Ebook Free , by Tony Gemignani
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, by Tony Gemignani
Ebook Free , by Tony Gemignani
Becoming a good person can be seen from the pastime as well as tasks to do on a daily basis. Lots of good tasks are completed. But, do you like to check out guides? If you don't have any type of need to review, it appears to be extremely absence of your best life. Reading will certainly not only give you much more expertise however likewise offer you the new better idea as well as mind. Several simple people constantly review such a publication everyday to spare even few times. It makes them really feel finished.
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Product details
File Size: 35671 KB
Print Length: 320 pages
Publisher: Ten Speed Press (October 28, 2014)
Publication Date: October 28, 2014
Sold by: Random House LLC
Language: English
ASIN: B00JYWW490
Text-to-Speech:
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Amazon Best Sellers Rank:
#225,145 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Ever since I realized that you could make pizza at home, I've enjoyed experimenting with different styles and ingredients. So, when I saw that this book was available, I jumped at it. After all, this book probably holds the secrets to amazing pizza...The book itself is sturdy and doesn't come with a dust jacket, which I appreciated. In my kitchen, dust jackets end up torn and smudged because my cookbooks sit right on the counter where I'm cooking. The book includes sections on the science of pizza making and the importance of quality ingredients. That's about where the book lost me. There wasn't a single recipe in this book that I could try with the ingredients on hand. In fact, quite a few ingredients would have had to been custom ordered online because they're not ones that the average grocery store even carries. Did I mention that he insists you only cook on pizza stones and not one, but two and use a peel to move the pizzas in and out of the oven? For what it would have cost me to attempt a single recipe, I could have ordered pizza for my family multiple times.So, here's my recommendation...if you want to become a professional pizza chef or have the time (the dough recipe alone takes three days!) and the money to experiment, absolutely buy this book. You're going to love it. If you're a busy mom just looking for some new ideas for pizza night, this book isn't for you.
In 2011, I took a wonderful pizza making class in New York City's Little Italy, and I've been making decent pizza at home since then. However, after 5 years, I found I wasn't getting any better at stretching out my pizza dough, and the quality of my pizza dough itself wasn't always consistent. Frustrated, I took The Pizza Bible out of the library and was immediately attracted to the lush pictures of every type of pizza I'd ever heard of and some that I hadn't, (St. Louis style? Cincinnati Red?) I was a little put off by some of the writing. As 11-time World Pizza Champ, there are at least 11 recipe intros of pizza making heroism that I originally found a bit over the top. In any case, I decided that my pizza making wasn't going to get any better on it's own and I purchased the book.Tony states that professional grade, high gluten flour along with diastatic malt powder are essential to amazing pizza dough. So I held off awhile because that was annoying. I could find a bunch of the kind of flours called for on Amazon, as well as the malt powder, but they weren't all on Amazon Prime and I didn't want to have pay shipping on 4 different 5 pound bags of flour. However, on Tony's website,[...], Tony sells sample packs of assorted flours and throws in a small packet of the malt powder. The person I contacted there was super helpful and accommodating and I placed my order. Then I made a batch of the Master Recipe dough, which Tony gives as a sort of lesson for your first attempt. It took 3 days, but I could tell right away it was different from my old dough recipe. It was lighter, bubblier, softer and stickier. On the third day I barely needed to stretch it- I was able to softly press it to the correct size in a minute or two.Then there was the taste. You know people say "it's even better than what you can get in a restaurant?" but it never really is? THIS IS! Seriously- my 8 year old noticed! My husband, who thought the whole need for me to order 15 pounds of flour through the mail was a scam, literally ate his words. Not only was the crust tender and delicate, the flavor was incredible! Nuanced! I made something with nuances!! I right away emailed the nice man who helped me choose flours from Tony's shop to thank him, and he told me that once I graduate the next step, which is the dough using the starters, it will make it even better. I can't imagine. I can't wait.If you want to make great pizza, get this book. Yes, you will need to order special ingredients and buy special supplies. You will need to invest time and refrigerator space. Suck it up! It's worth it!
I've been making pizza for about 20 years, with pretty good success (at least, that's what my family and guests have told me). Recently, I bought Ken Forkish's "The Elements of Pizza" in the hopes of taking my pizza skills to a new level. Shortly after, I bumped into "The Pizza Bible," and bought that too. I learned a lot from both this and the Forkish book, but this one is my hands-down favorite of the two. Gemignani tells you in the clearest fashion, WHY he does things the way he does them. That gives you a deeper understanding of what you are doing, helps you figure out precisely what he's telling you to do, and gives you the confidence to experiment with shortcuts or other modifications. This stands in sharp contrast to Forkish, who often tells you what to do but not why, and when the instructions are less than transparent (e.g., Forkish's description of how to ball the dough), it's impossible to figure out what he means. Another major contrast between Gemignani's book and Forkish's book is that Gemignani is very efficient - he doesn't repeat himself much. He gives you lots of details in the "Master Class" section of the book, and subsequently he gives briefer instructions, on the assumption that you learned something from executing the class. In contrast, Forkish is highly redundant, repeating many of the instructions in every recipe. You could probably distill Forkish's book into one that is half as long. Gemignani provides a comprehensive tour of many different pizza styles, with a couple of recipes for each style. So, why do I say, don't make this your first book? The problem here is that Gemignani is a craftsman, and he wants every reader to be a craftsman. (His motto is, "Respect the Craft.") That means pizza doughs that take 3-5 days to concoct, and having not one pizza stone, but two, and having both a large and small-volume digital scale. And it's true, all this craftsmanship does make for a better pizza. But even without a single digital scale, and with only one stone, and using a recipe with a dough rise-time of only a couple of hours, you can still make a pizza that will be competitive with most national chain high-quality pizzerias, and will simply whip the pants off a low-quality chain like Pizza Hut. Yes, your pizzas may sometimes be shaped a like Australia (or worse, Africa), and in a side-by-side taste test your 2-hour dough won't be as good as a 3-day dough, but they will still be great. Also, there are a lot of great pizza topping possibilities that involve only a few ingredients, yet you might not think of yourself. A beginner will benefit from a book that provides a lot of suggestions (like red onion, potato, pancetta, and fontina!). The recipes here - while terrific - are extremely esoteric, complex, and often reference obscure artisan brands, which will be either tough to obtain, or it will be impossible to know what would be an appropriate substitute. Start with a book like Evan Kleiman's "Angeli Caffe Pizza Pasta Panini" (out of print, but still available, last time I checked), which gives you a simple dough and a lot of recipes. Fall in love with making your own pizza, then graduate to this book.
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