Pizza: The Ultimate Cookbook Featuring More Than 300 Recipes (Interviews With...

This book is amazing. I love trying different kinds of pizza and this book is going to open up a whole new realm of pizzas to make at home. Not only including recipes, but there is a lot of information included with history, interviews with / profiles of famous pizza makers from all over the world. With over 300 recipes on over 800 pages, you are sure to find something that will delight your palate! Interesting information, beautiful photos and great recipes. I highly recommend adding this book to your cookbook collection.

I own several pizza books and this one is my favorite (even above award winning books). I've also studied pizza making in Italy. This book is about 3" (8cm) thick full of recipes. There is a lengthy section on pizza doughs talking about different hydrations and rising times. Another, even longer section on focaccia. Then sections on different toppings. I was particularly interested in dough types, rise times, ferment times (as applicable). I've done a bunch of the recipes now over the last two or so months and have loved every one of them.

This is my third pizza cookbook, and it is unique among the three cookbooks. Unlike your traditional pizza cookbook, this cookbook leaves the science behind and simply focuses on recipes from around the world. There are more recipes than you can count. Each recipe lists the ingredients, has explicit assembly instructions, and a photo of the final product. The cookbook would enhance the repituare of recipes for both pizza professionals and enthusiasts alike.

It is so much fun picking the pizza toppings and the way they match the ingredients is a complete win. First checked it out at the library, then bought my own as I liked it so much

Wonderful book. ! I love cookbooks. This is a favorite for sure

Glad to have this book for my pizza book collection. Pros: Numerous dough recipes in Grams and Ounces. If you are still measuring your flour in cups, you are not a serious pizza maker. It has many pizza and focaccia-style pizzas too and others. There are a lot of topping options . Many colored photos. History section and info on the many styles of pizza , regional and national differences is appreciated. Cons: the actual making of the dough is explained on the minimal side, in my opinion. This is not the only pizza book to instruct to mix on first/low speed for x amount of minutes and then at medium or 2nd speed for x amount of minutes. I find this useless since mixer speeds can and do vary by manufacturer. I would have liked to have read and seen ( with photos) what the dough should feel and look like during the mixing stages. The index is quite long, over 20 pages and not user-friendly. Far too many entries in a dizzying layout where one has difficulty knowing where one category starts and the sub-category begins. But I want to end as I started.... I would recommend this book for anyone who loves to make pizza beginner or veteran It as a lovely layout with 3 ribbons to mark pages. For more detailed instructions I would recommend: The Pizza Bible, Mastering Pizza and The Elements of Pizza.

Pizza lovers will love this cookbook. Lots of options and a lot of things I would never have thought of

Best 10 Stars!!!

This is an incredibly beautiful books with history, recipes, and pictures.

An amazing pizza cookbook! If you are a real fan of pizza and you want to master it at home this is the book to go! Nice presentation of the history, very detailed description of the techniques, the ingredients and useful tips to succeed at home. I tried the pizza dough and it was exceptional!!! Truly recommend this book. One remark it would be only regarding the paper quality (I would prefer it shiny and harder )

Love this book which has so much information on the making of pizzas , focaccia breads and the history of these.

Excelente custo benefício !!!

Excelente livro sobre pizza e focaccia. Tem toda uma pesquisa histórica sobre o assunto, assim como um apanhado sobre as variações regionais desses produtos na Itália. Muitas receitas, do clássico ao moderno, além de entrevistas com outros profissionais deste ramo ao redor do Mundo. Receitas adaptadas para o home baker, mas leitura essencial para os profissionais da área. Fantastic book by Barbara Caracciolo, from @spiga_madre . It features a deep research on the origins and evolution of pizza and focaccia, a look at regional variations all over Italy, classic and contemporary recipes and interviews with people from the industry. It’s adapted for the home baker, but is essential reading for the professional baker as well.