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Pizza: Seasonal Recipes from Rome's Legendary Pizzarium Hardcover – 15 Oct 2013


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Product details

  • Hardcover: 256 pages
  • Publisher: Rizzoli International Publications (15 Oct 2013)
  • Language: English
  • ISBN-10: 0847840689
  • ISBN-13: 978-0847840687
  • Product Dimensions: 20.4 x 2.6 x 24.1 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 119,365 in Books (See Top 100 in Books)

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Product Description

Review

"There has never before been a pizza cookbook written by an Italian living in Italy. This gives this book unriavaled authenticity." "Library Journal""I've been trying different pizza dough recipes, but what I've really been waiting for is the new book, in English, from Rome's phenomenal pizza master, Gabriele Bonci. Bonci is wildly inventive with his toppings, which are seasonal and change from day to day and week to week. I can see pizza parties every weekend as I work my way through this enticing book."" LA Times"

About the Author

Gabriele Bonci was born in Rome and learned the culinary arts in one of the capital's finest restaurants before opening his own pizza shop in 2003. Since 2009, he has been the host of the TV cooking show La Prova del Cuoco. He has been featured in Anthony Bourdain's The Layover, Travel and Leisure, The Atlantic, and The Guardian.

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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By Simon H on 17 May 2014
Format: Hardcover Verified Purchase
Great info about making pizzas. Also great recipes. Unfortunately written for the American market. Good info regarding flour and making your own 'starter' for natural yeast.
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Format: Hardcover Verified Purchase
Well-illustrated up-to-date book with imaginative recipes for both carnivores and vegetarians alike.
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By Tomasz Koszyk on 13 Nov 2014
Format: Hardcover Verified Purchase
The best book about pizza.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 18 reviews
12 of 12 people found the following review helpful
Terrific formulation(s) for pan pizza dough that will bake correctly in any home oven. 9 Nov 2013
By Jonas Aras - Published on Amazon.com
Format: Hardcover Verified Purchase
Terrific formulation(s) for pan pizza dough that will bake correctly in any home oven. No stones or baking steel required. He states that the dough works well in cheap pans. I baked mine in a PSTK coated pan by Lloyd Pans with very good results. The recommended temperature is 475 degrees and the bake time is about 25 minutes. This is the polar opposite of most other types of pizza which generally benefit from ovens capable of high temperatures and short bake times.

The recipes are given by weights (!!!), which is a MUST if you want to have any chance of duplicating your success the next time or make adjustments the next time to improve it.

The basic bread flour dough translates into baker's percents as follows: Flour (100%), Water (70%), IDY (.7%), Salt (2%), Oil (4%). Thickness Factor=.103. I post this because if you need to scale the recipe to a particular size pan or if you just want to make dough for a single pizza, these figures makes it easy. There are terrific scaling tools available at pizza making dot com that where you can plug in these numbers and enter any size rectangular or round pan and you'll be given the ingredient amounts in grams and/or ounces.

He also has other formulations that use Buratto, light spelt and whole spelt flours. You're not going to find these at your local big-box store, but I appreciate the fact that he's sharing his real formulation instead of a dumbed-down recipe.

He discusses making your our sourdough starter. Unlike "legit" Neapolitan dough which is generally fermented at around 65 degrees (which means you need a wine fridge set at that temp or something similar), his sourdough formula can be refrigerated overnight in a standard fridge.
9 of 11 people found the following review helpful
Awesome pizza recipes 16 Oct 2013
By Bruce Homis - Published on Amazon.com
Format: Hardcover Verified Purchase
We first heard of Gabriele Bonci and the Pizzarium by watching the Rome episode of Anthony Bourdain's show, The Layover. When we were in Rome visiting the Vatican this past May, we took a side trip to the Pizzarium for lunch, and we were seriously not disappointed. The pizza was fantastic (best we had in Rome), and the choices were incredible. I saw he was coming out with a book, and I pre-ordered it here on Amazon. We made two of his pizzas last night - one with potato, eggplant, and fresh mozzarella, and the other with butternut squash, provolone, and pancetta, and they came out insanely delicious. No joke. The only issue I had with the book was where it says Bonci's dough recipe yields enough dough for six pizzas, and that's just not true. If you want the dough to be fluffy and large enough to fit in the pan, like it shows in the book, then you'll get two pizzas out of each dough. Other than that, awesome book and a cool souvenir, especially if you've been there.
7 of 8 people found the following review helpful
Long awaited 20 Oct 2013
By Kindle Customer - Published on Amazon.com
Format: Hardcover Verified Purchase
Every foodie in the English speaking world has been waiting for this edition.

We made the Broccolini & Mortadella pizza last night and it was wonderful. A couple of notes are in order however. As indicated in the books "A Note From The Translator" the amount of water indicated in the dough recipes is somewhat low. Bonci uses extremely fresh flour but if you're making these recipes with regular bread flour from the supermarket you'll need more like 800 grams of water to a kilogram of flour. As mentioned in the previous review, the size of the dough balls is a little unrealistic. We find a 600 gram dough ball will perfectly fill a 1/4 sheet pan (10.5 x 15.5 inches: Norpro Stainless Steel 10 X 15 X 1 inch Jelly Roll Baking Pan)

If you like Roman style pizza al taglio this is the book for you.
4 of 4 people found the following review helpful
Pizzarium's receipes at your home 18 Dec 2013
By Zsofia Zsurzsa - Published on Amazon.com
Format: Hardcover Verified Purchase
Love it! If you have ever been to Pizzarium in Rome you know this recipe book is a real treasure!
2 of 2 people found the following review helpful
Beautiful pizza, beautiful book 4 Dec 2013
By zabbachudd - Published on Amazon.com
Format: Hardcover Verified Purchase
We went to Pizzarium in Rome this summer and we just fell in love with the pizza. I heard that this book was coming out in the US and I bought it right away. The recipes are beautiful and meticulous. If you like pizza at all, this is a must for your kitchen library.
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