American Pie: My Search for the Perfect Pizza

American Pie: My Search for the Perfect Pizza

by Peter Reinhart

Hardcover

$27.52 $27.99 Save 2% Current price is $27.52, Original price is $27.99. You Save 2%.
View All Available Formats & Editions
Choose Expedited Shipping at checkout for guaranteed delivery by Wednesday, June 19

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
  • Product Details

    ISBN-13: 9781580084222
    Publisher: Potter/Ten Speed/Harmony/Rodale
    Publication date: 11/04/2003
    Pages: 272
    Sales rank: 232,495
    Product dimensions: 7.27(w) x 9.27(h) x 1.05(d)

    About 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.

    Table of Contents

    Introduction1
    Part IThe Hunt9
    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 IIThe Recipes89
    The Family of Doughs103
    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 Toppings141
    Tomato Sauces141
    Crushed Tomato Sauce
    All Purpose Marinara Pizza Sauce
    Pesto144
    Pesto alla Genovese
    Specialty Toppings146
    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 Pizzas163
    Napoletana-Style Pizzas171
    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 Pizzas188
    Sauce and Mutz Pizza
    White Clam Pizza188
    Second Generation Neo-Neapolitan Pizzas194
    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 Pizzas201
    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 Pizza210
    Pizza alla Romana con Salumi
    Pizza al Taglio, Rosa e Bianca
    Grilled Pizza216
    Chicago-Style Deep-Dish Pizza224
    Classic Deep-Dish Pizza
    Sardinian Carta Di Musica Pizza228
    Pizza alla Pescatora
    Pizza con le Sarde
    Focaccia232
    Focaccia alla Genovese
    Potato Rosemary Focaccia
    Focaccia with Onion Marmalade, Blue Cheese, and Walnuts
    Raisin Focaccia
    Grape Focaccia
    Focaccia col Formaggio di Recco
    Pita245
    Prasopita
    Acknowledgments251
    Index255

    Customer Reviews

    Most Helpful Customer Reviews

    See All Customer Reviews

    American Pie: My Search for the Perfect Pizza 4.6 out of 5 based on 0 ratings. 9 reviews.
    Guest More than 1 year ago
    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!
    angray on LibraryThing More than 1 year ago
    I love this book, though be warned - it's not exactly a regular cookbook. The first half is a bit of a travelogue and personal journey as Peter seeks out different types of pizza around the world, trying to capture some of the flavours of his youth and of the history of pizza. The second half consists of recipes which recreate the various pizzas he was impressed with in his travels.I really liked this mix; it provides a context to his abiding interest in pizza and also provides a useful perspective - there's no one perfect pizza as there are so many different and good variations out there. Peter has excellent taste, and makes a great tour guide.
    Anonymous More than 1 year ago
    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!
    Anonymous More than 1 year ago
    Anonymous More than 1 year ago
    Anonymous More than 1 year ago
    Anonymous More than 1 year ago
    Anonymous More than 1 year ago
    pizzaiolo More than 1 year ago
    Interesting introduction to the history of pizza making in America. Great foolproof recipes for making dough and toppings.