With directions on how to turn your kitchen oven into a restaurant-style pizza oven, the best cheeses and olive oils to buy, flours to use (for you crust people) and a taste-tempting salad or two, anyone and everyone who loves Italian food or pizza is going to love this book. What immediately stands out positively about this book is the design and beautiful visuals. Anthony does not exclusively describe pan pizzas in this book, but they definitely take up a large part of the book.

Vetri’s expertise in Italian cuisine is evident in the recipes and techniques shared in this book. This book has something for everyone, from classic Margherita to adventurous topping combinations. Another book by Peter Reinhart? Yup! Since “American Pie” is half a travel diary, I really wanted to read another book with a stronger focus on recipes and pan pizza in general. The great thing about the book is that it focuses purely on sheet pizzas. It highlights the main styles of sheet pizza: Detroit Style, Grandma, Sicilian Style, Focaccia, and Roman Pizza. A.J. Luigi’s “Pizza Stone Recipe Cookbook” is a comprehensive guide that provides recipes and focuses on using a pizza stone to achieve the perfect crust. He meticulously explains the roles of each ingredient and how they interact to create the perfect dough. Forkish’s explanations of techniques are detailed yet accessible, making it perfect for bakers of all levels. The book also includes a range of recipes, from simple pizzas to artisan bread. “Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia” by Peter Reinhart Overall this book is a complete mastery of pizza. It leaves no stone unturned for making great pizza either at home or in a wood-fired oven. I would recommend it to anyone – it’s definitely one of the best pizza books ever. Pros

Praise

bIn his comprehensive first book, legendary pizza czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe/b If there’s one thing the entire world can agree on, it’s pizza. It just might be the world’s favorite food. In every climate, in every region, in every kind of kitchen, there’s pizza to be had, infused with It also has detailed instructions on pizza-making methods to take the dough from a dough ball and into a stretched pizza ready for the oven.

The book includes nine different approaches to making a healthier pizza crust and recipes for sauces. It’s ideal for those looking to experiment with different ingredients and techniques. Rather unpractical: The recipes do not come with weight instructions, which we typically know from cookbooks, but in volumes (“cup”, “tablespoon” etc), hence it involves quite some converting efforts. Conclusion In his comprehensive first book, legendary pizza czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe The second half of the book is just as fulfilling. It has 11 pizza dough recipes for different styles and hydrations. A great thing about this book is that Marc offers different recipes and instructions for cooking in different ovens.

Barrett’s writing is engaging and informative, making this book a historical text and a cookbook. Whether you’re a history buff or a home cook, this book offers a slice of something for everyone. “Pizza City, USA: 101 Reasons Why Chicago Is America’s Greatest Pizza Town” by Steve Dolinsky In his comprehensive first book, legendary pizza czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe What I find a pity about the dough recipes, however, is that all recipes start from a sourdough starter. For sourdough-experienced this may certainly be pleasing. For sourdough newcomers – and I count myself among them at the moment – this is aggravating, because you have to think for yourself how to adapt the recipes. However, Falco briefly explains at one point that you can replace the starter with a poolish or biga pre-dough. Conclusion Put the tomatoes in a large bowl. Using your dominant hand, crush each tomato into walnut-sized pieces. Season with the salt and 55 grams (1/4 cup) of the olive oil. Mix thoroughly and set aside. This information is absolute gold dust for any beginner pizza maker, and I consider this some of the most useful information I’ve learned in the craft. While many recipes will skip over the finer details, this guide tells you EXACTLY what to do at each step.