The Pizza Book by Evelyne Slomon -great

[elsegundo]

Ms Slomon is operates her own cooking school in Manhattan and conducts a pizza workshop.

The book is 276 pages and claims to be "everything there is to know about the worlds greatest pie".  Not quite.

If you can buy only one book on pizza this would be an excellent choice. It covers history, ingredients, techniques and several styles of pizza -not just Neapolitan. If fact there are over 200 recipes. Some are exotic but many are more suited to the home cook. It includes calzone, stuffed, rolled, New England, Chicago, NY, and Tex-Mex. Lots. And lots of sauces and toppings.

Basic dough:

1 cup warm water

1 pkg yeast

3- 3 1/2  cups flour (guess about a pound)

1/2 teaspoon salt

Usual technique.  Punch down a couple of times and ready to go in 2 hours.


The book was great insofar as there are many dough recipes not just one. There is a wonderful  detailed recipe for obtaining a flaky, think layered, pizza that is the style I like. The book has plenty of detail -really useful.

One drawback - no weight measures. Still, you want this cookbook.


My copy shows the price at $14.95 in 1984. From Times Books. The call number: 641.824 S823

[Buffalo]

Hey Elsegundo;
Absolutely correct about this book.  It is FANTASTIC!  No hype-just good facts and recipes.
I recently attended a seminar in which Ms. Slomon was one of the presenters and she did a great job.  This woman "knows the talk, and does the walk" with regard to pizzas.  While her book is now out of print, it is usually available on amazon.com.  That is were I found mine and it has become one of my favorites.........
Buffalo

[Perk]

I may have to check out this book, sounds good.
I do notice her basic recipe doesn't have sugar in it? True Neapolitan.
and a drier dough that I am used too.

[dmcavanagh]

I read this book years ago, can't really remember specifics but I do remember it made quite an impression and I remember copying recipes from it. If I looked hard enough I might find the notebook with the recipes in it.

[mmarston]

I got a used copy in mint condition on Amazon for $2... the shipping was more than the book.
It's a great resource, no fancy photography, just a tremendous amount of information about all different types of pizza.

[dmcavanagh]

You inspired me to order it, I remember reading it years ago.

[buceriasdon]

http://www.amazon.com/Pizza-Book-Evelyne-Slomon/dp/0709045158/ref=sr_1_1?ie=UTF8&s=books&qid=1228770888&sr=1-1

cough cough...must be a misprint. Sorry no book on pizza is worth that absurd amount of money.

[dmcavanagh]

My copy just arrived in the mail. Price was $3 + $3.99 for shipping (rip-off). Still a bargain at $6.99. Not only doughs and pies, but some sauce recipes are also included.

[dmcavanagh]

Even has a recipe for a 30 minute pie. If you want the recipe send me $6.99. :-)  I wish I knew how to do the yellow "smiley faces".

[Jackie Tran]

Take out is about 30m.    Does it call for 2 pkgs of yeast?   The little smiley faces are right above the box that you type in David.  Just pick one. 

[Matthew]

Take out is about 30m.    Does it call for 2 pkgs of yeast?   The little smiley faces are right above the box that you type in David.  Just pick one. 

1 package & hot water (120-130 deg)

[dmcavanagh]

Hey Matthew, make them pay for that information

[dmcavanagh]

Thanks Tran Man,it worked! I didn't know I had to use the "Preview" button.

[Jackie Tran]

Thanks Tran Man,it worked! I didn't know I had to use the "Preview" button.

Hey your welcome. I'm glad I'm good for a few things.   

[Matthew]

Hey your welcome. I'm glad I'm good for a few things.   

Now .....  If you could only learn how to make pizza. 

[dmcavanagh]

He could just read the book!

[Jackie Tran]

haha, you guys just wait!!  I have a pie to show off later. 

[dmcavanagh]

Is it a big "cat" with leopard spots all over it?

[dmcavanagh]

Now that I've re-read the pizza book, it's really not that great after all. We've come a long way in our pizza knowledge since this was published in 1984!

[Pete-zza]

dmcavanagh,

In defense of Evelyne, I would like to mention that she said that she wanted to put much more in the book--stuff along the lines that we deal with on this forum everyday--but the publisher wouldn't let her put the material in the book on the basis that the book was not for professionals but rather ordinary home bakers who wouldn't be interested. I managed to find Evelyne's posts where she talked about this matter, at Reply 24 at http://www.pizzamaking.com/forum/index.php/topic,3944.msg28747.html#msg28747, Reply 47 at http://www.pizzamaking.com/forum/index.php/topic,3489.msg31563/topicseen.html#msg31563 and Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,5000.msg42171/topicseen.html#msg42171. Of course, there have been many changes in pizza making over the years since 1984, but Evelyne made a valuable contribution to the field.

Peter