Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook] Hardcover – May 14, 2019

I have a number of Pizza cookbooks. This is the first one that explains to you things like types of cheeses and different flavors of sauce you can make. It's very informative, but the knowledge doesn't get in the way of it actually being a cookbook. You can take the knowledge or leave it. But the book is highly informative and if you're a pizza junkie like me it's a lot of fun to read. Very nice book.

I bought this gift for a friend and he loves it. I also purchased a pizza cookbook to go along with it in the combination is great. The pan is sturdy, easy to clean, and great to work with.

I love this book. It is quite in-depth, but you can still move through it quickly if you want. The recipes, photos, print quality and binding are all excellent. It has helped me with The Chefman Pizza Oven which I also purchased here.

I have made two of the recipes, All-Purpose Marinara and the deep dish Classic Red Stripe, both are really good. I am in the process of putting the Sicilian-Style Puttanesca together almost to the final dimple. My book is pockmarked with olive oil from referring back to the different techniques required for getting it ready for the pre-bake. I know it is going to be great and well worth the effort but I wish there was one or two pages that had all the techniques in one place.The master recipe makes 36 oz of dough, which is good to remember.pro: wonderful sauce learning new techniques great ideas to build oncon: several steps are required that are stated in previous chapters, hence olive oil finger prints through out the book.I am thoroughly enjoying this cookbook but with there was an easy way to reference all cooking techniques

What a great book! I've read other books by Peter Reinhart and enjoyed them very much so I knew I wanted this one. It hasn't disappointed.This book is exclusively about pan-style pizza. Detroit-style, Sicilian-style, Grandma-style, etc.... If you're looking for Neapolitan or New York pizzas that aren't baked in a pan, you won't find them here.There are recipes for various doughs and sauces - even a guide to create a sourdough starter for an extra special pizza crust.Highly recommended.

The techniques taught in this book have really improved the quality of my pizza crust. Worth every cent.

I have my "to go to" pizza dough recipe plus an old baking stone (yard sale bargain for $1)...but I have been wanting just ONE cookbook that would let me branch out into the wonderful world of deep-dish and square- and rectangle-pans. I purchased a Lloyd's pan to accompany the cookbook. This book and pan make an awesome set! I love Peter's tone, he explains ingredients and techniques clearly, he explains variations/substitutions, the photos make one drool, and he instructs how to make fermented dough in a detailed manner. On top of all of this, he provides sauces and toppings' advice. Nicely bound book, 185 pages, introduction plus 4 hefty chapters of pizza heaven! I "knead" not look further for what I have been dreaming of to complete my pizza library!

I loved the recipes in this book. Ig you are a fan of the detroit style pizzas, this is up your alley. a great buy for my collection

Writing a review of Peter Reinhart's books is simple. "Buy this book; you won't regret it" says everything that really needs to be said. However, for those who ask, "But, but, but...WHY?" here are some specifics.His earlier book "American Pie" is a celebration of pizza in all its wonderful diversity. As a survey of the topic and a personal reflection on encountering pizza and pizzaioli around the world it's like an engaging university-level introduction to the art. He touches on deep-pan pizza but in "Perfect Pan Pizza" he goes all-in. If you've read "American Pie" then this book is a similar treatment; a very useful technique. There are things done differently between styles, so getting down to the fundamentals is needful.As always, Peter passes on some things he's discovered about getting the most taste out of food by putting the most taste into it. Some of his secrets are high-hydration dough, mixing rests, stretch-and-fold gluten development, cold retardation, panning in stages, and the stunning innovation of putting half the cheese onto the bare dough at the start of the rise. He gives three master doughs: white, "rustic" with added whole grain and sourdough. He also includes a thorough and thoughtful introduction to getting a sourdough culture started.As with all of his books that I've read there is much value to be gained by reviewing the basics as he presents them. The goal, aside from getting to making pizza, is to provide deep understanding of the parts and process so you can improvise to meet particular requirements. Got a food sensitivity? You can still eat pizza. Cooking for two instead of 16? You can still make great pizza.As Peter says, this is not a book about good pizza. This is a book about great pizza. Buy it; you won't regret it.

Love the bargains I get on kindle great pizza book

Kommt zwar nicht an die Pizza Bible ran, aber teils sehr gute Ideen, die man hier und da adaptieren kann. Alles gut beschrieben.

bien

This book really ‘deep’ dives into the perfect deep pan pizza. We have had 100% success with these recipes and the tips make all the difference