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Pizza Cookbooks and Recipes
Pizza is dish that originates in
Italian cuisine, although
it has become popular around the world, and the recipe has been
adapted to suit country's tastes.
Most forms of pizza are made from oven-baked flat bread, topped
with tomatoes or tomato sauce and cheese (often mozzarella).
Other ingredients may also be added to topping depending on
the recipe being used.
Pizza styles in Italian cuisine
include:
- Sicilian-style pizza
(Italian: Sfincione)
- A version of pizza with the ingredients incorporated into the dough, rather than placed on top.
Small chunks of pecorino cheese are used instead of mozzarella cheese, and the dish also incorporates
chopped up anchovies.
- Ripieno and calzone - A half moon shaped pizza, filled with mozzarella, ricotta,
and salami. It can be either baked or fried.
- Neapolitan
(Italian: pizza napoletana)
- A pizza cooked on a thin base made from Italian wheat flour. There are three official variants:
- Marinara - Topped with tomato, garlic, oregano and extra virgin olive oil.
- Margherita - Topped with tomato, sliced mozzarella, basil, and extra virgin olive oil.
- Margherita extra - Topped with tomato, buffalo mozzarella from Campania, basil, and extra virgin olive oil.
- Lazio - This type of pizza is served in
Rome
and some other parts of
Italy.
It has a thicker base than Neapolitan pizza, and is sometimes made in
long rectangular pans
("pizza rustica" or "pizza al taglio").
There are quite a few different toppings used for this type of pizza:
- Pizza capricciosa - Tomato, mozzarella, artichokes, mushrooms, ham, sometimes a
hard-boiled egg, olive oil and oregano.
- Pizza romana - Tomato, mozzarella,
anchovies, olive oil and oregano.
- Pizza viennese - Tomato, mozzarella, German sausage, olive oil and oregano.
- Pizza quattro formaggi - Tomato, and four cheeses, usually mozzarella,
fontina, gorgonzola, and stracchino.
- Pizza quattro stagioni - This pizza is similar to capricciosa, but different toppings
are placed in separate quadrants of the pizza rather than mixed.
Pizza has also been adopted widely in the
United States cuisine,
and many new variations have been developed. These include:
- Apizza - This style of Neapolitan pizza originated in
New Haven in
Connecticut.
It is an irregularly shaped pizza topped with hard cheese and garlic.
Other toppings are also sometimes added as well.
- Chicago-style pizza - This is a very deep-dish
pizza that originated in
Chicago.
- Flat pizza ("party cut") - This is a thin crunchy pizza, which is also originally from
Chicago.
It is cut into small squares before eating.
- Greek pizza - This style of pizza is popular in New England,
and was introduced to the region by Greek immigrants.
Greek pizza has a thick chewy crust, and is baked in a pan in
the oven, rather than directly on bricks.
The toppings are often inspired by
Greek cuisine,
and include feta cheese, olive oil, olives, and oregano.
- New York-style pizza - This style of
pizza comes from
New York city.
It is a very thin pizza, and is cut into very large wide slices. A flat slice is too big to fit
in your mouth, and the traditional way to eat it is to fold each slice when eating it.
- St. Louis-style pizza - This styles of pizza
comes
St. Louis,
Missouri.
It has a thin crust, and is notable for using Provel processed cheese,
which is in fact a mix of cheddar, provolone chess, and Swiss cheese.
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By Ken Forkish
Ten Speed Press
Released: 2012-09-18
Hardcover (272 pages)
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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.
There 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.
In Flour Water Salt Yeast, 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.
Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast 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.
Flour Water Salt Yeast 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, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread. |
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By Jeff Hertzberg M.D.
Thomas Dunne Books
Released: 2013-10-22
Hardcover (400 pages)
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A fully revised and updated edition of the bestselling, ground-breaking Artisan Bread in Five Minutes a Day―the revolutionary approach to bread-making With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day. Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the "Tips and Techniques" and "Ingredients" chapters bigger and better than ever before, and included readers' Frequently Asked Questions. This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time. |
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By Ken Forkish
Random House USA Inc
Released: 2016-04-19
Hardcover (256 pages)
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In this highly anticipated cookbook, Ken Forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award-winning author of Flour Water Salt Yeast; and one of the most trusted baking authorities in the country—proves that amazing pizza is within reach of any home cook.
The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. 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.
His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them. |
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By Tony Gemignani
Ten Speed Press
Released: 2014-10-28
Hardcover (320 pages)
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A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani.
Everyone 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? The Pizza Bible 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 eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitchens.
With The Pizza Bible, 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. |
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By Dan Bransfield
Ten Speed Press
Released: 2018-04-03
Hardcover (128 pages)
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A book for the pizza obsessed, with 80 charming illustrations and information about the history, ingredients, and lore of everyone's favorite food.
Pizza is a food that lends itself to legend and obsession, spanning geography, generations, and gender. In lavish illustrations and hand-lettered text, Pizzapedia celebrates all there is to fixate about: the stories behind its origin (we have the ancient Greeks to thank before the Italians); the delectable ingredients, from San Marzano tomatoes to buffalo mozzarella; the failed and the famous inventions (like "the pizza saver," the piece of plastic that prevents a pizza delivery box top from drooping into the pie); the merits of Sicilian vs. New York vs. Chicago vs. new (Detroit?!) styles; and much more. Like the universally beloved food, this art-driven book of miscellany is inviting, colorful, and a delicious gift to give and get. |
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By Joe Beddia
Abrams
Released: 2017-04-18
Hardcover (224 pages)
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Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.”
Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.
With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like:
--Bintje Potato with Cream and Rosemary
--Collard Greens with Bacon and Cream
--Roasted Corn with Heirloom Cherry Tomato and Basil
--Breakfast Pizza with Cream, Spinach, Bacon, and Eggs
Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.
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By Andris Lagsdin
Little, Brown and Company
Released: 2017-12-05
Hardcover (256 pages)
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brand new book, never used. |
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By Anthony Tassinello
Rockridge Press
Released: 2016-02-23
Paperback (242 pages)
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I have always had a passion for fire and wood ovens. Anthony's own love for cooking with fire is contagious and his knowledge about wood-fired pizza is all encompassing. This is an inspiring and well-written book from a teacher you can really trust!―Alice Waters, author of The Art of Simple Food and Owner of Chez Panisse Restaurant From Anthony Tassinello, chef at Berkeley’s famed Chez Panisse, your must-have pizza cookbook for making mouth-watering meals from your wood-fired pizza oven―from classically simple Margherita pizza to more exciting and challenging recipes. From those first drawn-out moments when the blistering dough rises against the oven floor to that steamy first bite, chef Anthony Tassinello walks you through the time-tested tradition of preparing―and savoring―a perfect wood-fired oven pizza. Tassinello shares need-to-know tips and techniques for crafting palate-pleasing pizzas, calzones, hand pies, focaccia, and more, while reminding us all of the joy of gathering friends and family over a mouth-watering home-cooked meal. With over 85 recipes ranging from fresh takes on classic pizzas to inspired new combinations, plus a bonus “beyond pizza” chapter that showcases the versatility of wood-fired cooking, this is the go-to wood-fired pizza oven resource for 21st century home cooks. |
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By Chris Bianco
Ecco Press
Released: 2017-07-25
Hardcover (224 pages)
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Finalist for the Gourmand Awards (Italian category) The highly anticipated cookbook from the chef behind “the best pizza in America” When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food would be the result of his relationships with farmers, local producers, customers, and staff, reflecting the respect and sincere intention that he brings to each of his recipes. Now the owner of a legendary pizza mecca and a James Beard award-winning chef, Chris Bianco brings us a full-color, fully illustrated cookbook illuminating the fundamentals of pizza making, from the basics of flour and water to the philosophy behind Bianco’s cooking. The book features recipes for his signature pies as well as strategies and techniques for translating chef’s methods to the home kitchen. Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for market salads, tasting plates, and dessert options, as well as the staff meals that are cooked behind the scenes and a new array of main courses showcased at Chris’s wildly popular restaurants. With its attention to detail and tips for making unforgettable, flavorful pies, Bianco is an essential companion for any serious pizza maker. |
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By Peggy Paul Casella
Nickelodeon
Released: 2017-05-09
Hardcover (128 pages)
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Host the ultimate pizza party with this creative cookbook of delicious recipes inspired by the heroes of the Teenage Mutant Ninja Turtles.
Straight out of the sewers and right into the kitchen, the Teenage Mutant Ninja Turtles' favorite pizzas are finally yours to create and enjoy! Join Leonardo, Raphael, Donatello, and Michelangelo on a seriously ooey, gooey, cheesy, adventure inspired by the beloved original cartoon series.
This cookbook contains sixty-five righteous recipes, from old-school classic such the New York Style Pepperoni to newfangled feasts such as the Lean, Mean, and Green and Shredder's Revenge. There's a pizza for every occasion -- breakfast pizzas, mini-pizzas, party pizzas, and even dessert pizzas. So get on the ninja diet and be prepared to eat your hearts out! Cowabunga!
© 2017 Viacom International Inc. and Viacom Overseas Holdings C.V. All rights reserved. Nickelodeon, Teenage Mutant Ninja Turtles, and all related titles, logos, and characters are trademarks of Viacom International Inc. and Viacom Overseas Holdings C.V. Based on the characters created by Peter Laird and Kevin Eastman. |
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