{"title":"Cooking - Courses \u0026 Dishes - Pizza","description":"\u003cp\u003eSelect the best food course cook book, courses cook book, pizza recipe book, and homemade pizza recipe book. Shop top cooking books, food books, and vegan recipe books at our online bookstore!\u003c\/p\u003e","products":[{"product_id":"flour-water-salt-yeast-the-fundamentals-of-artisan-bread-and-pizza-a-cookbook-9781607742739","title":"Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThere are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure--it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. \u003cp\u003e\u003c\/p\u003e Whether you're a total beginner or a serious baker, \u003ci\u003eFlour Water Salt Yeas\u003c\/i\u003et has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you're ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. \u003cp\u003e\u003c\/p\u003e\u003ci\u003e Flour Water Salt Yeast\u003c\/i\u003e is more than just a collection of recipes for amazing bread and pizza--it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, \u003ci\u003e Flour Water Salt Yeast\u003c\/i\u003e is an indispensable resource for bakers who want to make their daily bread exceptional bread.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ken Forkish\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/18\/2012\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.52lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.90h x 8.30w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607742739\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e James Beard Foundation Book Awards - Winner\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Winner\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 06\/04\/2012 pg. 48\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 08\/01\/2012 pg. 13\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 08\/01\/2012 pg. 115\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eAfter a twenty-year career in the tech industry, \u003cb\u003eKen Forkish\u003c\/b\u003e decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta Tavern in 2013. His first book, \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, won both a James Beard and IACP award.\u003c\/p\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Ken Forkish \/ Hardcover \/ English","offer_id":47278803222685,"sku":"9781607742739","price":59.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_a8fa2477-7c51-4304-866a-63b559d31a6d.jpg?v=1759858232"},{"product_id":"we-the-pizza-slangin-pies-and-savin-lives-9780593796405","title":"We the Pizza: Slangin' Pies and Savin' Lives","description":"\u003cb\u003eKnock-out recipes for award-winning, Philadelphia-style pizzas, wings, shakes, and more, from Down North, the pizzeria owned and operated exclusively by formerly incarcerated people, featuring poignant stories from its employees.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eCreated and launched by Philly born-and-bred entrepreneur Muhammad Abdul-Hadi, the mission of Down North Pizza is to reduce recidivism rates in North Philly and serve up the most insanely delicious food while doing it. \u003cbr\u003e\u003ci\u003e \u003c\/i\u003e\u003cbr\u003e\u003ci\u003eWe the Pizza\u003c\/i\u003e tells the Down North story about how the restaurant fulfills its mission to educate and support the formerly incarcerated while serving dope food. A testament to survival and second chances, this cookbook offers recipes for the tender, crispy-edged, square-cut, sauce-on-top pies that are Down North's signature dish; a whole chapter is devoted to vegetarian and vegan pizzas like \u003cb\u003eNo Better Love\u003c\/b\u003e made with four cheeses and the arrabbiata-inspired \u003cb\u003eNorf Sauce\u003c\/b\u003e, while the meat and seafood pizza chapter features their most popular \u003cb\u003eRoc the Mic\u003c\/b\u003e pepperoni pie as well as the smoky berbere-brisket \u003cb\u003eTales of a Hustler\u003c\/b\u003e and \u003cb\u003eSay Yes\u003c\/b\u003e, topped with jerk turkey sausage, roasted butternut squash, kale, ricotta, and lemon-honey drizzle. \u003cp\u003e\u003c\/p\u003eThe 65 recipes for pizzas along with classic and creative wings, fries, lemonades, and shakes are paired with cinematic photography of the pizzas in their natural setting and out in the wilds of Philadelphia, with lots of journalistic-style photography of the Down North crew making dough and slinging pies. At the same time, \u003ci\u003eWe the Pizza \u003c\/i\u003eprovides detailed historical information about incarceration in the United States along with empowering stories from Down North's formerly incarcerated staff. And with exclusive pizza recipes from renowned chef-supporters like Marc Vetri and Marcus Samuelsson, \u003ci\u003eWe the Pizza\u003c\/i\u003e celebrates ingeniously delicious pizza, as well as the power people have to rise above their circumstances--if simply given the chance.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Muhammad Abdul-Hadi\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/11\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.87lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.22h x 8.25w x 0.96d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593796405\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 12\/02\/2024\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 12\/01\/2024 pg. 103\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eMuhammad Abdul-Hadi \u003c\/b\u003eis the founder and owner of Down North Pizza, the mission-driven restaurant in North Philadelphia that exclusively hires formerly incarcerated individuals. Down North Pizza is the culmination of Abdul-Hadi's thirteen-year vision and is a concept that has long been ingrained in him; through Down North and the Down North Foundation, he is able to impact to the economic realities of underserved communities through excellent food and uplifiting endeavors. Abdul-Hadi has won the James Beard Foundation's leadership award, and he and the Down North team have been featured in the \u003ci\u003eNew York Times, The Washington Post, Bon Appetit Magazine, \u003c\/i\u003ethe \u003ci\u003eToday Show, Eater, First We Feast, \u003c\/i\u003eand more.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Muhammad Abdul-Hadi \/ Hardcover \/ English","offer_id":47280856432797,"sku":"9780593796405","price":52.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_7638f810-f62a-4a60-8fbc-6536d35361c3.jpg?v=1759923069"},{"product_id":"pizza-night-deliciously-doable-recipes-for-pizza-and-salad-9780593579947","title":"Pizza Night: Deliciously Doable Recipes for Pizza and Salad","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - Make pizza night a weekly tradition with these 52 seasonal pizzas paired with salads for a complete meal--from the award-winning author of \u003ci\u003eBread Toast Crumbs\u003c\/i\u003e and creator of the popular blog Alexandra's Kitchen.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"I dare you to flip through Ali's easy-to-follow, farm-fresh recipes and not feel inspired to plan your first pizza night immediately.\"--Jenny Rosenstrach, bestselling author of \u003ci\u003eDinner: A Love Story\u003c\/i\u003e and \u003ci\u003eThe Weekday Vegetarians\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eMaking great pizza isn't complicated. Whether you're using a kitchen oven, a grill, or an outdoor pizza oven, it all starts with the dough. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003ePizza Night\u003c\/i\u003e, Alexandra Stafford presents four simple doughs--thin-crust, pan, Neapolitan-style, and gluten-free (plus sourdough variations)--and easy techniques for perfecting your crust. From there, you can create a variety of delicious pizzas, including \u003cb\u003eDetroit-Style Pizza for a Crowd\u003c\/b\u003e, \u003cb\u003eClassic Margherita Pizza\u003c\/b\u003e, and \u003cb\u003eWinter White Pizza with Garlic and Herbs\u003c\/b\u003e. You can make it the same day or ahead; make it extra cheesy and decadent or go the healthy road--pizza-making easily adapts to busy schedules and tastes and requires little in special equipment. \u003cp\u003e\u003c\/p\u003eArranged seasonally, each pizza is paired with a salad, from a springtime \u003cb\u003eSalami and Red Onion Pizza with Calabrian Chiles and Hot Honey \u003c\/b\u003eserved with an \u003cb\u003eArugula Salad with Prosciutto and Parmesan\u003c\/b\u003e, to a fall \u003cb\u003eBroccoli Rabe and Smoked Mozzarella Pizza \u003c\/b\u003eaccompanied by a \u003cb\u003eFarm Share Harvest Slaw \u003c\/b\u003eto a summery \u003cb\u003eRoasted Hatch Chili Pizza with Corn and Oaxaca \u003c\/b\u003ewith a \u003cb\u003eMelon, Cucumber and Mint Salad\u003c\/b\u003e. To end your meal on a sweet note, there are also a handful of simple desserts to choose from (\u003cb\u003eLoaf Pan Tiramisu\u003c\/b\u003e, \u003cb\u003eOne-Bowl Lemon Ricotta Pound Cake\u003c\/b\u003e). \u003ci\u003ePizza Night\u003c\/i\u003e serves up a year's worth of delicious, inspired, and satisfying pizzas and salads.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Alexandra Stafford\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/16\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.45lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.40h x 8.60w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593579947\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 04\/01\/2024 pg. 34\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eAlexandra Stafford\u003c\/b\u003e graduated from Yale and moved to Philadelphia, where she attended cooking school and worked in professional kitchens. After two years at\u003cb\u003e \u003c\/b\u003ethe acclaimed restaurant Fork, she left to start her blog, Alexandra's Kitchen, which won a \u003ci\u003eSaveur\u003c\/i\u003e Blog Award\u003cb\u003e \u003c\/b\u003efor Most Inspired Weeknight Dinners. Her first cookbook, \u003ci\u003eBread Toast\u003c\/i\u003e\u003cb\u003e \u003c\/b\u003e\u003ci\u003eCrumbs\u003c\/i\u003e, was nominated for the IACP Julia Child First Book Award.\u003cb\u003e \u003c\/b\u003eShe lives in upstate New York with her husband and four children.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Alexandra Stafford \/ Hardcover \/ English","offer_id":47281080238237,"sku":"9780593579947","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_64efe48a-0fc1-4528-b1ea-29bcd4af3fd6.jpg?v=1759927389"},{"product_id":"the-pizza-bible-the-worlds-favorite-pizza-styles-from-neapolitan-deep-dish-wood-fired-sicilian-calzones-and-focaccia-to-new-york-new-haven-de-9781607746058","title":"The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, De","description":"\u003cb\u003eA comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eEveryone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? \u003ci\u003eThe Pizza Bible\u003c\/i\u003e is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you've yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. \u003cp\u003e\u003c\/p\u003eWith \u003ci\u003eThe Pizza Bible\u003c\/i\u003e, you'll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Tony Gemignani\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/28\/2014\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.05lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.50w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607746058\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 07\/21\/2014\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 10\/01\/2014 pg. 26\u003cbr\u003e\u003ci\u003ePeople Weekly\u003c\/i\u003e 11\/17\/2014 pg. 42\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eTONY GEMIGNANI \u003c\/b\u003eis the chef and owner of seven restaurants: Tony's Pizza Napoletana, Capo's, and Tony's Coal-Fired Pizza in San Francisco, Pizza Rock in Sacramento and Las Vegas, Tony's of North Beach and Slice House by Tony Gemignani in Rohnert Park. He's also the co-owner of the International School of Pizza in San Francisco. Gemignani has been making pizza for over 20 years and holds an impressive set of awards.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Tony Gemignani \/ Hardcover \/ English","offer_id":47281789730973,"sku":"9781607746058","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_58490ba6-5858-4d92-ac84-77cc4bf901b9.jpg?v=1759936147"},{"product_id":"mastering-pizza-the-art-and-practice-of-handmade-pizza-focaccia-and-calzone-a-cookbook-9780399579226","title":"Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]","description":"\u003cb\u003e\u003cb\u003eA revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. \u003c\/b\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"If you are serious about making pizza, buy every copy in the store.\"--JIMMY KIMMEL \u003cp\u003e\u003c\/p\u003ePizza remains America's favorite food, but one that many people hesitate to make at home. In \u003ci\u003eMastering Pizza\u003c\/i\u003e, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes--gleaned from years spent researching recipes in Italy and perfecting them in America--have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles--and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, \u003ci\u003eMastering Pizza\u003c\/i\u003e will help you make pizza as delicious as you find in Italy.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Marc Vetri,David Joachim\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/28\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.60lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.60h x 8.70w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780399579226\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 04\/02\/2018\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 06\/01\/2018 pg. 111\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eTrained in Bergamo, Italy, by some of the region's most noted chefs, MARC VETRI is the chef\/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in\u003ci\u003e Gourmet\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, and the \u003ci\u003eNew York Times\u003c\/i\u003e, and is the author of \u003ci\u003eMastering Pasta\u003c\/i\u003e, \u003ci\u003eIl Viaggio di Vetri\u003c\/i\u003e, and \u003ci\u003eRustic Italian Food\u003c\/i\u003e. 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Forkish offers more than a dozen different dough recipes--same-day \"Saturday doughs\" that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough--each of which results in the best, most texturally sublime crust you've ever made at home. \u003cp\u003e\u003c\/p\u003eHis clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. 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Consider this the best homemade pizza cookbook for people serious about mastering their craft--even if you're starting from scratch. Inside this book, there are hundreds of recipes (including popular styles like Detroit style pizza, Chicago style pizza, and Brooklyn style pizza)...but also regional recipes from off the beaten path. Mumford brings his passionate pizza know-how--he's co-host of a live pizza round table and has contributed pizza topics for \"InsideHook\"--and explains the subtle flavor differences that make America a truly diverse pizza map. Crust, sauce, toppings, essential tips: everything you need to know about every type of pizza you can imagine is all contained right here. 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With this book, you'll be confidently crafting loaves, pizzas, and other bread goods--and even developing bread creations of your own--at home.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Matthew James Duffy\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Appetite by Random House\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/16\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 400\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.55lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.70h x 8.20w x 1.30d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780525612063\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eChef, culinary teacher, and bread fanatic \u003cb\u003eMatthew James Duffy\u003c\/b\u003e has over twenty years of experience cooking and baking all over the world--from world-class bakeries and specialty pizzerias to Michelin-starred restaurants, such as Noma, Langdon Hall, and Café Boulud. 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The book offers 65 delicious recipes for pizza, organized by season, as well as Neapolitan-style street food and he shares stories of his early life growing up in Southern Italy--the people, landscapes and experiences that shaped his creative genius and made him into the stand-out pizzaiola he is today.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Michele Pascarella\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ryland Peters \u0026amp; Small\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/11\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 176\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.21lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.17h x 8.17w x 0.93d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781788796446\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 02\/03\/2025\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eBorn in Maddaloni, near Naples, Italy, Michele moved to the UK when he was 19 years old. 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Now the planet's leading expert pizza consultant, he can make great pizza 8,000 feet above sea level in Bogotá or in subtropical India, and he can certainly help you do it at home. \u003cp\u003e\u003c\/p\u003e An exhaustive resource for absolutely any pizza cook, teaching mastery of the classics and tricks of the trade as well as completely unique takes on styles and recipes from around the globe, \u003ci\u003ePizza Czar\u003c\/i\u003e is here to help you make world-class pizza from anywhere on the map. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eImportant Note: \u003c\/b\u003e For a correction to the extra-virgin olive oil quantity in the recipe for Thin \u0026amp; Crispy Dough on page 57, and for instructions on using this book without a sourdough starter, see https: \/\/www.abramsbooks.com\/errata\/craft-errata-pizza-czar\/ \u003cp\u003e\u003c\/p\u003e For corrections to the recipes for Thin \u0026amp; Crispy Dough on page 57 and Garlic, Caramelized Onion, Anchovy, and Breadcrumb Sicilian Pizza page 124, and for instructions on using this book without a sourdough starter, see https: \/\/www.abramsbooks.com\/errata\/craft-errata-pizza-czar\/\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Anthony Falco\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harry N. Abrams\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/18\/2021\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.50lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.90h x 8.10w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781419747847\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 04\/23\/2021 pg. 1\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eAnthony Falco\u003c\/b\u003e, former pizza czar of Roberta's in Brooklyn, now works independently as an international pizza consultant. Since 2016, he has consulted in New York City, São Paulo, Chicago, Seattle, Charleston, Iowa, Bogotá, Panama, Toronto, Buenos Aires, Lisbon, Madrid, Calgary, Altoona, Bangalore, Taipei, Bangkok, Istanbul, and Ulaanbaatar. He has also worked extensively as an illustrator, creating hand-drawn designs for pizza brands and other small businesses. He resides in Williamsburg, Brooklyn, with his wife and two sons.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Anthony Falco \/ Hardcover \/ English","offer_id":47348267614365,"sku":"9781419747847","price":59.21,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_9e426219-fc96-4bf3-b7a9-d7194e93f430.jpg?v=1761655430"},{"product_id":"franco-pepe-pizza-chef-9781837290611","title":"Franco Pepe: Pizza Chef","description":"\u003cp\u003e\u003cb\u003eThe story, ideology, and recipes of master pizzaiolo Franco Pepe, founder of the world-famous Pizzeria Pepe in Grani\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eFranco Pepe is no ordinary pizzaiolo - he's a culinary genius who has revolutionized the world of pizza. 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For after your pizza, Jensen offers dessert: \u003cb\u003ehomemade ice cream\u003c\/b\u003e, \u003cb\u003ecobblers\u003c\/b\u003e, \u003cb\u003ebrownies\u003c\/b\u003e, simple \u003cb\u003echocolate chip cookies\u003c\/b\u003e, and a classic \u003cb\u003eyellow birthday cake with chocolate frosting\u003c\/b\u003e. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThe first pizza bible written by a woman and one of the preeminent bread bakers in the US, \u003ci\u003ePizza Practice\u003c\/i\u003e offers a new approach and everything you need to bake your best pizzas. \u003cp\u003e\u003c\/p\u003e\u003cp\u003eACCESSIBLE RECIPES FOR ALL SKILL LEVELS: These are baking recipes that meet you where you are, with the equipment in your kitchen. Step-by-step instructions, timelines, and photography for all the phases of the dough-making process, as well as folding, shaping, stretching, and baking, make this pizza cookbook indispensable for all home cooks. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eTO YEAST OR NOT TO YEAST: Many baking books are emphatic in their approach to sourdough, resisting the addition of commercial yeast. Jensen's dough uses both commercial and instant yeast--each alone or in combination--so bakers can experiment and know what makes the dough of their dreams. \u003cp\u003e\u003c\/p\u003eEXPERT AUTHOR: Tara Jensen is one of the country's most acclaimed bread bakers, instructors, and trusted bread baking cookbook authors. \u003ci\u003eFlour Power\u003c\/i\u003e was named one of the \u003ci\u003eWashington Post\u003c\/i\u003e's top 10 cookbooks of 2022. Her breads, pizzas, pies, and pastry have been featured in \u003ci\u003eBon Appétit\u003c\/i\u003e and \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, and she was named one of \u003ci\u003eSouthern Living\u003c\/i\u003e's chefs of the year in 2021. She runs her first pizzeria, Dough Baby, in Loudon County, Virginia, and posts daily musings on life and baking to her eager followers on Instagram @bakerhands. \u003cp\u003e\u003c\/p\u003ePerfect for: \u003cul\u003e\n\u003cli\u003e Pizza and bread lovers \u003c\/li\u003e\n\u003cli\u003e Home cooks of all levels eager to make their own pizza, pita, or focaccia \u003c\/li\u003e\n\u003cli\u003e New and experienced bread bakers looking to hone their craft \u003c\/li\u003e\n\u003cli\u003e Gift-giving for birthday, holiday, or housewarming \u003c\/li\u003e\n\u003cli\u003e Fans and followers of Tara Jensen \u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Tara Jensen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chronicle Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/24\/2026\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 416\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.20lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 11.11h x 8.67w x 1.35d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781797230832\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eTara Jensen is one of the preeminent bread bakers, baking instructors, and bread-baking cookbook authors in the United States. Her previous books are \u003ci\u003eFlour Power\u003c\/i\u003e and \u003ci\u003eA Baker's Year\u003c\/i\u003e, a memoir and cookbook based on her bakery, Smoke Signals, in the mountains of North Carolina. She lives in Virginia with her family and many pizza ovens.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Tara Jensen \/ Hardcover \/ English","offer_id":47792912990365,"sku":"9781797230832","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_e2a05ba6-ea28-4b29-a60b-1ce0f8bd98ba.jpg?v=1774984628"},{"product_id":"king-arthur-baking-companys-book-of-pizza-recipes-for-every-pizza-maker-9781668054451","title":"King Arthur Baking Company's Book of Pizza: Recipes for Every Pizza Maker","description":"\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS FOR SPRING 2026: \u003ci\u003eEpicurious\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eFrom the team behind the #1 \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003ci\u003eThe King Arthur Baking Company Big Book of Bread\u003c\/i\u003e, comes the definitive book dedicated to the key elements of making pizza in any home oven, countertop pizza oven, or backyard oven or grill. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThe bakers at King Arthur Baking Company researched, tested--and tasted!--hundreds of pizzas and cooking methods to develop the most comprehensive book yet dedicated to the art and science of making pizza at home. 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