[American Pie 01] • American Pie by Reinhart, Peter -- Read -- Imperial Library of Trantor

Index

Contents Introduction

Pizzeria Bianco

LIGURIA FLORENCE ROME NAPLES NEW YORK CITY NEW HAVEN SAN FRANCISCO BAY AREA LOS ANGELES SARDINIA IN DALLAS AND CROATIA IN BELLEVUE PROVIDENCE CHICAGO PIZZERIA BIANCO PHILADELPHIA AND MAMA’S POSTSCRIPT

THE CRUST THE TOPPINGS

The Sauce The Cheese

BAKING

BAKING SITUATION I: Standard Home Oven with No Baking Stone BAKING SITUATION II: Standard Oven with a Baking Stone or Tiles BAKING SITUATION III: Standard Home Oven with a Hearth Kit Oven Insert BAKING SITUATION IV: Commercial Oven with or without a Stone BAKING SITUATION V: One of the Above with a Convection Option

The Family of Doughs

NAPOLETANA PIZZA DOUGH

Napoletana Pizza Dough Variations

ROMAN PIZZA DOUGH NEO-NEAPOLITAN PIZZA DOUGH NEW YORK–STYLE PIZZA DOUGH PIZZA AMERICANA DOUGH PREBAKED PIZZA FREEZER DOUGH

SOURDOUGH PIZZA DOUGH

STAGE ONE: Making the Seed Culture STAGE TWO: Making the Mother Starter STAGE THREE: Making the Dough

GRILLED PIZZA DOUGH CHICAGO DEEP-DISH PIZZA DOUGH SARDINIAN CARTA DI MUSICA DOUGH FOCACCIA DOUGH FOCACCIA COL FORMAGGIO AND GREEK PITA DOUGH

Sauces and Specialty Toppings

TOMATO SAUCES

CRUSHED TOMATO SAUCE ALL-PURPOSE MARINARA PIZZA SAUCE

PESTO

PESTO ALLA GENOVESE

Pesto Variations

SPECIALTY TOPPINGS

BALSAMIC SYRUP HERB OIL SPICY OIL CARAMELIZED GARLIC PURÉE OR WHOLE CLOVES AND GARLIC OIL SMOKED EGGPLANT PURÉE SWEET-AND-SOUR ONION MARMALADE SAUTÉED MUSHROOMS BUTTERNUT SQUASH PURÉE WHITE SAUCE CRAB AND CREAM CHEESE TOPPING DILL AND CHIVE SAUCE TAPENADE ROASTED EGGPLANT, TOMATO, AND LEMON TOPPING

The Pizzas

Choosing a Dough Topping a Pizza

NAPOLETANA-STYLE PIZZAS

PIZZA MARGHERITA PIZZA ALLA MARINARA PIZZA QUATTRO STAGIONI PIZZA ALLA PUGLIESE PIZZA CON ACCIUGHE (WITH ANCHOVIES) PIZZA QUATTRO FORMAGGI PIZZA VESUVIO PIZZA CON RUCOLA

Prosciutto Variation Mussel Variation

PIZZA ROSA AL BIANCO

FIRST-GENERATION NEO-NEAPOLITAN PIZZA

SAUCE AND MUTZ PIZZA

Sauce and Mutz Garnish and Topping Options

WHITE CLAM PIZZA

Seafood Variations

SECOND-GENERATION NEO-NEAPOLITAN PIZZA

NEW YORK–STYLE SAUCE AND CHEESE PIZZA NEW YORK–STYLE WHITE PIZZA PEPPERONI PIZZA AMERICANA THREE CHEESE PIZZA WITH ROASTED EGGPLANT, TOMATO, AND LEMON

THIRD-GENERATION NEO-NEAPOLITAN PIZZA

CANDIED FIGS, PECANS, ANDOUILLE, AND GOAT CHEESE PIZZA ONION MARMALADE, WALNUTS, AND BLUE CHEESE PIZZA SMOKED EGGPLANT PIZZA CREAM CHEESE AND CRAB PIZZA SMOKED SALMON, DILL SAUCE, AND ONION PIZZA FOLDED GREEK SALAD PIZZA

ROMAN-STYLE PIZZA

PIZZA ALLA ROMANA CON SALUMI PIZZA AL TAGLIO, ROSSA E BIANCA

Variations

GRILLED PIZZA

The Setup How to Grill a Pizza

Piadina

CHICAGO DEEP-DISH PIZZA AND STUFFED PIZZA

CLASSIC DEEP-DISH PIZZA

Deep-Dish Toppings Stuffed Pizza

SARDINIAN CARTA DI MUSICA PIZZA

PIZZA ALLA PESCATORA PIZZA CON LE SARDE

FOCACCIA

FOCACCIA ALLA GENOVESE POTATO ROSEMARY FOCACCIA FOCACCIA WITH ONION MARMALADE, BLUE CHEESE, AND WALNUTS RAISIN FOCACCIA GRAPE FOCACCIA FOCACCIA COL FORMAGGIO DI RECCO

PITA

PRASOPITA Filling Variations

Spanakopita Tssouknidopita Kolokithopita Tiropita

Acknowledgments Index

A B C D E F G H, J K L M N O P R S T U, V W, Z

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