Description
Book Synopsis
“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
Trade Review
“I will never forgive my parents for not sending me to Pizza Camp.” * Jimmy Kimmel, comedian / pizza eater *
“Joe Beddia is plowing a wonderfully irreverent path in food, a path illogically anchored in a reverence for quality and technique, but matched with a completely punk DIY ethos. This book is a map of his mind, a mind you should read into. Pizza Camp is ahead of its time.” * Hugh Acheson, James Beard Award–winning chef and author *
“Never have I encountered an individual so singularly focused on his craft. Joe Beddia is hilarious, intelligent, and lovingly produces the best pizza in the f*cking universe.” * Michael Solomonov, James Beard Award–winning chef and author *
“Not all pizzas go to heaven, but there is definitely a puffy cloud waiting for St. Joe Beddia’s work.” * Chris Bianco, James Beard Award–winning chef and author *
