Pizza Czar: Recipes and Know-How from a World-Traveling Pizza Chef

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The book is based around this one recipe, and Jim’s tips for stretching and loading a pizza. This is then followed by an extensive list of recipes split into tomato sauce based, white sauce based, or with no sauce. 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 The first few chapters are on the art and science of pizza – mainly ovens, flour, and dough. They follow Marc’s visits to Italian pizza legends like Franco Pepe. You can skip these chapters if you just want to get making pizza and go straight into the recipes. Reinhart’s expertise in baking is evident as he guides you through achieving the crispy, caramelized crust that is the hallmark of pan pizza. Reinhart not only provides recipes but also delves into the history and culture of pan pizza through beautiful photographs and detailed instructions. “Pizza Camp: Recipes from Pizzeria Beddia” by Joe Beddia

The book has a strong focus on quality ingredients, mostly of Italian origin, and it’s this route that Jim takes in his recipes for world-class pies. That being said, it’s a great book for its insights. As Falco now consults restaurants, this book would also be ideal for someone looking to start a business. Pros The dough is undoubtedly the most important element to making a good quality pizza, however, it is vital that the dough is treated correctly and that the fundamental steps of proper maturation and leavening are respected. The maturation of the dough is the result of a process known as "enzymatic hydrolysis", but what are the enzymes that intervene in the splitting of complex parts thus enabling them to be more easily assimilated by the body? What techniques must we adopt to achieve this result? Is it better to use a direct or an indirect dough method? Can we get dough maturation at room temperature? Teaching the art of pizza, as well as practicing it as a profession, has led me to translate one of my books. I wanted to give concrete answers to these kinds of questions. My approach takes into account the science based biochemical aspects of dough making and combines it with loads of useful practical advice. A whole chapter has been dedicated to recipes for dough preparation, both direct and indirect methods, combined with specific maturation techniques.

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The pizza recipes are split into 3 sections of dough – thin and crispy, “Neapolitan-ish”, and pan pizza. He’s not afraid to break the rules and not follow conventions such as his Neapolitan dough. At first blush, Tokyo pizza sounds like an anathema. Thoughts immediately go to Asian sauces and spices that seem discordant with what a traditional pizza can or should be. But that couldn’t be further from the reality as the Tokyo pizza journey started in Italy and can be traced to one man named Susumu Kakinuma and his legendary Tokyo pizzeria Seirinkan. 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 book is presented very well with dough recipes, topping recipes, and other suitable accompaniments.

In “Pizza Czar,” Anthony Falco, an international pizza consultant, shares his knowledge acquired from opening pizzerias around the globe. He shares recipes that span diverse styles and traditions, and his tips on fermentation, flour, and ingredients are nuggets of pizza gold. Finally, I need to say a word about the dough recipes. All the recipes rely on a sourdough-like starter. Although I've made sourdough, I have long since lost interest in keeping a starter going. Instead, I made my favorite yeast crust, but I followed Falco's suggestions for how many grams each dough ball should weigh. All the pizzas we've made since I got this book (one grandma pie, six grilled pizzas, and two oven-baked Neapolitan-style pizzas) have been excellent, with perfect crusts and delicious sauces. 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. With over 1,700 pizzerias, parlors, and pizza joints from various corners, this guide is an essential companion for the pizza-loving traveler. Daniel Young provides insights into what makes each pizzeria unique, including their history, ingredients, and techniques.These literary gems explore the socio-cultural impact of pizza, the tales of its origin, and the myriad ways in which it has been embraced and celebrated across cultures. “Pizza: A Global History” by Carol Helstosky It’s got a lot of content in it, which comes from the two brother’s journey of setting up a number of pizza restaurants in London after touring around Italy. What makes this book special is the authors’ focus on artisanal techniques. They don’t just teach you to make pizza; they teach you to craft it. From selecting the best ingredients to mastering the perfect crust, this book takes you through the heart of Italian pizza making. “Artisan Pizza and Flatbread in Five Minutes a Day” by Jeff Hertzberg MD and Zoe Francois

Forkish lays the foundation for your pizza with over a dozen dough recipes. He then builds upon this with expert advice on shaping, topping, and baking. His passion for pizza is contagious, and his meticulous attention to detail ensures that even a novice can create pizzas that would make Italy proud.

Praise

Learning how to make the best homemade pizza begins with absorbing as much information as possible. What better resource for reputable, useful information than a cookbook written by an expert? 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