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Review Perfect Pan Pizza Square Pies to Make at Home from Roman Sicilian and Detroit to Grandma Pies and Focaccia A Cookbook by Peter Reinhart

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An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK

This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Start

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Book ID Asin: B07GMXFC8F
Book Title: Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]
Book Author: Peter Reinhart
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $4.62
Book Format Name: Hardcover
Book Format Price: $15.56
Book Format Name: Spiralbound
Book Format Price: $31.35
Book Price: $4.62
Book Category: Kindle Store, Kindle eBooks, Cookbooks, Food & Wine and unknown
Book Rating: 748 ratings

Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook] by Peter Reinhart Book Review

Name: D
Rating: 5.0 out of 5 stars
Title: This is the ultimate!
Date: Reviewed in the United States on May 14, 2019
Review: I have my "to go to" pizza dough recipe plus an old baking stone (yard sale bargain for $1)...but I have been wanting just ONE cookbook that would let me branch out into the wonderful world of deep-dish and square- and rectangle-pans. I purchased a Lloyd's pan to accompany the cookbook. This book and pan make an awesome set! I love Peter's tone, he explains ingredients and techniques clearly, he explains variations/substitutions, the photos make one drool, and he instructs how to make fermented dough in a detailed manner. On top of all of this, he provides sauces and toppings' advice. Nicely bound book, 185 pages, introduction plus 4 hefty chapters of pizza heaven! I "knead" not look further for what I have been dreaming of to complete my pizza library!

Name: SK
Rating: 4.0 out of 5 stars
Title: Not a book for beginners
Date: Reviewed in the United States on May 16, 2019
Review: The preview of the book had the most simplest recipes. This book is set up more like a story, with what look like complicated recipes. If one is an expert on baking pizzas I recommend it. If a busy mom, this is not the pizza book to use. Doughs have starters. Pizzas are mostly complicated and not traditional at all in the toppings. Its very gourmet and not basic. I don't see me ever using it except maybe at some non busy point trying the basic dough and sauce pictured in the preview.

Name: Sue Smith
Rating: 4.0 out of 5 stars
Title: You can not skim and bake. Careful reading is required.
Date: Reviewed in the United States on June 9, 2019
Review: I have made two of the recipes, All-Purpose Marinara and the deep dish Classic Red Stripe, both are really good. I am in the process of putting the Sicilian-Style Puttanesca together almost to the final dimple. My book is pockmarked with olive oil from referring back to the different techniques required for getting it ready for the pre-bake. I know it is going to be great and well worth the effort but I wish there was one or two pages that had all the techniques in one place.
The master recipe makes 36 oz of dough, which is good to remember.
pro: wonderful sauce
learning new techniques
great ideas to build on
con: several steps are required that are stated in previous chapters, hence olive oil finger prints through out the book.
I am thoroughly enjoying this cookbook but with there was an easy way to reference all cooking techniques

Name: Pastry Chef Online Jenni Field
Rating: 5.0 out of 5 stars
Title: Wonderful!
Date: Reviewed in the United States on June 15, 2019
Review: If you're a fan of deep dish pizza--or any pizza with a "puffy" crust--you'll love this book. Peter is an incredibly generous teacher and shares so much Pizza Wisdom in this book. With 3 master dough recipes--100% white flour, whole grain, and sourdough--you can choose the one you want so you can make the pizza of your dreams.

I've made 3 grandma pies, 2 personal pizzas with leftover dough from the grandma pies, and 1 enormous focaccia all in the last week. The dough bakes up light and perfect, the pizza sauce recipe I'm using from the book is fantastic and just needs to be stirred together--no cooking--and then I use my own toppings. Fantastic!

Name: E.J.
Rating: 5.0 out of 5 stars
Title: The book title says it all...
Date: Reviewed in the United States on July 1, 2019
Review: No, I won’t try all the recipes (topping suggestions) in this book. I probably won’t even try half of them, but I love this book! The dough recipe and technique is taught in a way that is easy to understand and easy to execute. The dough recipe itself is well worth the price of admission. He also gives you the amount of dough and cheese needed for lots of different pan sizes which is super helpful. My first attempt turned out better than any deep dish I’ve previously made. *I will say that in the sauce recipe I would half the amount of vinegar/lemon juice called for. My tomatoes may have been more acidic to start with, but the full amount was too much for me.

Name: M R
Rating: 3.0 out of 5 stars
Title: Content is good, but bizarrely written..
Date: Reviewed in the United States on June 15, 2020
Review: I read the reviews before purchase, so I guess I'm not surprised, but I don't really see how this got past an editor.

The author says something, then immediately says it again in a slightly different way:

"Paul Witke, of Zimmerman Cheese, suggested to me a more available and affordable cheese, with similar buttery flavor properties is Munster. Brick cheese has a close association with Detroit-style deep-pan pizzas. It also has a wonderful buttery texture and flavor and it melts beautifully However, it is not easy to find at retail markets, and there are many other cheeses that make good substitutions. The cheese that performs most like brick cheese iin terms of buttery flavor and creaminess is Muenster, but combining mozzarella and Cheddar, or fontina and provolone, are also excellent swap-outs.”

Then there are things that are unclear:

[Following instructions on stretch and folding the dough]

“If using yeast, immediately place the bowl in the refrigerator to retard the dough overnight or up to 3 days. The dough will take roughly the same amount of time to rise as both the white flour and country-style doughs. However, if using starer only, let the dough ferment at room temperature for 4 to 6 hours, or until it increases one and one-half times in size. (Once the dough has risen and been retarded, allow 2 to 5 additional hours for the fully panned dough to rise to the appropriate size.) The time will depend on the strength of your starter and the temperature of the room.

Stretch and fold the dough to deflate it and return it to the bowl. Cover and refrigerate to slowly ferment overnight or for up to 3 days. You can also weigh and pan a piece of dough in a prepared sheet pan for whatever type of pizza you are making. This dough can then be refrigerated for anywhere from 12 to 72 hours.”

So we got done stretching and folding, and we can refrigerate immediately, or not depending on whether we used yeast in the dough. But the new paragraph seems to suggest a next step, but I think it’s basically the remaining instructions for the non-yeast option. But it’s hard to say…

Another one:

[The pizza sauce instructs you to just mix the ingredients together in a bowl, and refrigerate.]

“But be careful, the flavors of the herbs, garlic, and salt will intensify when the pizza is baked, so resist the urge to increase the amount.”

[In this specific pizza instructions, it instructs you to remove the sauce from the fridge 2 hours before, then pan and let the dough rise for 4 hours.]

“Just before baking, top the dough with a layer of pepperoni slices (if using) and then the remaining half of the cheese cubes, making sure to get plenty around the edges, where the dough meets the pan.

Bake the pizza on the middle shelf of the oven for 8 minutes. Then rotate the pan 180 degrees and continue to bake 7 to 9 minutes longer, or until the cheese caramelizes to a golden brown and the pepperoni bubbles and browns. The undercuts f the dough should also caramelize to a rich golden brown, and the outer edge of the pizza should form a dark brown, thin, crispy cheese crust–the Rico.

Transfer the baked pizza to the stovetop or to a heatproof counter. Using an offset spatula or bench blade, carefully slide it around the edge, between the crust and the side of the pan, and then lift the pizza out of the pan and slide onto a cutting board. Use a spoon or squirt bottle to drizzle two or three stripes (or a crosshatch) of pizza sauce across the top, then cut into 3- or 4-inch squares and serve."

So even though the sauce instructions warn that the sauce will intensify when baked, we never actually bake it. In fact, it’s uncooked, and made from a can of crushed tomatoes and some herbs, so while it’s conceivable that the pizza itself would be enough to heat it up, it still doesn’t seem right. The Serious Eats version of this pizza has you reducing the sauce for 30min, and still baking it on the pizza. So I’m using that sauce and process.

As others have described, they discuss the various parts separately… the crust, the cheese, the sauce, and then don’t put it together until later. This makes sense in theory. If the earlier sections were merely discussing the various techniques you will need later, that would be fine. However, they drop important bits of information throughout, like the amount of dough needed for various pan sizes is on page 15 amidst pan sizes and portioning, but then they tell you how much their recipe makes (which incidentally, is for a pan size not even listed in the chart) on page 23 in the middle of the technique for stretching and folding the dough in a detailed bit about bakers percentages. The actual dough recipes don’t start until page 27. Then the standard pizza sauce recipe is page 46, and then assembling the parts is one page 69.

I haven’t baked it yet, but I’m sure it will taste good. But I’ve never been so confused reading a cookbook.