Perfect Pan Pizza - by Peter Reinhart (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b><b>An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven.</b></b> <p/><b>NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY <i>FOOD NETWORK</i></b> <p/>This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, <i>Perfect Pan Pizza</i> illustrates how to make several styles of pan pizza including Detroit-style deep pan pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio. With unique recipes, plenty of informative FAQs for beginners, and a permissive and inspiring tone, this book will appeal to both experienced bread bakers and novice home pizza makers alike.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"This celebration of one of pizza's underappreciated permutations is the latest must-read by bread-making legend Peter Reinhart."<b>--<i>Fine Cooking</i></b> <p/>"[Reinhart's] techniques are methodical and easy to follow. . . . This is a great guide for home cooks who want to create pizzas that have more bite and chew to them than thin crust pizzas."<b>--<i>Publishers Weekly</i></b> <p/>"Make pizza like your Italian nonna did--in a pan. And oh, wow! It's great! This guide from Peter Reinhart is pragmatic, accessible, and creative, and you will soon find it indispensable."<b>--Ken Forkish, author of <i>The Elements of Pizza </i>and owner of Ken's Artisan Pizza and Checkerboard Pizza<br></b> <br>"Written by a true expert and pizzaiolo, this masterpiece delves deep inside everyone's favorite food."<b>--Tony Gemignani, author of <i>The Pizza Bible</i> and owner of Tony's Pizza Napoletana</b> <p/>"Peter Reinhart's tireless quest for pizza perfection brings the reader new insights into the art, craft, and science of pan pizza in all its forms."<b>--John Arena, owner of Metro Pizza<br></b> <br>"Reinhart has an uncanny ability to create books that speak to people, and <i>Perfect Pan Pizza</i> is no exception. Once again, he has delivered a book that is both inspirational and educational to baking and cooking enthusiasts of all levels."<b>--Brian Spangler, owner of Apizza Scholls <br></b><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Peter Reinhart </b>is widely acknowledged as one of the world's leading authorities on bread. He is the author of ten books on bread, including the James Beard Award- and IACP cookbook award-winning <i>The Bread Baker's Apprentice</i>, and <i>American Pie: My Search for the Perfect Pizza</i>. He appears regularly on television and radio, and he is a full-time baking instructor at Johnson and Wales University, a culinary and keynote presenter at conferences around the world, and the founder and host of the popular video website PizzaQuest.com.
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