Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.”
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 of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like:
–Bintje Potato with Cream and Rosemary
–Collard Greens with Bacon and Cream
–Roasted Corn with Heirloom Cherry Tomato and Basil
–Breakfast Pizza with Cream, Spinach, Bacon, and Eggs
Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.
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 of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like:
–Bintje Potato with Cream and Rosemary
–Collard Greens with Bacon and Cream
–Roasted Corn with Heirloom Cherry Tomato and Basil
–Breakfast Pizza with Cream, Spinach, Bacon, and Eggs
Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.
Product Features
- ABRAMS
My Honest Opinion: Get the Book 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…
Yes, get the book! As someone who occasionally dabbled in homemade pizza for years with meah results, this is the book that made it happen.What you see in the pictures is a deep dish cheese pizza and a pepperoni and bacon regular pizza on their way to greatness.Edit:BTW: I found that I was not able to use the broiler technique with my LG oven. It appears that there is a heat safety shut off in the oven controls. With the oven preheated to 550 F, the broiler would shut off…
A very different pizza book. Lots of fun and great pizza. After chasing the Neapolitan dream for many years, it was refreshing to make a pizza that tasted great, kept its crunch, and didn’t feel like while cooking it I was running a frantic race. I could actually have a conversation with my wife, instead of keeping my eye on a stopwatch!My only warning is that these pizzas, because of their toppings, and combination of fresh and whole mozzarella have a lot of liquid. Be very careful when you try and rotate them during in the baking…