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Pizza: Easy Recipes for Great Homemade Pizzas, Focaccia, and Calzonesby Charles Scicolone
Synopses & Reviews
Can't resist the warm, enticing aroma of a perfect homemade pizza with a crisp crust topped with creamy mozzarella and juicy tomatoes? Now you can become an expert pizza maker using Charles and Michele Scicolone's "Pizza--Any Way You Slice It." Their simple techniques and 100 innovative recipes will have you making top-quality, authentic pizza right in your own kitchen. <BR>Inspired by a trip to Naples, the birthplace of pizza, Charles and Michele became determined to find ways to duplicate their favorite dish at home. Charles, who didn't even know the difference between a teaspoon and a tablespoon, had to start from the beginning. He made pizza after pizza, and soon Charles, who had never cooked anything in his life, was able to make perfect pizza from scratch. Friends were amazed not just by how good Charles's pizzas were, but by how simple his techniques were. <BR>Now, after mastering the art of making pizza, the Scicolones share their easy-to-follow tips and shortcuts: from mixing, kneading, and shaping the dough to choosing the right toppings. "Pizza--Any Way You Slice It" includes Italian classics, such as Pizza Margherita (tomatoes, mozzarella, and basil) and Florentine Pizza (with spinach), and pizza American style, with favorites like Chicago Sausage and Cheese Deep-Dish Pie and New Haven White Clam Pizza. And there are easy recipes for unique stuffed pizzas, Italian regional pizzas, focaccia, and flatbreads--something for every taste. <BR>Rounding out this comprehensive pizza book are recipes for pizza accompaniments, pizza history and trivia, a suggested wine list, and a list of the Scicolones' favorite pizzerias in the United States and Italy. With "Pizza--Any Way You SliceIt," you're just one recipe away from perfect pizza at home.
Pizza is one of the most classic dishes, and everyone has a favorite slice. Some prefer deep-dish, others love unusual combinations of toppings, and still others will only eat a pristine, classic slice. Finally, here is a book for everyone. Charles and Michele Scicolones PIZZA has nearly 100 recipes for all different kinds of pizzas, including deep-dish, filled, cornmeal-crusted, and white pizza, as well as foccacia, calzones, and flatbread. This is the perfect book for anyone who wants to learn the delectable art of home-made pizza.
This sumptuous cookbook starts off with an introduction to the main ingredients and equipment needed for pizza-making, with a thorough breakdown of all the many cheeses, flours, and meats; then moves on to a primer on making pizza dough, by hand or with a machine. And then… the pizzas! Recipes include:
·Peperoni Pepperoni Pizza
·White Clam Pizza
·Fig and Taleggio Pizza
·Sausage and Cheese Deep-Dish Pizza
·Eggplant and Provolone Filled Pizza
Rounding out this comprehensive pizza book are recipes for pizza accompaniments, sections on pizza history and trivia, suggested complementary wines and desserts, and a list of the Scicolones favorite pizzerias in the United States and Italy.
For anyone who has longed to learn the secrets of a delectable homemade pizza pie, here is the perfect book. Filled with tips and tricks, clear instructions and nearly 100 recipes, it will help anyone make authentic, creative, delicious pizzas at home!
About the Author
Charles Scicolone, the wine director of New York's i Trulli Restaurant and Enoteca, is a wine educator and writes for many publications. Michele Scicolone teaches cooking, writes for national publications, including Gourmet and the New York Times, and is the author of five Italian cookbooks, including A Fresh Taste of Italy. The Scicolones live in Brooklyn, New York, where they have frequent pizza parties.
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