Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia by Peter Reinhart

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Notes about Recipes in this book

  • Kundalini cauliflower

    • Zosia on May 10, 2020

      The zingy dressing was a very tasty way to flavour the cauliflower - I'd use it on a roasted cauliflwer side as well. I omitted the cheese from the crust so ended up using about 150g per pizza (instead of 227g). It was delicious!

  • Focaccia bianca with herb oil

    • Zosia on May 02, 2020

      I finally had success with the white flour dough recipe with this 3rd attempt but I did make changes: I didn't use a stand mixer, mixing my dough with a danish whisk instead; I proofed the dough for only 2 hours before baking; I baked it in a cast iron pan. Based on the chart provided on page 15, I made 1/4 of the master dough recipe for a 10" pan.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    From the master of dough comes recipes and techniques to perfect your pizza making!

    Full review
  • ISBN 10 0399581952
  • ISBN 13 9780399581953
  • Published May 14 2019
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven.

This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style "deep pan" pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio. With unique recipes, plenty of informative FAQs for beginners, and a permissive and inspiring tone, this book will appeal to both experienced bread bakers and novice home pizza makers alike.

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