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Availability:
Only 4 left in stock, order soon!
Arrives
Wednesday, Jun 17
Description
Craft exquisite pizzas with this elegantly bound cloth-covered book featuring the best recipes from around the globe, expert techniques, and stunning photography.This carefully curated collection handpicks the finest pizza recipes for their unique twists and classic flavors. From the traditional Margherita to gourmet creations topped with artisanal ingredients, each recipe offers a chance to discover new flavor combinations and techniques.PIZZA is a testament to the culinary versatility of this beloved dish, celebrating unique textures, fresh ingredients, and time-honored tradition. Seasoned chefs and novices alike will learn everything from kneading the perfect dough to selecting the right blend of toppings and fermenting homemade sourdough.Savor every slice with PIZZA. Read more
Publisher : Cider Mill Press
Publication date : January 14, 2025
Language : English
Print length : 400 pages
ISBN-10 : 1400348439
ISBN-13 : 35
Item Weight : 5.15 pounds
Dimensions : 9.8 x 1.55 x 10.25 inches
Best Sellers Rank: #152,800 in Books (See Top 100 in Books) #58 in Pizza Baking #210 in Italian Cooking, Food & Wine #252 in Bread Baking (Books)
#58 in Pizza Baking:
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Top Amazon Reviews
Format: Hardcover
Beautiful pizza photography, but more a pizza concept book than actual "how to make a pizza" book. I do wish there was a chapter on how to photograph and compose pizza pictures and to whom ever took the pictures for this book, Bravo, very, very well done! This is not a book for beginners and not a book for advanced pizza makers. It occupies a strange niche; it is more about pizza inspiration and concept than substance. As others have mentioned, the use of ounces for both fluid and dry measurement is just weird. Any serious baker has a scale and probably uses grams. While there is a brief overview on techniques used for making different pizzas, it does not spend a lot of time giving any in-depth instruction. Critical aspects of certain styles of pizza such as Detroit or Roman are glossed over, there is no mention of the shapes and importance of the special pans used for these types. Another example, while it offers a recipe for BBQ and sauce for a BBQ Pizza, there is no recipe for the Terriyaki Sauce and chicken for the Terriyaki Chicken pizza. Also, it would be nice to list some suitable substitutes for hard to obtain or regional ingredients such as the Brick Cheese commonly used in Detroit style pizzas. I struggled with the rating ,4 or 5 stars? I finally chose 5 based on the amazing photography in the book. The book is heavy and beautiful assembled, compliments to Cider Mill Press Book Publishers. I thumbed through every single page in this book and can take a certain inspiration from it. While it is definitely more coffee table book than cookbook, if someone asks me about a style pizza, I will probably pull out this book, if someone asks for instructions for a style of pizza, I will pull out a different book.
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Reviewed in the United States on April 14, 2025 by FarAway
Format: Hardcover
Very nice book. Beautiful pics. We'll written. I saw this book in hand at a well known book store for twice as much. Get it. You'll like it. It makes a great coffee table book.
Reviewed in the United States on November 27, 2025 by Boss man Fort
Format: Hardcover
First I will say this book is gorgeous. It's rare to see a book with so many photos and of such quality that at times you want to bite the book. I appreciate the care that went into bringing the recipes to life and making you want to work your way through every page, something it would take you years to get through. Recipes range from classic Italian and American styles to fusions like "Bulgogi pizza" or "Pizza with Banana curry". Your instinct might make you shy away from that last one, but the picture will change your mind. There is a section of pizzas around the world, like the Argentinian fugazza and Lebanese manakish. Even with all of this, the most impressive section is the "Pizza Today", a massive collection of creative combinations like Fig, Brie, and Gorgonzola. Anyone who has been to a more upscale pizza place in the last few years will recognize the trend toward these inventive new pizzas. The ONE thing that made me give it 4 stars instead of 5 is the dough recipes. All of the recipes are given in liquid ounces for water and scale ounces for flour. The measurements are really odd, such as 14.8oz of water and 23.9oz of flour. I don't know about you, but my liquid measuring cup doesn't read 14.8 very well. It's clear to me that the recipes were developed using grams (like every serious baker in the world uses), then converted to oz for an American (I am one) audience. A paragraph of explanation could save everyone time by using scale weight, in grams, for everything. Lastly, a couple of the recipes have the hydration percentage in the title, but it isn't really explained and the ratio isn't given for the basic dough. A brief explanation of ratios would empower people to scale their recipes better. Overall, it's a killer book FULL of recipes, but if you struggle with the doughs coming out right, look for another source to bolster your learning, until you "get the feel" for what the dough should be like. Regardless, this is a great find and a great price for what it is.
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Reviewed in the United States on February 12, 2025 by Mark Freeman
Format: Hardcover
Pizza: Authentic, Rustic, Artisanal is a guide to creating the pizza of your dreams and shows how easy it is to make one in the comfort of your own kitchen. When I first saw the book I was surprised and impressed to find a bright red cloth covered book with gold lettering that makes it look like a high-end coffee table book. But once I opened the book, I found it to be a robust cookbook with beautiful photos. The book is made up of the following chapters: Introduction Building The Perfect Pizza American Pizza Pizza Around The World Pizza Today Appendix Index The photos in the book are stunning and as I turned each page, each pizza would appear more mouth-watering than the last. The majority of the pizza recipes are accompanied by a photo. It quickly became difficult trying to decide which pizza to make first. The authors included 11 pizza dough recipes that feature different water-to-flour ratios and fermentation approaches giving you slightly different results with each. The majority of these recipes require a 20 hour rest time for the dough to chill out (literally) in the refrigerator with 1 recipe only needing 3-4 hours of resting time. Even the No-Knead Pizza Dough requires 8-13 hours or resting time. So you will need to plan ahead when making the pizza. I liked that beyond the familiar pairings and combinations there are also combinations that I had never heard of but wish I had learned earlier so I could have tried sooner. The array features meats like Chorizo & Jalapeno, Meat Lovers , and Teriyaki Chicken, vegetables like Potato & Leek, Chanterelles, Kale & Parmesan, and Zucchini Blossom & Cherry Tomato, cheese like Three Cheese & Spinach, Caprese, and Goat Cheese, Spinach, Honey & Hazelnuts, and even fruit like Pizza with Nectarine & Greens, Pizza with Plums, Ricotta & Basil, and Pizza with Banana Curry. It is like travelling the world to try pizza offerings from around the globe. The ingredients are easy to find in your own kitchen or at your local supermarket. There are a handful of specialty ingredients like natto, catupiry cheese, and bleak roe. The authors thoughtfully included recipes for sauces where applicable for recipes like Za'atar, Lahmacun Spread, and Obatzda The instructions are clear and easy to follow. Thus far, I have made two pizzas. I have made the Sausage & Onion Pizza With Balsamic and the Pepperoni, Black Olive & Tomato Pizza. Both were updated versions of pizzas that we usually order. They were delicious and easy to assemble. Best of all, making the pizzas became family time that prompted bonding and conversation. This 400 page book would make a wonderful gift for a loved one who wants to master the art of pizza or wants to build confidence in making a delicious pizza at home. It is definitely a book that will get a lot of use in our home. The only negative thing I have to say about the book is that I wish that there was a cover to protect the cloth from food stains we have accidently added when using it.
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Reviewed in the United States on November 10, 2025 Reviewed in the United States on November 10, 2025 by Buttercup
Format: Hardcover
I have always admired people who could make pizza at home, so I was determined to learn the craft myself. That led me to ordering PIZZA, a book as substantial as its name suggests—400 pages and weighing over five pounds. PIZZA looks even better in person than it does online, and it makes an elegant and luxurious first impression. The book features a striking pizza-sauce red hardcover cloth cover with decorative dyed edges. The cover’s red foil stamping depicts a full pizza, while the title and subtitle are rendered in gold foil. Inside, the glossy, oversized pages are bound with sewn binding, ensuring the book lies flat when open—a thoughtful touch for hands-on kitchen use (although you'll need ample counter space to use it in this way). The introduction, notably, is written by the publisher's editorial director rather than a single named author, emphasizing the collaborative effort behind the book. Each recipe includes key details: yield, active time, and total time. Steps are clearly numbered for ease of following along. The recipes are set in white against a brown background, using the highly readable Sofia Pro and Manofa fonts. All finished pizzas are illustrated in full color, though sub-recipes do not have accompanying images—nor do they necessarily need them. The book explores multiple cooking methods, from oven-baking to grilling, and introduces new ingredients that expand the home cook’s pizza repertoire. Strengths: Beautifully designed, well-constructed, and durable. Clear, step-by-step instructions with numbered steps. Thoughtfully organized with essential recipe details. A variety of cooking methods are covered. Excellent resource for those seeking to improve their dough-making techniques or experiment with different toppings. A valuable addition to a pizza-themed gift set (e.g., alongside a pizza oven or stone). Informative for pizza lovers interested in the history and lore of this beloved dish. Minor Shortcomings: While a Table of Contents is provided, it would have been helpful to include a breakdown of all the different types of pizzas featured in the subheads of this area. Some of the writing is clunky—one phrase, “fat of election,” stands out as particularly awkward. All in all, PIZZA is a fantastic resource for anyone looking to elevate their homemade pizza game, whether by perfecting their dough, experimenting with toppings, or mastering different cooking methods. The book balances science and technique with practical guidance, making it suitable for both beginners and seasoned home cooks. Despite some minor drawbacks, it remains an impressive and informative guide—one that any pizza enthusiast would be happy to own.
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Reviewed in the United States on February 5, 2025 Reviewed in the United States on February 5, 2025 by Gina Mahalek
Format: Hardcover
Anyone who wants to bake pizzeria style pizzas at home will want to immediately pick up PIZZA: Authentic, Rustic, Artisanal, by the editors of Cider Mill Press. This excellent book is loaded with different doughs to try out depending on your preferences and what type of pizza you are planning to make. The recipes adapt perfectly to the dough setting in the automatic bread machine. There are also interesting facts, like the history of pizza which is fascinating. The appendix includes sauces that are used in and on many of the pizzas The chapters include Italian pizzas, American Pizzas, Pizza Around the World, and Pizza Today. Who knew that pizza was so popular and that there are so many variations and toppings? The pizzas can be baked on any type grill or oven. The recipes are written in the traditional manner with the ingredients listed first, followed by step-by-step instructions for making the pizzas. The recipes are very easy to follow and can be made by anyone, no matter how much cooking experience. The pizza recipes are accompanied by beautiful, mouthwatering photographs and no one reading this excellent cookbook will be able to resist putting a pizza together. There are enough unique pizzas in this cookbook to make a pizza every day for at least a year. All told, this is a pizza cookbook well worth putting on every cookbook shelf. Special thanks to NetGalley for supplying a review copy of this book.
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Reviewed in the United States on April 26, 2025 by K Hancock
Format: Hardcover
This book is a love letter to pizza. It's gorgeously made with luscious photographs of every pizza recipe. On a practical note, there are a number of dough recipes that are quite useful, from a quick-and-simple (Because you need a pizza, and you need it now) to more time consuming and artisanal. At its most basic, pizza is bread + toppings. Usually a tomato sauce, but not always. Usually cheese, but not always, and usually meat or vegetable toppings, but not always. This makes a book on pizza a little difficult. There isn't always a whole lot say. This book though excels at giving you ideas that might not have occurred to you that will definitely up your pizza game. With solid recipes for multiple sauces, crust styles, and a plethora of ideas from around the world for creative combinations there's something for everyone, and you absolutely want to get in the kitchen. If you or someone you know loves pizza and exploring new pizza ideas, this is your book.
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Reviewed in the United States on March 9, 2025 by E. E. Saulsberry
Format: Hardcover
I have been making homemade pizza for my family for years and I have gone through several books in search of the “perfect pie”. This particular book is one of the larger ones I have seen and it is quite the volume. It is not the silver bullet for which I have been looking, but it covers a lot of ground and it is full of beautiful pictures. The book starts off with a discussion of pizza and pizza making, and it introduces several pizza dough recipes. Some are traditional, some are based on sourdough starters and sponges. Where this book excels past many I have seen is in providing dough formulas that are based on hydration levels (flour to water ratios). Even more important, the formulas are written in mass measures versus volume, so that a consistent product is produced every time. The majority of this book is dedicated to presenting pie after pie, with everything from standard pepperoni pizza to much more elaborate pizzas with non-traditional toppings and ingredients. The variety is staggering, and every pizza has a full-color photograph to show off the completed result. It’s a beautiful volume that is most excellent for a coffee table reference as well as an actual cookbook. I was pleased to see that Detroit Style Pizza was represented with the proper cheese, too… The one improvement for this book is in the distribution of the supporting recipes, specifically sauces. They’re in the back, in an appendix, or in a few cases attached to specific pie formulations. They should be grouped with the doughs in the beginning. Other components, such as specific toppings like caramelized onions are fine there, though. This is a beautiful book with a LOT of great ideas and fantastic pictures. There was a lot of effort put into this volume, specifically in the formulas to get the doughs to turn out right. My only grievance with this book is the organization which could be a little better, but it is not a deal breaker. If you can have only one book on pizza, this is certainly not a bad one to have at the ready.
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Reviewed in the United States on February 6, 2025 by Matt Morgan