There's a pizza book for every level of pizza proficiency...
Are we ever done learning? There's always more to know and new pizzas to try. These are a few of the books that I happen to like.
Let's start with the expert book. Do not buy it unless you are insane.
Don't get me wrong. Modernist Pizza is awesome in the truest sense of the word. This is a fantastic book about pizza around the world, its history, and the making of pizza of all types.
But it's hardcore, with a price to match.
I've read it cover to cover and written a review that's a mere 50,000 words long. (The conclusion is a mere 2,225 words. If you're an average reader, it'll take you about 7 minutes.)
You can click the image and link to it on Amazon, or just click here. But the other, smaller books listed below are much easier to read and use. And the price of those books will seem sane relative to this 3-volume pizza beast.
But it's hardcore, with a price to match.
I've read it cover to cover and written a review that's a mere 50,000 words long. (The conclusion is a mere 2,225 words. If you're an average reader, it'll take you about 7 minutes.)
You can click the image and link to it on Amazon, or just click here. But the other, smaller books listed below are much easier to read and use. And the price of those books will seem sane relative to this 3-volume pizza beast.
These other, excellent pizza books are for the somewhat less A-type pizzamaker inside you...
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If you're not ready for the rigors of Modernist Pizza...This might be the single most intense book about making pizza that I’ve been exposed to. Yes, I rank Modernist Pizza as awe-inspiring. It’s an epic produced by a group of people. The Joy Of Pizza is just one volume, the brainchild of one pizzaiolo, Dan Richer, who makes pizza for a living at Razza in Jersey City, New Jersey. And the team from Modernist Pizza called the pizza at Razza “astoundingly good,” and said it was one of their most memorable visits to any pizzeria in the world. Dan Richer is clearly an uncompromising professional. He raises the bar on pizza making, and offers you a stringent system complete with rubrics and worksheets. You'll find it on Amazon right here.
If you're going to read only one pizza book, this is it...Peter Reinhart's groundbreaking pizza book, American Pie is what made pizza real in my kitchen.
Yes, this sounds high-friction. It involves purchasing a book and reading it. Here's the thing: if you love pizza, it's an easy read. It's a fun read. And it's a road trip that follows the evolution of pizza from Naples to New York, New Haven, Chicago, Phoenix and California before ever getting to the details of how to make pizza. You learn the story of why pizza is the way it is. And that anthropology (pizzaiology?) gives you a much more thorough understanding of pizza and how to make it. If you follow no other tip, read this book. You'll be glad you did. It gives you the context you need to make pizza happen. NOTE: Since Mr. Reinhart wrote this book back in 2003, home pizza baking has evolved to higher-heat baking using the broiler. I encourage the broiler. I talk about it here. To learn more about American Pie, click here to read about it on Amazon. |
A world-class book by a world-class guyTony Gemignani might be the world’s best known pizzaiolo. He was the first American to win the title of "World Champion Pizza Maker" at the World Pizza Cup in Naples. He’s known for his motto, “Respect the craft.” It's even tattooed on his hands. He may be the world's most prolific pizzamaker. He has many restaurants, and his San Francisco flagship apparently has seven pizza ovens. The Pizza Bible is a book that may home pizzamakers find to be a game changer. I don't find it as intense as Dan Richer’s book, and it covers a broader range of pizza. (The subtitle is, after all: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More.) The Pizza Bible is here on Amazon.
Big fun at pizza camp with the pizzameister of Fishtown...Joe Beddia's book is a no-nonsense pizza guide from a current media darling in the pizza world. That is, if there is such a thing. Chris Bianco of Pizzeria Bianco in Phoenix is also kind of a celebrity, and some people are buzzing about how Pizzeria Beddia in Philly is the new best pizzeria in America. Joe Beddia says that's just over-hyped. Anyway, he's disarming and his book is a fun read if you like to read cookbooks. It does not replace American Pie, but it does augment it. NOTE: Mr. Beddia advocates using the broiler, as do I. However, he also calls for the pizza stone or steel on the bottom rack, which I question. I prefer it near the top. As I write this, I'm experimenting with different oven locations. (Peter Reinhart wrote American Pie before anyone was talking about the broiler. That's the only challenge I have with what is an otherwise comprehensive guide to pizza.) You'll find Pizza Camp at Amazon right here.
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Silicon Valley tech guy turned pizzamakerKen Forkish is another man very serious about his pizza. He was a Silicon Valley engineer and then a sales guy before turning to his dream job: opening a bakery. The pizzeria soon followed. His attitude in this book seems to strike a balance between The Joy Of Pizza and The Pizza Bible. He’s about precision while also being a realist. If you want to work with biga and try a range of fermentations, he goes there. He offers various specialty doughs. But he also covers what he believes is the “easiest” pizza for the home cook, and offers a range of broad range of recipes. Find The Elements Of Pizza at Amazon by clicking here.
If you've never thought about making pan pizza, think again...A lot of folks will want to argue that this is not pizza. Tough. Pan pizza has a long history of its own, and the Detroit-style pizza scratches a particular itch. I don't make it a lot, but it is really good, it's somewhat easier than traditional pizza, and Peter Reinhart is the guy you want explaining how to make bread products. I love this book. I love the pies I've made by following it. And frankly, it's a genuine crowd pleaser in its own right. (And when you're going to a party, it's easy to bring a pan pizza, re-heat it there, and take your rightful position as a pizza god.) Highly recommended. Click here to read more at Amazon.
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And, of course, the simplest of all these books: mine. One good dough recipe. One easy set of instructions. One fun read.
Yes, this thing. It's different than the others. It's less cookbook and more how-to manual. You can find it at Amazon, or you can download a free sample of it by clicking here.
Yes, this thing. It's different than the others. It's less cookbook and more how-to manual. You can find it at Amazon, or you can download a free sample of it by clicking here.
"I went from never having baked anything in my life to making an amazing cheese pizza and now I am not interested in boxed or chain store pizzas anymore! Thanks for writing this book!"
--WKS
"Read about this in my local paper and picked it up. My first outing with the oven, the pizza steel and Blaine’s book took place last night. It was AWESOME! Thank you! So much easier than making pizza on my Big Green Egg, and saved me a fortune from buying a wood pizza oven!"
--Frank W.
"Fantastic book for anyone who wants to make great pizza in their own oven. First cookbook I’ve read cover to cover."
--Amazon Customer