Pizza Camp: Recipes from Pizzeria Beddia av Joe Beddia

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<DIV><B>“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.” —<I>New York Times</I></B><BR/><BR/><I>Pizza Camp</I> is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what <I>Bon Appetit</I> magazine calls “the best pizza in America.”<BR/><BR/> 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.<BR/><BR/> Beginning with sauce, cheese, and baking basics, Beddia takes pizza lovers through the pizza-making process, teaching