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.
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.
“This celebration of one of pizza’s underappreciated permutations is the latest must-read by bread-making legend Peter Reinhart.”—Fine Cooking
“[Reinhart's] techniques are methodical and easy to follow. . . . 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.”—Publishers Weekly
“Make pizza like your Italian nonna did—in a pan. And oh, wow! It’s great! This guide from Peter Reinhart is pragmatic, accessible, and creative, and you will soon find it indispensable.”—Ken Forkish, author of The Elements of Pizza and owner of Ken’s Artisan Pizza and Checkerboard Pizza
“Written by a true expert and pizzaiolo, this masterpiece delves deep inside everyone’s favorite food.”—Tony Gemignani, author of The Pizza Bible and owner of Tony’s Pizza Napoletana
“Peter Reinhart’s tireless quest for pizza perfection brings the reader new insights into the art, craft, and science of pan pizza in all its forms.”—John Arena, owner of Metro Pizza
“Reinhart has an uncanny ability to create books that speak to people, and Perfect Pan Pizza is no exception. Once again, he has delivered a book that is both inspirational and educational to baking and cooking enthusiasts of all levels.”—Brian Spangler, owner of Apizza Scholls