Author Topic: Passion for Pizza  (Read 1814 times)

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Offline Essen1

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Passion for Pizza
« on: March 13, 2015, 01:08:08 PM »
Received my copy today.

It is an excellent book and a must-have for any pizza lover and enthusiast. It covers Italy, from Naples to Rome to Sicily, and the US from New York to Chicago to Phoenix to California.

Tony Gemignani and Dom deMarco are featured as well as the guys from Delfina, Sam's in NY and Spacca Napoli, to name a few. There are also sections on meats, herbs, cheeses, flours...you name it.

The recipes are extensive and are given in grams as well as volume measurements.

The book has very nice photographs and there's a story behind every pizzeria and pizza featured in this book.

Highly recommended.

Edited by Steve: Here's a link to the book: http://www.amazon.com/dp/1572841605/?tag=pmak-20
« Last Edit: March 16, 2015, 02:41:07 PM by Steve »
Mike

Offline Jackie Tran

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Re: Passion for Pizza
« Reply #1 on: March 13, 2015, 01:20:20 PM »
Awesome.  Thanks for sharing this.

Offline Essen1

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Re: Passion for Pizza
« Reply #2 on: March 13, 2015, 01:41:34 PM »
Awesome.  Thanks for sharing this.

Definitely well worth the money. There's so much more in this book that cannot all be described here.
Mike

Offline dineomite

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Re: Passion for Pizza
« Reply #3 on: March 14, 2015, 08:58:17 PM »
I'm in. I just can't help myself.  :-D Thanks for the heads up.

Offline thezaman

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Re: Passion for Pizza
« Reply #4 on: March 15, 2015, 01:41:36 PM »
I picked it up as well. there are a few pages on a pizza consultant that creates leavening by mixing hot water and flour and says the paste formed leavens the dough. any one familiar with this method.

Online Pete-zza

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Re: Passion for Pizza
« Reply #5 on: March 15, 2015, 02:44:58 PM »
I picked it up as well. there are a few pages on a pizza consultant that creates leavening by mixing hot water and flour and says the paste formed leavens the dough. any one familiar with this method.
Larry,

Usually when hot water and flour are mixed together it is to increase the amount of damaged starch in the flour to allow the amylase enzymes in the flour to have more damaged starch to convert to sugars to feed the yeast and also to create more residual sugars to contribute to crust coloration at the time of baking.

Peter

Offline TXCraig1

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Re: Passion for Pizza
« Reply #6 on: March 15, 2015, 02:47:46 PM »
I picked it up as well. there are a few pages on a pizza consultant that creates leavening by mixing hot water and flour and says the paste formed leavens the dough. any one familiar with this method.

Sounds like Tangzhong (a.k.a. "water roux"). It's supposed to help create a light, tender crumb, but I've never heard of it as a stand-alone leavening method nor can I think of how it might work as one? It still needs yeast.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline jsaras

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Re: Passion for Pizza
« Reply #7 on: March 15, 2015, 06:52:07 PM »
Another pizza book I gotta get?!?    :pizza:
Things have never been more like today than they are right now.

Offline Steve

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Re: Passion for Pizza
« Reply #8 on: March 16, 2015, 02:43:20 PM »
My copy just arrived. I haven't had a chance to read it yet, but it looks promising after skimming through it.

http://www.amazon.com/dp/1572841605/?tag=pmak-20

Offline thezaman

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Re: Passion for Pizza
« Reply #9 on: March 16, 2015, 05:05:44 PM »
This is the section be a interviewed pizza consultant

Offline TXCraig1

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Re: Passion for Pizza
« Reply #10 on: March 16, 2015, 07:37:00 PM »
Sounds like a variant of sourdough.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline thezaman

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Re: Passion for Pizza
« Reply #11 on: March 17, 2015, 10:40:15 AM »
yes, it probably has to be fed and built over a period of time.


 

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