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By Peter Reinhart
Near to pizza, there's by no means a scarcity of evaluations. Allegiances run from the final (Chicago as opposed to ny variety, 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follows the path from Italy to the States, taking pictures the tales at the back of the best artisanal pizzas of the outdated global and the recent. 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 quest resumes within the not likely locale of Phoenix, Arizona, the place Chris Bianco of Pizzeria Bianco has confident many who his pie units the hot common within the state. 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 travel. Returning to the kitchen, Reinhart provides a grasp classification on pizza-making innovations and offers greater than 60 recipes for doughs, sauces and toppings, and the pizzas that convey all of them jointly. His insatiable interest and reward for storytelling make AMERICAN PIE crucial examining in the event you aspire to make nice pizza at domestic, in addition to for an individual who enjoys the joys of the hunt.
Reviews“Peter Reinhart has taken a deep inspect pizza, the best and easiest of meals, embracing all its sort. He probes American pizza specially, yet he has tasted the unique in Naples and visited in different places in Italy to benefit approximately diversifications and family members. He tells brilliant tales, and his recipes and methods are thorough and functional. A the best option book.”—Edward Behr, editor, The paintings of Eating“I doubt even if someone else will be as passionate as Peter Reinhart approximately pizzas or have made such broad and intriguing trips in pursuing them. He has gathered nice anecdotes and fantastically exact recipes during his intercontinental hunt.”—Alan Davidson, writer of The Oxford better half to Food“We all be aware of 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 superb journey advisor as he's taking us to the simplest pizzerias in Italy and the US. secrets and techniques are divulged, specialist tips supplied, and tales instructed. even more than a set of recipes, this can be a publication that's as enjoyable to learn because it is to bake from.”—Carol box, writer of The Italian Baker
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Extra resources for American Pie: My Search for the Perfect Pizza
I don’t use a mixer, only a great bowl and my hands,” he stated. definite sufficient, he mixed approximately fifty kilos of flour (specially flown in from the Giusto’s mill in San Francisco) with salt, yeast, and water. not like such a lot American pizza makers, he used no oil, actual to the Neapolitan rule. “It’s fairly all approximately feel,” he defined. “I need to make it through hand simply because it’s the single technique to quite be aware of whilst it’s correct. i will simply consider what alterations are wanted and whilst it’s prepared. ” Twenty mins later we had entire blending our respective doughs. Mine, utilizing a brand new method I had simply realized in France, needed to be chilled, yet Chris’s dough stayed out, coated within the bowl, to ferment slowly. Hours later he divided it into smaller items for both pizza or bread, formed his loaves, and back allowed the dough to ferment, chilling the night pizza dough within the fridge and leaving the bread items out for Marco to bake off later. the remainder of the time he and his group did all of the prep, making the sauces, determining lettuce and basil from the backyard, and readying themselves for the push of individuals accrued on the still-locked door. gazing Chris paintings helped me to gain how a lot I nonetheless needed to know about that straightforward but advanced substance referred to as dough and, extra importantly, approximately how dough is remodeled, within the arms of a talented pizzaiolo (pizza maker) into pizza. many years handed and that i obtained deeper and deeper into the intricacies of bread making, attempting to work out how, as I defined it, to rouse the whole power of style from the grain. In constructing pizza dough for numerous businesses, I progressively got here to appreciate what explanations a few dough to be larger than others. I ate loads of pizza alongside the best way and tasted many toppings and, extra very important, heard many pizza philosophies. every time the topic of serious pizza got here up, i discussed Bianco. first and foremost i used to be met with laughter and disbelief. the belief of serious pizza in Phoenix simply didn’t compute. yet then I bumped into those who knew approximately Pizzeria Bianco, both from event or from analyzing or listening to approximately it. It were your time on the grounds that I’d tasted the pizza at Pizzeria Bianco, so i started to doubt my reminiscence. almost immediately after the “Mama’s awakening,” I bumped into one in every of my favourite foodstuff writers, Jeffrey Steingarten, and he requested me who i assumed made the easiest pizza. “I used to imagine it was once Mama’s in Bala Cynwyd, Pennsylvania,” I advised him, “but now i feel it'd be Pizzeria Bianco in Phoenix. ” He hadn’t been there yet had heard of it. “How are you able to name it the simplest in the event you haven’t attempted Frank Pepe’s or Sally’s in New Haven, or John’s or Grimaldi’s in big apple urban? ” he requested. in fact he was once correct. Pizzeria Bianco could have been the easiest I’d ever had, yet there have been such a lot of different mythical areas nonetheless to aim. So I did visit Pepe’s, Sally’s, Grimaldi’s, John’s, and plenty of different areas. I went to Genoa after which to Naples, into the stomach of the beast, to the resource, after which back to the USA to immerse myself in pizza of every kind: vintage, sleek, avant-garde, you identify it.