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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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| | Unlock the Secret of Making Pizza; Discover how to make incredible pizza! |
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| | Learn How To Make Better Pizza In Your Own Kitchen Better Than You Can Buy At The Pizzeria. |
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By Instructables Authors
Released: 2012-01-13
Kindle Edition
 | | Product Description:
"Easy Gourmet Pizza" is the ultimate guide to making gourmet quality pizza at home. With 20 full-color recipes and step-by-step directions for making everything from the perfect crust to unique topping combinations, this is the cookbook you've been waiting for. Whether it's spicy eggplant, Tex-Mex turkey, or the perfect Margherita that tempts your taste buds, "Easy Gourmet Pizza" is sure to delight. All projects come from us are written by our creative authors. They contain pictures for each step so you can easily make these yourself.
We provide easy DIY tools with pictures to enable passionate, creative people like you to create your most innovative projects, recipes, skills, and ideas. We have projects covering all subjects, including crafts, art, electronics, kids, home improvement, pets, outdoors, reuse, bikes, cars, robotics, food, decorating, woodworking, costuming, games, and more. Check our books out today!
Table of Contents:
-No-Knead Brick Oven-style Pizza
-Rose Garden Pizza
-Albuquerque Turkey Pizza
-Homemade Spicy Eggplant Pizza
-Grilled Capresse Pizza
-Make a Perfect Pizza - With 2 Yummy Toppings
-Chicken Pesto Pizza
-The Epoxy Method whole wheat pizza dough
-Flammkuchen - the other type of pizza
-Waffled Pizza Pockets
-Chili Dog Pizza
-Homemade pizza
-Microwave Pizza Dough & No-Cook Tomato Sauce
-Low carb, high protein pizza with homemade sauce
-And More...... |
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By Maria Gentile
Released: 2011-08-28
Kindle Edition
 | List Price: $8.99*
*(As of 07:41 Pacific 4 Feb 2012 More Info)
Click Here | Product Description:
Practical Recipes of the Italian Cuisine: Pastries Sweets, Frozen Delicacies and Syrups .THE ORIGINAL ITALIAN COOKBOOK (1919) |
|
By Allan Russell
Released: 2011-07-27
Kindle Edition (36 pages)
 | List Price: $4.99*
*(As of 07:41 Pacific 4 Feb 2012 More Info)
Click Here | Product Description:
A total rewrite of the book has been done with more features added.
This book is about some of the other delicious foods you can cook in a wood fired oven.
Techniques on oven heat management.
Fire and oven management.
Tips on food.
Tools needed.
Tried and tested basic recipes that dont take ages to prepare for the oven, meat, bread, scones and of course pizza. |
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By Jeff Hertzberg MD
Thomas Dunne Books
Released: 2011-10-25
Hardcover (320 pages)
 | List Price: $27.99*
Lowest New Price: $13.98*
Lowest Used Price: $14.24*
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From the bestselling authors of the ground-breaking Artisan Bread in Five Minutes a Day comes a much-anticipated new cookbook featuring their revolutionary approach to yeast dough in over 100 easy pizza and flatbread recipes. With nearly half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread—as long as they can do it quickly and easily. When fans hailed their pizza and flatbread recipes as the fastest in their books, Jeff and Zoe got busy creating all new recipes. With a batch of their stored dough in the fridge and a pre-heated oven or backyard grill, you can give your family what they crave… Home-made, mouth-watering pizzas, flatbreads, and sweet and savory tarts, prepared in minutes! In Artisan Pizza and Flatbread in Five Minutes a Day, Jeff and Zoë show readers how to use their ingenious technique to make lightning-fast pizzas, flatbreads, and sweet and savory tarts from stored, no-knead dough. In addition to the classic flatbread doughs and pizza crusts, there are alternatives with whole grain, spelt, and gluten-free ingredients, and the authors include soups, salads, and spreads that turn flatbreads or pizza into a complete meal. In just five minutes a day of active preparation time, you can create favorites like Classic Margherita, Pita pockets, Chicago Deep Dish, White Clam Pizza, and Blush Apple Tart. Artisan Pizza and Flatbread in Five Minutes a Day proves that making pizza has never been this fast or easy. So rise…to the occasion and get baking! |
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By Lisa Williams
Released: 2012-01-06
Kindle Edition
 | | Product Description:
"The Best Dessert Pizza Recipes" Is the most amazing and mouth watering book you will ever read. It is truly a book that can stop any kind of party with these amazing pizza's you could be making for your friends. It is a must have for all cookbooks and cooking lover's.
Me and my family having been making pizza's since i was very young and it is natural for me now to just swirl up a pizza with so many recipes up my sleeve. I will be writing a collection of them so get in and get these to start making amazing food for your family and friends.
These are all beginner level and very quick, easy and absolutely stunning to make. Get in today or you will miss out. |
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By Nancy Silverton & Carolynn Carreno
Knopf
Released: 2011-09-27
Kindle Edition (368 pages)
 | List Price: $35.00*
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A traditional Italian meal is one of the most comforting—and delicious—things that anyone can enjoy. Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her Los Angeles restaurants Osteria Mozza and Pizzeria Mozza, co-owned with restaurateurs Mario Batali and Joe Bastianich. A reservation at Mozza has been the hottest ticket in town since the restaurants opened and diners have been lining up for their wildly popular dishes. Finally, in The Mozza Cookbook, Silverton is sharing these recipes with the rest of the world.
The original idea for Mozza came to Nancy at her summer home in Panicale, Italy. And that authentic Italian feel is carried throughout the book as we explore recipes from aperitivo to dolci that she would serve at her tavola at home. But do not confuse authentic with conventional! Under Silverton’s guidance, each bite is more exciting and delectable than the last, with recipes such as:
Fried Squash Blossoms with Ricotta
Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto
Mussels al Forno with Salsa Calabrese
Fennel Sausage, Panna, and Scallion Pizza
Fresh Ricotta and Egg Ravioli with Brown Butter
Grilled Quail Wrapped in Pancetta with Sage and Honey
Sautéed Cavolo Nero
Fritelle di Riso with Nocello-soaked Raisins and Banana Gelato
Olive Oil Gelato
In the book, Nancy guides you through all the varieties of cheese that she serves at the Mozzarella Bar in the Osteria. And you’ll find all the tricks you need to make homemade pastas, gelato, and pizzas that taste as if they were flown in directly from Italy. Silverton’s lively and encouraging voice and her comprehensive knowledge of the traditions behind this mouthwateringly decadent cuisine make her recipes—both familiar and intricate—easy to follow and hard to resist. It’s no wonder it is so difficult to get a table at Mozza—when you’re cooking these dishes there will be a line out your door as well.
From the Hardcover edition. |
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By PK Cooking Collection
Released: 2012-01-14
Kindle Edition
 | | Product Description:
You can be making your own pizza tonight!
Here are some of the pasta recipes that you will learn how to make:
* Pepperoni Pizza
* Greek Pizza
* Chilly Veggie Pizza
* Buffalo Chicken Pizza
* Pizza Rustica
* Vegetable Pizza
* Mexican Pizza
* Quick & Easy Beef Pizza
* Easy Taco Pizza
* Tuna Appetizer Pizza
* Grilled Greek Pizza
* Tex-Mex Pizza
* Rocky Road Cookie Pizza
* Shrimp and Feta Pizza
* Grilled Margherita Pizza
* Mexican Black Bean Pizza
* Chicken-Artichoke Pizza
* Green Tomato Pizza
* San Francisco Pizza
* Seafood Pizza
* Thai Chicken Pizza
* Reuben Pizza
* Grilled Antipasto Pizza
* Fresh Tomato Pizzas
* Potato Pizza
* Spicy Chicken Pizza
* Cheeseburger Pizza
* Mushroom Pizza
* Hearty Meat Pizza
* Vegetable Pizza
* Vegetarian Pizza
and many, many more! Over 90 Easy Pizza Recipes! |
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By Peter Reinhart
Ten Speed Press
Released: 2010-10-27
Kindle Edition (272 pages)
 | List Price: $27.99*
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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 frontier.In AMERICAN PIE, master bread baker Peter Reinhart follows the 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 countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are just a few of the tasty attractions on Reinhart's epic tour. Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make AMERICAN PIE essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.A fascinating look into the great pizzas and pizzerias of Italy and America.Peter Reinhart's last book, THE BREAD BAKER'S APPRENTICE, was named Cookbook of the Year by both the James Beard Foundation and the International Association of Culinary Professionals.
Reviews“Peter Reinhart has taken a deep look into pizza, one of the best and simplest of foods, embracing all its variety. He probes American pizza especially, but he has tasted the original in Naples and visited elsewhere in Italy to learn about variations and relatives. He tells vivid stories, and his recipes and techniques are thorough and practical. A splendid book.”—Edward Behr, editor, The Art of Eating“I doubt whether anyone else could be as passionate as Peter Reinhart about pizzas or have made such extensive and exciting journeys in pursuing them. He has collected great anecdotes and wonderfully detailed recipes in the course of his intercontinental hunt.”—Alan Davidson, author of The Oxford Companion to Food“We all know that Peter Reinhart is a great baker and teacher, but now that he's fallen in love with pizza, we can see he's also a great tour guide as he takes us to the best pizzerias in Italy and America. Secrets are divulged, expert tips provided, and stories told. Much more than a collection of recipes, this is a book that is as fun to read as it is to bake from.”—Carol Field, author of The Italian Baker
From the Hardcover edition.
Product Description:
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 frontier.In AMERICAN PIE, master bread baker Peter Reinhart follows the 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 countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are just a few of the tasty attractions on Reinhart's epic tour. Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make AMERICAN PIE essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.A fascinating look into the great pizzas and pizzerias of Italy and America.Peter Reinhart's last book, THE BREAD BAKER'S APPRENTICE, was named Cookbook of the Year by both the James Beard Foundation and the International Association of Culinary Professionals.
Reviews“Peter Reinhart has taken a deep look into pizza, one of the best and simplest of foods, embracing all its variety. He probes American pizza especially, but he has tasted the original in Naples and visited elsewhere in Italy to learn about variations and relatives. He tells vivid stories, and his recipes and techniques are thorough and practical. A splendid book.”—Edward Behr, editor, The Art of Eating“I doubt whether anyone else could be as passionate as Peter Reinhart about pizzas or have made such extensive and exciting journeys in pursuing them. He has collected great anecdotes and wonderfully detailed recipes in the course of his intercontinental hunt.”—Alan Davidson, author of The Oxford Companion to Food“We all know that Peter Reinhart is a great baker and teacher, but now that he's fallen in love with pizza, we can see he's also a great tour guide as he takes us to the best pizzerias in Italy and America. Secrets are divulged, expert tips provided, and stories told. Much more than a collection of recipes, this is a book that is as fun to read as it is to bake from.”—Carol Field, author of The Italian Baker
From the Hardcover edition. |
|
By Elizabeth Karmel
Taunton Press
Released: 2008-05-13
Paperback (154 pages)
 | List Price: $16.00*
Lowest New Price: $9.41*
Lowest Used Price: $6.24*
Usually ships in 24 hours*
*(As of 07:41 Pacific 4 Feb 2012 More Info)
Click Here | 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 Lisa Williams
Released: 2012-01-07
Kindle Edition
 | | Product Description:
This Vegetarian cookbook is an awesome book to add to the list. It is a must have for all Vegetarian's. It goes though all the different types of Vegetarian pizza's. From mouth watering pizza's to the simplest pizza you have ever seen in your life that will take you about 10minutes to make. Perfect for the busy person out there.
Every pizza in this book can be used for Party's, any kind of occasions, Family dinners, A quick fix for the kids, Finger food or by your self in front of the Television after a long days work.
I really do hope you enjoy your time reading and making these pizza's. Happy reading!
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