American Pie: My Search for the Perfect Pizza

( 9 )

Overview

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 ...
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American Pie: My Search for the Perfect Pizza

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Overview

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

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Product Details

  • ISBN-13: 9781580084222
  • Publisher: Ten Speed Press
  • Publication date: 11/28/2003
  • Pages: 272
  • Sales rank: 185,925
  • Product dimensions: 7.46 (w) x 9.20 (h) x 1.01 (d)

Meet the Author

PETER REINHART is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper's Bread Book and the 2002 James Beard and IACP Book of the Year, The Bread Baker's Apprentice.
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Table of Contents

Introduction 1
Part I The Hunt 9
Liguria
Florence
Rome
Naples
New York City
New Haven
San Francisco Bay Area
Los Angeles
Sardinia in Dallas and Croatia in Bellevue
Providence
Chicago
Pizzeria Bianco
Philadelphia and Mama's
Postscript
Part II The Recipes 89
The Family of Doughs 103
Napoletana Pizza Dough
Roman Pizza Dough
Neo-Neapolitan Pizza Dough
New York-Style Pizza Dough
Pizza Americana Dough
Prebaked Freezer Dough
Sourdough Pizza Dough
Grilled Pizza Dough
Chicago Deep-Dish Pizza Dough
Sardinian Carta di Musica Dough
Focaccia Dough
Focaccia col Formaggio and Greek Pita Dough
Sauces and Specialty Toppings 141
Tomato Sauces 141
Crushed Tomato Sauce
All Purpose Marinara Pizza Sauce
Pesto 144
Pesto alla Genovese
Specialty Toppings 146
Balsamic Syrup
Herb Oil
Spicy Oil
Caramelized Garlic Puree and Whole Cloves and Garlic Oil
White Sauce
Smoked Eggplant Puree
Sweet-and-Sour Onion Marmalade
Sauteed Mushrooms
Butternut Squash Puree
Dill and Chive Sauce
Crab and Cream Cheese Topping
Tapenade
Roasted Eggplant, Tomato, and Lemon Topping
The Pizzas 163
Napoletana-Style Pizzas 171
Pizza Margherita
Pizza alla Marinara
Pizza Quattro Stagioni
Pizza alla Pugliese
Pizza con Acciughe
Pizza Quattro Formaggi
Pizza Vesuvio
Pizza con Rucola
Pizza Rosa al Bianco
First Generation Neo-Neapolitan Pizzas 188
Sauce and Mutz Pizza
White Clam Pizza 188
Second Generation Neo-Neapolitan Pizzas 194
New York-Style Sauce and Cheese Pizza
New York-Style White Pizza
Pepperoni Pizza Americana
Three Cheese Pizza with Roasted Eggplant, Tomato, and Lemon
Third Generation Neo-Neapolitan Pizzas 201
Candied Figs, Pecans, Andouille, and Goat Cheese Pizza
Onion Marmalade, Walnuts, and Blue Cheese Pizza
Smoked Eggplant Pizza
Cream Cheese and Crab Pizza
Smoked Salmon, Dill Sauce, and Onion Pizza
Folded Greek Salad Pizza
Roman-Style Pizza 210
Pizza alla Romana con Salumi
Pizza al Taglio, Rosa e Bianca
Grilled Pizza 216
Chicago-Style Deep-Dish Pizza 224
Classic Deep-Dish Pizza
Sardinian Carta Di Musica Pizza 228
Pizza alla Pescatora
Pizza con le Sarde
Focaccia 232
Focaccia alla Genovese
Potato Rosemary Focaccia
Focaccia with Onion Marmalade, Blue Cheese, and Walnuts
Raisin Focaccia
Grape Focaccia
Focaccia col Formaggio di Recco
Pita 245
Prasopita
Acknowledgments 251
Index 255
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Customer Reviews

Average Rating 4.5
( 9 )
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Sort by: Showing all of 9 Customer Reviews
  • Anonymous

    Posted February 6, 2004

    Finally, good pizza at home

    This book has two parts, the Hunt (about searching the world for great pizza) and the Recipes (how to make and bake pizzas at home). My only critique of the Hunt part is that I could only get halfway through before I HAD to start making pizzas! The good news is that you don't have to read the entire hunt to understand and execute the recipes in part two. And the recipes and techniques that I've tried so far have worked great. I have made pies with the napoletano and neo-neopolitan doughs and they make the BEST homemade pies I've ever had. I plan to spend the next couple of months making all the recipes. They've been as good as or better than all but the best pizza shops. Which brings me back to 'the Hunt.' I eventually finished this section of the book, and it is enjoyable. It is a bit drawn out, and thus makes better reading if spread over time. I was impatient and skimmed through for the regional results. Then went back and read it cover to cover. I had already eaten at some of the places mentioned (in NY and Rome), and I can agree with the author's choices. I'm looking forward to taking some trips to the Northeast and Southwest to try some more!

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted January 3, 2014

    The Ultimate Pizza Crust!! Yea Peter Reinhart...you did it again!

    I have studied homemade bread recipes and techniques after being hooked as a kid. THE Best by far were books written by Peter Reinhart. Informative, not stuffy, contemporary, yet developing a traditional love into a modern comfort! This book does the same for pizza...I love making homemade pizza. Now I can do it well!

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  • Posted September 5, 2009

    excellent cookbook

    Interesting introduction to the history of pizza making in America. Great foolproof recipes for making dough and toppings.

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