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Finding a restaurant that serves great pizza is great, but there is a certain satisfaction to making you own pizza at home, even if it turns out to be slightly less than the masterpieces that food writers wax poetic about. Besides, if you're creating it from scratch, you have the right to term your creation "artisanal," no matter how it turns out. Pizza: More than 60 Recipes for Delicious Homemade Pizza is a cookbook that will provide you with the basics to making your own pies at home, so you'll be able to make your own masterpieces in your own kitchen. It was co-authored by five-time world pizza-throwing champion Tony Gemignani and cookbook author Diane Morgan. The instructions guide you through the process of making, kneading and shaping dough, then provide you with plenty of ideas of what to do with it. Pizza styles from all over the world are covered, from Chicago and New York to Italy's pizza margherita. Some of the recipes use familiar, classic combinations, while others take advantage of some "California-style" combinations that use Asian flavors, seafood and other somewhat less-common pizza toppings. There is even a dessert pizza recipe with a sweet crust! The best thing about the book is that the instructions are detailed, so you'll have a good grounding in pizza making, and the recipes for the crusts are ones that you can use over and over again.
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10-30-2006 @8:45AM Yura said... Orders home not a problem! Internet to us helps!
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11-16-2006 @1:42PM Ronald Blythe said... I used to make pizaa but I bought the crusts. I don't think I can pull off a home-made crust. Especially when I see how they do it in pizza places - kneading and tossing. I think New York pizza's are the best. Those little Italian pizzerias make the most delicious mouth-watering pizzas. Even their vegetarian pizzas would seem appealing to the meanest of all carnivores.
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