Theo & Co. Take 2: The Search for the Perfect Pizza Continues
After the phenomenal success of his first cookbook, Theo & Co: The Search for the Perfect Pizza (2008), Australia's world pizza champion Theo Kalogeracos takes to the road to continue his search for the perfect pizza - this time as far and wide as the US. With recipes as original as Theo himself, the pizzas in Theo & Co. Take 2 are melt-in-your-mouth delicious. Inspired by the pizza capitals of New York and Chicago, as well as Italy - and including Theo's signature dessert pizzas - the flavors are both Australian and international and infused with his energetic style. This all-encompassing 'pizza manual' offers a complete pizza toolkit: recipes for cooks of all types, different types of dough, and making your own pizza oven. ** Theo Kalogeracos's pizza-making awards include: 2010 World Champion Pizza Maker in Las Vegas, 2006 Las Vegas Italian Chef Wars Winner, 2006 Pizza Today's Italian Chef Wars Winner, 2004 Member of Dairy Farmers Team Oz that won the Americas Plate, and 2003 Australian Winner of Dairy Farmers Best of the Best. Kalogeracos also judged the 2011 World Pizza Championships in Las Vegas. "...superbly enhanced with the full color photography of Craig Kinder, making it a very highly recommended and enduringly popular addition to family, community library, and pizza lover cookbook collections". The Midwest Book Review, Library Bookwatch, November 2012, The Cookbook Shelf.
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90 g mozzarella baking basic pizza dough beetroot black pepper brown sugar butter capsicum caramelised onions caster sugar cheese cherry Chicago deep dish chocolate clams cling wrap clove cool cream sauce crispy crust cupcake cut into eight deep dish dessert pizza drizzle eight pieces extra virgin extra virgin olive flavour fridge g roasted garlic gluten-free grated ice-cream icing sugar ingredients leaves lemon medium heat melt mixing bowl mozzarella mozzarella evenly mushrooms Napoletana nice olive oil oregano parmesan parsley peeled pesto pinch of pepper pinch of salt PIZZA 1 basic pizza base pizza dough ball pizzeria pork belly recipe red onion rested & ready rolled salt and pepper salt pinch sausage semolina smoke foods spinach spread sprinkle tablespoons teaspoon Teglia temperature tomato sauce top with mozzarella tray Vegas virgin olive oil whisk wood-fired oven yeast