Pizza Camp: Recipes from Pizzeria Beddia

One thing is very clear when it comes to the kitchen spirit sitting on your shoulder: You want that spirit to speak with authority. Joe Beddia, owner of Philadelphias Pizzeria Beddia, a perennial entry in whatever Best Pizza in America story is showing up in your Facebook feed, has no problem on that front. New York Times 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. Joe Beddias pizza is old schoolits all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, hes offering his methods and recipes in a cookbook thats anything but old school. Beginning with sauce, cheese, and baking basics, Beddia takes pizza lovers through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home. With more than 50 iconic and new recipes, Pizza Camp delivers everything youll need to make unforgettable and inventive pizza, stromboli, hoagies, and more (because even the most die-hard pizza lovers cant eat pizza every day), with plenty of vegetarian options. In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand-new recipes like: Dinosaur Kale, Pickled Red Onion, and Spring Cream Pizza 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 And dozens more! 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.