Pizza Camp Recipes from Pizzeria Beddia by Joe Beddia published today by ABRAMS offer you the possibility of becoming a real "pizzaiolo" following the step-by-step passages offered by Joe Beddia.
Calabrese origins, but born in the USA, he grew up with the good homemade bread made by his family members once per week and memories of great pizza thanks to the pizzeria of one of his relatives.
When he was 18-19 years old he worked in a Ralph Lauren's outlet and later discovered that there was the possibility of working in a bar. Later again the introduction at the world of pizza.
To Joe, as for many Americans with italian origins the real pizza is the one created with italian ingredients X0
With the time he discovered that he could create a great pizza also with local ingredients.
Instruments, dough, the making of pizza will be revealed without any more secrets, like also many delicious recipes for a wonderful pizza.
You'll understand that substantially what it is crucial is the dough.
All the rest, what you will put/add in the pizza, will be up to you and your fantasy and Joe Beddia describe it very well explaining the role of a multitude of ingredients, from mushrooms to salame, from mortadella, to many herbs and veggies that you can add to your pizza alone or with red sauce.
So, what can I add more? Buon Appetito everyone! with this yummy pizza-book!
I thank NetGalley and ABRAMS for this book.
Anna Maria Polidori