Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]

My husband has recently decided to get into grilled meats and pizza making.... I got him a pan for pizzas that he has yet to use so I'm hoping the mouthwatering recipes in this book will inspire him. Easy to read, incredible photos, and information tailored to those with some knowledge but looking for a bit more inspo.

This book was recommended to me by a coworker, and wow, is it fantastic. We’ve only tried a handful of recipes so far, but they have all been winners! The focaccia bread recipe alone is worth the cost of this book.

What a great book! I've read other books by Peter Reinhart and enjoyed them very much so I knew I wanted this one. It hasn't disappointed. This book is exclusively about pan-style pizza. Detroit-style, Sicilian-style, Grandma-style, etc.... If you're looking for Neapolitan or New York pizzas that aren't baked in a pan, you won't find them here. There are recipes for various doughs and sauces - even a guide to create a sourdough starter for an extra special pizza crust. Highly recommended.

I have made two of the recipes, All-Purpose Marinara and the deep dish Classic Red Stripe, both are really good. I am in the process of putting the Sicilian-Style Puttanesca together almost to the final dimple. My book is pockmarked with olive oil from referring back to the different techniques required for getting it ready for the pre-bake. I know it is going to be great and well worth the effort but I wish there was one or two pages that had all the techniques in one place. The master recipe makes 36 oz of dough, which is good to remember. pro: wonderful sauce learning new techniques great ideas to build on con: several steps are required that are stated in previous chapters, hence olive oil finger prints through out the book. I am thoroughly enjoying this cookbook but with there was an easy way to reference all cooking techniques

This cookbook was life changing!!! I've made (good) home made pizza my whole life, but these recipes are soooo different! EVERYONE who eats something I've made from this book says it's the best pizza they've ever eaten!

I have a number of Pizza cookbooks. This is the first one that explains to you things like types of cheeses and different flavors of sauce you can make. It's very informative, but the knowledge doesn't get in the way of it actually being a cookbook. You can take the knowledge or leave it. But the book is highly informative and if you're a pizza junkie like me it's a lot of fun to read. Very nice book.

Awesome recipes

I love this book. It is quite in-depth, but you can still move through it quickly if you want. The recipes, photos, print quality and binding are all excellent. It has helped me with The Chefman Pizza Oven which I also purchased here.

Writing a review of Peter Reinhart's books is simple. "Buy this book; you won't regret it" says everything that really needs to be said. However, for those who ask, "But, but, but...WHY?" here are some specifics. His earlier book "American Pie" is a celebration of pizza in all its wonderful diversity. As a survey of the topic and a personal reflection on encountering pizza and pizzaioli around the world it's like an engaging university-level introduction to the art. He touches on deep-pan pizza but in "Perfect Pan Pizza" he goes all-in. If you've read "American Pie" then this book is a similar treatment; a very useful technique. There are things done differently between styles, so getting down to the fundamentals is needful. As always, Peter passes on some things he's discovered about getting the most taste out of food by putting the most taste into it. Some of his secrets are high-hydration dough, mixing rests, stretch-and-fold gluten development, cold retardation, panning in stages, and the stunning innovation of putting half the cheese onto the bare dough at the start of the rise. He gives three master doughs: white, "rustic" with added whole grain and sourdough. He also includes a thorough and thoughtful introduction to getting a sourdough culture started. As with all of his books that I've read there is much value to be gained by reviewing the basics as he presents them. The goal, aside from getting to making pizza, is to provide deep understanding of the parts and process so you can improvise to meet particular requirements. Got a food sensitivity? You can still eat pizza. Cooking for two instead of 16? You can still make great pizza. As Peter says, this is not a book about good pizza. This is a book about great pizza. Buy it; you won't regret it.

Inhaltlich sehr gut.

This book really ‘deep’ dives into the perfect deep pan pizza. We have had 100% success with these recipes and the tips make all the difference

bien

The BEST pizza book out there. If you follow the recipes you will get outstanding pizza every time.