Cover Image: Pizza

Pizza

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Member Reviews

This cookbook had some really great recipes. The recipes were easy to understand and not too complicated for the average cook. I enjoyed the illustrations and look forward to making these recipes for years to come.

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Easy to follow with beautiful photos. Love the option of having different dough recipes to try. Highly recommend!

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Delightful, Delectable Pizza Cookbook

I am a massive pizza fan. If I were forced to choose only one dish that I could eat for the rest of my life, it would be pizza, hands down. Ten or so years ago, I made it on an almost weekly basis, making the dough in my bread machine and having a slow-simmering sauce full of garlic and caramelized onions. I'm happy to say if my doomsday scenario above came about, this would be the perfect companion to keep my pizzas interesting for the rest of my life.

The book begins with a discussion of important things like the different cheeses, flours, and bases that you can use in pizza making. The recipe portion is simply organized into bases and breads, classics, from the land and sea, from the garden, for kids, desserts, and a final section is on pizza condiments, like the sauces, pesto (scads of them), and unique pizza yoppers like relishes and tapenade.

Outside of the recipes in the classics section, the recipes in the book are creative, fun, and for the most part, sound and look delicious. Every pizza has a photo, so this book can definitely get your mouth watering as well as gives you a sense of what the finished recipe should look like. For each recipe, the authors suggest a particular base. And, yes, that base chapter has just a ton of ideas, from standard crusts to a quick biscuit crust to a focaccia-style crust and even includes a gluten-free option and one made just for grilled pizzas. The directions are straightforward and look easy to follow. As a vegetarian, I particularly loved both the classic and from the garden chapters. They certainly use more vegetables than you typically see at your local pizzeria and in combinations that are innovative and inspired. If you are as much of a pizza aficionado as I am, you should buy this book to please your inner pizzaiolo.

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I love cooking. Cooking has always been a way for me to destress and still be creative. I love trying out all different sorts of recipes. Plus who doesnt love pizza. Great book will continue using

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If you are into artisanal pizza, and you have the resources for it, this can be a book for you. If you want to get started, the authors describe what you would need. Do keep in mind this is not cheap, so this is more for folks with some discretionary income. Though there are some basic elements and recipes, the book overall is geared for more the home cook/baker.

The book is arranged as follows:

* Introduction, which provides an informative history of pizza and some facts.
*Ingredients. This section provides a description of flours and grains and other materials you can use on your pizza. This section is also very informative.
*Equipment, including that wood fire oven.
*7 chapters of recipes including topics such as classics, sweet, and for kids.

Overall, the book is interesting and informative, especially the introductory material. You can learn quite a few things just from reading this. In addition, the book offers some great photos featuring some very appetizing food.

The bottom line is I liked the book. This is clearly for enthusiasts and home cooks with some resources. It's the kind of book I would give to my one librarian colleague who owns a a farm including the wood fire oven he built himself. Otherwise, for most people it is a nice book to look over. For libraries, if you have patrons who bake a lot and like making their own doughs and such, this can be a good selection.

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Delicious!!! Pizza by Pippa Cuthbert and Lindsay Cameron Wilson is absolutely delicious! The receipts are easy and yummy. Grate for people that have the time to make their own healthier pizza. Grate ideas for in house parties. The instructions are simple.

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Pizza making is everyone's favorite and with DIY crust , sauce and toppings. This is a must book for pizza lovers......

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Who doesnt love Pizza. And this author know all the in and out from making tasty crust to the things on top. If you love pizza or know a pizza lover buy this book. Lisa

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I'd say this is a good cook book for the beginner/intermediate cooks. Good simple recipes. My grandson and I will be trying some of them out soon.

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Pizza! is a cookbook and culinary ode to what is arguably America's favorite dish. Originally published in 2006, this reformat and re-release with new content, out 15th Oct 2019 from Fox Chapel, is 192 pages and available in paperback format (other editions are available in additional formats).

I didn't count the number of recipes (varying data in the promo materials, but it's a -lot-). With combinations of different doughs (including gluten-free options) and toppings and sauces, there's enough variation here to keep most people experimenting for the foreseeable future. In that sense, this book can be considered more or less the definitive pizza cookbook.

The book follows a logical easily accessed format. The introductory chapters (~17%) cover some pizza history, ingredients, tools and equipment. The following chapters 'build' the pizza from the crust up, offering a generous array of bases, toppings, and sauces. Although the battle lines are drawn for most pizza lovers, the authors -have- included a chapter on sweet pizzas including sweet crusts and various sweet toppings. Most of the recipes at least maintain some decorum as far as 'culinary worthiness' is concerned and there aren't many recipes included in the book which wouldn't fit in perfectly well with a casual dinner with friends (including 'foodies'). That is not to say that the recipes are full of odd or difficult to source ingredients. Most of the ingredients will be easily found at any well stocked grocery store in much of the western world.

The authors have included a cross referenced index including searchable ingredients (so if one has anchovies, it's a snap to find all the recipes which reference the salty little things (it's 5, for the scorekeepers)). There is also a separate alphabetical index for all of the veg*n friendly recipes. The authors have included a links list for further reading, along with a short bio.

The photography is very good for this edition. Some (not all) recipes are pictured. There are no step by step process photos, then again, pizza is generally a simple enough dish that they're not really necessary. All of the recipes contain a one word 'thematic' connection such as 'simplicity', 'perfection', or 'comfort'. I couldn't find a listing or explanation for the words chosen. Each recipe also includes yields, ingredients lists (given in standard US and metric measurements), and step by step instructions. Most of the recipes are short, roughly half a page.

Four stars, the recipes we tested were simple and tasty and worked well.

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You'll never look at pizza the same way again. And you'll think twice before ordering out or buying frozen.

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If the rest of the pizzas in this book taste as good as the two pizzas I made, then this book is a big winner.

I have never made homemade pizza in my life, and I’m only an average cook. But the two pizzas I made from this book, made me look like a culinary genius. I followed the recipes exactly as written and both pizzas were full of flavor.

The recipe for the crispy pizza base was straight forward, easy to follow, simple to prepare, and with my Kitchen Aid, kneading was a breeze. The dough rose beautifully, and had a nice texture when baked. For this review, I made the Piccante which was a pizza with tomato sauce, pepperoni, black olives and Parmesan cheese. The other pizza I made, was the Quattro Formaggi which had ricotta, fresh mozzarella, Gorgonzola, and Parmesan cheese on it. I never had a pizza without sauce and wasn’t sure this was going to work, but it was awesome.

The book had a nice section covering ingredients and equipment. I thought the cheese section was detailed and interesting. There are several options for types of crust and sauces, and numerous pizza topping ideas. This book is definitely worth adding to your cookbook library. I can’t wait to try a few more of the recipes from the book.

Thank you to NetGalley for the opportunity to review this 4 stars book.

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Pizza by Pippa Cuthbert and Lindsay Cameron Wilson, 187 pages.
CompanionHouse Books (Fox Chapel Publishing), 2019. $20.
Language: G (0 swears, 0 “f”); Mature Content: PG; Violence: G
BUYING ADVISORY: HS - OPTIONAL
AUDIENCE APPEAL: AVERAGE
Through an exploration of pizza and its different forms (like calzones), Cuthbert and Wilson open the eyes of their cookbook’s users to a world beyond cheese, pepperoni, and hawaiian. Explanations of the history and variation of pizzas around the world introduce the cookbook, and their recipes illustrate their belief that, when it comes to toppings, less is more.
Reading through the introduction and explanations at the beginning, I felt that Cuthbert and Wilson gave enough information to be interesting without going into too many details and boring readers. They also do a great job at making the recipes extremely user-friendly by using both metric and non-metric measurements and temperatures as well as explaining the different names of ingredients used. My favorite part of the cookbook is how Cuthbert and Wilson encourage those following the recipes to experiment. With all the mouth-watering recipes and pictures, it’s impossible to flip through the book without marking a couple to try. The mature content rating is for the use of alcohol in some recipes.
Reviewer: Carolina Herdegen

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You are introduced to making pizza crusts by mixing the yeast, flour and water, kneading it into silky smoothness, letting the dough rise until it is doubled in size and baking it until it sounds hollow when tapped.
The author describes different types of grains, buckwheat, spelt, quinoa, winter wheat, wild rice, nut flours, and whole wheat (among many others) that may be used to make pizza dough. You are then taught about yeast, oils, tomatoes, cheese, and pizza base alternatives such as pita bread and tortillas.
The tools of the trade, such as a wood fired oven, pizza stones and paddles are discussed, as well as grilling a pizza or cooking it in an electric or gas oven.
You are given easy to follow, specific instructions for the type of crust you desire, how big the pizza will be, and even low carb recipes for the calorie conscious!
The sauces range from a simple Margherita to a Frutti Di Mari with clams, mussels, shrimp and garlic with a spicy tomato sauce. The red pepper sauce, chicken and olive pizza combines three favorite toppings in a scrumptious trio with a crispy pizza base.
There are so many flavor combinations that you could eat a different pizza every night and never get bored!

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This is a lovely book with great instructions and information on all aspects of pizza making. I like the fact that it covered gluten free and all other varieties to suit everyones tastes. The great explanation of the different grains, cheeses and vegetables. The one pizza book that you would need in your kitchen. The pictures were all well presented. Great for beginners and advanced cooks.

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Pizza is one of those things that is loved by almost everyone, and while there are those who order it often, it’s nice when it can be made successfully at home. Pippa Cuthbert and Lindsay Cameron Wilson, in their cookbook, Pizza: Over 100 Innovative Recipes for Crusts, Sauces, and Toppings for Every Pizza Lover have made it so that everyone, whether a beginning cook or advanced cook, can make perfect pizza at home.

The book includes chapters on ingredients – choosing them and using them, as well as a chapter on any equipment needed or equipment that would be nice to have. There are several different doughs presented, including gluten-free and non-yeast based – a tortilla base, a Keto base, and others like Foccacia and a flatbread base. All of the bases tried so far have turned out perfectly.

The real genius of this cookbook is the variety of the toppings used to make unique and innovative pizzas. There is something for everyone in this book, everyone, at least who loves pizza. There is an entire chapter on Classics, and it includes Margherita, Quattro Formaggi, and Florentina to name a few; two favorites from this chapter are Bianca and Puttanesca. There is also a beautiful Pissaladière, a classic from Nice made famous many years ago by Julia Child. Innovative and new pizzas include Chicken, Cranberry, and Brie, Caramelized Onion, prosciutto, and Peach, and Roasted Red lOnion, Artichoke, and Sage. There are also calzones and flatbreads.

One of the bonuses of this excellent Pizza cookbook is that it includes beautiful photographs that will make readers’ mouths water. It will be almost impossible to choose which pizza to make now, and it just may inspire cooks to make pizza every day of the week.

Special thanks to NetGalley for supplying a review copy of this book.

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This is the pizza book to end all pizza books.

I am a great pizza cook and love to entertain friends with pizza parties using both standard favorites and completely original combos. This book has combos I never could have imagined, but be assured there is nothing weird here. Just flat out deliciousness.

It starts out with a plethora of crust recipes, just about anything you can imagine including Keto and cauliflower crusts. I love experimenting with different crusts and this section is inspiring with many original recipes.

The book then continues with an unbelievable number of combos. Basically anything that could be put in/on a pizza, sandwich, pie crust, cracker, you name it, it’s all made into a pizza. Pizzas, Focaccias, calzones and desserts. Along with all the standard favorites as well! But no one needs a book about how to put pepperoni on top of mozzarella with some mushrooms, so this book gives you fantastic ideas that are just as delicious.

Roasted red onion, artichoke and sage on a crispy crust. Caramelized onion, prosciutto and peach pizza. Cilantro pesto, shrimp and feta. Chicken, cranberry and brie on thick crust.

Every recipe sounds delicious, if I were to list my favorites I’d have to list them all.

There is a pizza party section and a kid section, and a long list of sauce recipes as well.

But then we get to the dessert pizzas just to finish you off. Fig, rosemary and blue cheese. Pear, pecorino and walnut. Apple, sultana and cinnamon strudel.

The photos are to die for. It is very difficult to decide which pizza you would want to start with first. But that’s why pizza parties are so awesome, you can invite friends over and try several different pizzas in one evening!

This book gets five strong stars from me, and I’m going to have to buy a couple copies myself. One for myself and a few for my pizza loving friends.

Many thanks to NetGalley for the ARC in exchange for an honest review, though I am holding them fully responsible for the weight gain that’s about to ensue.

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Pizza, for me, is a food group. I would eat pizza at least once a day if it was healthy for you and I wouldn't gain hundreds of pounds. Thos book, however, was just a bit to fancy for. The ingredients were not budget friendly and if my child grows up to be anything like me or my husband, he would not eat many of these toppings or different cheeses on his pizza.

Despite my love for less fancy pizza, it was a good selection of different pizza toppings, crusts and sauces that would excite anyone who is looking for something new and exciting when making their pizza at home.

Lastly, the photographs placed the reader up close and personal with the pizza, almost giving you the sensation of smelling them right out of the oven. Mmmm yum!
#Pizza! #Netgalley

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Great book for pizza lovers. I love many topping ideas, there are a few classics that I already know, and some that I have to try. I like different pesto recipes, too.

I like the book design, in general. I miss large photographs of pizza next to each recipe. Otherwise, I think it's great.

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Thank you NetGalley and Fox Chapel Publishing for the opportunity to read and give an honest review of this book.

Don’t pick this book up when you are hungry! The photos are mouth watering and the variety of pizza will make you want to get out your pizza baking equipment and fresh ingredients to start baking immediately.

The traditional pizza recipes look delicious. However, the more unusual pizzas are the ones that piqued my interest. I especially loved the variety of veggie pizzas. By not including meats on your pizza, you can often avoid some grease and the resulting associated calories.

The authors included calzone recipes, breakfast and dessert pizzas as well as
tasty looking sauce and crust recipes. Many of the pizzas shown seemed to resemble more of an open face sandwich than a pizza. I found nothing wrong with that.

The one pizza I really wanted to try was the chicken, cranberry and brie one.
That sounded fresh and inviting to me.

This would be a useful cookbook to have in your collection. Great recipes for entertaining company or a midweek dinner are included for your dining pleasure.

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