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Pizza Camp: Recipes from Pizzeria Beddia, by Joe Beddia
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Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.”
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Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.
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With more than fifty iconic and new recipes,�Pizza Camp�delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like:
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--Bintje Potato with Cream and Rosemary
--Collard Greens with Bacon and Cream
--Roasted Corn with Heirloom Cherry Tomato and Basil
--Breakfast Pizza with Cream, Spinach, Bacon, and Eggs
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Designed by Walter Green, art director of�Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor,�Pizza Camp�is a novel approach to homemade pizza.
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- Sales Rank: #852 in Books
- Brand: ABRAMS
- Published on: 2017-04-18
- Released on: 2017-04-18
- Original language: English
- Dimensions: 10.25" h x .88" w x 8.25" l, .0 pounds
- Binding: Hardcover
- 224 pages
- ABRAMS
Review
“I will never forgive my parents for not sending me to Pizza Camp.”
� (Jimmy Kimmel, comedian / pizza eater)
“Joe Beddia is plowing a wonderfully irreverent path in food, a path illogically anchored in a reverence for quality and technique, but matched with a completely punk DIY ethos. This book is a map of his mind, a mind you should read into.�Pizza Camp�is ahead of its time.”
� (Hugh Acheson, James Beard Award–winning chef and author)
“Never�have I encountered an individual so singularly focused on his craft.�Joe Beddia is hilarious, intelligent, and lovingly produces�the best pizza in the f*cking universe.”
� (Michael Solomonov, James Beard Award–winning chef and author)
“Not all pizzas go to heaven, but there is definitely a puffy cloud waiting for St. Joe Beddia’s work.”
� (Chris Bianco, James Beard Award–winning chef and author)
About the Author
Joe Beddia is the chef-owner of Pizzeria Beddia, named the best pizza in America by Bon App�tit. He lives in Philadelphia.
Most helpful customer reviews
5 of 5 people found the following review helpful.
Very awesome book if you want to make authentic
By R.B
Very awesome book if you want to make authentic, awesome pizza at home. You need a few things such as a kitchen scale, pizza peel, bench scraper, and a few other things, but none of these things are expensive and they're all easy to find. It just doesn't cover pizza either, but strombili, Italian hoagie bread, even croutons and breadcrumbs. The pictures are clear, the recipes are easy to follow. All in all, a really great book full of wonderful recipes. Even if you've never baked before, you'll be able to follow along.
The only thing is that the basic pizza dough takes 24 hours to ferment in the fridge, plus another three to four hours the next day to rise. So if you want pizza in a hurry, it will not do. However, it is worth the extra work.
3 of 3 people found the following review helpful.
The perfect pizza book for people looking for the next step in pizza experience.
By TheReviewer
This is best served as a reference for people who either know of Pizzeria Beddia or for people looking for the next step up from Artisan Bread in Five Minutes a day.
Pros:
Great photography
Will look good in your house or kitchen (beautiful construction)
Some inventive recipes with key ingredients that are more complex than some books.
Good instruction in many places.
More than just pizza (also strombolis, sandwiches, hoagies, etc)
Some mouth-watering twists on conventional favorites.
Great biographical read of Mr. Beddia.
Indifferent:
This is the perfect book for a mid-level pizza chef.
Cons:
A little light in detail in some places.
Slightly advanced for a beginning, less useful for an expert.
Overall a fun read that brings you into the personality of Joe Beddia, the personality of some of his fans, and will elevate your pizza knowledge. Just know that crafting fine food takes time and effort. If you are lazy, you'll be back to Dominos in no time, however if you stay the course, you can make pizza worth remembering.
2 of 2 people found the following review helpful.
Thorough, detailed, and beautiful book. Worth a look.
By Sh Ka
Pros: Beautiful, detailed, artsy, lots of flourish and smart design choices. This book is a love letter to pizza. Fantastic pizza recipes - my mind is already combining them into new hybrid recipes and thinking of all the options this book presents once you learn the basics. Wonderful representation of Philadelphia with stunning photographs. Honestly I was expecting a lot less (not meant as an insult) - there is a pretty good collection of content here (and it's not limited to pizzas - we have Stromboli, hoagies, cheesesteaks, etc).
Cons: If you want a technical pizza manual, this is not for you. The book is technical - minutely precise at some points - but there is a lot of advice/opinion, open-endedness and ancillary background offered - along with lots of non-essential (but beautiful) photos- it is not a set of IKEA instructions. If that is what you want, this book is not going to deliver.
I think it's worth it.
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