{"product_id":"pizza-camp-recipes-from-pizzeria-beddia-joe-beddia-cookbook","title":"Pizza Camp by Joe Beddia – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Joe Beddia, chef-owner of Pizzeria Beddia in Philadelphia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Abrams, 2017\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e More than 50 recipes: dough, sauce, cheese and baking basics, then pizzas, stromboli, hoagies and plenty of vegetarian options\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Home pizza makers chasing a crisp, chewy, old-school pie\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781419724091\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003ePizza Camp is a hardback cookbook by Joe Beddia of Philadelphia's Pizzeria Beddia, the shop Bon Appétit named the best pizza in America, and it teaches you to make his crisp, chewy, old-school pies at home.\u003c\/strong\u003e More than 50 recipes, plenty of hand drawings and a healthy dose of humour.\u003c\/p\u003e\n\u003ch2\u003eDough, sauce, cheese, done properly\u003c\/h2\u003e\n\u003cp\u003eJoe built a cult following by keeping things simple and obsessing over the basics, and the book follows the same rule. It was designed by Walter Green, art director of Lucky Peach, so it's as much fun to flick through as it is to cook from, with hand-drawn titles, neighbourhood photos and gags throughout.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt starts with the foundations: dough, sauce, cheese and baking, plus a clear rundown of the kit you'll need. Then come the pies, before the book heads off-piste into stromboli and hoagies, because even pizza people need a day off.\u003c\/p\u003e\n\u003cp\u003eFavourites include the Dinosaur Kale, Pickled Red Onion and Spring Cream Pizza, Roasted Fennel and Sausage Pizza, Bintje Potato with Cream and Rosemary, Collard Greens with Bacon and Cream, Roasted Corn with Heirloom Cherry Tomato and Basil, and a Breakfast Pizza with cream, spinach, bacon and eggs.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eHome cooks who want to understand pizza rather than just follow a recipe. The laid-back tone suits beginners, there are plenty of vegetarian pies for mixed crowds, and pizza nerds will find enough detail to argue about for weeks.\u003c\/p\u003e\n\u003ch2\u003eAbout Joe Beddia\u003c\/h2\u003e\n\u003cp\u003eJoe Beddia is the chef-owner of Pizzeria Beddia in Philadelphia, named the best pizza in America by Bon Appétit. Before opening his own place he staged at Marc Vetri's Philadelphia restaurants, working alongside James Beard Award-winning chef Jeff Michaud.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/060_pepperoni-pizza-grin.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eOff the record, Darryl says this is the most fun a pizza book has any right to be: dough, sauce, cheese and heat, explained by a bloke who keeps it gloriously simple. The Roasted Fennel and Sausage Pizza alone is worth smuggling home. Put it on your shelf and pizza night grows up fast. Line it up with \u003ca href=\"\/products\/the-scarrs-pizza-cookbook-new-york-style-pizza-for-everybody-scarr-pimentel-cookbook\"\u003eThe Scarr’s Pizza Cookbook\u003c\/a\u003e for New York slice energy and \u003ca href=\"\/products\/we-the-pizza-muhammad-abdul-hadi-cookbook\"\u003eWe the Pizza\u003c\/a\u003e for pies with big heart, then dust your crusts with \u003ca href=\"\/products\/uncle-mungos-parmesan-garlic-300g\"\u003eUncle Mungos Parmesan \u0026amp; Garlic\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Crust Ransom Dippers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNobody leaves a crust behind on Darryl's watch.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e leftover pizza crusts, 2 tbsp melted butter, 1–2 tsp parmesan and garlic seasoning, a bowl of warm pizza sauce\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eHeat the oven to 200°C.\u003c\/li\u003e\n\u003cli\u003eToss the crusts in the melted butter and seasoning, then spread them on a tray.\u003c\/li\u003e\n\u003cli\u003eBake for 6–8 minutes until crisp and serve with the warm sauce for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Butter carries the cheesy garlic seasoning into the bread, and a second bake turns chewy edges into crunchy breadsticks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Pizza Camp?\u003c\/h3\u003e\u003cp\u003ePizza Camp was written by Joe Beddia, chef-owner of Pizzeria Beddia in Philadelphia.\u003c\/p\u003e\u003ch3\u003eHow many recipes are in Pizza Camp?\u003c\/h3\u003e\u003cp\u003eMore than 50, covering pizza dough, sauce and cheese basics, a range of pies, plus stromboli and hoagies.\u003c\/p\u003e\u003ch3\u003eIs Pizza Camp good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It starts with the basics of dough, sauce, cheese and baking before moving on to the recipes, and the tone is relaxed and funny.\u003c\/p\u003e\u003ch3\u003eIs Pizza Camp a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 224-page hardback published by Abrams in 2017.\u003c\/p\u003e\u003ch3\u003eDoes Pizza Camp have vegetarian recipes?\u003c\/h3\u003e\u003cp\u003eYes. There are plenty of vegetarian options, including potato, kale and roasted corn pizzas.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Pizza Camp?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pizza Camp was written by Joe Beddia, chef-owner of Pizzeria Beddia in Philadelphia.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Pizza Camp?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"More than 50, covering pizza dough, sauce and cheese basics, a range of pies, plus stromboli and hoagies.\"}}, {\"@type\": \"Question\", \"name\": \"Is Pizza Camp good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It starts with the basics of dough, sauce, cheese and baking before moving on to the recipes, and the tone is relaxed and funny.\"}}, {\"@type\": \"Question\", \"name\": \"Is Pizza Camp a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 224-page hardback published by Abrams in 2017.\"}}, {\"@type\": \"Question\", \"name\": \"Does Pizza Camp have vegetarian recipes?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. There are plenty of vegetarian options, including potato, kale and roasted corn pizzas.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824808034356,"sku":"9781419724091","price":45.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/pizza-camp-recipes-from-pizzeria-beddia-joe-beddia-cookbook-front.png?v=1792925433","url":"https:\/\/www.therubhub.com.au\/products\/pizza-camp-recipes-from-pizzeria-beddia-joe-beddia-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}