By Tony Gemignani, Visit Amazon's Diane Morgan Page, search results, Learn about Author Central, Diane Morgan, , Scott Peterson
Crew five-time international pizza-throwing champion Tony Gemignani with acclaimed cookbook writer Diane Morgan and the result's a cookbook that may flip any domestic kitchen into the simplest pizzeria on the town. There are over 60 choices at the menu, together with the thick, rounded-edge crust of vintage Neapolitan pizza Margherita, the skinny crust New Yorkstyle Italian Sausage and 3 Pepper Pizza, and the stick-to-your-ribs, deep-dish sort, smothered in spinach and mozzarella. There also are lots of new-fangled pizzas: layered with Thai curry flavored fowl or pineapple; cooked at the grill; even speedy and straightforward types utilizing storebought crust. Aficionados will locate six pizza dough recipes able to go well with anyone's crust personal tastes. assistance for correct use of such similar apparatus as peels, stones, tiles, pans, grills, and ovens make this a whole pizza package deal. And with step by step dough tossing directions from Tony himself, it really is transparent: by way of pizzaPizza promises.
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Additional info for Pizza: More than 60 Recipes for Delicious Homemade Pizza
Prosciutto cotto is studded and rolled with crushed peppercorns and herbs. Prosciutto di Parma is seasoned, salt-cured (but not smoked), and air-dried; it is pressed to give it its characteristic firm, dense texture. PEPPERONI: A highly seasoned and spicy Italian salami made of pork and beef. It is slender, very firm, and should be sliced paper-thin for pizza. Pepperoni connoisseurs look for those packed in natural casings. Select pepperoni sticks about the size of a quarter in diameter—much smaller than the typical pepperoni sticks—as these will “cup” when baked on top of a pizza.
We’ve also made fabulous pizzas using just about every tool on our list. We would certainly prefer to make pizzas with a full array of tools, but we have learned from our Spartan experiences that some pieces of equipment are more essential than others when making pizza at home. Review the following section and see what you may need to add to your arsenal. What you buy will depend largely on the style of pizza you’re making. For instance, you won’t need a pizza peel to make a deep-dish pizza; however, you will need a deep-dish pizza pan.
Set aside until the yeast dissolves, about 5 minutes. 2 In another small bowl, combine the salt and remaining 1 cup water. Stir to dissolve the salt. 3 To make the dough by hand: Place 7¼ cups of the flour in a large bowl. Make a well in the center of the flour and stir in the yeast mixture along with the saltwater mixture. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 12 to 15 minutes.
Pizza: More than 60 Recipes for Delicious Homemade Pizza by Tony Gemignani, Visit Amazon's Diane Morgan Page, search results, Learn about Author Central, Diane Morgan, , Scott Peterson