Pizza Camp: Recipes from Pizzeria Beddia

by Joe Beddia

Overview

“One thing is very clear when it comes to the kitchen spirit sitting on your shoulder: You want that spirit to speak with authority. Joe Beddia, owner of Philadelphia’s Pizzeria Beddia, a perennial entry in whatever ‘Best Pizza in America’ story is showing up in your Facebook feed, has no problem on that front.” —New York Times

Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.”

Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school.

Beginning with sauce, cheese, and baking basics, Beddia takes pizza lovers through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.

With more than 50 iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more (because even the most die-hard pizza lovers can’t eat pizza every day), with plenty of vegetarian options. In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand-new recipes like:

• Dinosaur Kale, Pickled Red Onion, and Spring Cream Pizza
• Bintje Potato with Cream and Rosemary
• Collard Greens with Bacon and Cream
• Roasted Corn with Heirloom Cherry Tomato and Basil
• Breakfast Pizza with Cream, Spinach, Bacon, and Eggs
• And dozens more!

Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.

Product Details

ISBN-13:	9781419724091
Publisher:	Abrams
Publication date:	04/18/2017
Pages:	224
Sales rank:	142,008
Product dimensions:	8.30(w) x 9.70(h) x 0.80(d)

About the Author

Joe Beddia is the chef-owner of Pizzeria Beddia, named the best pizza in America by Bon Appétit. He lives in Philadelphia.

Editorial Reviews

One thing is very clear when it comes to the kitchen spirit sitting on your shoulder: You want that spirit to speak with authority. Joe Beddia…has no problem on that front. It takes a certain kind of confidence to open a pizzeria with no phone, no seating, no by-the-slice ordering and no employees except the guy behind the cash register. The recipe offerings in Beddia's cookbook manifesto Pizza Camp, like the items on the menu at his pizzeria, are simple and targeted.

The New York Times Book Review - Jenny Rosenstrach

Not all pizzas go to heaven, but there is definitely a puffy cloud waiting for St. Joe Beddia’s work.”

James Beard Award–winning chef and author Chris Bianco

Joe Beddia is plowing a wonderfully irreverent path in food, a path illogically anchored in a reverence for quality and technique, but matched with a completely punk DIY ethos. This book is a map of his mind, a mind you should read into. Pizza Camp is ahead of its time.”

James Beard Award–winning chef and author Hugh Acheson

Never have I encountered an individual so singularly focused on his craft. Joe Beddia is hilarious, intelligent, and lovingly produces the best pizza in the f*cking universe.”

James Beard Award–winning chef and author Michael Solomonov

I will never forgive my parents for not sending me to Pizza Camp.”

comedian / pizza eater Jimmy Kimmel

I will never forgive my parents for not sending me to Pizza Camp.”
—Jimmy Kimmel, comedian / pizza eater

“Joe Beddia is plowing a wonderfully irreverent path in food, a path illogically anchored in a reverence for quality and technique, but matched with a completely punk DIY ethos. This book is a map of his mind, a mind you should read into. Pizza Camp is ahead of its time.”
—Hugh Acheson, James Beard Award–winning chef and author

“Never have I encountered an individual so singularly focused on his craft. Joe Beddia is hilarious, intelligent, and lovingly produces the best pizza in the f*cking universe.”
—Michael Solomonov, James Beard Award–winning chef and author

“Not all pizzas go to heaven, but there is definitely a puffy cloud waiting for St. Joe Beddia’s work.”
—Chris Bianco, James Beard Award–winning chef and author

From the Publisher

Not all pizzas go to heaven, but there is definitely a puffy cloud waiting for St. Joe Beddia’s work.”

James Beard Award–winning chef and author Chris Bianco

Never have I encountered an individual so singularly focused on his craft. Joe Beddia is hilarious, intelligent, and lovingly produces the best pizza in the f*cking universe.”

James Beard Award–winning chef and author Michael Solomonov

Joe Beddia is plowing a wonderfully irreverent path in food, a path illogically anchored in a reverence for quality and technique, but matched with a completely punk DIY ethos. This book is a map of his mind, a mind you should read into. Pizza Camp is ahead of its time.”

James Beard Award–winning chef and author Hugh Acheson

Not all pizzas go to heaven, but there is definitely a puffy cloud waiting for St. Joe Beddia’s work.”

James Beard Awardwinning chef and author Chris Bianco

Joe Beddia is plowing a wonderfully irreverent path in food, a path illogically anchored in a reverence for quality and technique, but matched with a completely punk DIY ethos. This book is a map of his mind, a mind you should read into. Pizza Camp is ahead of its time.”

James Beard Awardwinning chef and author Hugh Acheson

Never have I encountered an individual so singularly focused on his craft. Joe Beddia is hilarious, intelligent, and lovingly produces the best pizza in the f*cking universe.”

James Beard Awardwinning chef and author Michael Solomonov