Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]

What a great book! I've read other books by Peter Reinhart and enjoyed them very much so I knew I wanted this one. It hasn't disappointed. This book is exclusively about pan-style pizza. Detroit-style, Sicilian-style, Grandma-style, etc.... If you're looking for Neapolitan or New York pizzas that aren't baked in a pan, you won't find them here. There are recipes for various doughs and sauces - even a guide to create a sourdough starter for an extra special pizza crust. Highly recommended.

My husband has recently decided to get into grilled meats and pizza making.... I got him a pan for pizzas that he has yet to use so I'm hoping the mouthwatering recipes in this book will inspire him. Easy to read, incredible photos, and information tailored to those with some knowledge but looking for a bit more inspo.

I have a number of Pizza cookbooks. This is the first one that explains to you things like types of cheeses and different flavors of sauce you can make. It's very informative, but the knowledge doesn't get in the way of it actually being a cookbook. You can take the knowledge or leave it. But the book is highly informative and if you're a pizza junkie like me it's a lot of fun to read. Very nice book.

I have made two of the recipes, All-Purpose Marinara and the deep dish Classic Red Stripe, both are really good. I am in the process of putting the Sicilian-Style Puttanesca together almost to the final dimple. My book is pockmarked with olive oil from referring back to the different techniques required for getting it ready for the pre-bake. I know it is going to be great and well worth the effort but I wish there was one or two pages that had all the techniques in one place. The master recipe makes 36 oz of dough, which is good to remember. pro: wonderful sauce learning new techniques great ideas to build on con: several steps are required that are stated in previous chapters, hence olive oil finger prints through out the book. I am thoroughly enjoying this cookbook but with there was an easy way to reference all cooking techniques

I have never made a really good pizza at home but this book was a game changer for me. I made the Detroit style red stripe pizza last night and it was the BEST pizza I’ve ever made. The book provides 3 recipes for dough, two main tomato sauce recipes and numerous other recipes to really make unique and delicious pizzas. I was a little skeptical but the crushed tomato red sauce but it was excellent and a great accompaniment to my pizza. I love that he included a section for how much dough to use in various sizes of pans, along with the best amount of cheese to use for that size pan/dough amount.

This book was recommended to me by a coworker, and wow, is it fantastic. We’ve only tried a handful of recipes so far, but they have all been winners! The focaccia bread recipe alone is worth the cost of this book.

If you're a fan of deep dish pizza--or any pizza with a "puffy" crust--you'll love this book. Peter is an incredibly generous teacher and shares so much Pizza Wisdom in this book. With 3 master dough recipes--100% white flour, whole grain, and sourdough--you can choose the one you want so you can make the pizza of your dreams. I've made 3 grandma pies, 2 personal pizzas with leftover dough from the grandma pies, and 1 enormous focaccia all in the last week. The dough bakes up light and perfect, the pizza sauce recipe I'm using from the book is fantastic and just needs to be stirred together--no cooking--and then I use my own toppings. Fantastic!

I am a HUGE fan of Sicilian pizza and have tried to make them like true pizza shops but never got it right. This book nails it. Not just how but also WHY (which is important because I want to know why am I taking the time to do a step a particular way). I made this last week and friends said it was just like local shops. There is a process and method and it's not just tossing the ingredients into a mixer let it rise and then done. Measures give weights and amount in terms of cups and percentage proportions for cheese to dough and some unique twists that he developed over the years! I also found to READ - not skim or you may miss something important. This is about making pizza just like what you buy at pizzerias - same quality! Well done book!

Writing a review of Peter Reinhart's books is simple. "Buy this book; you won't regret it" says everything that really needs to be said. However, for those who ask, "But, but, but...WHY?" here are some specifics. His earlier book "American Pie" is a celebration of pizza in all its wonderful diversity. As a survey of the topic and a personal reflection on encountering pizza and pizzaioli around the world it's like an engaging university-level introduction to the art. He touches on deep-pan pizza but in "Perfect Pan Pizza" he goes all-in. If you've read "American Pie" then this book is a similar treatment; a very useful technique. There are things done differently between styles, so getting down to the fundamentals is needful. As always, Peter passes on some things he's discovered about getting the most taste out of food by putting the most taste into it. Some of his secrets are high-hydration dough, mixing rests, stretch-and-fold gluten development, cold retardation, panning in stages, and the stunning innovation of putting half the cheese onto the bare dough at the start of the rise. He gives three master doughs: white, "rustic" with added whole grain and sourdough. He also includes a thorough and thoughtful introduction to getting a sourdough culture started. As with all of his books that I've read there is much value to be gained by reviewing the basics as he presents them. The goal, aside from getting to making pizza, is to provide deep understanding of the parts and process so you can improvise to meet particular requirements. Got a food sensitivity? You can still eat pizza. Cooking for two instead of 16? You can still make great pizza. As Peter says, this is not a book about good pizza. This is a book about great pizza. Buy it; you won't regret it.

Inhaltlich sehr gut.

This book really ‘deep’ dives into the perfect deep pan pizza. We have had 100% success with these recipes and the tips make all the difference

This book has become my go to for making deep pan pizza. As well as tremendous recipes, it is full of useful tips and hints about how to make your pizza better. It starts with the basics, leading through not just how to perfect the dough, but the whole process right up to cooking. Guides you through cooking in your domestic oven as well as pizza ovens. You don’t need any fancy stones or special cooking modes. Anyone will be able to craft delicious deep pan pizza in their own kitchen using simple ingredients following this book.

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