Great resource on pizza

This book is divided into two equally interesting and useful sections. The first is Reinhart's quest for the perfect pizza. He discusses in detail his culinary experiences both in the US and abroad.

The second section is recipes. He has at least 5 recipes for crusts, many of which are very good. The crust recipe he recommends for frozen pizza is actually one of my favorites (prepared without freezing). The section on toppings is also great. He outlines some new ideas for pizza (at least new to me) and gives his perspective on more traditional recipes. For example, he suggests that it is not necessary to cook pizza sauce as the high oven temperature will make it more dense during the baking process. This advice has saved me time and results in a superior sauce. His pizza with red onion, pecorino, and pistachios has become one of our favorites.

Definitely a worth-while book. Not overly technical, but it does provide extremely useful tips for a successful pizza-making experience.

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inspiration in a delicious read

as a culinary professional, i found this book inspirational and informative. i have sucessfully implemented some of the recipes and many of the ideas in the book in my day to day prep as well as staff meals. everyone appreciates a good slice of pie, and this book will show you how to make it in your own kitchen, professional or not...

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The Most Entertaining Cookbook I've Ever Used

This book will help you cure any pizza dissapointment you may be suffering from. Peter Reinhart starts off with the story of his quest for the perfect pizza. In doing so, he takes us to sites of the pizza's origins in Italy where he cooks along side chefs in little pizzarias. Then Reinhart tracks the migration of pizza to America, where we learn about the contributions of New York and New Haven, CT, and then on to more recent contributions in other parts of the U.S. The second half of the book treats us to a variety of incredible and authentic recipies for pizza dough, sauce, and everything on top. Armed with this book I have held several pizza parties in my home and wowed many a guest with pizza much better than I can find in about 90% of the pizzarias around. And when they point to me for compliments, I point to the book that taught me everything.

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