Pizza Lover's Cookbook

Wonderful collection of 75+ traditional recipes, from classic baked to quick and easy free form versions. Highlights Italian regional diversity.

Pizza

Everybody loves pizza, especially when it’s homemade. Who can resist that crisp crust and bubbling top, straight from the oven? These simple and creative recipes from Silvana Franco show you how easy it is to make your own pizza—one bite and you’ll never buy a frozen or takeout pizza again.

Mr Food Pizza 1-2-3

Recipes and tips for making over 125 homemade pizzas, calzones, stuffed pizzas and Italian breads from simple to deep-dish, to exotic. Tips on appropriate cheeses; pizza-cutting guide.

Top That

Pizza has come a long way since its humble beginnings as a snack sold on the streets of Naples. Now one of the most popular and versatile foods, it is enjoyed all over the world. This is an exciting collection of recipes for the modern cook keen to prepare one of the most famous Italian foods in an unmistakably authentic way. Even the best ready-made pizza from the supermarket cannot compete with delicious, fresh homemade pizza. With this guide you can create famous traditional favorites such as Margarita or Four Seasons as well as lesser known specialties such as Spinach and Ricotta Panzerotti.

James McNair's New Pizza

Creating pizza with pizzazz just got easier—and tastier. James McNair is back with a fresh new look at his most popular subject: pizza. Over 60 sensational recipes make this a delicious addition to every contemporary kitchen. McNair offers indispensable techniques for mixing, stretching, topping and baking great pizza at home like a pro. American and Italian style classics such as Chicago-Style Deep Dish Sausage Pizza and Tomato Basil Pizza are followed by dozens of exotic combinations, ranging from succulent Tandoori Chicken Pizza to elegant Three-Caviar Pizzettes. Pep up a party with fun and flavorful Deep Fried Pizza Pockets, Pizza Sticks and Pizza Roll-Ups and then round off the evening with a sinfully delicious Apple-Triple Crema Pizza Pie...now that's amore.

Pizza Anytime : A Healthy Exchange Cookbook

America's all-time favorite food made easy, delicious--and healthy. Pizza Anytime serves up more than 200 recipes, from appetizers to main courses, and even desserts, of America's favorite food, pizza! Now pizza lovers can enjoy this treat any time of the day. From Tex-Mex Appetizer Pizzas to filling meals of Irish Potato Crust Pizzas, and such dazzling desserts as the Caramel Apple Pizza Pie, JoAnna's tasty pies are quick to create--and healthy to consume.

Making Pretzels, Muffins, Pizza

A collection of 3 small books. Making Pretzels, Making Muffins, and Making Pizza.Now even the youngest chef can have the fun of making their favorite treat. Bold, clear line illustrations show children every single step involved in this recipe so they can do the cooking all by themselves--adults need only help with the oven. Tasty results are guaranteed!

American Pie

In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world. His most recent pursuit has been pizza--a seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. Allegiances run from the general (Chicago- versus New York–style, Neapolitan versus Sicilian) to the particular (Pepe’s versus Sally’s, Gino’s East versus Pizzeria Uno), and newfangled versions like sushi pizza are extending the frontier. In American Pie, Reinhart follows the pizza 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 Italian countryside in search of the fabled focaccia col formaggio di Recco. After a stop in Florence for pizza vesuvio, with its black truffles and molten cheese, Peter heads to Rome to sample the famed seven-foot-long pizza bianca, and then Naples for the archetypal pizza napoletana. Back in America, the hunt for authentic pizza begins in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie is the best in the country. Sardinian pizza in Dallas; the pizza epicenter of New Haven; grilled pizza in Providence; the deep-dish pies of Chicago; Yugoslavian pogacha in Bellevue, Washington—these are just a few of the stops on Reinhart’s epic tour. Reinhart then returns to the kitchen, where he gives a master class on pizza-making techniques and provides his interpretations of the most memorable pizzas from his journey. His insatiable curiosity--and appetite--and gift for storytelling make this a must-have book for the avid cook, as well as a great read for the armchair pizzaiolo.

Pizza

Team five-time world pizza-throwing champion Tony Gemignani with acclaimed cookbook author Diane Morgan and the result is a cookbook that will turn any home kitchen into the best pizzeria in town. There are over 60 selections on the menu, including the thick, rounded-edge crust of classic Neapolitan pizza Margherita, the thin crust New York–style Italian Sausage and Three Pepper Pizza, and the stick-to-your-ribs, deep-dish kind, smothered in spinach and mozzarella. There are also plenty of new-fangled pizzas: layered with Thai curry flavored chicken or pineapple; cooked on the grill; even quick and easy versions using storebought crust. Aficionados will find six pizza dough recipes ready to suit anyone's crust preferences. Tips for proper use of such related gear as peels, stones, tiles, pans, grills, and ovens make this a complete pizza package. And with step-by-step dough tossing instructions from Tony himself, it's clear: When it comes to pizza--Pizza delivers.

Pizza! : Delicious Recipes for Toppings and Bases for

Move over, frozen pizza! Step aside, mass-produced take-out varieties! Make way for Pizza!, a celebration of America's favorite fast food, using the freshest and tastiest ingredients, prepared in your own kitchen. Detailed instructions and mouth-watering photos will guide you through preparing a wide variety of pizzas. Whether your appetite calls for a crispy or thick crust, vegetarian or meat-lovers topping, white sauce or red, Pizza! lets you have it your way. Purists will enjoy the Classics chapter with its traditional favorites Dessert-lovers will find rich decadence in the Sweet chapter, including Banana, chocolate and pecan dessert Kids get their own chapter, and “Pizza fingers The book includes recipes for bases, breads, sauces, and more than 70 toppings--a pizza for every occasion!

Pizza Art

Pizza ia a universal food--beloved Europe as well as the United States, where statistics show that Americans consume more than 100 acres of pizza a day. That's about 350 slices a second! With the help of this innovative bbok, pizza lovers can stretch their imagination, their brain, and their stomach by learning art history while they munch. Whether they are in the mood for a Picasso or a Keith Haring, something in the style of the Incas, or perhaps a pizza out of a fairy tale, readers will be inspired byh these absolutely new and original pizza variations. The pizzas featured are guaranteed to make everyone smile. This full-color book includes: Basic recipes for delicious dough and sauces Witty food design based on art masterpieces Easy to follow decorating tips Hours of laughter and fun

Pizza Deck

Once a humble Italian dish, pizza is now a favorite around the world. In The Pizza Deck, James McNair shows you how simple it is to make pizzeria-style pizza from scratch in your own kitchen. The deck includes 50 scrumptious recipes for a variety of sauces and doughs, and for pizzas ranging from the traditional (Pizza Margherita) to the modern (Garlic-Glazed Chicken Pizza). You'll also find tips on assembling, baking, and serving your pizzas. So next time the moon hits your eye, make your own pizza pie! James McNair -- one of America's most innovative cookbook authors -- is also the photographic designer, prop and food stylist, and book designer for his bestselling single-subject series.

Pizza Deck

Once a humble Italian dish, pizza is now a favorite around the world. In The Pizza Deck, James McNair shows you how simple it is to make pizzeria-style pizza from scratch in your own kitchen. The deck includes 50 scrumptious recipes for a variety of sauces and doughs, and for pizzas ranging from the traditional (Pizza Margherita) to the modern (Garlic-Glazed Chicken Pizza). You'll also find tips on assembling, baking, and serving your pizzas. So next time the moon hits your eye, make your own pizza pie! James McNair -- one of America's most innovative cookbook authors -- is also the photographic designer, prop and food stylist, and book designer for his bestselling single-subject series.

Wolfgang Puck's Pizza, Pasta

World-renowned for his dazzling Spago restaurants and his Wolfgang Puck Cafes, Puck now brings us this spectacular collection of soups, salads, pizzas and pastas. Offering inventive twists on our favorite classics, this book provides us with a new appreciation for America's favorite foods. The book contains recipes for the basics, simple delicious sauces and easy-to-make pizza toppings. Puck goes on to tempt us with such wonderful starters as Roasted Beet Napoleon and Savory Squash Soup. He tantalizes us with tangy pizzas, such as Caesar Chicken Pizza and finally presents us with an array of fabulous pastas, including Smoked Salmon Ravioli with Lime-Dill Butter Sauce and tasty Papparadelle with Garlic, Sun-Dried Tomatoes and Herbed Goat Cheese. All of the recipes reflect Puck's personality and confident approach to cooking?his passion for fresh tastes, textures, and ingredients. Innovative and delicious, the recipes in this book are deal for every home chef and food lover.

Pizza, A Slice of Heaven

Pizza is the single most popular food in the world, and wherever you go in America you can always find it. In fact we consume 33 billion dollars worth of pizza annually from the 63,873 pizzerias in America. That's a lot of slices. This year's pizza centennial is a milestone laid claim to by a Lombardi's Pizza, which opened its doors in New York in 1905. Celebrating this anniversary is Ed Levine's A Slice of Heaven: The Ultimate Pizza Guide and Companion, in which Levine and some of America's best writers and cartoonists set out to answer every cosmic question involving this beloved food: Is Chicago pizza really more of a casserole? What makes New York pizza so good? Is the pizza in New Haven better than anything found in Naples? Is the best pizzeria in the world found in Phoenix, Arizona? What and where is the pizza belt? How good can homemade pizza be? Why was Nora Ephron perified that her very first date would take herto a pizzeria? How did someone named Fats Goldberg end up being New York's pre-eminent thick-crust pizza maker? Is there an American pizza aesthetic? How does one go about judging pizza? Is there such a thing as a good frozen pizza? All these questions and more will be answered in A Slice of Heaven by Levine, along with some of his favorite writers, including, among others, Calvin Trillin, Ruth Reichl, Roy Blount, Jr., Arthur Schwartz, Mario Batali, Jeffrey Steingarten, and Eric Asimov. A Slice of Heaven tackles the profound questions and never-ending debates that invariably come up whenever the subject of pizza is brought up in polite company.

Pizza at Sally's

Sally the pizza maker makes pizza. She grows tomatoes in the community garden for the sauce. She gets cheese in the shop down the street. She buys flour from the mill for the dough. Festive artwork shows all her tasks as Sally prepares, mixes, and bakes delicious pizzas. The perfect tie-in to elementary school lessons about where food comes from, this book will be embraced by teachers. It’s a delightful addition to Monica Wellington’s nonfiction for the youngest readers, and it comes complete with a recipe so kids can make pizza with Sally. Ages 4-8.