CDN$ 24.92
  • List Price: CDN$ 30.00
  • You Save: CDN$ 5.08 (17%)
FREE Shipping on orders over CDN$ 25.
Usually ships within 1 to 4 weeks.
Ships from and sold by Amazon.ca. Gift-wrap available.
Quantity:1
Pizza: Seasonal Recipes f... has been added to your Cart
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Pizza: Seasonal Recipes from Rome's Legendary Pizzarium Hardcover – Oct 8 2013

4.7 out of 5 stars 3 customer reviews

See all formats and editions Hide other formats and editions
Amazon Price
New from Used from
Hardcover
"Please retry"
CDN$ 24.92
CDN$ 23.59 CDN$ 31.88

Harry Potter and the Cursed Child
click to open popover

Special Offers and Product Promotions

  • You'll save an extra 5% on Books purchased from Amazon.ca, now through July 29th. No code necessary, discount applied at checkout. Here's how (restrictions apply)

Frequently Bought Together

  • Pizza: Seasonal Recipes from Rome's Legendary Pizzarium
  • +
  • The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more
  • +
  • Flour + Water: Pasta
Total price: CDN$ 81.59
Buy the selected items together

No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.




Product Details

  • Hardcover: 256 pages
  • Publisher: Rizzoli (Oct. 8 2013)
  • Language: English
  • ISBN-10: 0847840689
  • ISBN-13: 978-0847840687
  • Product Dimensions: 20.4 x 2.6 x 24.1 cm
  • Shipping Weight: 998 g
  • Average Customer Review: 4.7 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: #18,957 in Books (See Top 100 in Books)
  •  Would you like to update product info, give feedback on images, or tell us about a lower price?

Product Description

Review

"There has never before been a pizza cookbook written by an Italian living in Italy. This gives this book unriavaled authenticity." ~Library Journal

“I’ve been trying different pizza dough recipes, but what I’ve really been waiting for is the new book, in English, from Rome’s phenomenal pizza master, Gabriele Bonci. Bonci is wildly inventive with his toppings, which are seasonal and change from day to day and week to week. I can see pizza parties every weekend as I work my way through this enticing book.” ~LA Times

About the Author

Gabriele Bonci was born in Rome and learned the culinary arts in one of the capital’s finest restaurants before opening his own pizza shop in 2003. Since 2009, he has been the host of the TV cooking show La Prova del Cuoco. He has been featured in Anthony Bourdain’s The Layover, Travel and Leisure, The Atlantic, and The Guardian.


Customer Reviews

4.7 out of 5 stars
5 star
2
4 star
1
3 star
0
2 star
0
1 star
0
See all 3 customer reviews
Share your thoughts with other customers

Top Customer Reviews

Format: Hardcover Verified Purchase
I have really been enjoying this book. Making the pizza dough is a fairly involved process, but the time and effort it takes is well worth it. Bonci provides some great ideas for pizza recipes, too. Again . . . the pizza dough is just the best!
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover Verified Purchase
How can you not love the book by the God of Pizza, maker of the best pizza in the world ?
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover Verified Purchase
Great Book!
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse

Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0xa6ffd018) out of 5 stars 26 reviews
15 of 15 people found the following review helpful
HASH(0xa703606c) out of 5 stars Terrific formulation(s) for pan pizza dough that will bake correctly in any home oven. Nov. 8 2013
By Jonas Aras - Published on Amazon.com
Format: Hardcover Verified Purchase
Terrific formulation(s) for pan pizza dough that will bake correctly in any home oven. No stones or baking steel required. He states that the dough works well in cheap pans. I baked mine in a PSTK coated pan by Lloyd Pans with very good results. The recommended temperature is 475 degrees and the bake time is about 25 minutes. This is the polar opposite of most other types of pizza which generally benefit from ovens capable of high temperatures and short bake times.

The recipes are given by weights (!!!), which is a MUST if you want to have any chance of duplicating your success the next time or make adjustments the next time to improve it.

The basic bread flour dough translates into baker's percents as follows: Flour (100%), Water (70%), IDY (.7%), Salt (2%), Oil (4%). Thickness Factor=.103. I post this because if you need to scale the recipe to a particular size pan or if you just want to make dough for a single pizza, these figures makes it easy. There are terrific scaling tools available at pizza making dot com that where you can plug in these numbers and enter any size rectangular or round pan and you'll be given the ingredient amounts in grams and/or ounces.

He also has other formulations that use Buratto, light spelt and whole spelt flours. You're not going to find these at your local big-box store, but I appreciate the fact that he's sharing his real formulation instead of a dumbed-down recipe.

He discusses making your our sourdough starter. Unlike "legit" Neapolitan dough which is generally fermented at around 65 degrees (which means you need a wine fridge set at that temp or something similar), his sourdough formula can be refrigerated overnight in a standard fridge.
10 of 11 people found the following review helpful
HASH(0xa70362b8) out of 5 stars Long awaited Oct. 20 2013
By PhillyWill - Published on Amazon.com
Format: Hardcover Verified Purchase
Every foodie in the English speaking world has been waiting for this edition.

We made the Broccolini & Mortadella pizza last night and it was wonderful. A couple of notes are in order however. As indicated in the books "A Note From The Translator" the amount of water indicated in the dough recipes is somewhat low. Bonci uses extremely fresh flour but if you're making these recipes with regular bread flour from the supermarket you'll need more like 800 grams of water to a kilogram of flour. As mentioned in the previous review, the size of the dough balls is a little unrealistic. We find a 600 gram dough ball will perfectly fill a 1/4 sheet pan (10.5 x 15.5 inches: Norpro Stainless Steel 10 X 15 X 1 inch Jelly Roll Baking Pan)

If you like Roman style pizza al taglio this is the book for you.
10 of 12 people found the following review helpful
HASH(0xa703627c) out of 5 stars Awesome pizza recipes Oct. 16 2013
By Bruce Homis - Published on Amazon.com
Format: Hardcover Verified Purchase
We first heard of Gabriele Bonci and the Pizzarium by watching the Rome episode of Anthony Bourdain's show, The Layover. When we were in Rome visiting the Vatican this past May, we took a side trip to the Pizzarium for lunch, and we were seriously not disappointed. The pizza was fantastic (best we had in Rome), and the choices were incredible. I saw he was coming out with a book, and I pre-ordered it here on Amazon. We made two of his pizzas last night - one with potato, eggplant, and fresh mozzarella, and the other with butternut squash, provolone, and pancetta, and they came out insanely delicious. No joke. The only issue I had with the book was where it says Bonci's dough recipe yields enough dough for six pizzas, and that's just not true. If you want the dough to be fluffy and large enough to fit in the pan, like it shows in the book, then you'll get two pizzas out of each dough. Other than that, awesome book and a cool souvenir, especially if you've been there.
4 of 4 people found the following review helpful
HASH(0xa7036570) out of 5 stars Pizzarium's receipes at your home Dec 18 2013
By Zsofia Zsurzsa - Published on Amazon.com
Format: Hardcover Verified Purchase
Love it! If you have ever been to Pizzarium in Rome you know this recipe book is a real treasure!
3 of 3 people found the following review helpful
HASH(0xa70365d0) out of 5 stars Just like I was in Rome a few months ago... Nov. 11 2014
By John P. Zenk - Published on Amazon.com
Format: Hardcover Verified Purchase
I made the Tomato pizza, like the one I had when visiting his place in Rome......Follow the directions and get almost an identical product!! He also has a video on you tube if you want to see the "dough" process. It takes 1+ days from start to finish... but well worth it.

My pizza on the right...His on the Left in the picture.


Feedback