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Passion for Pizza: A Journey Through Thick and Thin to Find the Pizza Elite

Passion for Pizza celebrates the folk, personalities, and tales at the back of one of many world's favourite meals. not just a cookbook and a heritage e-book, it's also a tribute to the folks and locations that makes this dish a world favourite. it's a superbly illustrated quantity by way of a crew of award-winning authors, photographers, and architects who diligently the odor of serious pizza to anywhere it led them. Passion for Pizza starts off in Italy, introducing readers to pizzaioli in locations equivalent to Naples, Rome, and Palermo. subsequent up is the pizza of latest York, Chicago, and California, the place it truly is as crucial as baseball and mom's apple pie. The authors stopover at the folk who produce the cheeses, tomatoes, flour, and different components utilized in pizza making, exhibiting the worldwide succeed in of in the community sourced meals. This exuberant travel consultant digs deep into pizza tradition with interviews of oven-makers, experts, professors, acrobats, and journalists.

With greater than 50 easy-to-follow recipes for person pizzas and crusts, over forty pizzeria profiles, and 20 profiles of the folks in the back of the pizza, this publication evokes domestic chefs and aficionados alike.

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He, like many folks, grew up with tomato sauce on all pizzas, yet this present day his pizza of selection is usually tomato-free. 1 teaspoon sea salt 2 oz (60 g) Brussels sprouts 1 our favourite Dough, nine oz. (260 g) (page 191) 2 oz. (60 g) clean mozzarella, shredded 1 ounce (30 g) clean ricotta 1 ounce (30 g) Pecorino Romano, crumbled 1 ounce (30 g) smoked pancetta, thinly sliced (alternatives: bacon or unsmoked pancetta) 1 clove garlic, peeled and thinly sliced Parmigiano-Reggiano, for grating Coarsely flooring black pepper, to flavor additional virgin olive oil, for drizzling 1. position a baking stone within the oven, and preheat to 500°F (260°C) or better for 1 hour. 2. carry 1 quart water with sea salt to a boil in a 2-quart saucepan. three. whereas the water is heating, rinse the Brussels sprouts in chilly water, and take away any wilted leaves. position the Brussels sprouts within the boiling water, and prepare dinner for two mins. four. get rid of the Brussels sprouts with a slotted spoon, and position them in a bowl of ice water for a couple of minutes to chill. Pour off the water. five. Stretch the pizza dough to a diameter of 12 inches (30 cm). 6. Distribute the mozzarella, ricotta, and Pecorino Romano over the pizza. Distribute the pancetta and garlic over the pizza. 7. Peel the leaves from the Brussels sprouts, and position them at the pizza. eight. Bake the pizza at the baking stone till the crust is golden and the cheese is effervescent. nine. eliminate the pizza from the oven, and position it on a plate. most sensible with coarsely floor black pepper and somewhat olive oil, and serve. Tip Mats prefers clean Brussels sprouts in this pizza yet says that frozen will paintings effective. this may additionally provide the chance to make this pizza year-round. BONATA Yield: 1 (12-inch [30-cm]) pizza The notice bonata is Sicilian, and it skill either “generous” and “good bread. ” mostly, the bonata is a bread dough that's crammed and rolled up ahead of baking. This model, a detailed relative of stromboli, is stuffed with anchovies, sausage, garlic, and Parmesan. different components also are welcome, and doubtless this can be a pizza you'll soon organize back. 2 oz (60 g) spinach leaves 2 oz (60 g) scorching Italian Sausage (page 283) 1 our favourite Dough, nine oz (260 g) (page 191) four (preferably) Italian anchovies, minced 2 cloves garlic, peeled and minced three tablespoons grated Parmigiano-Reggiano additional virgin olive oil, for brushing 1. Preheat the oven to 400°F (200°C) for 1 hour. 2. position the spinach in boiling water for 30 seconds. Pour off the water, and enable the spinach cool. Wrap the spinach in paper towels, and squeeze to take away extra moisture. three. Fry the sausage in a skillet over medium–high warmth until eventually brown yet no longer cooked via. move the sausage to paper towels to take in extra grease. four. Roll out the dough to a pretty skinny rectangle with the lengthy facet dealing with you on the countertop. five. Distribute the spinach, sausage, anchovies, garlic, and Parmigiano-Reggiano over the dough, leaving a 1-inch (3-cm) border. 6. beginning with the lengthy facet, rigorously roll up the dough.

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