Jamaes Mcnair's Pizza

Plot

"Pizza has metamorphosed from an Italian peasant snack into one of the world's favorite foods. This book contains recipes for two styles of pizza -- traditional and new. You'll discover the secrets to baking authentic Italian, French, New York, and Chicago pies. Then comes an array of innovative toppings that reflects the current gourmet status of the humble pie : eggplant and goat's milk cheese, smoked pheasant, four kinds of wild mushrooms, tender spring vegetables, three kinds of caviar, barbecued chicken, chili con carne. There's even a dessert pizza of warmed creamy cheese crowned with cinnamon-glazed fruit. Armed with a few pieces of specialized kitchen equipment, you'll go through the simple step-by-step process of transforming the home stove into one that turns out pizzas to rival, or often surpass, those cooked in professional brick-lined ovens. For each pizza, first pick from several variations on an easy-to-make basic dough that produces a perfect crust, crisp on the outside and chewy on the inside. Next select any size pie, from three-inch appetizer-scaled pizzette, through eight-inch individual-sized disks, all the way up to sixteen-inch shared pizzas. You can also fold the delectable fillings up in a calzone or pack them into a deep-dish pie."--