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Abrams Books

Pizza Camp: Recipes from Pizzeria Beddia

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Description

“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 Philadelphia’s 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 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 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 you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more (because even the most die-hard pizza lovers can’t 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 PizzaBintje Potato with Cream and RosemaryCollard Greens with Bacon and CreamRoasted Corn with Heirloom Cherry Tomato and BasilBreakfast 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. Read more

Publisher ‏ : ‎ Abrams Books (April 18, 2017)


Language ‏ : ‎ English


Hardcover ‏ : ‎ 224 pages


ISBN-10 ‏ : ‎ 1


ISBN-13 ‏ : ‎ 91


Item Weight ‏ : ‎ 2.31 pounds


Dimensions ‏ : ‎ 8.35 x 0.75 x 10.35 inches


Best Sellers Rank: #131,852 in Books (See Top 100 in Books) #35 in Pizza Baking #163 in Italian Cooking, Food & Wine #817 in Celebrity & TV Show Cookbooks


#35 in Pizza Baking:


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Top Amazon Reviews

    • Pizza 101
My son bought me this book as I lived in Phila as youngster and love pizza. It’s a great make-at-home pizza book, easy to follow, easy to duplicate, recipes are great and deliver consistent results. Watch some of the YouTube videos on Joe Beddia and you’ll have an even greater appreciation of him and Pizza Camp. I’ve bought this book for a number of family and friends interested in making their own pizza. They loved it. ... show more
Reviewed in the United States on July 4, 2023 by chuck nuskey
    • A very different pizza book. Lots of fun and great pizza.
After chasing the Neapolitan dream for many years, it was refreshing to make a pizza that tasted great, kept its crunch, and didn't feel like while cooking it I was running a frantic race. I could actually have a conversation with my wife, instead of keeping my eye on a stopwatch! My only warning is that these pizzas, because of their toppings, and combination of fresh and whole mozzarella have a lot of liquid. Be very careful when you try and rotate them during in the baking process. I've found that by using cooking parchment underneath, I can slowly rotate them using oven mitts, rather than using a peel, and avoid anything sloshing onto the pizza stone. The book has great pictures and many creative combinations. There is only one crust recipe, but I've found that I can alter it by leaving it out overnight instead of using the fridge, to give me a more flexible schedule. I own at least 15 books on Pizza. I recommend that even if you think of yourself as a pizza expert, you consider adding this one to your library. ... show more
Reviewed in the United States on September 25, 2017 by B. Alter
    • Great Cookbook!
I love this book. I kind of knew and hoped that I would. I love cookbooks, and I absolutely love making pizza. Pizza is simple, yet very complicated. The learning curve of combining flour, water, yeast, and salt doesn't seem like it should involve so much technique, but it does. The more I study and tweak it, the better my pizzas come out. I've learned that Di Fara in Brooklyn, this guy's place, Pizzeria Beddia in Philly, and another place, in Arizona called Bianco, make some of the best pizza in the country. People line up for hours to get this simple yet amazing treat. I was skeptical how badly I needed to actually own this book. I figured once I knew the special formula and technique for a Joe Beddia style award winning crust, I can just make it and move on. But, I am very happy I bought it, not only to support a chef who has been studying and perfecting his technique and recipe for years, but also because it's a beautiful and very cool book. He tells great stories from his life. He shares insight into why he does things the way he does, for example, using cream on a pizza, because that's what cheese is made from. Of course! So it's going to be extra creamy and amazing. He also gives it up to his fellow chefs, which is pretty awesome. I also love the pictures, they are inspirational and delicious looking. I love that he uses a lot of healthy and seasonally available ingredients, and explains why. He uses veggies like various greens and farmers market produce, and emphasizes the importance of using the best ingredients. Beddia is a real chef and not just some pizza slinger. I can't wait to make that creamy chard pizza. My first one will be the three cheese with simple tomato sauce. That's the one I've been trying to perfect for a while. I can't wait. Buy this book, you will love it. ... show more
Reviewed in the United States on November 28, 2018 by Amazon Customer
    • Buy this book!
Review Image by Mason Day Mason Day
Review Image by Mason Day Mason Day
Review Image by Mason Day Mason Day
Buy this book if you want elevate your pizza game. Joe Beddia did an amazing job tailoring his dough recipe for the at home pizza aficionado. It’s by far the best recipe I’ve followed to date. They came out do crispy and chewy! Much like what you would get at a pizza restaurant. It’s seriously great dough! His sauces and topping combinations are also stellar. Can’t wait to make his hoagies! A side notes: I really wish I had a larger pizza stone, and or pizza steel. Because the pizzas a generally 16 inches it would be nice if you had a larger surface area. I usually make pizza in the Gozney pizza oven but found his dough recipe works better cooked in the oven in your kitchen. ... show more
Reviewed in the United States on January 29, 2023 by Mason Day Mason Day
    • Thorough, detailed, and beautiful book. Worth a look.
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. ... show more
Reviewed in the United States on April 18, 2017 by Sh Ka

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