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The United States of Pizza America s Favorite Pizzas from Thin Crust to Deep Dish Sourdough to Gluten Free 1st Edition by Craig Priebe, Dianne Jacob ISBN 0789329441 9780789329448

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The United States of Pizza America s Favorite Pizzas from Thin Crust to Deep Dish Sourdough to Gluten Free Craig Priebe Digital Instant Download

Author(s): Craig Priebe, Dianne Jacob
ISBN(s): 9780789329448, 0789329441
Edition: Illustrated
File Details: PDF, 40.34 MB
Year: 2015
Language: english
SKU: EB-57225690 Categories: , Tags: ,

The United States of Pizza America s Favorite Pizzas from Thin Crust to Deep Dish Sourdough to Gluten Free 1st Edition by Craig Priebe, Dianne Jacob – Ebook PDF Instant Download/Delivery: 0789329441, 9780789329448
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ISBN 10: 0789329441 
ISBN 13: 9780789329448
Author: Craig Priebe, Dianne Jacob

Recipes for homegrown pies from all regions of the country. Chef Craig Priebe has scoured the countryside, stopping in promising pizzerias to discover the tastiest pies. Smoked ham and cheddar? Roasted cauliflower and salsa verde? These toppings would be blasphemous in Naples, but in America anything goes—anything that tastes delicious, that is. His findings are collected here—stellar examples representing every style of pizza. What makes this collection of prize recipes especially fun is that each one has its own personality reflecting its local influences. From Seattle’s Serious Pie comes pizza with white bean puree, asparagus, and Parmesan; from Los Angeles’s Mozza, squash blossoms with burrata. The legendary Pizzeria Bianco in Phoenix offers up a pie with red onion, rosemary, and Arizona pistachios, while Louisiana Pizza Kitchen brings us one with crawfish étouffé.  
Also included are blueprints for every type of dough (from Sicilian and sourdough to New York and gluten-free), a range of adaptable base sauces, an introduction covering tools and techniques, and an address book for all the pizzerias featured. The United States of Pizza shows that the country is not so much a melting pot, but instead a giant pie bubbling over with a fabulously diverse array of creative flavor combinations.

The United States of Pizza America s Favorite Pizzas from Thin Crust to Deep Dish Sourdough to Gluten Free 1st Table of contents:

Chapter 1 – The Classics: Foundations of Flavor

  • The New York Slice: Foldable Perfection

  • Chicago Deep Dish: A Knife-and-Fork Icon

  • The Neapolitan Revival: Wood-Fired Purity

  • Sicilian Squares: The Thick and the Crispy

Chapter 2 – Regional Legends

  • Detroit-Style: Caramelized Corners and Cheese Walls

  • St. Louis Thin Crust: Provel and Pride

  • New Haven Apizza: Charred, Chewy, and Cult-Approved

  • California Dreaming: Artisan Toppings and Avocado Love

  • The Midwest Tavern Pie: Crispy, Cut, and Craveable

Chapter 3 – Dough and Crust: The Science of the Base

  • From Thin to Thick: Understanding Texture

  • The Art of Fermentation: Sourdough and Long Rise

  • Gluten-Free and Proud: The Rise of Alternative Flours

  • Stuffed, Folded, and Rolled: Calzones, Stromboli & More

Chapter 4 – Sauces, Cheeses, and Toppings Galore

  • The Perfect Tomato Sauce: Simplicity Wins

  • White Pies and Pesto Dreams

  • Cheese Matters: Mozzarella, Provolone, Burrata & Beyond

  • Meat Lovers vs. Veggie Lovers: A Nation Divided

  • The Pineapple Debate: Sweet, Savory, or Sacrilege?

Chapter 5 – Modern Movements and Pizza Innovation

  • Craft Pizza: Artisanal Ovens and Local Ingredients

  • Vegan & Dairy-Free Options That Actually Taste Great

  • Gluten-Free Evolution: Beyond Cauliflower Crusts

  • Technology and Delivery: How Apps Changed Pizza Forever

Chapter 6 – America’s Pizza Capitals

  • New York City: The City That Never Stops Slicing

  • Chicago: Deep Dish Dominance

  • Los Angeles: Trendy, Gourmet, and Global

  • Detroit: The Blue-Collar Classic’s Big Return

  • The Unexpected Hotspots: Portland, Phoenix, and Beyond

Chapter 7 – Pizza Culture

  • Pizza in Pop Culture: From Movies to Memes

  • The Great Pizza Festivals of America

  • Pizza Competitions and World Championships

  • Pizza and Beer Pairings: The Ultimate Combo

  • Late-Night Slices and Local Legends

Chapter 8 – Make It at Home

  • Building the Perfect Home Oven Setup

  • Essential Tools and Techniques

  • Recipes for Every Style: From New York to Detroit

  • DIY Doughs: Classic, Sourdough, and Gluten-Free

  • Family Pizza Night Traditions

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Tags: Craig Priebe, Dianne Jacob, Pizza America