By Peter Reinhart
Almost about pizza, there's by no means a scarcity of critiques. Allegiances run from the overall (Chicago as opposed to manhattan sort, Neapolitan as opposed to Roman) to the actual (Pepe's as opposed to Sally's, Gino's East as opposed to Pizzeria Uno), and new interpretations ever expand the pizza frontier.In AMERICAN PIE, grasp bread baker Peter Reinhart follows the path from Italy to the States, taking pictures the tales at the back of the best artisanal pizzas of the outdated international and the hot. starting his trip in Genoa, Reinhart scours the nation-state looking for the fabled focaccia col formaggio. He subsequent heads to Rome to pattern the famed seven-foot-long pizza al taglio, after which to Naples for the archetypal pizza napoletana. again in the United States, the search resumes within the not going locale of Phoenix, Arizona, the place Chris Bianco of Pizzeria Bianco has confident many who his pie units the hot general within the nation. The pizza mecca of recent Haven, grilled pizza in windfall, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are only some of the tasty points of interest on Reinhart's epic journey. Returning to the kitchen, Reinhart offers a grasp type on pizza-making ideas and gives greater than 60 recipes for doughs, sauces and toppings, and the pizzas that deliver all of them jointly. His insatiable interest and reward for storytelling make AMERICAN PIE crucial analyzing in case you aspire to make nice pizza at domestic, in addition to for someone who enjoys the fun of the hunt.
Reviews“Peter Reinhart has taken a deep investigate pizza, the best and easiest of meals, embracing all its sort. He probes American pizza specifically, yet he has tasted the unique in Naples and visited in other places in Italy to benefit approximately diversifications and kin. He tells bright tales, and his recipes and methods are thorough and sensible. A best suited book.”—Edward Behr, editor, The artwork of Eating“I doubt no matter if a person else should be as passionate as Peter Reinhart approximately pizzas or have made such vast and intriguing trips in pursuing them. He has amassed nice anecdotes and fantastically designated recipes during his intercontinental hunt.”—Alan Davidson, writer of The Oxford spouse to Food“We all recognize that Peter Reinhart is a smart baker and instructor, yet now that he is fallen in love with pizza, we will see he is additionally a good travel consultant as he is taking us to the easiest pizzerias in Italy and the US. secrets and techniques are divulged, specialist information supplied, and tales advised. even more than a set of recipes, this can be a booklet that's as enjoyable to learn because it is to bake from.”—Carol box, writer of The Italian Baker
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Additional resources for American Pie: My Search for the Perfect Pizza
Move the dough to a peel or an inverted sheet pan that has been dusted with flour. three. In a bowl, stir jointly the two cheeses. Distribute the cheese combination lightly over the skin of the dough. unfold the clam and oil combination lightly over the cheese. Sprinkle the skin calmly with the salt and pepper. four. rigorously slide the pizza from the peel onto the baking stone. it may take 10 to twelve mins to bake. while it truly is performed, the crust may be crisp and a little bit charred at the facet and the cheese may be totally melted and simply starting to caramelize to a wealthy gold. the bottom of the crust may be brown and crisp, no longer white and tender. If the bottom isn't really prepared whilst the pinnacle is completed, reduce the shelf for the subsequent pizza. five. get rid of the completed pizza from the oven and instantly sprinkle the parsley excessive. enable the pizza cool for roughly three mins prior to cutting and serving. Seafood diversifications you may make different seafood pizzas within the similar method. Use uncooked squid, shrimp, bay scallops (whole), or sea scallops (cut in half), or any blend. SECOND-GENERATION NEO-NEAPOLITAN PIZZA except you grew up in a single of the foremost first-generation coal-oven pizza meccas like long island urban or New Haven, your body of reference for American pie is perhaps what I name moment new release neo-Neapolitan pizza, no matter if from one of many many chains or autonomous by-the-slice pizzerias around the kingdom. this is often additionally the fashion by which pizza has completed around the world, cross-cultural acceptance. those pizzas aren’t continuously baked in a wooden- or coal-fired oven; the doughs are frequently tenderized and enriched to deal with our high-protein flours; and they're occasionally even fermented by means of sourdough wild yeast. yet whatever the mechanics, those pizzas fulfill the hundreds just by being crust with a few edition of sauce and/or cheese on most sensible. as with every nutrients items, there are a few pizzerias that in attaining the next measure of excellence than others, but if all is related and performed, this is often the class that proven pizza because the new American pie. NEW YORK–STYLE SAUCE AND CHEESE PIZZA Any of the neo-Neapolitan toppings observe to this sort of pizza, that is the root for the pizza-by-the slice pizzas now discovered around the nation. One distinguishing attribute is that the dough isn't stretched rather as skinny because the first-generation neo-Neapolitan pizzas, and it is often just a little underbaked while it first emerges from the oven, inflicting the slices to sag on the tip, or nostril. The nostril is then both flipped again onto the pinnacle of the slice, or slices are stacked on best of one another after which folded down the center to make whatever like a pizza sandwich. (Remember while Tony Manero, aka John Travolta, chomped away on his double-decker in an early scene in Saturday evening Fever? ). To crisp the crust, you could placed a cooled slice again into the oven for a couple of minutes, simply till the cheese melts back. The dough balls for this pizza are scaled to approximately 12 oz., somewhat higher than within the different dough recipes.