Ready for Its Cheese Pull Moment in the Sun, Better Pizza at Home is the Star of Chef Michael Schwartz’s New Genuine Pizza Cookbook

Puttanesca with marinara, stracciatella, anchovies, capers, olives and basil.

Feast your eyes on Genuine Pizza! Shooting on location this week on Miami Beach, Chef Michael Schwartz and a crack team of cooks and creatives are preparing the final elements of Genuine Pizza: Better Pizza at Home, due to publish in Spring 2019 with Abrams Books. With more than 75 recipes, the Chef shares his genuine approach to making better pizza at home.  The pictures make the book after all, and we’re serious about capturing the experience true to hand-formed!

“My philosophy is simple and straightforward—the secret to good food is good food, and it starts with sourcing great ingredients,” says Schwartz. “Genuine Pizza is my approach as an American chef who puts quality and simplicity first. Pizza has always been an important part of all my restaurants.  It’s an opportunity for expression and I want the home cook to feel like they now have a great resource that they can turn to and enjoy using.”

Teamwork makes the dream work (left to right): Prop Haus’ Martha Bernabe, TGHG culinary assistant Dillion Wolff, chef Michael Schwartz, culinary assistant Brandon Green and camera assistant Sophie Fabbri.

The popularity of pizza at Michael’s Genuine® Food & Drink inspired Schwartz to open a casual pizza restaurant, Genuine PizzaTM, and this book reveals the chef’s tried and true approach for making his signature pies. Schwartz believes that the home cook can and should eat better pizza at home, and so Genuine Pizza is inviting and fun, covering the basics first, so that readers can then be adventurous in their own kitchens, mixing and matching ingredients that appeal to them, to create the perfect pie.

Brad and Brandon.

Beginning with Pizza Fundamentals, Genuine Pizza explores everything from useful equipment and must-have ingredients to detailed, step-by-step techniques for how to make incredible dough, including recipes for gluten-free and rye-based options. Part two is all about composing nuanced, flavorful pizzas, with recipes that include classics such as Margherita and Soppressata, as well as pies with more unorthodox, yet irresistible topping combinations. Schwartz shares his favorites, like Zucchini with ricotta, anchovy, chile, lemon, grana padano, mint, and basil, BLT with bacon with arugula, tomato, and taleggio, and Pastrami on rye crust. Inspired by the Miami locale, pizzas also feature local Rock Shrimp and Slow-roasted Pork, Schwartz’s nod to the Cuban sandwich in pizza form.

Because no one can live on pizza alone, Genuine Pizza also explores Snacks, Soups, Salads, Main Courses, Desserts, and Drinks, forming a guidebook to creating balanced, vibrant meals, centered around everyone’s favorite food. “Pizza is just the beginning—it’s a jumping off point to colorful, delicious meals at home,” says Schwartz.

Follow #genuinepizzaathome and visit thegenuinekitchen.com for more information, events, and behind the scenes content leading up to the release.

Photographer Sidney Bensimon with TGHG Culinary Director Bradley Herron.

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