NOTE: This book is available from Amazon in both a paperback version and a Kindle e-book version. You can purchase either one or, if you like, you can get both. If you'd like to have both, you can get them from Amazon in a "MatchBook Set" with the Kindle version being downloadable at no charge. In other words, if you purchase the paperback book you can get the e-book version for FREE. So, there's really no point in purchasing the Kindle version by itself. This Kindle e-book version of Encyclopizza is viewable on a smartphone (including i-phone), a tablet (including i-pad), and a computer (PC or Mac). For each of these applications Amazon provides a free downloadable app.

M any pizzeria owners  and at-home pizza-makers, too  desire to create the finest pizza possible. If youre one of these persons, this book is for you. It  s 440 pages jam-packed with thousands of pizza technology facts, tips, procedures, ideas, and solutions. Using just one of these bits of information could further enhance the quality of your pizza or solve a nagging problem or make your pizza life easier and more enjoyable. This alone would repay your investment in this book ten times over. To view the 15-page Table of Contents, click here. (To view chapter samples, see the Look Inside section below.) This is the definitive guide on purchasing and preparing the ing redients that make up a quality pizza. It  s a massive resource that combines scientific findings and industry research with hands-on experience. In doing so it provides proven practical answers for pizzeria owners, managers, chefs, buyers, R&D staff, suppliers, and franchisees, as well as at-home pizza-makers. It is a redesigned and republished edition of the seminal pizza guide created by John Correll in 1992. The original book, first titled The Pizza Managers Guide to Ingredient Purchasing and Preparation and later changed to Encyclopizza, was sold from 1992 to 1999. It was then retired, and remained out-of-print from 1999 to 2011. Growing demand from pizzeria operators and at-home pizza-makers has prompted the creation of this newly redesigned edition. Its 440 pages are packed with vital information  including equipment specifications, proven recipes, step-by-step procedures, and a special trouble-shooting section for solving dough and crust problems. Among many things, a reader can learn how to manage pizza dough for proper rise and consistency, design special dough and sauce formulas, create distinctive cheese blends, select the best brands, gain supplier help and cooperation, choose the right mixer and use it properly, apply labor-saving methods, and  most importantly  create an even better pizza. It includes a detailed 15-page Table of Contents  making it easy to find any bit of desired information in a few seconds. This softcover book comes in a handy 8.5 by 11 inch page size. It tips the scale at over two pounds, making it a weighty publication not only in content but also in heft. In Corrells words: Even though this is a modern version of a 20-year old book, the vast majority of information contained in this reference resource (like, say, about 99.9 percent) remains relevant and highly useful. Its new design and formatting creates an easy, pleasant reading experience  enhanced over the original 1992 print edition and greatly enhanced over the prior online version. The books subtitle is Pizza Ingredient Purchasing and Preparation. As this indicates, the book is about ingredient purchasing and preparation. Accordingly, it does not cover pizza-making  i.e., pizza assembly and baking. Perhaps some day an additional Encyclopizzia-type book on pizzia assembly and baking will be produced.