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Abrams Books

Pizza Camp: From-scratch pizza recipes from cult Philadelphia shop famed for perfect char and cheese balance.

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Description

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 sauce, cheese, and baking basics, Beddia takes pizza lovers through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home. With more than 50 iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more (because even the most die-hard pizza lovers can’t eat pizza every day), with plenty of vegetarian options. In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand-new recipes like: Dinosaur Kale, Pickled Red Onion, and Spring Cream PizzaBintje Potato with Cream and RosemaryCollard Greens with Bacon and CreamRoasted Corn with Heirloom Cherry Tomato and BasilBreakfast Pizza with Cream, Spinach, Bacon, and Eggs And dozens more! 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. “One thing is very clear when it comes to the kitchen spirit sitting on your shoulder: You want that spirit to speak with authority. Joe Beddia, owner of Philadelphia’s Pizzeria Beddia, a perennial entry in whatever ‘Best Pizza in America’ story is showing up in your Facebook feed, has no problem on that front.” —New York Times Read more

Publisher ‏ : ‎ Abrams Books


Publication date ‏ : ‎ April 18, 2017


Language ‏ : ‎ English


Print length ‏ : ‎ 224 pages


ISBN-10 ‏ : ‎ 1


ISBN-13 ‏ : ‎ 91


Item Weight ‏ : ‎ 2.31 pounds


Dimensions ‏ : ‎ 8.27 x 9.84 x 0.55 inches


Best Sellers Rank: #52,459 in Books (See Top 100 in Books) #10 in Mid-Atlantic U.S. Cooking, Food & Wine #23 in Salad Cooking (Books) #24 in Pizza Baking


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Top Amazon Reviews

    • Great Cookbook!
Format: Hardcover
I love this book. I kind of knew and hoped that I would. I love cookbooks, and I absolutely love making pizza. Pizza is simple, yet very complicated. The learning curve of combining flour, water, yeast, and salt doesn't seem like it should involve so much technique, but it does. The more I study and tweak it, the better my pizzas come out. I've learned that Di Fara in Brooklyn, this guy's place, Pizzeria Beddia in Philly, and another place, in Arizona called Bianco, make some of the best pizza in the country. People line up for hours to get this simple yet amazing treat. I was skeptical how badly I needed to actually own this book. I figured once I knew the special formula and technique for a Joe Beddia style award winning crust, I can just make it and move on. But, I am very happy I bought it, not only to support a chef who has been studying and perfecting his technique and recipe for years, but also because it's a beautiful and very cool book. He tells great stories from his life. He shares insight into why he does things the way he does, for example, using cream on a pizza, because that's what cheese is made from. Of course! So it's going to be extra creamy and amazing. He also gives it up to his fellow chefs, which is pretty awesome. I also love the pictures, they are inspirational and delicious looking. I love that he uses a lot of healthy and seasonally available ingredients, and explains why. He uses veggies like various greens and farmers market produce, and emphasizes the importance of using the best ingredients. Beddia is a real chef and not just some pizza slinger. I can't wait to make that creamy chard pizza. My first one will be the three cheese with simple tomato sauce. That's the one I've been trying to perfect for a while. I can't wait. Buy this book, you will love it. ... show more
Reviewed in the United States on November 28, 2018 by Amazon Customer
    • Buy this book!
Format: Hardcover
Review Image by Mason Day
Review Image by Mason Day
Review Image by Mason Day
Buy this book if you want elevate your pizza game. Joe Beddia did an amazing job tailoring his dough recipe for the at home pizza aficionado. It’s by far the best recipe I’ve followed to date. They came out do crispy and chewy! Much like what you would get at a pizza restaurant. It’s seriously great dough! His sauces and topping combinations are also stellar. Can’t wait to make his hoagies! A side notes: I really wish I had a larger pizza stone, and or pizza steel. Because the pizzas a generally 16 inches it would be nice if you had a larger surface area. I usually make pizza in the Gozney pizza oven but found his dough recipe works better cooked in the oven in your kitchen. ... show more
Reviewed in the United States on January 29, 2023 by Mason Day
    • A very different pizza book. Lots of fun and great pizza.
Format: Hardcover
After chasing the Neapolitan dream for many years, it was refreshing to make a pizza that tasted great, kept its crunch, and didn't feel like while cooking it I was running a frantic race. I could actually have a conversation with my wife, instead of keeping my eye on a stopwatch! My only warning is that these pizzas, because of their toppings, and combination of fresh and whole mozzarella have a lot of liquid. Be very careful when you try and rotate them during in the baking process. I've found that by using cooking parchment underneath, I can slowly rotate them using oven mitts, rather than using a peel, and avoid anything sloshing onto the pizza stone. The book has great pictures and many creative combinations. There is only one crust recipe, but I've found that I can alter it by leaving it out overnight instead of using the fridge, to give me a more flexible schedule. I own at least 15 books on Pizza. I recommend that even if you think of yourself as a pizza expert, you consider adding this one to your library. ... show more
Reviewed in the United States on September 25, 2017 by B. Alter
    • My new bible for pizza
Format: Hardcover
Awesome reference book if making your own pizza. Bought myself one and gifted it to several family members. A++
Reviewed in the United States on January 3, 2026 by J. W. Hancher
    • Thorough, detailed, and beautiful book. Worth a look.
Format: Kindle
Pros: Beautiful, detailed, artsy, lots of flourish and smart design choices. This book is a love letter to pizza. Fantastic pizza recipes - my mind is already combining them into new hybrid recipes and thinking of all the options this book presents once you learn the basics. Wonderful representation of Philadelphia with stunning photographs. Honestly I was expecting a lot less (not meant as an insult) - there is a pretty good collection of content here (and it's not limited to pizzas - we have Stromboli, hoagies, cheesesteaks, etc). Cons: If you want a technical pizza manual, this is not for you. The book is technical - minutely precise at some points - but there is a lot of advice/opinion, open-endedness and ancillary background offered - along with lots of non-essential (but beautiful) photos- it is not a set of IKEA instructions. If that is what you want, this book is not going to deliver. I think it's worth it. ... show more
Reviewed in the United States on April 18, 2017 by Sh Ka
    • Great crust
Format: Hardcover
I've been making pizza from scratch now for 10 years. And I've read a lot of books and articles on pizza and bread, Hamelman, Reinhart, Gemignani, Robertson along with 00 flour vs. bread flour. But I'm always interested in personal dough recipes. So when I read Beddia's dough formula I thought "okay, that's different". First off, he uses about a third of the usual amount of yeast (1% of flour weight) and second, he uses double the usual amount of salt (2% of flour weight). But I gave it a try. Full disclosure, I used the usual amount of salt (2% of flour weight) for two reasons: who needs that much additional salt when you've also got salty cheese adding to the already high sodium content. And second, because salt inhibits yeast activity and we're using such a small amount of yeast to begin with. The 24 hours in the fridge showed little yeast activity. Then he suggests a 3 to 4 hour rise once out of the fridge, this is about 4 times as long as usual. After the third hour the dough looked dead with little yeast activity and the dough size relatively unchanged. Then, by the fourth hour "Houston, we have lift-off!" The dough took off, and after hand stretching and applying toppings, into the oven it went. Once out of the oven I've got to say "this makes a great crust" very chewy inside and crisp outside. This is the Holy Grail of pizza crust and this recipe delivers it! ... show more
Reviewed in the United States on June 21, 2020 by Andrew Cross
    • Up your pizzas with Joe Beddia
Format: Hardcover
Review Image by PhillyHeartDoc
Review Image by PhillyHeartDoc
My wife and I make our own pizza at home in an Anova Precision oven and get complements from our children and grandchildren. We’ve been going to Pizzeria Beddia for years and the pizza is outstanding (and yes, better than ours). That said the cookbook has allowed us to step up our game. The book is well written, an excellent value for our purpose and a reference text that we keep going to so our technique and pizza continues to improve. ... show more
Reviewed in the United States on May 23, 2026 by PhillyHeartDoc
    • Fun read written by an actual pizza pro
Format: Hardcover
Review Image by Jonas Aras
Review Image by Jonas Aras
This is a fun, down to earth read. Joe Beddia is an idiosyncratic pizza obsessive who generously shares his personal dough making formulation and dough making process. Although I am a very experienced home pizzamaker he helped me find my favorite red sauce recipe; crushed tomatoes, salt, garlic, and oil. He also helped me to finally make a cheese pizza that takes me back to my childhood. It may seem like the easiest pizza to make, yet it is devilishly difficult to nail it. The topping combinations in the book are interesting and you will want to try making many of them. Thankfully he doesn't resort to bizarre ingredients that only make for an interesting photo. One small personal quibble. The dough recipe's salt is 2.8%, which is quite high in my estimation. I'd suggest taking it down to 2.2% or less. ... show more
Reviewed in the United States on September 29, 2017 by Jonas Aras

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