Pizza Pans Reviews: The Great Chicago-Style Pizza Cookbookgood

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Product Description

"A fun cookbook for any audience." --Booklist

Classic recipes for deep-dish, stuffed, thin-crust, and vegetarian variations.

The Great Chicago-Style Pizza Cookbook Reviews

30 of 32 people found the following review helpful

Not Perfect Pizza, but Very Good!, April 29, 2002

Miranda Prince "Punky Monkey" (USA) - See all my reviews

This review is from: The Great Chicago-Style Pizza Cookbook (Paperback)

First of all, NO, these are not the secret recipes of Giordano's, Gino's, Pizzeria Uno, or the others.

They are, however, very good pizza recipes. My main criticism of the book is that some of the instructions are incomplete. For example, in the stuffed pizza recipe he tells you to put the sauce on top of the pizza without pre-cooking the pizza at all. In my experience, that always results in a doughy, partially-uncooked top crust. I prebake the pizza with no sauce for about 10 minutes, then add the sauce, and it's great. But Bruno should've told me that; I shouldn't have had to figure it out for myself.

Yes, I would like to get my hands on the actual Giordano's recipe, but these recipes still beat any pizza I can get here in Oregon.

12 of 12 people found the following review helpful

REAL pizza, December 10, 1996

By A Customer

This review is from: The Great Chicago-Style Pizza Cookbook (Paperback)

Ok. I'm a pizza snob (pizza elitist?). I'll admit it. It's
hard to live in or near Chicago for any length of time and
not become one. I recently moved from Illinois to the west
coast and have come to the conclusion that good pizza
doesn't exist out here. So, I've been making my own.

This book provides good recipes and recommendations on
ingredients. A definite must for transplanted Chicagoans.

27 of 32 people found the following review helpful

Not Restaurant Recipes, December 20, 2002

By A Customer

This review is from: The Great Chicago-Style Pizza Cookbook (Paperback)

If you try these recipes, you will not duplicate pizzas cooked at Uno's, Gino's, Giordano's, etc. You will make a decent pizza (and I've had to experiment quite a bit to improve on Bruno's recipes), but don't be fooled into thinking that these are the real thing. And the basic deep dish recipe is just the same as the one you can get free at many sites on the internet. A better book is Evelyn Slomon's, but hers suffers, too.