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La Pizza: The True Story from Naples (Mitchell Beazley Food) Paperback – 14 Apr 2005

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Product details

  • Paperback: 168 pages
  • Publisher: Mitchell Beazley; New edition edition (14 April 2005)
  • Language: English
  • ISBN-10: 1845330749
  • ISBN-13: 978-1845330743
  • Product Dimensions: 23.3 x 1.2 x 28.8 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 1,172,437 in Books (See Top 100 in Books)

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Product Description

About the Author

Nikko Amandonico is one of Italy's most noted graphic designers. Born in southern Italy, he grew up in Sweden but now lives and works in Parma. He has always wanted to create cookery books that demonstrate why Italian cuisine is the best in the world. Ewa-Marie Rundquist is an internationally renowned photographer. A swede in love with Italy, her photographs have illustrated many cookery books. Natalia Borri is Italian and graduated in Law before becoming a writer. Her beautiful country house has an authentic pizza oven, which has produced many of the pizzas in this book. Ian Thomson has lived in Rome, working as a journalist and teacher. During this time he travelled extensively in southern Italy. Among the books he has written is Southern Italy (Collins Independent Travellers Guides).

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Most Helpful Customer Reviews

13 of 14 people found the following review helpful By Jo Scrase on 14 Jun. 2005
Format: Paperback Verified Purchase
Being forever dissapointed with doughy, stodgy, overtopped and overpriced pizzas we decided to try making our own. We could not have chosen a better book to inspire us. The dough is so simple to make but utterly delicious and the toppings simple and authentic. The spinach, ricotta and parma ham one is a firm favourite and has fed hungry friends at dinner parties. The dough freezes really well in balls and can then be defrosted and used straight away. You will try these recipes and never buy a pizza outside of Italy again!! The photographs are as delicious as the recipes and as the book is always out, people love to flick through it and read snippets of pizza history. This would make a wonderful present for pizza lovers everywhere.
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1 of 1 people found the following review helpful By Patrick Collins on 1 Oct. 2012
Format: Paperback
This is fine book if you are interested in making your own pizza at home and its also a very well written book that reads well rather than just being a collection of recipes.

I must say though that there could be a few more tips on making dough and how to get the pizza to cook like the pizza you get in Naples or other good pizzerias. I managed to get to Chris Bianca's Pizza Bianca in Phoenix, Arizona a few years ago - one of the best in the USA. He gave me a few tips and they are not in this book. So here they are - use high quality Italian grade 00 flour, use fresh yeast (ask the bakery at Sainsburys for example, 20p for 50 grams. Make your dough several days before you cook it and keep it in the fridge - or use a sour dough recipe). Kneed your dough for 2 minutes then rest for 8 minutes then kneed for 8 minutes. Pizza dough should be really wet! Use plenty of salt as well. Cover the dough with a very thin layer of oil, leave at room temp for 30 minutes before you put the dough in the fridge.

About 90 minutes before you cook your pizza take the dough out of the fridge and make it into cricket ball sized balls. Leave the dough balls to rise about 50% their current size (NOT double!. You must get your oven as hot as it will go - use an old terracotta tile or other floor tile and get that hot was well. Pizza stones are not needed - a tile is just as good. Unless the stone plugs into a socket and has an internal heat coil, its a complete waste of money - though they can look nice!

Never never never use a rolling pin to make pizza. Gently pull the dough and or pat from hand to hand. The dough should be flattened out to about 1 cm with a slight rim round the outside.

Dont put too much on your pizza - leave spaces for the dough to bubble.
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11 of 13 people found the following review helpful By A Customer on 3 Aug. 2001
Format: Hardcover
I bought this book for my boyfriend, but couldn't put it down! For anyone who likes pizza this is a brilliant present- photographs to make your mouth water and luscious prose to complement them. Part social history, part recipe book and part celebration, this is perhaps the most evocative book about food (and Naples) I've seen. You can almost smell the woodsmoke, and feel the silken mozzarella. Photographers might be interested too; there are wonderfully observed candid and posed portraits, as well as the still shots of ingredients, pizzerias and Madonnas.
A luxury, but one which - as William Morris recommended - is functional as well as beautiful.
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Most Helpful Customer Reviews on (beta) 1 review
2 of 2 people found the following review helpful
A beautiful book 8 Mar. 2006
By Trapped in a Suit - Published on
Format: Paperback
This is a beautiful book lavished with beautiful photos. It does not overarch itself, containing just the right amount of information. I like its sanctimonious moralising about the two true pizzas, the Neapolitan Marinara (a pizza devoid of any seafood or fish) and the margherita. There are many coffee table books out there about food. This one is better than most, a little unusual, perhaps because it started life in Italian, and this is a translation. Thumbs up from me. A more detailed review may be found at [...]
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