---
product_id: 259375595
title: "Perfect Pan Pizza: Detroit, Roman, Sicilian, Foccacia, and Grandma Pi"
price: "14493 Ft"
currency: HUF
in_stock: true
reviews_count: 5
url: https://www.desertcart.hu/products/259375595-perfect-pan-pizza-detroit-roman-sicilian-foccacia-and-grandma-pi
store_origin: HU
region: Hungary
---

# Perfect Pan Pizza: Detroit, Roman, Sicilian, Foccacia, and Grandma Pi

**Price:** 14493 Ft
**Availability:** ✅ In Stock

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- **What is this?** Perfect Pan Pizza: Detroit, Roman, Sicilian, Foccacia, and Grandma Pi
- **How much does it cost?** 14493 Ft with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hu](https://www.desertcart.hu/products/259375595-perfect-pan-pizza-detroit-roman-sicilian-foccacia-and-grandma-pi)

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## Description

Buy Perfect Pan Pizza: Detroit, Roman, Sicilian, Foccacia, and Grandma Pi by Reinhart, Peter online on desertcart.ae at best prices. ✓ Fast and free shipping ✓ free returns ✓ cash on delivery available on eligible purchase.

Review: Writing a review of Peter Reinhart's books is simple. "Buy this book; you won't regret it" says everything that really needs to be said. However, for those who ask, "But, but, but...WHY?" here are some specifics. His earlier book "American Pie" is a celebration of pizza in all its wonderful diversity. As a survey of the topic and a personal reflection on encountering pizza and pizzaioli around the world it's like an engaging university-level introduction to the art. He touches on deep-pan pizza but in "Perfect Pan Pizza" he goes all-in. If you've read "American Pie" then this book is a similar treatment; a very useful technique. There are things done differently between styles, so getting down to the fundamentals is needful. As always, Peter passes on some things he's discovered about getting the most taste out of food by putting the most taste into it. Some of his secrets are high-hydration dough, mixing rests, stretch-and-fold gluten development, cold retardation, panning in stages, and the stunning innovation of putting half the cheese onto the bare dough at the start of the rise. He gives three master doughs: white, "rustic" with added whole grain and sourdough. He also includes a thorough and thoughtful introduction to getting a sourdough culture started. As with all of his books that I've read there is much value to be gained by reviewing the basics as he presents them. The goal, aside from getting to making pizza, is to provide deep understanding of the parts and process so you can improvise to meet particular requirements. Got a food sensitivity? You can still eat pizza. Cooking for two instead of 16? You can still make great pizza. As Peter says, this is not a book about good pizza. This is a book about great pizza. Buy it; you won't regret it.
Review: Inhaltlich sehr gut.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #106,475 in Books ( See Top 100 in Books ) #442 in Baking #791 in Main Courses & Side Dishes #1,019 in Regional & International Food |
| Customer reviews | 4.7 4.7 out of 5 stars (831) |
| Dimensions  | 19.2 x 1.83 x 24.23 cm |
| Edition  | Illustrated |
| ISBN-10  | 0399581952 |
| ISBN-13  | 978-0399581953 |
| Item weight  | 720 g |
| Language  | English |
| Print length  | 192 pages |
| Publication date  | 14 May 2019 |
| Publisher  | Ten Speed Press |

## Images

![Perfect Pan Pizza: Detroit, Roman, Sicilian, Foccacia, and Grandma Pi - Image 1](https://m.media-amazon.com/images/I/41byLwOnTEL.jpg)
![Perfect Pan Pizza: Detroit, Roman, Sicilian, Foccacia, and Grandma Pi - Image 2](https://m.media-amazon.com/images/I/519IRk1kQnL.jpg)
![Perfect Pan Pizza: Detroit, Roman, Sicilian, Foccacia, and Grandma Pi - Image 3](https://m.media-amazon.com/images/I/51QXH+SkY3L.jpg)
![Perfect Pan Pizza: Detroit, Roman, Sicilian, Foccacia, and Grandma Pi - Image 4](https://m.media-amazon.com/images/I/51YKMozGgLL.jpg)
![Perfect Pan Pizza: Detroit, Roman, Sicilian, Foccacia, and Grandma Pi - Image 5](https://m.media-amazon.com/images/I/51miFvPDb1L.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by C***S on 24 January 2023*

Writing a review of Peter Reinhart's books is simple. "Buy this book; you won't regret it" says everything that really needs to be said. However, for those who ask, "But, but, but...WHY?" here are some specifics. His earlier book "American Pie" is a celebration of pizza in all its wonderful diversity. As a survey of the topic and a personal reflection on encountering pizza and pizzaioli around the world it's like an engaging university-level introduction to the art. He touches on deep-pan pizza but in "Perfect Pan Pizza" he goes all-in. If you've read "American Pie" then this book is a similar treatment; a very useful technique. There are things done differently between styles, so getting down to the fundamentals is needful. As always, Peter passes on some things he's discovered about getting the most taste out of food by putting the most taste into it. Some of his secrets are high-hydration dough, mixing rests, stretch-and-fold gluten development, cold retardation, panning in stages, and the stunning innovation of putting half the cheese onto the bare dough at the start of the rise. He gives three master doughs: white, "rustic" with added whole grain and sourdough. He also includes a thorough and thoughtful introduction to getting a sourdough culture started. As with all of his books that I've read there is much value to be gained by reviewing the basics as he presents them. The goal, aside from getting to making pizza, is to provide deep understanding of the parts and process so you can improvise to meet particular requirements. Got a food sensitivity? You can still eat pizza. Cooking for two instead of 16? You can still make great pizza. As Peter says, this is not a book about good pizza. This is a book about great pizza. Buy it; you won't regret it.

### ⭐⭐⭐⭐⭐ Review
*by T***K on 13 June 2025*

Inhaltlich sehr gut.

### ⭐⭐⭐⭐⭐ Review
*by J***T on 12 July 2023*

This book really ‘deep’ dives into the perfect deep pan pizza. We have had 100% success with these recipes and the tips make all the difference

## Frequently Bought Together

- Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]
- The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More
- Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]

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*Product available on Desertcart Hungary*
*Store origin: HU*
*Last updated: 2026-02-07*