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Pizza Cookbooks and Recipes
Pizza is dish that originates in
Italian cuisine, although
it has become popular around the world, and the recipe has been
adapted to suit country's tastes.
Most forms of pizza are made from oven-baked flat bread, topped
with tomatoes or tomato sauce and cheese (often mozzarella).
Other ingredients may also be added to topping depending on
the recipe being used.
Pizza styles in Italian cuisine
include:
- Sicilian-style pizza
(Italian: Sfincione)
- A version of pizza with the ingredients incorporated into the dough, rather than placed on top.
Small chunks of pecorino cheese are used instead of mozzarella cheese, and the dish also incorporates
chopped up anchovies.
- Ripieno and calzone - A half moon shaped pizza, filled with mozzarella, ricotta,
and salami. It can be either baked or fried.
- Neapolitan
(Italian: pizza napoletana)
- A pizza cooked on a thin base made from Italian wheat flour. There are three official variants:
- Marinara - Topped with tomato, garlic, oregano and extra virgin olive oil.
- Margherita - Topped with tomato, sliced mozzarella, basil, and extra virgin olive oil.
- Margherita extra - Topped with tomato, buffalo mozzarella from Campania, basil, and extra virgin olive oil.
- Lazio - This type of pizza is served in
Rome
and some other parts of
Italy.
It has a thicker base than Neapolitan pizza, and is sometimes made in
long rectangular pans
("pizza rustica" or "pizza al taglio").
There are quite a few different toppings used for this type of pizza:
- Pizza capricciosa - Tomato, mozzarella, artichokes, mushrooms, ham, sometimes a
hard-boiled egg, olive oil and oregano.
- Pizza romana - Tomato, mozzarella,
anchovies, olive oil and oregano.
- Pizza viennese - Tomato, mozzarella, German sausage, olive oil and oregano.
- Pizza quattro formaggi - Tomato, and four cheeses, usually mozzarella,
fontina, gorgonzola, and stracchino.
- Pizza quattro stagioni - This pizza is similar to capricciosa, but different toppings
are placed in separate quadrants of the pizza rather than mixed.
Pizza has also been adopted widely in the
United States cuisine,
and many new variations have been developed. These include:
- Apizza - This style of Neapolitan pizza originated in
New Haven in
Connecticut.
It is an irregularly shaped pizza topped with hard cheese and garlic.
Other toppings are also sometimes added as well.
- Chicago-style pizza - This is a very deep-dish
pizza that originated in
Chicago.
- Flat pizza ("party cut") - This is a thin crunchy pizza, which is also originally from
Chicago.
It is cut into small squares before eating.
- Greek pizza - This style of pizza is popular in New England,
and was introduced to the region by Greek immigrants.
Greek pizza has a thick chewy crust, and is baked in a pan in
the oven, rather than directly on bricks.
The toppings are often inspired by
Greek cuisine,
and include feta cheese, olive oil, olives, and oregano.
- New York-style pizza - This style of
pizza comes from
New York city.
It is a very thin pizza, and is cut into very large wide slices. A flat slice is too big to fit
in your mouth, and the traditional way to eat it is to fold each slice when eating it.
- St. Louis-style pizza - This styles of pizza
comes
St. Louis,
Missouri.
It has a thin crust, and is notable for using Provel processed cheese,
which is in fact a mix of cheddar, provolone chess, and Swiss cheese.
Here are some pizza cookbooks:
These web sites may also be of interest:
Related pages on this web site:
| Pizza Recipes Downloads & Web Sites |
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By Peter Reinhart
Ten Speed Press
Released: 2003-11-04
Hardcover (272 pages)
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Click Here | - ISBN13: 9781580084222
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world. His most recent pursuit has been pizza—a seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. Allegiances run from the general (Chicago- versus New York–style, Neapolitan versus Sicilian) to the particular (Pepe’s versus Sally’s, Gino’s East versus Pizzeria Uno), and newfangled versions like sushi pizza are extending the frontier. In AMERICAN PIE, Reinhart follows the pizza trail 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 Italian countryside in search of the fabled focaccia col formaggio di Recco. After a stop in Florence for pizza vesuvio, with its black truffles and molten cheese, Peter heads to Rome to sample the famed seven-foot-long pizza bianca, and then Naples for the archetypal pizza napoletana. Back in America, the hunt for authentic pizza begins in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie is the best in the country. Sardinian pizza in Dallas; the pizza epicenter of New Haven; grilled pizza in Providence; the deep-dish pies of Chicago; Yugoslavian pogacha in Bellevue, Washington—these are just a few of the stops on Reinhart’s epic tour. Reinhart then returns to the kitchen, where he gives a master class on pizza-making techniques and provides his interpretations of the most memorable pizzas from his journey. His insatiable curiosity—and appetite—and gift for storytelling make this a must-have book for the avid cook, as well as a great read for the armchair pizzaiolo. |
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By Diane Morgan
Chronicle Books
Paperback (168 pages)
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Click Here | - ISBN13: 9780811845540
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Team five-time world pizza-throwing champion Tony Gemignani with acclaimed cookbook author Diane Morgan and the result is a cookbook that will turn any home kitchen into the best pizzeria in town. There are over 60 selections on the menu, including the thick, rounded-edge crust of classic Neapolitan pizza Margherita, the thin crust New York–style Italian Sausage and Three Pepper Pizza, and the stick-to-your-ribs, deep-dish kind, smothered in spinach and mozzarella. There are also plenty of new-fangled pizzas: layered with Thai curry flavored chicken or pineapple; cooked on the grill; even quick and easy versions using storebought crust. Aficionados will find six pizza dough recipes ready to suit anyone's crust preferences. Tips for proper use of such related gear as peels, stones, tiles, pans, grills, and ovens make this a complete pizza package. And with step-by-step dough tossing instructions from Tony himself, it's clear: When it comes to pizza—Pizza delivers. |
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By Elizabeth Karmel
Taunton Press
Released: 2008-05-13
Paperback (154 pages)
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Click Here | - ISBN13: 9781600850066
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Product Description:
Americans love pizza and Americans love to grill--put them together and you have your own made-at-home version of a wood-oven pizza, straight from your gas or charcoal grill. "Pizza on the Grill" contains 100 recipes for innovative, just-got-to-make-it pizzas--including dessert pizzas--that will make you the backyard patio grill meister or mistress of your neighborhood--think Thai One On Pizza, Pulled Pork Pizza, and Fig, Walnut, and Rosemary Pizza, along with traditional classics like Pizza Margherita and Little Italy Pepperoni Pizza. Each recipe will contain music-to-grill-by and drink suggestions, as well as appetizers and salads to round out the meal and make this a one-top entertaining resource. |
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By Bruce Weinstein
William Morrow Cookbooks
Released: 2008-12-23
Paperback (304 pages)
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Click Here | - ISBN13: 9780061434457
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Product Description:
Pizza lovers, rejoice! Bestselling cookbook authors Bruce Weinstein and Mark Scarbrough are back with an exciting new collection of ninety classic, international, and modern recipes for everyone's favorite food. Finally, here's a book that lets you have it both ways—on the grill and in the oven. Bake a pie tonight for that traditional pizza-parlor taste or grill one this weekend on the deck or patio, and you'll discover what home chefs across the country are realizing: the grill is a great way to get a hot pie on the table. Bruce and Mark adapt their recipes so that you can use a homemade dough, a store-bought one, or even a prebaked crust. With recipes for three sauces and eight crusts, Pizza makes America's favorite food easier and more fun than ever. From the well loved to the adventurous, Pizza is full of Bruce and Mark's foolproof recipes that are sure to please every palate. There's something for everyone: classic pies like the cheese-laden Pizza Margherita and the Four Seasons Pizza, international pies revamped for the American kitchen like the Armenian Lamejun Pizza and the Alsatian Tarte Flambé, light salad pies like the BLT Pizza, and modern twists on old favorites. Try a Philly Cheesesteak Pizza or a Pot Pie Pizza, modeled on those American comfort-food classics. Pizza also offers ten recipes for Chicago-style deep-dish pies and a host of fun appetizer pies, making pizza perfect for every occasion. |
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By Dominick A. DeAngelis
The Creative Pizza Company
Released: 2009-03-01
Plastic Comb (114 pages)
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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, silicone baking mats, commercial pizza ovens, mixing machines and proof boxes. It also contains my unique collection of over 50 pizza recipes such as barbecue, breakfast, bruschetta, Buffalo, calzone, cheeseburger, Cuban, deep fried ( Old Forge style ), dessert, Greek, Hawaiian, Indian, mac-n-cheese, marmalade, mashed potato, Middle East, Oktoberfest, pesto, ranch, red, Reuben, roasted red pepper, seafood, Sicilian, Southwest, stromboli, sunnyside, 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! |
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By Jr.,Pasquale Bruno
McGraw-Hill
Paperback (144 pages)
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Click Here | - ISBN13: 9780809257300
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Product Description:
"A fun cookbook for any audience." --BooklistClassic recipes for deep-dish, stuffed, thin-crust, and vegetarian variations. |
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By Francesco Brunaldo
Ultimate Culinary Publications
Paperback (44 pages)
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THE ULTIMATE PIZZA MANUAL: MAKE PIZZA LIKE THE PROS…USED TO!
Now make real thin-crust pizza at home for a fraction of the pizzeria price!
Why? Because you have no idea what you're missing!
You can't buy pizza like this anymore for any amount of money…and that's exactly what they're charging!
As a result of years of experience and home-kitchen testing I'm going to show you how to make a very special, incredibly delicious, professional, large-diameter, thin-crust, old-world New York Italian-style pizza AT HOME, relatively easily and cheaply from scratch, not just an over-simplified recipe for bread with sauce and cheese.
You will discover what other cookbooks don't know:
• Old-world professional secrets
• Special at-home tricks and techniques
• The ultimate pizza sauce recipe
…all of which go into the making of the ultimate cheese pizza with every page and every step illustrated in full color!
It's comfort food and it's basic sustenance; this work of art had better be the ultimate!
So, if you're not making real pizza at home you don't know what you're missing!
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By Larry Flax
Wiley
Hardcover (112 pages)
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Click Here | - ISBN13: 9780028609881
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Product Description:
The California Pizza Kitchen Cookbook BBQ Chicken Pizza, Mixed Grill Vegetarian Pizza, Tandoori Chicken Pizza, Thai Chicken Pizza. These are just a few of the delicious pizzas, baked fresh in wood-burning ovens, that have helped to make California Pizza Kitchen into one of America's hottest and most successful restaurant chains. Founders Larry Flax and Rick Rosenfield "put the world on a pizza" and the results are fantastic. Now, for the first time, here are the recipes that have made CPK restaurants so popular, with step-by-step directions to make pizza cooking easy and fun, even for beginners. In addition to the pizzas and calzones, Rick and Larry include recipes for creative pastas, salads, soups and appetizers, not to mention the tempting dessert pizzas. Whether CPK is already your favorite place to dine with family and friends or you're a creative cook with a taste for bold, fun, international flavors, The California Pizza Kitchen Cookbook is the cookbook for you. |
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By Christian Teubner
Chartwell Books, Inc.
Hardcover (240 pages)
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What dish doesn't taste better with cheese? Whether it's a pizza or potato topping, a tasty addition to soups and salads, the main ingredient, or all by itself, cheese is a flavorful and versatile favorite. This delectable volume is the definitive sourcebook to what just might be the world's most popular food. From the first chapter, What Is Cheese?, to the comprehensive Cheese Glossary, to the detailed cooking techniques and scrumptious cuisine, The Cheese Bible provides a wealth of information on this irresistible favorite. Delicious recipes--both simple nibbles and elaborate guest impressers--show how cheese adds new excitement to almost any food. There's even a chapter on the classic combination: Cheese and Wine. |
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By Cheese Board Collective Staff
Ten Speed Press
Released: 2003-09-12
Paperback (240 pages)
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Click Here | - ISBN13: 9781580084192
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Product Description:
When a tiny cheese shop opened for business on a quaint Berkeley street in 1967, there was little hint of what the shop—and the neighborhood—would grow into over the next 30 years. The Cheese Board became a collective a few years later, and Chez Panisse opened across the street, giving birth to one of the country’s most vibrant food neighborhoods, the epicenter of California’s culinary revolution. Known and loved by locals and travelers alike, the Cheese Board is equal parts bakery, cheese store, pizzeria, and gathering place—a patchwork of the local community, where a passion for good food runs deep. For the first time ever, THE CHEESE BOARD presents the classic recipes that have made the store one of the San Francisco Bay Area’s most acclaimed gourmet destinations. Complete with a history of the shop and neighborhood, a cheese primer, and all the classic recipes—including the corn-cherry scones, cheese rolls, and zampanos, all of which have a cult following—THE CHEESE BOARD is as rich and varied as the institution that inspired it. |
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