The Ultimate Pizza Manual

The Ultimate Pizza Manual

by Francesco Brunaldo
3.9 12


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The Ultimate Pizza Manual by Francesco Brunaldo


Now make real thin-crust pizza at home for a fraction of the pizzeria price!

Why? Because you have no idea what you're missing!

You can't buy pizza like this anymore for any amount of money…and that's exactly what they're charging!

As a result of years of experience and home-kitchen testing I'm going to show you how to make a very special, incredibly delicious, professional, large-diameter, thin-crust, old-world New York Italian-style pizza AT HOME, relatively easily and cheaply from scratch, not just an over-simplified recipe for bread with sauce and cheese.

You will discover what other cookbooks don't know:

• Old-world professional secrets

• Special at-home tricks and techniques

• The ultimate pizza sauce recipe

…all of which go into the making of the ultimate cheese pizza with every page and every step illustrated in full color!

It's comfort food and it's basic sustenance; this work of art had better be the ultimate!

So, if you're not making real pizza at home you don't know what you're missing!


Product Details

ISBN-13: 9780980034653
Publisher: Angelheart Productions
Publication date: 07/01/2008
Pages: 44
Product dimensions: 8.20(w) x 8.30(h) x 0.20(d)

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The Ultimate Pizza Manual 3.9 out of 5 based on 0 ratings. 12 reviews.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
babygrrl More than 1 year ago
So I wanted a really good recipe book for making pizza and this one had good reviews so I bought it, totally not what I expected! The price is way to high for the content. The book is only 32 pgs. and not very professionally done. There is basically just one recipe in the book and the others are tiny variations! :(
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
I couldn't get a good, Italian, thin-crust pizza around here to save my life. I decided I had to learn how to do it myself. And I wanted it large! THE ULTIMATE PIZZA MANUAL solves this problem in a very straight-forward, easy-to-understand way. You don't have to be an PhD in Engineering (like other pizza author Dominick DeAngelis) to read and understand Francesco's book and make a REALLY great pizza. I really don't care a lot about WHY something needs to be done, but there is just enough explanation of things in this great-looking and fun book. Nothing about it was disappointing. In fact, it's shockingly excellent!

Now, one of the most important things THE ULTIMATE PIZZA MANUAL explains is that you do need "high-gluten" (higher protein) flour to make the dough. Guess what? NO, you DO NOT have to buy a 100LB bag of high-gluten flour from a wholesaler (if you can find one). AND you don't have to spend a fortune for a tiny 3lb bag... All you have to do is add what I learned about: "Vital Wheat Gluten" to regular Bread Flour and you get an even better-tasting flour and crispier crust. I simply add 0.6 ounce of VWG to 13oz of Bread Flour AND YOU GET HIGH-GLUTEN FLOUR for an 18" pizza! (I like the Honeyville Grain brand of VWG in a 3.5lb can from and will last forever!) EASY! I also leave out the semolina from the mix and only put one TBSP on the pizza paddle. A 3lb bag of very expensive semolina also lasts forever, SAVING LOTS OF MONEY! It comes out great.

There are so many MORE TRICKS in this book! It takes me an easy 1/2 hour to make the dough Francesco's way and about 1/2 hour to stretch the dough later and make the pizza. That's NOT hard labor. But be careful!! YOU WILL NOT BE ABLE TO STOP EATING THIS PIZZA!! (The sauce AND crust are the best I ever tasted.)

What also really helped a lot in THE ULTIMATE PIZZA MANUAL is all the color pictures, including pictures of the kitchen tools, you'll need. (I like to SEE where I'm headed, what I'm getting.) Francesco even gives you merchant names and web addresses for the few items of special pizza equipment you'll need.

What is very important is--as Francesco points out--SIZE MATTERS. This book shows you how to EASILY make an 18" pizza in a home oven WITHOUT struggling to slide a fully dressed pizza dough onto a pizza stone without mangling it!! (HINT: YOU DON'T EVEN DO IT THIS WAY, EVEN IF you could find an 18" pizza stone--which you cannot. And NO 1/2 hour pre-heating!).

You don't have to impress your wife with this pizza, your WIFE will be making this pizza. And by the way, why are other reviewers addressing their reviews to the husbands? WOMEN: You can make pizza, too! It's easy this way!

Reviews for OTHER pizza books say their pizza "looks like it was formed by a two-year-old, when baked." THE ULTIMATE PIZZA looks VERY professional and tastes even better! It's a very exciting thing to see at home. Making it is fun and the smell of it baking is unbelievable!! From your first pizza from THE ULTIMATE PIZZA MANUAL, you will be torn between framing it and devouring it whole by yourself!!

Thank you, Francesco! This book is clearly a labor of love with utmost professionalism.

Anonymous More than 1 year ago
Anonymous More than 1 year ago
Oh My God!! ... It's over 40 pages of special methods, techiques, and tricks to make the best pizza ever! It holds your hand all the way through, FILLED with FULL-COLOR PHOTOS and illustrations. I recently compared a pizzeria-bought dough with the Ultimate Pizza home-made dough. Compared to the Ultimate Pizza, the PIZZERIA "large" dough was WAY too small to make a 19" pizza and tasteless. The ULTIMATE PIZZA is consistently PERFECT and TO-DIE-FOR every time -- and easy to make!! Great for beginners and experts, too.
Guest More than 1 year ago
I have seen many a cookbook claim to be the authority on pizza. I wanted to be able to quickly read understand and make great pizza. This book is so much fun. So many illustrations, you CANNOT go wrong. Mr. Brunaldo, BRAVO!!!
Guest More than 1 year ago
This book is amazing!! I have experienced authentic NYC pizza, for many years. I have been interested in finding a book to help a beginner like me make pizza. Most books make pizza making very complicated, or have a pizza recipe, as an afterthought. This book has step-by-step instructions, that are easy to follow. It produced an authentic NYC pizza. Great for any level of pizza maker. I am so excited and proud of my new pizzamaking skill. Thanks to this book, it is now possible to make authentic NYC pizzeria pizza, at home. It is fun, and delicious!!