Pizza: Seasonal Recipes from Rome's Legendary Pizzarium Hardcover – October 8, 2013

I was having pizza in New YorkAt My Slice pizzeria .It was excellent . I spotted a bookOn top of the oven. Did ask to see it.It was in italian. As I was looking true itI placed the order for one in English .By the time I finish my slices theOrder was confirmed.Got the book in 10 days. Hot great information about the ingridients ,Process. Made the pizza next dayAnd I loved it. The secret is the ingridients .make sure you follow .Simple and tasty,Book written in a great way as GabrielliHaving a conversation with you.Love the pizza , love the book.

This book has recipes of Pizza for every season. The recipes suggest using ingredients that are more often available during each season of the year. However, most ingredients are available all year round, depending where you live. Each recipe is very detailed and creative, yet I do not see myself trying all of the recipes, as with any book. Example: I do not see myself eating the "Pizza with Octopus and Potatoes" recipe. Yet, I will try and eat the "Onion Pizza Recipe" and many others in the book. The book does a Good job in explaining Ingredients, Tools, Dough techniques (mixing, dividing, folding, stretching, etc..) and understanding the Basic doughs (White, Mixed Grain, and Whole Grain) accompanied with photos. This beginning section alone is worth owning the book. Again, these are not your average recipes, but I am still glad I added it to my Pizza library. If you like very creative pizzas, you will love this book.

We first heard of Gabriele Bonci and the Pizzarium by watching the Rome episode of Anthony Bourdain's show, The Layover. When we were in Rome visiting the Vatican this past May, we took a side trip to the Pizzarium for lunch, and we were seriously not disappointed. The pizza was fantastic (best we had in Rome), and the choices were incredible. I saw he was coming out with a book, and I pre-ordered it here on Amazon. We made two of his pizzas last night - one with potato, eggplant, and fresh mozzarella, and the other with butternut squash, provolone, and pancetta, and they came out insanely delicious. No joke. The only issue I had with the book was where it says Bonci's dough recipe yields enough dough for six pizzas, and that's just not true. If you want the dough to be fluffy and large enough to fit in the pan, like it shows in the book, then you'll get two pizzas out of each dough. Other than that, awesome book and a cool souvenir, especially if you've been there.

Gabriele Bonci is the new KING of Pizza Makers and Baker's!!!!What's great about the book is; he delves pretty far into interesting and AWESOME flavor combinations and ideas regarding pizza. Many of them are unexpected and absolutely delicious.If you are a fan of pizza or someone whom is a serious-minded baker, yes, you should get this book

Every foodie in the English speaking world has been waiting for this edition.We made the Broccolini & Mortadella pizza last night and it was wonderful. A couple of notes are in order however. As indicated in the books "A Note From The Translator" the amount of water indicated in the dough recipes is somewhat low. Bonci uses extremely fresh flour but if you're making these recipes with regular bread flour from the supermarket you'll need more like 800 grams of water to a kilogram of flour. As mentioned in the previous review, the size of the dough balls is a little unrealistic. We find a 600 gram dough ball will perfectly fill a 1/4 sheet pan (10.5 x 15.5 inches: Norpro Stainless Steel 10 X 15 X 1 inch Jelly Roll Baking Pan)If you like Roman style pizza al taglio this is the book for you.

Probably not the book you want to buy as your first. I can not say that it was a total waste. I did learn some things. I knew about making your own yeast before and this book touches on the subject well enough to get you making your own yeast like it was done in the years BC. I don't believe it specifies how much to use? So I just guesstimate.If you like making Pizza in a pan then this book is great for that. The point is that I really do not look at it as much of an art form. Anybody can make pizza in a pan. My problem is making a consistent round pizza. One that is actually round and getting it off the pizza peel in the same form.What is good about this book is it gives you a conversion of USA grade Flour to Italian grade and where to purchase it from. I make my pizza dough starting with a Poolish. This book does the long fermentation method but it is mixed all at one time. Unlike the POOLISH method.Baking Breads and making your own Pizza Dough is all about technique and always a work in progress. I am happy with my purchase of this book because I did learn new things or at least some of my old techniques were reinforced.The reason that I am not giving this book five stars is because some things are unclear and if I was not already familiar with dough making, I do not think this would be a great starter book. I am also more concerned about my Pizza Crust and not so much about fifty recipes that I really would not use.Once you get yourself a good foundation which is your Crust the rest is immaterial. I know what I want to top my Pizza with, so the recipes to me are not significant. Everyone has there own opinion and needs, so this book may be perfect you? Maybe the Book Should Be called How To Make Pizza in a Pan??? I do make Pizza or at least start Pizza in a pan. I do this when I want to make thick Sicilian Pizza. It is a Two Step process and sometimes three.Anyway Good Luck with your Pizza making and this is really a good book. The more books you have the better. If you learn one thing it is worth it.

I have really been enjoying this book. Making the pizza dough is a fairly involved process, but the time and effort it takes is well worth it. Bonci provides some great ideas for pizza recipes, too. Again . . . the pizza dough is just the best!

nice and great recipes

Great info about making pizzas. Also great recipes. Unfortunately written for the American market. Good info regarding flour and making your own 'starter' for natural yeast.

How can you not love the book by the God of Pizza, maker of the best pizza in the world ?

Well-illustrated up-to-date book with imaginative recipes for both carnivores and vegetarians alike.