Even in its simplest form of melted cheese on good flat bread with tomato sauce, pizza can be satisfying.
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.
Pizza : a global history
Carol Helstosky.
London : Reaktion, 2008.
"Originally a food for the poor in eighteenth-century Naples, pizza is a source of national and regional pride in Italy as well as of cultural identity. In the twentieth century, pizza followed Italian immigrants to America, where it became the nation's most popular dish and fuelled the rise of successful fast-food corporations such as Pizza Hut and Domino's. Along the way, pizza has been adapted to local cuisines and has become a metaphor for cultural exchange. Today pizza is one of the world's best-loved and most adaptable dishes."--BOOK JACKET.
Pizza on the grill : 100 feisty fire-roasted recipes for pizza & more
Elizabeth Karmel & Bob Blumer.
Newtown, CT : Taunton Press, c2008.
Americans love pizza and Americans love to grill--put them together and you have your own made-at-home version of a wood-oven pizza, straight from your gas or charcoal grill. "Pizza on the Grill" contains 100 recipes for innovative, just-got-to-make-it pizzas--including dessert pizzas--that will make you the backyard patio grill meister or mistress of your neighborhood--think Thai One On Pizza, Pulled Pork Pizza, and Fig, Walnut, and Rosemary Pizza, along with traditional classics like Pizza Margherita and Little Italy Pepperoni Pizza. Each recipe will contain music-to-grill-by and drink suggestions, as well as appetizers and salads to round out the meal and make this a one-top entertaining resource.
Pizza night : top it, stuff it, twist it--the easy way to go with refrigerated dough
Pillsbury [editors].
Hoboken, N.J. : Wiley Pub., c2008.
If you've ever dreamed of making oven-fresh pizza for yourself and your family, Pillsbury Pizza Night: Top It, Stuff It, Twist It-The easy way to go with refrigerated dough makes homemade pizza possible! Each recipe calls for prepared Pillsbury dough, which means you waste no time, and you and your family can focus on the fun stuff like topping and fillings. Nearly 100 recipes in this lay-flat, wire-bound book include classic Italian pies, party favorites, unique pizzas with international flair, snacks, and even dessert pizzas to satisfy everyone's tastes.
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.
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Pizza profiles
Learn about your family, friends and co-workers just by looking at their pizza preferences. |
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Pizza personality |
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.
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Article by: St. Louis Public Library staff
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