New Pizza A whole new era for the world’s favourite food 

Reviewed By  Grasshopper2       August 10, 2017


Author  Stefano Manfredi

Distributor:       Booktopia/Amazon 
ISBN:                 9781743368817
Publisher:         Murdoch Books
Release Date:   August 2017  


For all Pizza lovers and cooks, Manfredi has created a sensational coffee table/ recipe book to read and share. Stefano has compiled the best of Pizza recipes in this hardback book, which also incorporates wonderful photographs of landscapes and pizzerias. When giving instructions on how to prepare pizza dough, photographs show the method the master’s use.

 The early pages of this book explain exactly what a pizza is, and how the dough is prepared. The    chef uses great detail to show us the many types of flour, water, yeasts and oils used. He then discusses ingredients to dress your pizza and which type you should use. Tomatoes, mozzarella and anchovies are scrutinized for the best and freshest products, and always sourced locally.

 Five different Pizzaioli are chosen to share their methods and techniques of making excellent pizzas. The author explains that he has chosen these five people as they demonstrate the evolution of Pizza making, and combine old methods with new ideas. Each chosen artist has included some of their favourite recipes, and the mouth watering photos show the process.

 Pizza dough recipes are shared by the makers and the many methods of creating these is shown. Variables such as dried yeast, fresh yeast, temperatures and sourdough starters are shown, while the process of shaping the dough is again photographed step by step. Then the cooking processes are discussed with handy hints given such as, “Roman style pizza is often precooked. It can be kept in the fridge and brought out when needed.”

 Next we move to the toppings. The rossa, or red topping, consists of a tomato base. Pizza Blanca is open to many more ingredients as it does not have the dominant tomato flavour, using more vegetables and seafood.

 Another dough used is the Roman style pizza dough, which is cooked at a lower temperature, and reheated at a later time. Again we see photos of creations, Roman pizza with roast duck, chestnuts and mushrooms, or, silverbeet, field mushrooms and fontina.

 The final chapter looks at filled, fried and sweet pizza.  Calzone, and Peking Duck roll, are two of these, while the banana and macadamia sweet calzone is a mouth watering example of the dessert pizza sure to please most palates.

 To turn the pages of this book, and be confronted with sensational dishes or beautiful photographs of the countryside, or local farms where produce is sourced, is a privilege.  But be prepared! This is a serious look at the past and present story of Pizza making and the people who continue to develop the genre.