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Product Description
Synopsis
"A fun cookbook for any audience." - "Booklist". This book includes classic recipes for deep-dish, stuffed, thin-crust, and vegetarian variations.
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First Sentence
Obviously, flour and yeast are the two most important ingredients in making a good pizza crust. Read the first page
Front Cover | Copyright | Excerpt | Index | Back Cover
Obviously, flour and yeast are the two most important ingredients in making a good pizza crust. Read the first page
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Front Cover | Copyright | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Paperback
Pasquale has brought to paper things that you have craved since you left the motherland (Chicago). He has personally investigated Pizza making techniques at many Chicago Pizza places. He has transcribed recipes that are so authentic that you wont be disappointed. History, techniques, and recipes all in one book. The recipes are so good, I am surprised he hasnt been sued for devulging the secrets. This book lays next to my Bible.
Format:Paperback|Amazon Verified Purchase
Not a massive variety of recipes, but you can use your imagination for the toppings. However, this is quite literally the most amazing pizza I have ever made, it was GORGEOUS! Good technique instructions as well, with photos showing you what to do (in black and white though). This book is perfect for anyone who wants to make massively cheesy, greedy pizzas at home for a lot less money than you'd pay at a takeaway.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
22 reviews
31 of 33 people found the following review helpful
Not Perfect Pizza, but Very Good!
29 April 2002
Format:Paperback
First of all, NO, these are not the secret recipes of Giordano's, Gino's, Pizzeria Uno, or the others.
They are, however, very good pizza recipes. My main criticism of the book is that some of the instructions are incomplete. For example, in the stuffed pizza recipe he tells you to put the sauce on top of the pizza without pre-cooking the pizza at all. In my experience, that always results in a doughy, partially-uncooked top crust. I prebake the pizza with no sauce for about 10 minutes, then add the sauce, and it's great. But Bruno should've told me that; I shouldn't have had to figure it out for myself.
Yes, I would like to get my hands on the actual Giordano's recipe, but these recipes still beat any pizza I can get here in Oregon.
12 of 12 people found the following review helpful
REAL pizza
11 Dec 1996
Format:Paperback
Ok. I'm a pizza snob (pizza elitist?). I'll admit it. It's
hard to live in or near Chicago for any length of time and
not become one. I recently moved from Illinois to the west
coast and have come to the conclusion that good pizza
doesn't exist out here. So, I've been making my own.
This book provides good recipes and recommendations on
ingredients. A definite must for transplanted Chicagoans.
hard to live in or near Chicago for any length of time and
not become one. I recently moved from Illinois to the west
coast and have come to the conclusion that good pizza
doesn't exist out here. So, I've been making my own.
This book provides good recipes and recommendations on
ingredients. A definite must for transplanted Chicagoans.
27 of 32 people found the following review helpful
Not Restaurant Recipes
20 Dec 2002
Format:Paperback
If you try these recipes, you will not duplicate pizzas cooked at Uno's, Gino's, Giordano's, etc. You will make a decent pizza (and I've had to experiment quite a bit to improve on Bruno's recipes), but don't be fooled into thinking that these are the real thing. And the basic deep dish recipe is just the same as the one you can get free at many sites on the internet. A better book is Evelyn Slomon's, but hers suffers, too.
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