Even in its simplest form of melted cheese on good flat bread with tomato sauce, pizza can be satisfying.
Bistro pizza at home : 130 pizza & flatbread recipes
Minocqua, WI : Willow Creek Press, c2010.
Bistro At Home instructs every step of the way in creating bistro quality meals from scratch. Each of the 95 finished pizzas and 35 flatbread recipes are illustrated in full-color. Readers draw upon an array of styles including Asian, Caribbean, Country Garden, Farmhouse Rustico, Paisano Primo, Ranch Grande, and Seafood Harvest to create their own signature dishes. A special, illustrated section describes in detail dough processing, flour selection and formation of both thin and deep dish crusts.
Thursday night pizza : Father Dominic's favorite pizza recipes
Fr. Dominic Garramone.
St. Louis, MO : Reedy Press, c2010.
After twenty years of testing recipes on his fellow monks, Father Dominic of public television's Breaking Bread offers a surprising variety of pizza recipes sure to please every palate. With his customary detailed and easy-to-follow directions, Father Dom shows you how to make the perfect crust (the real key to first-rate pizza), flavorful homemade sauces, and savory toppings. You'll discover a delicious reduced-fat sausage that is both easy and economical, the way to avoid soggy crusts, and a "magic trick" to have warm, crusty bread waiting for your breakfast the morning after pizza night. Recipes include six different doughs, seven sauces, and dozens of pizzas like Pesto and Prosciutto Pizza, Muffaletta Pizza, The Denver Diner Special, Mediterranean Vegetable Pizza, Pizza Diavolo, and Fig and Papaya Dessert Pizza.
Pizza & wine : authentic Italian recipes and wine pairings
Leonardo Curti and James O. Fraioli ; food photography and styling by Jessica Nicosia-Nadler ; lifestyle photography by Meagan Szasz.
Layton, Utah : Gibbs Smith, 2009.
In Pizza & Wine, Chef Leonardo Curti shares 65 delectable pizza recipes paired with the perfect wine to create an idyllic meal. 65 simple and authentic Italian pizzas and the wine pairings that complement
Pizza : grill it, bake it, love it!
Bruce Weinstein and Mark Scarbrough ; with photographs by Lucy Schaeffer.
New York : William Morrow, c2009.
Pizza lovers, rejoice! Bestselling cookbook authors Bruce Weinstein and Mark Scarbrough are back with an exciting new collection of ninety classic, international, and modern recipes for everyone's favorite food.Finally, here's a book that lets you have it both ways-on the grill and in the oven. Bake a pie tonight for that traditional pizza-parlor taste or grill one this weekend on the deck or patio, and you'll discover what home chefs across the country are realizing: the grill is a great way to get a hot pie on the table.Bruce and Mark adapt their recipes so that you can use a homemade dough, a store-bought one, or even a prebaked crust. With recipes for three sauces and eight crusts, Pizza makes America's favorite food easier and more fun than ever.From the well loved to the adventurous, Pizza is full of Bruce and Mark's foolproof recipes that are sure to please every palate. There's something for everyone: classic pies like the cheese-laden Pizza Margherita and the Four Seasons Pizza, international pies revamped for the American kitchen like the Armenian Lamejun Pizza and the Alsatian Tarte Flamb_, light salad pies like the BLT Pizza, and modern twists on old favorites. Try a Philly Cheesesteak Pizza or a Pot Pie Pizza, modeled on those American comfort-food classics. Pizza also offers ten recipes for Chicago-style deep-dish pies and a host of fun appetizer pies, making pizza perfect for every occasion.
The dough should be made daily and given time to rise. Sauces should be made with the freshest tomatoes off the vine. Mozzarella cheese should be real and fresh. No matter the choice of the toppings or the pan it is baked in, pizza should be cooked in extreme hot ovens and quickly. You can tell if a pizza has been hand formed and cooked at a high temperature by checking for bubbles in the dough.
The modern pizza-eating craze began in Naples. When tomatoes became the principal condiment, Naples went head over heels for this ancient flat bread meal. When the Queen of Italy visited, she feasted on baked Pizza Marsherita topped with tomatoes, olive oil, mozzarella and a couple of basil leaves. This combination was a tribute to the Italian flag colors of red, white and green.
If a thin crispy crust is for you then St. Louis style pizza should be on your take out order. This pizza is not topped with the traditional mozzarella cheese but with provel cheese and a zesty tomato sauce. The pizza is cut in to squares.
Perhaps you like hearty meats on your pizza. Chicago serves up a deep-dish style pizza with a cornmeal flavored and textured crust. The dough is baked in a cake-like pan and filled with meats, cheeses and vegetables.
Learn about your family, friends and co-workers just by looking at their pizza preferences.
Do you find a whole pizza is too much for you? New York is home of the slice where you can order a single serving with your favorite toppings. The crust is crisp and chewy, the sauce is sweet and toppings are simple.
Don't like being a traditionalist? California has a pizza culture to call it's own. The gourmet pizza is made with nontraditional toppings such as goat cheese or barbecued chicken and is baked with aramatic wood in the oven.
Whether your prefer crisp, thick or thin crust and no matter what your taste for toppings are, there is a pizza for you on the menu.
More about pizza
Article by: St. Louis Public Library staff