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Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.  With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty

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Book ID Asin: B01M6XYRL1
Book Title: Pizza Camp: Recipes from Pizzeria Beddia
Book Author: Joe Beddia
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $15.08
Book Format Name: Hardcover
Book Format Price: $19.54
Book Price: $15.08
Book Category: Kindle Store, Kindle eBooks, Cookbooks, Food & Wine and unknown
Book Rating: 554 ratings

Pizza Camp: Recipes from Pizzeria Beddia by Joe Beddia Book Review

Name: Nathan E. Billups
Rating: 5.0 out of 5 stars
Title: Thank you for my home pizza experience.
Date: Reviewed in the United States 🇺🇸 on September 2, 2022
Review: Very easy to understand, must plan ahead but the result are fantastic

Name: C. CARLISLE
Rating: 4.0 out of 5 stars
Title: My Honest Opinion: Get the Book
Date: Reviewed in the United States 🇺🇸 on May 3, 2017
Review: I know a lot of people buy pizza dough books thinking they're going to be thrown the keys to the author's pizza making kingdom. The truth is, your home oven is not what they're cooking on at their shop, and this is the big limiting factor. How does an author take the pizza they're known for and acclimate it for the home oven?

Often times you'll see people complain that the author doesn't use Active Dry Yeast or sugar at their shop. That the they are somehow trying to pull a "bait and switch" on the people that buy the book. The truth is, ADY can be found at any grocery store around the country. The sugar helps fuel the yeast and also aids in browning of the dough. They are simply trying to help the reader achieve a pizza closely approximating a pie like they would find in their shop, while still being able to find common ingredients.

I'll list the CONS of this book first:
-Provided you work during typical work hours this is a dough you will only realistically be able to cook on the weekends (unless you want to eat after 9 or 10 on the weeknights). Joe's recipe calls for mixing and then a 24 hour fermentation in the fridge. THEN the dough is taken out of the fridge and rises for four hours. If you take it out at 6pm you're not cooking until 10pm. I got around this by making the exact dough, but substituting the ADY and sugar with 0.6% (that's 6/10ths of one percent) of sourdough starter. 24 hour bulk ferment, 24 ball ferment and I was eating at 6:30pm two days later.

-This really is not a CON as much as it is experience, the dough is 71% hydration (a pretty wet dough), this is not the easiest thing to handle or mix for that matter. In Beddia's defense, he's trying to give you the same type of dough experience you get at his shop in Fishtown. Hey, you asked for it.

-The mixing instructions are not what I would consider "descriptive", BUT he does a pretty good job with pictures. You can buy all the books you want but the only way I TRULY learned was by doing it myself and experimenting. A book will never teach you that. Make pizza dough.....lots of it. Learn from your mistakes. Too many people give up after a few times. Stick with it, you'll get better (if you want to).

-There was a strange mix of measuring ingredients with weight and volume (220g of low moisture mozzarella, 3 Tablespoons of hard cheese). I know all hard cheeses don't weigh the same, but they're all pretty close.

-Recipes are made for 14-16" diameter pies. My oven only fits 14" and this is still a VERY difficult task to launch a 14" pie on a 14" surface while on your hands and knees in front of the kitchen oven. I would suggest cutting the recipes in half and make 12" pies.

PROS
-The book is FILLED with topping ideas, particularly the cream bases. There are a lot of really solid combinations that I haven't seen elsewhere.

-I think it's great whenever a chef or pizzaiolo share their brand of ingredients they use. Jersey Fresh Tomatoes and California Olive Ranch are two things we already found to be of very good quality, and Joe called those out.

-I've heard many complain about the language. I suppose it's a personal preference - I liked the irreverent discourse. Some take offense. YMMV.

-With the previously mentioned mods to the dough recipe, it truly is (I think) a damn close approximation of what the author was shooting for. The dough came out a crunchy on the outside and tender on the inside.

SUMMARY
I have a "go to" neapolitan dough I use in my pizza oven in the back yard. Joe Beddia's recipe is my new non-neapolitan dough "go to". It's that good. What YOU need to do is figure out how you can make this work in your schedule, with your oven, to your tastes. For 15 bucks this book is a steal. Joe shares a lot of little gems in this thing, and if his writing style is not your cup of tea - try and look past it. There is a lot of gold in here if you pay attention, the pictures below prove it.

Name: three_rivers
Rating: 5.0 out of 5 stars
Title: Smooth transaction
Date: Reviewed in the United States 🇺🇸 on June 30, 2022
Review: Perfect. No problems.

Name: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Great Cookbook!
Date: Reviewed in the United States 🇺🇸 on November 28, 2018
Review: I love this book. I kind of knew and hoped that I would. I love cookbooks, and I absolutely love making pizza. Pizza is simple, yet very complicated. The learning curve of combining flour, water, yeast, and salt doesn't seem like it should involve so much technique, but it does. The more I study and tweak it, the better my pizzas come out. I've learned that Di Fara in Brooklyn, this guy's place, Pizzeria Beddia in Philly, and another place, in Arizona called Bianco, make some of the best pizza in the country. People line up for hours to get this simple yet amazing treat. I was skeptical how badly I needed to actually own this book. I figured once I knew the special formula and technique for a Joe Beddia style award winning crust, I can just make it and move on. But, I am very happy I bought it, not only to support a chef who has been studying and perfecting his technique and recipe for years, but also because it's a beautiful and very cool book. He tells great stories from his life. He shares insight into why he does things the way he does, for example, using cream on a pizza, because that's what cheese is made from. Of course! So it's going to be extra creamy and amazing. He also gives it up to his fellow chefs, which is pretty awesome. I also love the pictures, they are inspirational and delicious looking. I love that he uses a lot of healthy and seasonally available ingredients, and explains why. He uses veggies like various greens and farmers market produce, and emphasizes the importance of using the best ingredients. Beddia is a real chef and not just some pizza slinger. I can't wait to make that creamy chard pizza. My first one will be the three cheese with simple tomato sauce. That's the one I've been trying to perfect for a while. I can't wait. Buy this book, you will love it.

Name: Andrew Cross
Rating: 4.0 out of 5 stars
Title: Great crust
Date: Reviewed in the United States 🇺🇸 on June 21, 2020
Review: I've been making pizza from scratch now for 10 years. And I've read a lot of books and articles on pizza and bread, Hamelman, Reinhart, Gemignani, Robertson along with 00 flour vs. bread flour. But I'm always interested in personal dough recipes. So when I read Beddia's dough formula I thought "okay, that's different".

First off, he uses about a third of the usual amount of yeast (1% of flour weight) and second, he uses double the usual amount of salt (2% of flour weight). But I gave it a try. Full disclosure, I used the usual amount of salt (2% of flour weight) for two reasons: who needs that much additional salt when you've also got salty cheese adding to the already high sodium content. And second, because salt inhibits yeast activity and we're using such a small amount of yeast to begin with.

The 24 hours in the fridge showed little yeast activity. Then he suggests a 3 to 4 hour rise once out of the fridge, this is about 4 times as long as usual. After the third hour the dough looked dead with little yeast activity and the dough size relatively unchanged. Then, by the fourth hour "Houston, we have lift-off!" The dough took off, and after hand stretching and applying toppings, into the oven it went.

Once out of the oven I've got to say "this makes a great crust" very chewy inside and crisp outside. This is the Holy Grail of pizza crust and this recipe delivers it!

Name: Anne R.
Rating: 5.0 out of 5 stars
Title: I finally did it!
Date: Reviewed in the United States 🇺🇸 on September 25, 2021
Review: As someone who struggled to make good homemade pizza for years, I was THIS close to buying an expensive Ooni pizza oven. I tried the baking methods presented in this book, and although it took me a few tries to get it exactly right, I just pulled the most perfect pie out of my normal electric oven! If you love pizza but really don't need another cooking gadget lying around, grab this book!