My Pizza Oven



Product description

I have always had a passion for fire and wood ovens. Anthony's own love for cooking with fire is contagious and his knowledge about wood-fired pizza is all encompassing. This is an inspiring and well-written book from a teacher you can really trust!Alice Waters, author of The Art of Simple Food and Owner of Chez Panisse Restaurant

From Anthony Tassinello, chef at Berkeley’s famed Chez Panisse, your must-have pizza cookbook for making mouth-watering meals from your wood-fired pizza oven―from classically simple Margherita pizza to more exciting and challenging recipes.

From those first drawn-out moments when the blistering dough rises against the oven floor to that steamy first bite, chef Anthony Tassinello walks you through the time-tested tradition of preparing―and savoring―a perfect wood-fired oven pizza. Tassinello shares need-to-know tips and techniques for crafting palate-pleasing pizzas, calzones, hand pies, focaccia, and more, while reminding us all of the joy of gathering friends and family over a mouth-watering home-cooked meal. With over 85 recipes ranging from fresh takes on classic pizzas to inspired new combinations, plus a bonus “beyond pizza” chapter that showcases the versatility of wood-fired cooking, this is the go-to wood-fired pizza oven resource for 21st century home cooks.




American Pie: My Search for the Perfect Pizza

by Ten Speed Press
List price: $27.99 Price: $20.46 Buy Now

Features:
  • Ten Speed Press

Product description

On the subject of pizza, there is never a shortage of opinions. Allegiances run from the general (Chicago versus New York style, Neapolitan versus Roman) to the particular (Pepe's versus Sally's, Gino's East versus Pizzeria Uno), and new interpretations ever extend the pizza frontier.In AMERICAN PIE, master bread baker Peter Reinhart follows the trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New. Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are just a few of the tasty attractions on Reinhart's epic tour. Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make AMERICAN PIE essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.A fascinating look into the great pizzas and pizzerias of Italy and America.Peter Reinhart's last book, THE BREAD BAKER'S APPRENTICE, was named Cookbook of the Year by both the James Beard Foundation and the International Association of Culinary Professionals. Reviews“Peter Reinhart has taken a deep look into pizza, one of the best and simplest of foods, embracing all its variety. He probes American pizza especially, but he has tasted the original in Naples and visited elsewhere in Italy to learn about variations and relatives. He tells vivid stories, and his recipes and techniques are thorough and practical. A splendid book.”—Edward Behr, editor, The Art of Eating“I doubt whether anyone else could be as passionate as Peter Reinhart about pizzas or have made such extensive and exciting journeys in pursuing them. He has collected great anecdotes and wonderfully detailed recipes in the course of his intercontinental hunt.”—Alan Davidson, author of The Oxford Companion to Food“We all know that Peter Reinhart is a great baker and teacher, but now that he's fallen in love with pizza, we can see he's also a great tour guide as he takes us to the best pizzerias in Italy and America. Secrets are divulged, expert tips provided, and stories told. Much more than a collection of recipes, this is a book that is as fun to read as it is to bake from.”—Carol Field, author of The Italian Baker

Baking bread is mysterious enough. But creating truly great pizza--the transformation of next to nothing into something extraordinary--is downright alchemical. It is for no small reason that there are distinct words in Italian for those disciples of these mystic arts who bake pizza and focaccia, pizzaiolo and focacciaiolo. Peter Reinhart, he who gave us Brother Juniper's Bread Book and the multi-award winning The Bread Baker's Apprentice, takes the reader of American Pie: My Search for the Perfect Pizza right into the heart of the matter.

Reinhart begins his inquiry into pizza with his baseline palate memory for what a great pizza should be. As a teenager he had worked in a pizzeria, Mama's, and instinctively knew this pie to be the best. Returning as an adult years later, he discovered otherwise. Had he changed, or had the pizza changed? Both, it happened, were true.

So what is the nature of perfection, and where do you go to find it? In the case of Peter Reinhart, this journey includes travels through Italy and across the US. This is Part One of the book, called The Hunt. It's not the most enlivening travel writing, which would have helped elevate the insights into the nature of great pizza and the people who make it happen. But it's only a third of the entire package. The best is yet to come. In Part Two: The Recipes, Reinhart comes entirely into his own. Here is the master at work. Chapters include "The Family of Doughs", "Sauces and Specialty Toppings," and "The Pizzas." Reinhart gives you the building blocks, no matter what your kitchen, tools, and oven might be like. And then he unfolds the roadmap--pizzas from the strictly classical to the strictly whimsical.

Work diligently with American Pie and in time you will be able to call yourself, without hesitation or rising color, pizzaiolo and focacciaiolo. --Schuyler Ingle









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Express.co.uk

Tennis leading man Andre Agassi, 44, lives in Nevada with wife Steffi Graf, 45, also ... 03/09/15, via Express.co.uk

I am a plumb keen cook and have a wonderful kitchen but the jewel in its crown is my pizza oven which is fantastic for cooking fish and meat too. Sometimes Steffi and I will have up to 40 people over for a carry to extremes, which I love as for me cooking is never

Coastal Point

Supremo puts new revolution on brick-oven pizza 03/12/15, via Coastal Point

“It's all about the temperature,” said Mensh, describing the oven as new technology with an old-set taste. “Most pizza places are conveyer belts. They cook about 500 degrees — 600 max if they're lucky. Other brick ovens use wood. With my oven, with

My Pizza Oven & Smoker.m4v

http://www.youtube.com/watch?v=cb3ZC74yf9A&feature=youtube_gdata

How to develop intensify a Pizza Oven. Can be cooking in one hour with a really good fire.

Library

My Pizza

My Pizza

Published by Clarkson Potter 2012

ISBN 9780307953230,0307953238
192 pages

Exhort homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings. The secret to incredible pizza is a fine crust—one that is crisp yet chewy, and slightly charred around the edges. Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Boulevard Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven—gas or electric—in fewer than five minutes. My Pizza shares this anarchist technique and the creative pies that put Co. on the map, as well as recipes for salads, soups, and desserts to make a meal complete. The pizzas in this book aren’t your worn out, run-of-the-mill pies. In fact, Jim’s unique...

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Tennis famous Andre Agassi, 44, lives in Nevada with wife Steffi Graf, 45, also ... - Express.co.uk

1 Insight. I am a very driven person and need to feel inspired. When my tennis career ended I could have put my feet up and enjoyed a relaxed life in the sunshine. My pre-eminent focus is the Andre Agassi Foundation for Education which I set up more than 20 years ago to help provide deprived children with an education. It keeps me very engross and the sun really does shine brighter when you are motivated and inspired. 2 SNOWBOARDING. The moment I gave up professional tennis I started snowboarding, which I am crazy about. There is nothing unreservedly like the sheer exhaustion and elation you experience after a day out in the snow. Snowboarding is a great leveller too as often when I meet strangers they are in awe of my fame and that makes things sticky. But when I'm snowboarding I'm just Andre, the regular guy rather than the former tennis champion. I've had the most amazing, life-affirming conversations sitting half way up a mountain with people I've just met. 3 PIZZA OVEN. I am a extraordinarily keen cook and have a wonderful kitchen but the jewel in its crown is my pizza oven which is fantastic for cooking fish and meat too. Sometimes Steffi and I will have up to 40 people over for a go overboard, which I love as for me cooking is never stressful. The first thing I have in the morning is a cup of black coffee which eases me nicely into the day. If I wasn't such a disciplined person I would possibly continue to drink coffee all day long as I love the buzz of caffeine but I know I wouldn't be able to sleep so I limit myself to a single fix each day. I don't have a sweet tooth but if I allowed myself I could go cuckoo with carbs. But I like to stay in control of my cravings, although having said that every now and then I do allow myself to have half a sourdough sandwich at the local deli. Some days I wholly don't have the time to exercise but I do like to work out as often as I can as I am very focused on my fitness. I really enjoy weightlifting and try to work on a different muscle bracket every day. I combine this with plenty of cardio and the odd session with my personal trainer. From time to time I will still have a game of tennis which is great but I'm not very keen on anything that puts too much struggle on my hips or back. These days, most of my spare time is spent ferrying my kids to their own sporting activities. Jaden is a talented baseball player and Jaz's titanic passion is hip hop dancing and I love seeing them so enthused and inspired about their sports. • Andre Agassi was speaking at the European launch of his "BILT by Andre Agassi & Gil Reyes" salubrity range, which is available at selected David Lloyd Leisure clubs. uk/content/bilt.

Source: www.express.co.uk
LEGO Duplo Town Pizzeria (10834)
LEGO Duplo Town Pizzeria (10834)

Toys, Toddlers & Baby


Play out real-life scenarios in LEGO(R) Duplo(R) My Town: a recognizable world with modern Duplo figures. Toddlers will love serving delicious pizza straight from the oven in this colorful restaurant, while learning the routines and etiquette of eating out. They can also take orders over the phone then load up the bike for delivery. Includes 3 Duplo figures.

$29.99

Cook's Companion Pizza Peel & Multi Function Slicer
Cook's Companion Pizza Peel & Multi Function Slicer

Home & Outdoor


Get the best use out of your Cook's Companion Countertop Pizza Oven and make delicious - and healthy - pizza right in your own kitchen. I love practical and commonsense gadgets and tools in my kitchen - take for instance this pizza slicer. How many times have I struggled to neatly cup a steaming hot pizza with my pizza cutter - butchering it is more like what I end up doing. With this handy slicer, I can slice through the pizza, and when stuck at those tougher crust edges, the versatile "pizza Slice" side of the slicer lets me cut it neatly. Simple! The superior pinewood pizza peel is equally handy. Use it to handle the pizza right off the hot oven and on to your table or use it as a cutting board. Nothing is left to chance in this versatile set. A smart solution to smart - and busy - people like you! Details: Tapered edge on the pizza peel allows you to easily slide it underneath you pizza and transfer from oven to counter Made of pine wood, the pizza peel can be used as a cutting board as well Serrated edge on the pizza cutter helps to cut through hard-to-cut crusts "Pizza Slice" shaped blade easily lift pizza slices using the pizza cutter Curved handle on the slicer is comfortable and easy for you to slice and lift your pizza Material: Stainless steel, plastic and pine wood

$11.99

Bing news feed

Subsistence Stories: Focaccia - 03/17/15, via Dawn

I have always enjoyed Italian chow, but my liking developed into a deep appreciation ... spread with toppings and bake in a pre-heated 450 degree oven for 10-12 minutes. For a large pizza or bread, spread into one extensive disc, pour toppings and bake at ...

Issue Highlights - 03/18/15, via San Antonio Express-News

It has installed its pizza ovens at so myriad gas stations and convenience stores that it has more U.S. locations than either Domino's or Pizza Hut. Federal debt limit comes back into force at $18.1 trillion WASHINGTON (AP) — After a year with no cap on ...

Pizza chains rush at inroads in NJ, NY - 03/17/15, via my9nj.com

and pizza that's not cooked in a conveyor oven. Inferno Pizza, a California-based chain of franchises is leading the charge, especially in New York and New Jersey where it already has five stores. Sozzi says Blaze has been the most unfriendly chain ...

Directory

  1. Pizza Hut Malaysia – Hot & Oven Alternative Pizzas Delivered ... Pizza Hut – Accessible of the signature Pan Pizza, delivering hot & oven fresh pizzas straight to your door! Call 1300-88-2525 or order online for your pizza, pastas, and ...
  2. my stone oven, how to build a pizza oven - YouTube Bruce cooks pizza in his new slab oven A very usefull site http://www.traditionaloven.com/
  3. Goodfellas Pizzeria - New York Comrade Oven Pizza and Pasta Gratifying to Goodfella's Pizzeria, home to the best pizza in New York and the World! Featuring Catering Menus, Pizza School and Brick Ovens for Sale.
New oven
New oven
I invested in a Chadwick pizza oven this week: still getting the hang in there listen carefully of it, but it does make pretty good pizzas.
Photo by raindog on Flickr
Pizza for me
Pizza for me
I'm all behind on most chores but still Dialect expect to get some spring garden shots posted. This was for my lunch recently: capers are the dots here and there. The white is bits of fresh mozzarella: yum!
Photo by jacki-dee on Flickr
(6/52) Pizza Continuously!
(6/52) Pizza Continuously!
Kathleen and I establish delicious pizza together. Look at this one full size for a moment - the expore had to be pretty long because it was being lit by the oven light, so you can see the out of focus bits where the cheese was bubblig. Pleasurable.
Photo by RLHyde on Flickr
My pizza oven
My pizza oven
Image by pinterest.com
My pizza oven.
My pizza oven.
Image by pinterest.com
SLIDESHOW: My Pizza Oven: Tailbiter's FrankenEgg
SLIDESHOW: My Pizza Oven: Tailbiter's FrankenEgg
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  • Tmoney68 RT @squirrel74wkgn: Listening to my ball lay out my weekend for the third time as she takes pizza rolls out of the oven... L-i-v-i-n the f…
  • RMC_13135 @_SHLEG Idk. It does this to any pizza I put in it. It's wonderful odd. My oven hates pizza I guess.
  • ronnieIouis RT @squirrel74wkgn: Listening to my ball lay out my weekend for the third time as she takes pizza rolls out of the oven... L-i-v-i-n the f…

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