Book
The joy of pizza : everything you need to know / Dan Richer with Katie Parla ; photographs by Eric Wolfinger ; illustrations by Katie Shelly.
Record details
- ISBN: 0316462411
- ISBN: 9780316462419
- ISBN: 9780316462419
- ISBN: 0316462411
- Physical Description: xxiii, 262 pages : color illustrations ; 26 cm
- Edition: First edition.
- Publisher: New York : Voracious, 2021.
Content descriptions
| General Note: | Includes index. |
| Formatted Contents Note: | Where pizza begins: ingredients and how to choose them. Dough ; Toppings ; Rubrics -- Techniques. Before you start ; Mix the dough ; Bulk ferment with stretch and folds ; Shape and proof ; Stretch and build ; Bake ; Pan pies ; Wood fired masonry oven baking -- Pizza dough recipes -- Classic and seasonal pizzas, sauces, and condiments. |
Search for related items by subject
| Subject: | Pizza. |
| Genre: | Cookbooks. |
Available copies
- 2 of 2 copies available at Bibliomation.
Holds
- 0 current holds with 2 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Burroughs-Saden Main - Bridgeport | 641.8248 RICHER (Text) | 34000151311370 | Adult Nonfiction | Display | - |
| Deep River Public Library | 641.8248 Rich (Text) | 36039153311069 | Adult Nonfiction | Available | - |
The Joy of Pizza : Everything You Need to Know
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Table of Contents
The Joy of Pizza : Everything You Need to Know
| Section | Section Description | Page Number |
|---|---|---|
| Introduction | p. xiii | |
| The Joy of Pizza | p. xiii | |
| What Makes a Perfect Pie? | p. xv | |
| Pizza Evaluation Rubric | p. xviii | |
| How to Use This Book | p. xx | |
| Part I | Where Pizza Begins | |
| Ingredients and How to Choose Them | ||
| Dough | p. 5 | |
| Flour | p. 5 | |
| Water | p. 14 | |
| Commercial Yeast and Preferments | p. 14 | |
| Salt | p. 16 | |
| Toppings | p. 17 | |
| Uncooked Tomato Sauce | p. 17 | |
| Olive Oil | p. 25 | |
| Cheese | p. 29 | |
| Cured Meats | p. 40 | |
| Produce | p. 43 | |
| Rubrics | p. 52 | |
| Tomato Evaluation Rubric | p. 53 | |
| Olive Oil Evaluation Rubric | p. 54 | |
| Mozzarella Evaluation Rubric | p. 55 | |
| Part 2 | Techniques | |
| Before You Start | p. 61 | |
| Calculate Target Water Temperature | p. 61 | |
| Weigh Ingredients | p. 62 | |
| Mix the Dough | p. 65 | |
| Incorporate Ingredients | p. 68 | |
| Autolyse (Naturally Leavened Dough)/Resting Period (Yeasted Dough) | p. 69 | |
| Incorporate the Starter and Salt | p. 71 | |
| Knead | p. 73 | |
| Bulk Ferment with Stretch and Folds | p. 77 | |
| Fermentation | p. 80 | |
| Shape and Proof | p. 83 | |
| Divide and Round (Pre-Shape) | p. 83 | |
| Proof | p. 88 | |
| Bring the Dough to Room Temperature | p. 88 | |
| Preheat Your Oven | p. 89 | |
| Stretch and Build | p. 93 | |
| Prepare to Stretch | p. 93 | |
| Stretch (Shape) a Round Pizza | p. 94 | |
| Pause and Assess | p. 102 | |
| Transfer to the Peel | p. 102 | |
| Build | p. 104 | |
| Bake | p. 107 | |
| Prepare the Home Oven | p. 107 | |
| Bake | p. 111 | |
| Rest and Evaluate | p. 112 | |
| Slice, Eat, and Enjoy | p. 112 | |
| Pan Pies | p. 117 | |
| Preheat the Oven | p. 118 | |
| Stretch (Shape) a Pan Pie | p. 118 | |
| Build | p. 118 | |
| Bake | p. 118 | |
| Rest and Evaluate | p. 118 | |
| Slice, Eat, and Enjoy | p. 118 | |
| Wood Fired Masonry Oven Baking | p. 123 | |
| Know Your Oven: High vs. Low Dome | p. 124 | |
| Preheat the Oven and Build Your Fire | p. 124 | |
| Determine When Your Oven Is Ready | p. 128 | |
| Transfer the Fire | p. 129 | |
| Maintain the Fire | p. 130 | |
| Load the Oven | p. 131 | |
| Bake | p. 133 | |
| Judge When the Pizza Is Done | p. 133 | |
| Post Bake | p. 133 | |
| Part 3 | Pizza Dough Recipes | |
| Baker's Percentages | p. 142 | |
| My Everyday Dough | p. 146 | |
| Yeasted Whole Wheat, High Extraction, or Freshly Milled Flour Dough | p. 150 | |
| Sourdough Baking | p. 153 | |
| Making and Maintaining a Starter | p. 155 | |
| Same Day Sourdough | p. 158 | |
| "Choose Your Own Adventure" Dough | p. 163 | |
| Part 4 | Classic and Seasonal Pizzas, Sauces, and Condiments | |
| Pizzas | p. 170 | |
| Rossa (Tomato) | p. 173 | |
| Margherita | p. 174 | |
| Jersey Margherita | p. 177 | |
| Burrata | p. 178 | |
| Corn Pie | p. 181 | |
| Funghi (Mushroom) | p. 182 | |
| Zucchine (Summer Squash) | p. 187 | |
| Spring Pie | p. 191 | |
| Pea Pie | p. 195 | |
| Project Hazelnut | p. 196 | |
| Panna (Cream) | p. 199 | |
| Pepperoni | p. 200 | |
| Guancia | p. 203 | |
| Di Natale | p. 204 | |
| Montagna | p. 207 | |
| Bianca | p. 208 | |
| Santo | p. 211 | |
| Bosco | p. 213 | |
| Pumpkin Pie (or Winter Squash) | p. 214 | |
| Cavolini (Brussels Sprouts) | p. 218 | |
| Maple Bacon | p. 223 | |
| Pork Pie | p. 224 | |
| Meatball | p. 229 | |
| Bitter Greens and Anchovy | p. 233 | |
| An Homage to Elizabeth Falkner's Fennel Pizza | p. 235 | |
| Pam Yung's Bloody Butcher Polenta and Bitter Greens Pizza | p. 239 | |
| Tomato Sauces | p. 242 | |
| Tomato Sauce (and High Moisture Tomato Sauce and Low Moisture Tomato Sauce) | p. 243 | |
| Fresh Tomato Sauce | p. 244 | |
| Condiments | p. 246 | |
| Chili Oil | p. 247 | |
| Fermented Chili Sauce | p. 248 | |
| Garlic Confit | p. 249 | |
| Spring Pesto | p. 251 | |
| Resources | p. 253 | |
| Videos and Pdfs | p. 255 | |
| Acknowledgments | p. 256 | |
| Index | p. 257 |
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