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American Pie: My Search For The Perfect Pizza by Peter Reinhart

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Notes about this book

  • dclong on August 02, 2015

    This cook book will make me lose the deposit on my apartment. I heated my oven so hot and so often that I warped and melted the laminate on the cabinets next to my oven. It may be cheaper to never move at this point. This books gives a lot of recipes for different dough types and pizza styles. Its been fun cooking my way through it.

  • britt on October 09, 2010

    Peter Reinhart is a genius recipe writer. I am a beginner at working with yeast doughs, and I've experienced failure with many recipes from many other authors, including even the Bittman/Lahey no-knead bread. Peter Reinhart's recipes have never failed me. I just do what the recipe says, and the recipe works. It's like magic. He consistently includes all the relevant information and instruction. Never does he assume that I will already know not to do x but definitely to do y. I sheepishly admit that I am not so crazy about some of his pizza toppings. However, the crust recipes deserve 5 stars.

Notes about Recipes in this book

  • Napoletana pizza dough

    • smtucker on May 29, 2013

      House favorite.

    • britt on September 21, 2010

      I'm fairly incompetent when it comes to dough, but even I can follow this recipe and get a delicious chewy thin crust.

    • badrabbit on January 25, 2011

      I like this recipe but the dough is fairly difficult to work with. I would use the Neo-Napoletana dough until I was more adept at shaping.

  • Grilled pizza dough

    • SilverSage on January 06, 2011

      This is fabulous. I now make batches of this and freeze it - I always have pizza dough on hand. And since I can get my grill hotter than my oven, it makes a great pizza.

  • Neo-Neapolitan pizza dough

    • hillsboroks on April 01, 2018

      I made this using King Arthur bread flour and pizza yeast that I found at my local grocers. The results were very good, probably the best pizza dough I have ever made. I used my stand mixer to mix and knead the dough and followed the instructions to shape the dough by hand which was not as hard a I thought it would be. This makes enough dough for four 12 " pizzas so I froze three of the dough packages for future use.

    • britt on September 21, 2010

      I have no idea what I'm doing when working with dough. But, I've never had a Reinhart recipe fail me. This yielded a tender but only mildly crisp crust. I liked it, but it can't stand up to heavy or greasy toppings.

  • New York-style pizza dough

    • mjes on April 07, 2017

      After weeks of testing, my son now uses this recipe to make New York-style pizza for his East Coast wife who's not fond of West Coast pizza. Why testing? To settle on flour - Italian 00 and refrigeration time - 2 days. Highly recommend this book in general.

  • Smoked salmon, dill sauce, and onion pizza

    • dinnermints on July 01, 2015

      Delicious! I used a different pizza dough and grilled it instead of baking it. The pizza could maybe could use a bit more smoked salmon and maybe more yogurt sauce, but regardless, fantastic. Would definitely make again. Served it with a chilled roasted beet & carrot soup.

  • Folded Greek salad pizza

    • britt on September 26, 2010

      This was a hit. I divided the mozzarella unequally between the two pizzas, and I preferred the pizza with less mozzarella. I had a cup of salad dressing left after dressing the salad and smearing the dough for two pizzas with it.

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  • ISBN 10 1580084222
  • ISBN 13 9781580084222
  • Linked ISBNs
  • Published Nov 01 2003
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world. His most recent pursuit has been pizza--a seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. Allegiances run from the general (Chicago- versus New York - style, Neapolitan versus Sicilian) to the particular (Pepe's versus Sally's, Gino's East versus Pizzeria Uno), and newfangled versions like sushi pizza are extending the frontier. In American Pie, Reinhart follows the pizza trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.


Beginning his journey in Genoa, Reinhart scours the Italian countryside in search of the fabled focaccia col formaggio di Recco. After a stop in Florence for pizza vesuvio, with its black truffles and molten cheese, Peter heads to Rome to sample the famed seven-foot-long pizza bianca, and then Naples for the archetypal pizza napoletana. Back in America, the hunt for authentic pizza begins in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie is the best in the country. Sardinian pizza in Dallas; the pizza epicenter of New Haven; grilled pizza in Providence; the deep-dish pies of Chicago; Yugoslavian pogacha in Bellevue, Washington - these are just a few of the stops on Reinhart's epic tour.


Reinhart then returns to the kitchen, where he gives a master class on pizza-making techniques and provides his interpretations of the most memorable pizzas from his journey. His insatiable curiosity--and appetite--and gift for storytelling make this a must-have book for the avid cook, as well as a great read for the armchair pizzaiolo.



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