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Learn to COOK - Pizza: Any Way You Slice It (Easy Recipes for Great Homemade Pizzas, Focaccia, and Calzones)
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List Price: $16.00
Our Price: $39.98
Availability: Usually ships in 24 hours
Manufacturer: Broadway
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Average Customer Rating: 
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Binding: Paperback
Dewey Decimal Number: 641.824
EAN: 9780767903738
ISBN: 0767903730
Label: Broadway
Manufacturer: Broadway
Number Of Items: 1
Number Of Pages: 224
Publication Date: 1999-09-14
Publisher: Broadway
Release Date: 1999-09-14
Studio: Broadway
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Editorial Reviews:
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Can't resist the warm, enticing aroma of a perfect homemade pizza with a crisp crust topped with creamy mozzarella and juicy tomatoes? Now you can become an expert pizza maker using Charles and Michele Scicolone's Pizza--Any Way You Slice It. Their simple techniques and 100 innovative recipes will have you making top-quality, authentic pizza right in your own kitchen.
Inspired by a trip to Naples, the birthplace of pizza, Charles and Michele became determined to find ways to duplicate their favorite dish at home. Charles, who didn't even know the difference between a teaspoon and a tablespoon, had to start from the beginning. He made pizza after pizza, and soon Charles, who had never cooked anything in his life, was able to make perfect pizza from scratch. Friends were amazed not just by how good Charles's pizzas were, but by how simple his techniques were.
Now, after mastering the art of making pizza, the Scicolones share their easy-to-follow tips and shortcuts: from mixing, kneading, and shaping the dough to choosing the right toppings. Pizza--Any Way You Slice It includes Italian classics, such as Pizza Margherita (tomatoes, mozzarella, and basil) and Florentine Pizza (with spinach), and pizza American style, with favorites like Chicago Sausage and Cheese Deep-Dish Pie and New Haven White Clam Pizza. And there are easy recipes for unique stuffed pizzas, Italian regional pizzas, focaccia, and flatbreads--something for every taste.
Rounding out this comprehensive pizza book are recipes for pizza accompaniments, pizza history and trivia, a suggested wine list, and a list of the Scicolones' favorite pizzerias in the United States and Italy. With Pizza--Any Way You Slice It, you're just one recipe away from perfect pizza at home.
From the Hardcover edition.
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Spotlight customer reviews:
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Customer Rating: 
Summary: not that great
Comment: I guess I am not a pizza connoisseur- I found this book bland and boring.
I would have liked a great variety of interesting pizzas with varied toppings- how about variations of barbeque chicken pizza? If you want to make bread, then this for you. If you want an interesting pizza-look elsewhere!
Customer Rating:
Summary: GREAT PIZZA PAN
Comment: MY SON AT COLLEGE LOVE IT. ALL THE KIDS AT HIS DORM AT EATING PIZZA. NO MESS WITH THE NON STIKING PAN.
Customer Rating:
Summary: Pizza for the Healthy Minded
Comment: I was surprised to see all seven previous reviewers of this book gave it a five. I rarely if ever see that, however I understand why. In recent months my husband and I have decided to eat healthier, I joined Weight Watchers and he came along for the ride, even if not officially in the program. As such we gave up Pizza Hut and the other national chains in our area. They were a convenience, but not worth what they are doing to our bodies.
I began making pizza on my own and while it was good, there was still something missing. I didn't have the technique quite perfected, it was good and healthier than the national chains, but still lacked something. Last night we made Follonco's Roasted Vegetable Pizza (pg 92) using the Roasted Vegetable recipe (pg 188), Neapolitan-Style Pizza dough (pg 36) and the Pizza Maker's Sauce (pg 67). By accident I combined both the classic Neapolitan pizza crust with the American style sauce and toppings. We loved it.
The Neapolitan crust is very thin and crispy, which is my favorite, the sauce is extremely simple, yet very tasty, and the toppings will be made again in our house I am sure. One of the things I loved about this pizza was the last bite was just as crispy as the first. The crust did not get limp or soggy.
Because the dough recipe made two pizzas, I froze the second. To do this, roll the dough out, place on a floured cookie sheet, wrap in plastic wrap and then in foil. It will keep upto a month like this. Do not thaw the dough, simply add the toppings and place directly on the stone still frozen. It is a great way to make your dough ahead of time and get fresh pizza on those nights you are in hurry.
Each section of the book includes tips, fun facts and general interest items that will increase your knowledge of pizza and skill in making it.
Because I previously was making pizza I had a stone available. It really is a must in order to get the crisp texture on the crust. If you think you will never be able to convince people to like this healthier version of pizza just try, you will be really surprised. Six months ago if you had asked my husband if he would ever eat anything but Pizza Hut Stuffed Crust pizza loaded with "cheese-food" and greasy meat he would have laughed at you. I have converted him and you will be surprised who you will convert next. This book is a great starting point. Once you have perfected each of the techniques the combinations of crust, sauce and toppings are endless. I strongly encourage you not to wait any longer to buy this book. Eating healthy no longer means forgoing one of America's favorite foods.
Customer Rating:
Summary: Finally
Comment: I've watched cooking shows and found random pizza dough recipes off of the internet. I just could not find the perfect actual Italian pizza dough that I experienced in Rome and Sardinia. I bought this book about two years ago, but after being so discouraged making the wrong type pizza dough, it took me that look to make it! Finally, I made it, and the Neopolitan pizza dough is PERFECT! I will now regularly make pizza thanks to this book! Thank you thank you thank you!
Customer Rating:
Summary: Delicious, Healthy Pizza From Your Oven
Comment: This is a very accessible, thorough book on how to make great pizza (and other Italian breads) from scratch at home.I echo the sentiments about American pizza in Bill Marsano's review; I grew up buying soggy, greasy pizza, and I swore off that kind of junk in order to eat more healthy. But when you make your own pizza, you can control how much cheese and meat you put on it. Using the recipes from this book, your pizza will taste better than anything you can buy and no pizza joint can deliver the feeling of accomplishment that comes when your efforts get better and better. Every week I make pizza using the recipes for dough and sauce from this book. Friday has become homemade pizza night at our house, and even my notoriously picky 7 year old nephew devours our pizza. The "pizza maker's sauce" (p. 67) drew raves from our guests when we used it on pasta. The dough recipes are flexible: the pizzas in the pictures have thick crusts, which is the way my family likes it. If you want thinner, crispier crusts, simply roll the dough thinner. The book contains recipes to approximate authentic Italian pizzas using American flour. Being brought up in the US I wouldn't know authentic Italian pizza any more than I'd know authentic Indian food, but the Scicolones traveled to Italy for a taste of the real thing. So if you're a purist, it's all here, including recommendations for quality pizza joints worldwide.
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