The Book of Pizza: Recipes for Every Pizza Maker
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For a limited time we have copies signed by Martin Philip.
This comprehensive guide approaches pizza as both craft and system, breaking down the variables that shape a successful pie in a home kitchen. Designed for a range of setups from standard ovens to backyard grills and dedicated pizza ovens, the book focuses on technique as much as recipe.
Organized around a dozen regional and stylistic variations, including New York, New Haven, Neapolitan, and Chicago tavern-style, the book explores the differences in dough, fermentation, shaping, and baking that define each. Detailed instructions walk through flour selection, hydration, timing, and heat management, giving readers the tools to adapt to their own equipment.
Recipes for sauces, toppings, and combinations follow, along with a small selection of salads and desserts to round out a meal. Practical and thorough, this is a useful reference for anyone interested in understanding, not just making, pizza at home.
Hardcover. Color photographs throughout.
Published on April 7, 2026
