Pizzeria: The Best of Casual Pizza Oven Cooking

I grow up in Sao Paulo, Brazil, where pizzerias are a hit specially in the Italian neighborhoods. Cooking from this book was like transporting my Little Italian heart to my table back in Seattle. The recipe of the pizza dough is FANTASTICO and Reliable. BEST PIZZA DOUGH !

A host of delightful pizza recipes, most of them in the authentic Italian style of Naples (tomato sauce and cheese isn't the starting point--it's the whole pizza, you American clod). The recipes are all structured for a 9 inch pie, which is really a blessing in disguise, since that lets you plan on cooking two or three different pizzas for your friends in the course of one magnificent evening of Italian pastry.Note, however, two shortcomings--first, the book only considers 9" pies with the thin, crisp crust characteristic of Naples, and it really doesn't want to talk to you if you don't have a pizza stone to bake them on. So, you won't find guidelines for making thicker, softer crusts, nor will you find advice for making a good pizza on those ancient metal sheets you use for the frozen pizzas from the supermarket. Still, we have had a heck of a good time with this book.

The dough and topping recipes turn out wonderfully. Focus on making the pizza and foccacia, the salads and soups are so-so. Beautiful full page pictures of each recipe make this book good for coffee-table decor.