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, by Joe Beddia
Download , by Joe Beddia
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Product details
File Size: 21846 KB
Print Length: 224 pages
Publisher: Abrams (April 18, 2017)
Publication Date: April 18, 2017
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B01M6XYRL1
Text-to-Speech:
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Word Wise: Enabled
Lending: Not Enabled
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Amazon Best Sellers Rank:
#201,163 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I know a lot of people buy pizza dough books thinking they're going to be thrown the keys to the author's pizza making kingdom. The truth is, your home oven is not what they're cooking on at their shop, and this is the big limiting factor. How does an author take the pizza they're known for and acclimate it for the home oven?Often times you'll see people complain that the author doesn't use Active Dry Yeast or sugar at their shop. That the they are somehow trying to pull a "bait and switch" on the people that buy the book. The truth is, ADY can be found at any grocery store around the country. The sugar helps fuel the yeast and also aids in browning of the dough. They are simply trying to help the reader achieve a pizza closely approximating a pie like they would find in their shop, while still being able to find common ingredients.I'll list the CONS of this book first:-Provided you work during typical work hours this is a dough you will only realistically be able to cook on the weekends (unless you want to eat after 9 or 10 on the weeknights). Joe's recipe calls for mixing and then a 24 hour fermentation in the fridge. THEN the dough is taken out of the fridge and rises for four hours. If you take it out at 6pm you're not cooking until 10pm. I got around this by making the exact dough, but substituting the ADY and sugar with 0.6% (that's 6/10ths of one percent) of sourdough starter. 24 hour bulk ferment, 24 ball ferment and I was eating at 6:30pm two days later.-This really is not a CON as much as it is experience, the dough is 71% hydration (a pretty wet dough), this is not the easiest thing to handle or mix for that matter. In Beddia's defense, he's trying to give you the same type of dough experience you get at his shop in Fishtown. Hey, you asked for it.-The mixing instructions are not what I would consider "descriptive", BUT he does a pretty good job with pictures. You can buy all the books you want but the only way I TRULY learned was by doing it myself and experimenting. A book will never teach you that. Make pizza dough.....lots of it. Learn from your mistakes. Too many people give up after a few times. Stick with it, you'll get better (if you want to).-There was a strange mix of measuring ingredients with weight and volume (220g of low moisture mozzarella, 3 Tablespoons of hard cheese). I know all hard cheeses don't weigh the same, but they're all pretty close.-Recipes are made for 14-16" diameter pies. My oven only fits 14" and this is still a VERY difficult task to launch a 14" pie on a 14" surface while on your hands and knees in front of the kitchen oven. I would suggest cutting the recipes in half and make 12" pies.PROS-The book is FILLED with topping ideas, particularly the cream bases. There are a lot of really solid combinations that I haven't seen elsewhere.-I think it's great whenever a chef or pizzaiolo share their brand of ingredients they use. Jersey Fresh Tomatoes and California Olive Ranch are two things we already found to be of very good quality, and Joe called those out.-I've heard many complain about the language. I suppose it's a personal preference - I liked the irreverent discourse. Some take offense. YMMV.-With the previously mentioned mods to the dough recipe, it truly is (I think) a damn close approximation of what the author was shooting for. The dough came out a crunchy on the outside and tender on the inside.SUMMARYI have a "go to" neapolitan dough I use in my pizza oven in the back yard. Joe Beddia's recipe is my new non-neapolitan dough "go to". It's that good. What YOU need to do is figure out how you can make this work in your schedule, with your oven, to your tastes. For 15 bucks this book is a steal. Joe shares a lot of little gems in this thing, and if his writing style is not your cup of tea - try and look past it. There is a lot of gold in here if you pay attention, the pictures below prove it.
As someone who occasionally dabbled in homemade pizza for years with meah results, this is the book that made it happen.What you see in the pictures is a deep dish cheese pizza and a pepperoni and bacon regular pizza on their way to greatness.Edit:BTW: I found that I was not able to use the broiler technique with my LG oven. It appears that there is a heat safety shut off in the oven controls. With the oven preheated to 550 F, the broiler would shut off after only a short time. So I went back to keeping the oven baking at 550 F.
After chasing the Neapolitan dream for many years, it was refreshing to make a pizza that tasted great, kept its crunch, and didn't feel like while cooking it I was running a frantic race. I could actually have a conversation with my wife, instead of keeping my eye on a stopwatch!My only warning is that these pizzas, because of their toppings, and combination of fresh and whole mozzarella have a lot of liquid. Be very careful when you try and rotate them during in the baking process. I've found that by using cooking parchment underneath, I can slowly rotate them using oven mitts, rather than using a peel, and avoid anything sloshing onto the pizza stone.The book has great pictures and many creative combinations. There is only one crust recipe, but I've found that I can alter it by leaving it out overnight instead of using the fridge, to give me a more flexible schedule. I own at least 15 books on Pizza. I recommend that even if you think of yourself as a pizza expert, you consider adding this one to your library.
I have been making pizzas at home for years and never liked my crust or the process to make it. Pizza Camp hit it out of the park. Best crust ever and worth every penny for the book just for that and he has a lot of other stuff in the book but the crust is the best. I would also add I make one pizza a week and I freeze the other crust before it rises and thaw it in the refrigerator over night and then let it rise and use it the following week. Perfect. I get two crusts that I use over two weeks.
I started reading this book at my son's house in Philly and was forced to buy my own copy to finish it and try me some pizza recipes. Just the recipe for pickled chiles was worth the price, so easy and so good! The language is easy going and the style is down to earth-he makes you want to have a drink with him.
So far so good - first dough is in the fridge...and I'm sorely tempted to take it out early...will see on that one...Really easy and fun to read - feels like I'm talking to Joe while reading.Update:His writing is easy to follow - and so far, his basic dough and sauce recipes are DELICIOUS! I added a little basil pesto and thinly sliced tomato from the garden on top with the olive oil finish - yum!
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