Los mejores libros de cocina de pizza

Master the art of creating perfect pizza at home with Mastering Pizza. Award-winning chef Marc Vetri offers a revolutionary guide that includes a variety of base doughs to ensure your pizza turns out just right every time, no matter what type of oven or equipment you have. Vetri's recipes have been gathered from years spent researching in Italy and perfecting in America, and cover both classic and unexpected toppings – even a dessert pizza made with Nutella. Transport yourself to Italy with beautiful imagery and step-by-step photos to guide you through the process.

Pocas cosas resultan tan agradables como morder una rebanada de pan recién hecho, crujiente por fuera, suave y flexible por dentro, y perfectamente horneado. Para Ken Forkish, panadero profesional afincado en Portland, un buen pan es más que un es la pasión que le ha permitido crear algunos de los panes y pizzas más elogiados de Estados Unidos. Harina, agua, sal, levadura presenta la increíble colección de recetas que el autor desarrolló y probó en el horno de su propia casa, además de consejos únicos para dominar el arte de hornear y explicaciones muy completas pero sencillas sobre las técnicas propias de la masa artesanal. Tanto los principiantes como los panaderos experimentados encontrarán aquí su receta podrán tener un pan listo para la cena a partir de una masa directa, explorar prefermentos como la biga o el poolish, elaborar masa madre solo a partir de harina y agua y preparar deliciosas pizzas y focaccias en sartén de hierro colado.

Create the perfect homemade pizza with Jim Lahey's groundbreaking no-knead dough and innovative toppings. This recipe produces an irresistible crust that's crispy, chewy, and lightly charred. Written by the celebrated baker behind New York City's Sullivan Street Bakery and Co. pizza restaurant, My Pizza shares Lahey's revolutionary technique and creative pies that put Co. on the map. With recipes for salads, soups, and desserts, it has everything you need for a complete meal. Not your usual, run-of-the-mill pies, this book offers unique topping pairings like Potato and Leek, Coppa and Fennel, and Red Pepper Puree, Ground Lamb, and Pecorino Cheese. With beautiful color photos and helpful tips, My Pizza unlocks the secrets of great, easy pizza for home cooks everywhere.

Learn the art of making delicious and crispy pan pizzas from bread legend Peter Reinhart in his new book. Perfect Pan Pizza includes achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven without the need for specialty equipment. With step-by-step photographs and unique recipes including Philly-style Roast Pork and Broccoli Rabe and Bacon and Egg with Tomato and Arugula Pizza, this book is perfect for both experienced bread bakers and novice home pizza makers alike.

This cookbook is a must-have for anyone passionate about cooking with fire and wood ovens. Chef Anthony Tassinello shares his all-encompassing knowledge about wood-fired pizza, from classic Margherita to exciting new recipes. With over 85 recipes and need-to-know tips and techniques, this book is an inspiring and well-written resource for 21st century home cooks.

Discover the secrets to making the perfect artisan pizza with The Joy of Pizza, a New York Times bestseller written by Dan Richer, creator of "the best pizza in New York". From classic Margherita to the inventive Project Hazelnut, this accessible guide teaches you how to achieve a crispy, caramelized crust and delicate, flavorful crumb with a luscious combination of sauce, cheese, and toppings. Suitable for beginners and professionals alike, the book includes step-by-step photography, instructional videos, and links to help you master the art of pizza-making in an ordinary home oven or wood-fired outdoor oven. The Joy of Pizza is a must-read for any pizza lover looking to elevate their slice to the next level.

This highly anticipated cookbook from the James Beard award-winning chef behind "the best pizza in America" illuminates the fundamentals of pizza making, from the basics of flour and water to the philosophy behind the chef's cooking. Featuring recipes for signature pies, market salads, and main courses showcased at a popular restaurant, Bianco celebrates both the simple and the nuanced, giving tips for making unforgettable and flavorful pizzas. It is an essential companion for any serious pizza maker.

This cookbook offers step-by-step techniques and expertise to make real Italian pizza from scratch in your own kitchen. The author, an executive chef with Italian origins, shares his knowledge on everything from different types of dough to tomato sauce and hundreds of pizza recipes. If you want to immerse yourself in the flavors and tradition of homemade Italian pizza, this guide is for you.