Pizza: More than 60 Recipes for Delicious Homemade Pizza
Format: PDF / Kindle (mobi) / ePub
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 Yorkstyle 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 pizzaPizza delivers.
Remove from the refrigerator 1 hour before using to allow the dough to come to room This dough recipe works best with unbleached bread flour with at least 12.5 percent protein. Although commercial bakers and pizza makers can buy unbleached bread flour that is 13.5 percent protein (that’s what Tony uses), it isn’t readily available at retail. However, we had great results using King Arthur’s unbleached bread flour with 12.7 percent protein. CALIFORNIA-STYLE PIZZA temperature. Proceed with any
refrigerated case in the produce aisle of most supermarkets. chapter 6 Pizza on the Grill pizza dough for grilled pizza 108 grilled pizza with smoked salmon, red onion, and chive crème fraîche 111 grilled asparagus, leek, and gruyère pizza 113 grilled pizza with canadian bacon, fresh mozzarella, and grilled pineapple and poblanos 115 grilled sweet onion, thyme, and white farmhouse cheddar pizza 118 grilled pizza with fig jam, prosciutto, blue cheese, and arugula 120 grilled portobello
rack. Position another rack in the upper third of the oven. Preheat the oven to 500°F. 2 Coat a 14-inch pizza screen or perforated pizza pan with the cooking spray. Remove the dough from the plastic bag and place on a lightly floured work surface. Lightly dust the dough with flour. Using a rolling pin, roll the dough into a 10-inch round without rolling over the edges. Lift the dough and check to make sure the dough isn’t sticking to the work surface. Shake the excess flour from the dough.
baking, prepare the toppings: In a bowl, toss the peaches with the lemon zest and juice. Place the cookies in a heavy locktop plastic bag and, using a rolling pin, crush the cookies to make fine crumbs. Alternatively, crush the cookies in a food processor. Set aside. 5 To top and finish baking the pizza: Have the oven at 500°F. Slide the pizza crust onto the pizza peel. Scatter 1/4 cup of the gingersnap crumbs evenly over the pizza crust, leaving a 1-inch border. Drizzle the caramel sauce over
others when making pizza at home. Review the following section and see what you may need to add to your arsenal. What you buy will depend largely on the style of pizza you’re making. For instance, you won’t need a pizza peel to make a deep-dish pizza; however, you will need a deep-dish pizza pan. You’ll be surprised how small an investment making pizza at home requires. tools for mixing 17 rolling pin Use either a French-style, long, straight rolling pin without handles or a classic rolling