- Filename: pizza.
- ISBN: 1895455529
- Release Date: 1999
- Number of pages: 156
- Author: Jean Paré
- Publisher: Company's Coming Publishing Limited
Team five-time world pizza-throwing champion Tony Gemignani with acclaimed cookbook author Diane Morgan and the result is a cookbook that will turn any home kitchen into the best pizzeria in town. There are over 60 selections on the menu, including the thick, rounded-edge crust of classic Neapolitan pizza Margherita, the thin crust New Yorkstyle Italian Sausage and Three Pepper Pizza, and the stick-to-your-ribs, deep-dish kind, smothered in spinach and mozzarella. There are also plenty of new-fangled pizzas: layered with Thai curry flavored chicken or pineapple; cooked on the grill; even quick and easy versions using storebought crust. Aficionados will find six pizza dough recipes ready to suit anyone's crust preferences. Tips for proper use of such related gear as peels, stones, tiles, pans, grills, and ovens make this a complete pizza package. And with step-by-step dough tossing instructions from Tony himself, it's clear: When it comes to pizzaPizza delivers.
Pizza you'll die for! Toby McGill dreams of becoming a world-famous chef, but up until now, his only experience has been watching the Food Network. When Toby lands a summer job at Killer Pizza, where pies like The Monstrosity and The Frankensausage are on the menu, things seem perfect. His coworkers, Annabel and Strobe, are cool, and Toby loves being part of a team. But none of them are prepared for what's really going on at Killer Pizza: It's a front for a monster-hunting organization! Learning to cook pizzas is one thing, but killing hideously terrifying monsters? That's a whole other story. Still, if Toby quits Killer Pizza, will monsters take over his town? Greg Taylor's Killer Pizza is a humorous and fast-paced read that R.L. Stine calls "a hot slice of horror that I couldn't put down!"
A brief history of pizza as it is now prepared in America, for beginning readers.
Decorated pizzas are used to introduce counting and fractions. Includes facts about pizza.
A comprehensive guide to making pizza, covering nine different regional styles--including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian--from chef, 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.
Provides plans and instructions for growing twenty-six different gardens, with recipes for using what is grown. Gardens and recipes are divided by difficulty level, from easy to advanced.
George is going to a pizza party! He’s so excited. He loves pizza AND parties. Before George leaves for the party, he promises to be on his best monkey behavior. But when he gets to the party and sees all of that pizza dough, George has an idea...a big idea that lands him in big trouble! A recipe for healthy veggie mini-pizzas is included.
"This funny and poignant play takes place in the mind, memory and imagination of Stuart, a 17-year-old high-school senior who has recently attempted to "off" himself by taking too many vitamins and chugging down a bottle of cough medicine. The audience enters a world of limbo through Stuart's altered state: a land where people who attempt suicide have to go before their time to "really" die arrives. The rules here are that you can't eat, sleep, cry, love or be loved, but all of these yearnings seem to intensify during your stay in this "world." In addition, all wounds associated with the suicidal act never heal. Stuart is greeted by Daniel, B.J. and Muggy, who take great joy in being the welcoming committee. But what really gets Stuart thinking is when he runs into Lisa, an old crush and former prom queen at his school who committed suicide shortly before his attempt. Through their humorous and honest interactions, we begin to understand and realize a better appreciation for life. When Stuart's little sister comes to visit him at the hospital, Stuart discovers that the time has come for him to decide whether he wants to live or die. Pizza With Shrimp on Top is about many things besides the obvious message of, "Hey, don't kill yourself." It stresses the importance of not taking yourself too seriously and emphasizes the value of communication, appreciating loved ones, and a teenager's belief in himself or herself during this difficult developmental period in life. Pizza has been seen by several thousand teenagers, parents, and other community members who have been deeply affected by this powerful piece of theater."--Publisher's website.
Gathers traditional and modern recipes for pizza, explains how to make pizza dough, and recommends useful equipment
This E-Book is a tutorial on how to make pizza at home illustrated with over 80 color photos. It includes recipes.
When Elena's friends come to her parents' pizza parlor to celebrate her birthday, they use fractions to divide the pizzas with different combinations of toppings among themselves.
Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings. Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven—gas or electric—in fewer than five minutes. The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. My Pizza shares this revolutionary technique and the creative pies that put Co. on the map, as well as recipes for salads, soups, and desserts to make a meal complete. The pizzas in this book aren’t your usual, run-of-the-mill pies. In fact, Jim’s unique topping pairings—such as Corn and Tomato, Coppa and Fennel, and Potato and Leek—reinvigorate this American favorite. His whimsy is apparent in his Pepperoni Pie, which doesn’t include the cured meat we have all come to expect; instead, riffing on “pepperoni” as the Italian plural for “pepper,” Jim offers a pie with red pepper puree, ground lamb, and pecorino cheese. To round out dinner, My Pizza also has recipes for starters and side salads—such as Cannellini Bean Toast, Pea Soup, and Bibb and Roasted Squash Salad—and sweet finishes, from Milk Chocolate Sundae to Banoffee Pie. With gorgeous color photographs and helpful tips on equipment and techniques, My Pizza unlocks the secrets of great, easy pizza for home cooks everywhere. From the Hardcover edition.