American Pie: My Search for the Perfect Pizza

American Pie: My Search for the Perfect Pizza
by Peter Reinhart

American Pie: My Search for the Perfect Pizza
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Book Summary Information

Author: Peter Reinhart
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2003-11-04
ISBN: 1580084222
Number of pages: 272
Publisher: Ten Speed Press

Book Reviews of American Pie: My Search for the Perfect Pizza

Book Review: A passion for pizza
Summary: 5 Stars

I bought this book, having never seen it before, because of my appreciation for author Peter Reinhart's other excellent works, as well as a desire to make good pizza of my own. I have Bread Baker's Apprentice and Crust & Crumb, and because these books are specifically about bread, I assumed that American Pie would be all about the crust. This was a gross misconception on my part; this book is much more than a tome on pizza crust.

The book has two sections. The first is a fascinating account of all Reinhart went through to find what he regards as the perfect pizza. This includes details of a trip to Italy as well as places within the United States where he found excellent pizza on his pilgrimage. The second, larger section deals with the recipes (formulas) he has created, and this section is broken down further into three sections -- dough, toppings and sauces, and finally complete pizzas.

Do yourself a favor -- do not skip the first section and plow right into the recipes and formulas. While you may be more interested in getting down to business, you learn a tremendous amount about what the author regards as a great pizza, and more importantly, you learn just how serious the author was when he set out to find what he calls the perfect pizza. As is typical of his other works, Reinhart writes with unwavering passion, pouring everything he's got into the writing. Finally, many of the pizzas he mentions in the first section are recreated in recipe form in the second section, and it's really fasinating to recreate one of the pies in your own kitchen.

The dough section is a collection of approximately a dozen excellent formulas for crust. Each recipe sticks to Reinhart's trademark method -- slow rise, usually an overnight rising. I have not tried all of these, but those that I have tried have not disappointed. I'm getting rid of my old crust recipe.

The toppings and sauces section contains two recipes for nice sauces, neither of which I have attempted yet but will. Where it gets interesting is his "Specialty Toppings" section -- there are things there that I would never dream of putting on a pizza, such as pureed butternut squash, as well as tried and true items such as sauteed mushrooms and garlic oil. While some of these will not appeal to everyone, there is something interesting bound to tempt everyone.

Included is a brief breakdown of baking scenarios and how to deal with them -- home oven/no stone, convection oven and stone, etc. He covers all the bases.

Finally, the actual complete pizza forulas he gives reflect his quest to find a pizza that meets his unwavering standards. Many of the recipes are clearly a result of his trip to Italy, such as Pizza Vesuvio, and others are accounted in his domestic travels. Again, I have not tried them all (and with eggplant as an ingredient in some of these, it's doubtful I ever will), but those I have tried are so far and away better than what I made before.

All this said, an underlying thought I had was that the search for the "perfect pizza" was Reinhart's search. He was going for what *he* considers a perfect pizza, and that could very well be different than that of many of his readers. He seems to prefer a thinner, crisp crust that is mildly charred, with a good crunch and a finely tuned sauce and toppings combination. If you prefer a thick, chewy crust, you may feel like he is "off the mark" in his search. It is important to remember this when working your way through this book and finding your own "perfect pizza".

If you like pizza and want to make pizza of your own that is just flat-out outstanding, this book will serve you exceptionally well. Even if you don't find what you would consider "perfect pizza" here, you'll find something that's a great foundation.

Summary of American Pie: My Search for the Perfect Pizza

On the subject of pizza, there is never a shortage of opinions. Allegiances run from the general (Chicago versus New York style, Neapolitan versus Roman) to the particular (Pepe's versus Sally's, Gino's East versus Pizzeria Uno), and new interpretations ever extend the pizza frontier.In AMERICAN PIE, master bread baker Peter Reinhart follows the trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New. Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles?these are just a few of the tasty attractions on Reinhart's epic tour. Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make AMERICAN PIE essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.
  • A fascinating look into the great pizzas and pizzerias of Italy and America.
  • Peter Reinhart's last book, THE BREAD BAKER'S APPRENTICE, was named Cookbook of the Year by both the James Beard Foundation and the International Association of Culinary Professionals. 

    Reviews?Peter Reinhart has taken a deep look into pizza, one of the best and simplest of foods, embracing all its variety. He probes American pizza especially, but he has tasted the original in Naples and visited elsewhere in Italy to learn about variations and relatives. He tells vivid stories, and his recipes and techniques are thorough and practical. A splendid book.??Edward Behr, editor, The Art of Eating?I doubt whether anyone else could be as passionate as Peter Reinhart about pizzas or have made such extensive and exciting journeys in pursuing them. He has collected great anecdotes and wonderfully detailed recipes in the course of his intercontinental hunt.??Alan Davidson, author of The Oxford Companion to Food?We all know that Peter Reinhart is a great baker and teacher, but now that he's fallen in love with pizza, we can see he's also a great tour guide as he takes us to the best pizzerias in Italy and America. Secrets are divulged, expert tips provided, and stories told. Much more than a collection of recipes, this is a book that is as fun to read as it is to bake from.??Carol Field, author of The Italian Baker

  • Baking bread is mysterious enough. But creating truly great pizza--the transformation of next to nothing into something extraordinary--is downright alchemical. It is for no small reason that there are distinct words in Italian for those disciples of these mystic arts who bake pizza and focaccia, pizzaiolo and focacciaiolo. Peter Reinhart, he who gave us Brother Juniper's Bread Book and the multi-award winning The Bread Baker's Apprentice, takes the reader of American Pie: My Search for the Perfect Pizza right into the heart of the matter.

    Reinhart begins his inquiry into pizza with his baseline palate memory for what a great pizza should be. As a teenager he had worked in a pizzeria, Mama's, and instinctively knew this pie to be the best. Returning as an adult years later, he discovered otherwise. Had he changed, or had the pizza changed? Both, it happened, were true.

    So what is the nature of perfection, and where do you go to find it? In the case of Peter Reinhart, this journey includes travels through Italy and across the US. This is Part One of the book, called The Hunt. It's not the most enlivening travel writing, which would have helped elevate the insights into the nature of great pizza and the people who make it happen. But it's only a third of the entire package. The best is yet to come. In Part Two: The Recipes, Reinhart comes entirely into his own. Here is the master at work. Chapters include "The Family of Doughs", "Sauces and Specialty Toppings," and "The Pizzas." Reinhart gives you the building blocks, no matter what your kitchen, tools, and oven might be like. And then he unfolds the roadmap--pizzas from the strictly classical to the strictly whimsical.

    Work diligently with American Pie and in time you will be able to call yourself, without hesitation or rising color, pizzaiolo and focacciaiolo. --Schuyler Ingle

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