“Homemade pizza has never been as good as restaurant pizza—until now” —thanks to recipes from the James Beard Award-winning celebrity chef (Tom Colicchio). Throughout his acclaimed career, chef Michael Schwartz has been celebrated for his skilled use of quality ingredients, and with his pizzas, this talent is on full display. Genuine Pizza is Schwartz’s vibrantly illustrated guidebook for creating unforgettable pies at home. His cookbook makes the pizza process approachable and fun, giving the reader the tools they need to make better pizza and then run with them. First providing a clear and simple view of the fundamentals—with detailed step-by-step methods for making the best pizza doughs—Schwartz then empowers home cooks to mix and match ingredients, playing with different sauces, cheeses, meats, vegetables, and more, to build pies both classic and innovative. Pizza is just the beginning—it’s a jumping off point to colorful, delicious meals. “To put it simply, every recipe in this book makes my mouth water.” —Wolfgang Puck, from the Foreword “With Michael Schwartz’s culinary brilliance as our North Star, we can all impress our loved ones as true pizzaiolos!” —Andrew Zimmern

James Beard Award–winning chef, Michael Schwartz now shares the approachable, sought-after recipes that garnered national praise for his Miami restaurant with home cooks everywhere. Michael focuses on sourcing exceptional ingredients and treating them properly—which usually means simply. A salad truly becomes a meal, such as BLT Salad with Maple-Cured Bacon, as do pizzas, pastas, soups, and sandwiches. Snacks aren’t precious bits on toothpicks but hearty, eat-with-your-hands fare that can be mixed and matched, such as Caramelized Onion Dip with Thick-Cut Potato Chips and Crispy Polenta Fries with Spicy Ketchup. Side dishes are adventurous accompaniments that hold up mightily on their own, while the boldly flavored main dishes—from Grilled Wild Salmon Steak with Fennel Hash and Sweet Onion Sauce to Grilled Leg of Lamb with Salsa Verde—come in two sizes: large and extra large, for serving family-style at the table. From simple desserts that riff on classic childhood favorites and flavors, including Banana Toffee Panini, to Michael’s favorite drinks, you’ll have everything you need for the perfect dinner at home. With seventy full-color photographs and abundant ingredient tips to help make the most of what’s freshest at the market, Michael’s Genuine Food is a guide you’ll return to time and time again for meals that will slip everyone into a state of genuine contentment.

The James Beard and IACP Award-winning author of Flour Water Salt Yeast and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook. “If there were ever to be a bible for all things pizza—and I mean all things—Ken Forkish has just written it.”—Marc Vetri, author of Mastering Pasta and owner of Vetri The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.

A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.

LAMBDA LITERARY AWARD FINALIST • An audacious and wryly funny coming-of-age story about a pregnant pizza delivery girl who becomes obsessed with one of her customers. Eighteen years old, pregnant, and working as a pizza delivery girl in suburban Los Angeles, our charmingly dysfunctional heroine is deeply lost and in complete denial. She's grieving the death of her father, avoiding her supportive mom and loving boyfriend, and flagrantly ignoring her future. Her world is further upended when she becomes obsessed with Jenny, a stay-at-home mother new to the neighborhood, who comes to depend on weekly deliveries of pickled-covered pizzas for her son's happiness. As one woman looks toward motherhood and the other toward middle age, the relationship between the two begins to blur in strange, complicated, and ultimately heartbreaking ways.

Would you like to make your own pizza at home but don't know where to start? Have you tried recipes time and time again, but the results you had were not up to your expectations? Maybe you are even an aspiring pizza chef who wants to find out what lies behind the mysterious world of pizza, searching for details from theory to practice? If you answered yes to any one of these questions, this book is definitely for you! After 35 years of experience, I have gained both in Italy and abroad, I decided that all the information I managed to gather over time should not remain a secret. It could be a great starting point for other interested people. In "Authentic Italian Pizza", I delve into all the aspects that concern the fascinating world of Italian pizza. Through this book, I will explain to you the important role that each ingredient has, both chemically and practically, in creating the perfect dough. What is behind the leavening process, (the "Achilles' heel" for many), as well as a step-by-step plan of how to create a professional pizza from start to finish. I will walk you through the incredible world of pizza - fingers crossed! Thanks to this ITALIAN bestseller book about pizza, you will discover: How to use and manage poolish and biga; How to create your sourdough without sour surprises; The role and the right choice of the 5 ingredients that make up the dough; How to create a professional dough with correct timing and well-executed procedure both by hand and with the mixer; The step-by-step guide on how to create, roll out, and put the topping on an Italian pizza; How to manage wood fire baking; The complete procedure for baking pizza, pan pizza, Genovese focaccia, and other baked goods; All my professional recipes to put into practice, both in a pizzeria and at home, with excellent results. ...and much more! As you may have guessed, I aimed to write this book as intricately as possible, starting from theory right up to the practical side. It was developed according to the timeline order needed to create a pizza; thanks to this feature, you will be able to put into practice what you have learned steadily and gradually. By the end of reading this, you will be able to make a professional pizza, either at a pizzeria or at home. I say this with confidence because I will direct you on all the technical differences to be adopted, avoiding the common mistakes that learners often make. After all, the real secret is that there is no perfect recipe for creating a noteworthy Italian pizza. Still, it is the sum of information, advice, and experience that, collected together in the right way and with the proper awareness, will help you to create a product that will please you and others. What are you waiting for? Let's have a finger in the pie!

This book analyzes the reception of artisanal pizza in Japan through the lens of professional pizza chefs. The movement of food and workers, and the impact that such movements have on the artisanal workers occupation are at issue.