Perfect Pan Pizza: Detroit, Roman, Sicilian, Foccacia, and Grandma Pi

Writing a review of Peter Reinhart's books is simple. "Buy this book; you won't regret it" says everything that really needs to be said. However, for those who ask, "But, but, but...WHY?" here are some specifics. His earlier book "American Pie" is a celebration of pizza in all its wonderful diversity. As a survey of the topic and a personal reflection on encountering pizza and pizzaioli around the world it's like an engaging university-level introduction to the art. He touches on deep-pan pizza but in "Perfect Pan Pizza" he goes all-in. If you've read "American Pie" then this book is a similar treatment; a very useful technique. There are things done differently between styles, so getting down to the fundamentals is needful. As always, Peter passes on some things he's discovered about getting the most taste out of food by putting the most taste into it. Some of his secrets are high-hydration dough, mixing rests, stretch-and-fold gluten development, cold retardation, panning in stages, and the stunning innovation of putting half the cheese onto the bare dough at the start of the rise. He gives three master doughs: white, "rustic" with added whole grain and sourdough. He also includes a thorough and thoughtful introduction to getting a sourdough culture started. As with all of his books that I've read there is much value to be gained by reviewing the basics as he presents them. The goal, aside from getting to making pizza, is to provide deep understanding of the parts and process so you can improvise to meet particular requirements. Got a food sensitivity? You can still eat pizza. Cooking for two instead of 16? You can still make great pizza. As Peter says, this is not a book about good pizza. This is a book about great pizza. Buy it; you won't regret it.

Inhaltlich sehr gut.

This book really ‘deep’ dives into the perfect deep pan pizza. We have had 100% success with these recipes and the tips make all the difference

My husband has recently decided to get into grilled meats and pizza making.... I got him a pan for pizzas that he has yet to use so I'm hoping the mouthwatering recipes in this book will inspire him. Easy to read, incredible photos, and information tailored to those with some knowledge but looking for a bit more inspo.

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