Author Topic: The Pizza Book  (Read 689 times)

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Offline Oldwood

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The Pizza Book
« on: June 29, 2016, 04:28:13 PM »
Here is a new pizza book that was a successful kickstarter project for Aaron Quint and Michael Bernstein https://www.kickstarter.com/projects/980466739/the-pizza-book

Can't tell a book by it's cover but this is a tasty looking book cover.....

Offline TXCraig1

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Re: The Pizza Book
« Reply #1 on: June 29, 2016, 05:10:05 PM »
Is there any reason to believe the authors know anything about pizza? I'd send the pizza in that picture back if it was served to me in a restaurant.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
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Offline Oldwood

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Re: The Pizza Book
« Reply #2 on: June 29, 2016, 08:43:23 PM »
Craig, My two sisters use to give me their burn toast growing up so now  I never mind a little char on things like pizza or really charred Texas BBQ....just the way I was brought up to be thankful  for what we where given to eat..

Offline TXCraig1

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Re: The Pizza Book
« Reply #3 on: June 29, 2016, 08:52:55 PM »
I like a well-done pizza as much as anyone, but that pizza is burnt.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline ponzu

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Re: The Pizza Book
« Reply #4 on: June 29, 2016, 09:05:52 PM »
Yeah. That is not charred. That's burnt.

Offline invertedisdead

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Re: The Pizza Book
« Reply #5 on: July 03, 2016, 01:20:27 AM »
"Around 10 years ago, Mike received something special from an old friend - a pizza dough recipe. He worked on it for a while, and eventually passed it along to Aaron.
This pizza recipe was so awesome that Mike started to write a cookbook around it"


Good old emotional appeal marketing of a magic dough recipe.
« Last Edit: July 03, 2016, 01:27:59 AM by invertedisdead »
Ryan

Offline bakerbill

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Re: The Pizza Book
« Reply #6 on: August 11, 2016, 09:47:31 PM »
I haven't seen the book ($39 +$6 postage), but if I took pizza out of the brick oven with that burnt edge, I would usually apologize to my guests.  And I have.

Bakerbill

Offline thepizzabook

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Re: The Pizza Book
« Reply #7 on: Yesterday at 09:24:18 AM »
Hi Everyone!

Michael Bernstein, one of the authors of The Pizza Book here. While it's true that my co-author Aaron and I are amateurs and you "shouldn't have any reason to believe that we know anything about pizza," we actually do! We're students of home baking for years and years and have tested and re-tested this recipe dozens and dozens of times.

You don't need to take my word for it, though! If you sign up here: http://make.pizza/, you can download a free 24 Page excerpt from the book which includes the full dough recipe, so you can judge it for yourself.

Happy to answer any other questions y'all might have. If anyone checks out the recipe and wants to buy the book, I'd be happy to send you a discount code.

Thanks!

Mike

Offline Essen1

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Re: The Pizza Book
« Reply #8 on: Yesterday at 11:28:01 PM »
We're students of home baking for years and years and have tested and re-tested this recipe dozens and dozens of times.

Mike

Too funny!

Mike, with all due respect but what do you think we all have been doing on here for years and years and years and years? Each and everyone of us could write another pizza book.

Congrats to your achievement, though.
Mike


 

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