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1、GrillIt,jBakeIt,mLoveIt!PIZZABruceWeinsteinANDMarkScarbroughwithPhotographsbyLucySchaefferlContentsIntroduction1TheRoadMapforPizza2Tools3Cheese6PizzasontheGrill13PizzasintheOven15TheBasics:EightCrustsandThreeSauces17TenClassicPies41FourteenAppetizerPizzas73FiveSaladPizzas115SeventeenInternati
2、onalPizzas135PhotographicInsertTwenty-ThreeModernPies189TenDeep-DishPizzas257Acknowledgments281Index283AbouttheAuthorsOtherBooksbyBruceWeinsteinandMarkScarbroughCreditsCoverCopyrightAboutthePublisherIntroductionOfallthecookbookswe’vewritten,thismaybethemostpersonal.Wecookalotduringtheweekwhil
3、erecipetestingandtasting.Sundaysareusuallyourtimeoff.Personaltime,asitwere.You’dthinkwe’deatout.Butno,wefireupthegrillorheatuptheoven—becauseSundaynightispizzanight.Neighborsandfriendsinourpartofnorthwest-ernConnecticutknowthedrill:therearehotpiestobehadaround6:00p.m.We’reclearlynotalone.Onav
4、erage,eachAmericaneatsmorethan46slicesayear,muchadmittedlyfromoneoftheover62,000pizzeriasacrossthecoun-try.Andapparentlyinthedeadofwinter,too!MorepizzaisconsumedinJanu-arythananyothermonth—thanksmostlytotheSuperBowl.Whilealotofthatzealousconsumptionconsistsoffrozenandtakeoutpies,homemadepizza
5、isstillthegoldstandard.It’sfresher,moreflavorful.Theingre-dientsdidn’tsitaroundallday.Thespicesaren’ttasteless.What’smore,withhomemadepizza,youcantopitanywayyouwant.Sohereareourfavorites,agoodselectionofwhatourneighborsandfriendshavecometolove,justabouteverypizzaimaginable—fromtheItalian-Amer
6、icanclassicstomodernpies,fromappetizerpizzastofull-on,well-stockeddeep-dishbelly-busters.Alongtheway,we’llalsohelpyoufigureoutyourownchoicesbysometimeslistingseveraloptionsforoneingredient—for1example,“2ouncesParmigiano-Reggiano,orGranaPadano,oragedAsiago,finelygrated”;or“2tablespoonsmincedpa
7、rsley,ororegano,orrosemary,oracombinationofanytwo.”Thisway,youcantwisttheflavorstosuityourtaste.Afterall,what’slifewithoutvariation?There’snotmuchelsetomakingagreatpizza.Startwithagooddough,eitheroneyoumakeyourselforoneyou’vepickedfreshfromap
