• 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

• 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.

• 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.

• 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.

• Neo-Neapolitan pizza dough

  • 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.

  • MollyB on August 29, 2019

    This is our favorite of the various dough recipes we've tried in this book. It's now our go-to pizza dough recipe, and is good both on a pizza steel and on the grill.

  • 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.

• 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.

• 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.