Pizza Camp: Recipes from Pizzeria Beddia by Joe Beddia

  • Dough (page 27)

    from Pizza Camp: Recipes from Pizzeria Beddia Pizza Camp by Joe Beddia

    • Categories: Pizza & calzones; Vegan; Vegetarian
    • Ingredients: active dry yeast; all-purpose flour
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Notes about this book

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Notes about Recipes in this book

  • Dough

    • lean1 on May 21, 2020

      It's actually pretty easy. You just have to plan it 24 hours before second rise. It's worth it! I made it without a mixer as well.

    • jimandtammyfaye on November 06, 2021

      Excellent, flavorful dough that is easy to work with. Plan ahead for chilling requirement. Author does a great job with practical pointers, too, like how to get the pizza from the peel to the stone without disaster.

    • Baxter850 on January 10, 2022

      I’m not sure what I did wrong but my second dough started tearing before the pizza got to 10”. My timing was to spec.

    • andrew_edbdl8 on January 12, 2026

      My go to dough recipe. Salt is too heavy as written.

    • celine_yl1s3t on February 03, 2026

      Their dough is so good.

  • Sauce

    • jimandtammyfaye on November 06, 2021

      Really enjoyed this sauce, particularly since it doesn't require cooking on the stove like my other sauce recipes. Nice flavor! Sauce recipe makes more than needed for crust recipe. Freeze remaining for next pizza adventure.

    • Baxter850 on January 10, 2022

      Simple, easy and delicious.

    • celine_yl1s3t on February 03, 2026

      I think I'm going to drain a little of the fluid off. It was a little wet on my pizza. Besides that really good flavor, I love the fresh tomatoes instead of cooking the sauce.

    • lily_z5lwe7 on April 19, 2026

      Watch the salt. 1.5t was way too much with my sea salt.

  • Make and bake

    • jimandtammyfaye on November 06, 2021

      In oven, pizza puffed and browned beautifully. Author recommends using torn pieces of fresh mozzarella in addition to shredded mozzarella.

    • Baxter850 on January 10, 2022

      This is a very rich pizza. Liked it better with toppings to cut the richness.

    • kkmatti on July 26, 2023

      I've been experimenting with this recipe for a couple of months now. This is the first pizza recipe that has consistently produced restaurant-quality pizza for me in my home oven. The crust is excellent and has a lovely flavor due to the extra time fermenting in the refrigerator. Shaping the dough takes some practice, and I have ripped a few trying to get them in the oven. The sauce is super simple and great tasting. My favorites so far have been the mushroom & onion pizza and a prosciutto & basil that I made on my own.

  • English pea purée

    • Lmastriaco on June 14, 2020

      Used as an inspiration rather than an exact recipe. Combined peas crushed with mortar & pestle with feta and a little cream. Spread on pizza and added sliced cherry tomatoes

  • Roasted corn, heirloom cherry tomato, basil pizza

    • Day1603 on October 22, 2021

      Made this during the height of summer, and then 3 times again. Absolute genius. Everyone I served it to absolutely loved it. Skip the basil oil if pressed for time; can instead just use leaves as a garnish - or just omit.

  • Spinach, ricotta cream, and garlic pizza

    • rhb on October 27, 2022

      Great toppings (we use our own dough recipe and bake in wood-fired oven).

  • Mortadella, ricotta cream, roasted pepper pizza

    • rhb on October 27, 2022

      Great topping combo (we use our own dough recipe and bake in wood-fired oven).

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Reviews about this book

  • Joy the Baker

    ... it makes me want to book a plane ticket to Philadelphia and cross my fingers for one of the very few daily pies at Pizzeria Beddia.

    Full review
  • ISBN 10 1683350197
  • ISBN 13 9781683350194
  • Published Apr 18 2017
  • Format eBook
  • Page Count 303
  • Language English
  • Countries United States
  • Publisher Abrams

Publishers Text

Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.”
 
Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.
 
With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like:
 
--Bintje Potato with Cream and Rosemary
--Collard Greens with Bacon and Cream
--Roasted Corn with Heirloom Cherry Tomato and Basil
--Breakfast Pizza with Cream, Spinach, Bacon, and Eggs
 
Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.
 
 

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