The University of Pennsylvania, all in mechanical engineering. He has mechanical design experience from the aerospace, medical, semiconductor and metrology industries, and is also a licensed professional engineer. He resides in the suburban Main Line area of Philadelphia with his wife, two daughters and son.

"To do a cookbook on pizza making the-right-way, requires a dedication to pizza as intense as a Ph.D. degree in engineering."

Dominick DeAngelis
2007

Customer Reviews

Content beats volume
This little book is a treasure. So what if the author likes to use nontraditional ingredients like sharp American cheese. That's what makes it special.

Have you ever tasted a true Italian pizza from Naples? I have, many times (courtesy of the US Navy). BORING!!!! Most of the time, anyway. There is the rare occasion when you get to one of the out of the way ristorante that makes something memorable, but for the most part, traditional Italian pizza is nothing to write home about.

What this book does is bring out the best of what America has done to transform pizza into a culture. Yes, the author is Italian, but he never promised Italian pizza, he just provided delicious pizzas that people could make at home. So what if he uses sugar in his recipes! Most of the great bakers of bread and pizza do. Another thing I find intriguing about the reviewers that complain about sugar in recipes is the amount. 1 teaspoon in a 14" pizza is too much sugar? Get a life.

This is one of the coolest little books I've ever bought (and I've bought hundreds of cookbooks from Amazon).

It isn't so much the recipes that are important than the hows and whys in the front of the book that make it so great.

This book was helpful but............
I was a little disappointed. This book is full of good techniques. I learned about letting the dough rise in the refridgerator and dough dressings but I didn't care for the dough or pizza sauce recipes. I also found that adding muenster and sharp provolone to regular mozzarella made for mighty good eats. This combination is spot on.

I also purchased two other books called Pizza Any Way You Slice It by Charles and Michele Scicolone and American Pie by Peter Reinhardt. These three books plus the purchase of a good quality pizza (baking) stone and I was in business. A pizza stone is an absolute must have for really great pizza. Michele's book gave me the perfect sauce recipe with the addition of a pinch or two of marjoram. Peter's book gave me the perfect dough recipe. I incorporated the techniques previously learned from the Art of Pizza Making plus the sauce and dough recipes from the other two books for what made a great lip smackin' pie.

Once I heard the sizzle of the dough hitting the piping hot stone and watching the big bubbles rise up from the dough, I knew it wouldn't be long before I would be in pizza heaven. The dough was chewy on the inside and crispy on the outside. I had FINALLY done it!!!! I made a pizzeria quality pizza with my own hands in my own home.

I have since ended my search for quality pizza made at home. I have thrown away my take out and delivery numbers and freed up a lot of space on my refridgerator. (LOL)

Great Bookl I'm making Pizza!
This book tell you how to make better than your loval Pizzeria Pizza. I experimented the first couple of times but now its a cinch. The crust comes out golden and crunchy and the bottom isn't soggy. You might want to invest in Pizza Stone for your oven. Great book.