Pizza, Calzone and Focaccia Cookbook

Additional Details

Description: Here's a delicious collection of the best hearth-bread dishes from all over Italy, written by Maxine Clark, best known for her easy approach to Italian food. 

The Equipment and Utensils section will help you through the minefield of bakestones versus baking sheets, pizza pans, and wheels. For the serious pizza aficionado, a wood-burning oven is a must, but all you really need to make delicious pizzas are some basic utensils, an oven -- and your hands! 

Ten Pizza Pointers provides tips on shaping and baking, and will solve any pizza problems you may encounter. Follow these guidelines and you'll be making perfect pizzas in no time. 

A glance through Doughs and Sauces will explain essential techniques and have you itching to get started. Included are step-by-step instructions for making Basic Pizza Dough and a recipe for Pizzaiola Sauce -- the heart of a classic pizza. 

Pizzas Thick and Thin include the popular Pizza Margherita, Caramelized Red Onion Pizza with Capers and Olives, a crispy Schiacciata to serve with drinks, and Pizza di Patate -- a wheat-free potato cake topped with tomatoes and anchovies. 

A chapter on Focaccia brings you Deep-pan Focaccia, a huge Oozing Cheese Focaccia, a Stuffed Focaccia with Figs, Prosciutto, and Taleggio, plus some sweet versions including an Easter treat flavored with oranges, almonds, and lemon. 

Try Calzones and Pizza Pies such as Calzone alia Parmigiana filled with eggplant and mozzarella, and Sfogliate ai Noci e Prezzemolo -- little buns rolled up around a filling of walnuts, garlic, and parsley. 

Explore Pizzette and Small Bites to find Goat Cheese and Pesto Pizzette, Focaccette Ripiene, with hidden tomato and melting mozzarella, and Ligurian Sardenaira -- an intensely flavored sardine, tomato, and garlic pizza, cut into slices and traditionally served with a cold beer. 

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Condition: A few pages are dog eared. Further good condition.