Pizza: The Ultimate Cookbook Featuring More Than 300 Recipes

This is an awesome and informative book

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.

Excellent book tried the pizza dough my family loved it

Great book covering all pizza and dough styles. Lots of pictures and easy to follow directions.

I thought the following pizza cookbooks, would have all I needed to know, but Barbara's Caracciolo's book -- Pizza: The Ultimate Cookbook Featuring More Than 300 Recipes -- is a new "add on" to the list of best pizza books below due to the very numerous pizza recipes and numerous recipes for amazingly delicious toppings. Prior to tentatively ordering this pizza book, I thought it would be "fluffy" (another female author padding the book with recipes of salads -- which female authors of pizza books tend to do -- unlike most male pizza authors, who do provide fun toppings, but focus on the pizza, no salads, thank goodness). But this Pizza book has tons of pizza recipes and tons of recipes for amazing toppings, so I forgive her her salad recipes, which really shouldn't be in a pizza cookbook. We want pizza, not rabbit food! Muahahaha. I know women want rabbit food in addition to pizza. Muahahaha: I recommend you use Baking Steels (e.g. the Original and Modernist Cuisine Special Edition (MCSE) baking steels created by Andris Lagsdin, the creator of the first ever baking steels in 2012). In my 500-degree Fahrenheit (F) electric oven, my MCSE preheats up to 545.4 degrees F. for 5-minutes of ConvecBake baking at the very lowest rack position, and my Original baking steel heats up to 520 degrees F at the very highest rack position (attached photo is in the second highest rack position, but I have since learned it's better to place the Original baking steel on the highest oven rack position) , switching my oven from ConveBake to "Broil" function to "finish"/"brown" my pizza for 1.5 minutes, then taking it out to cool and serve. I have made great pizzas that way (see attached photos): Essential Pizza Books: My "short" list (NOT ranked in any order; they are all great in different ways): 1. Pizza Love (Spizzirri) 2. Modernist Pizza (MP): 3-volume set with Kitchen Manual (4 books total) in red stainless steel MP case 3. The Pizza Bible (Gemignani) 4. Mastering Pizza (Vetri) 5. The Elements of Pizza (Forkish) 6. Pizza Czar (Falco) 7. Perfect Pan Pizza (Reinhart) 8. The Joy of Pizza (Richer) 9. Pizza: The Ultimate Cookbook Featuring More Than 300 Recipes (Caracciolo) 10. Baking with Steel (Lagsdin) (not just about baking steels, but tons of wonderful recipes) 11-12. Two books below on baking Flammkuchen (Tarte Flambe), which in my mind, is a delicious type of pizza popular in France (especially the Germanic Alsace region of France) and Germany. I love the original and the sweet flammkuchen made with apples and cinnamon. They can be made easily on baking steels: (1) Flammkuchen, Quiches & Tartes: Heiß begehrte Köstlichkeiten aus dem Ofen; (German Edition) by Felix Weber (Amazing color photos in large print; a beautiful coffee book). (2) Flammkuchen & Co: Knusprig, herzhaft und französisch inspiriert – Klassiker aus dem Ofen und frisch belegt;(German Edition) by Johanna Amicella (No photos in book, but 50 amazing recipes: all favorites!)

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

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.

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 )

This is easily my favorite cookbook, not just for the recipes it contains but for how's its written. Pizza: The Ultimate Cookbook contains a wealth of historical and cultural information that really fills you in on the history of foccacia and pizza and I wish every cookbook were written to this standard. A tome of delicious knowledge I borrowed this from my library until they wouldn't let me renew it then I bought it. My pizza game has been elevated from zero to hero with this book.

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

Excelente custo benefício !!!

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