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Abrams Books

Pizza Czar: Recipes and Know-How from a World-Traveling Pizza Chef

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In his comprehensive first book, legendary Pizza Czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe. If there’s one thing the entire world can agree on, it’s pizza. It just might be the world’s favorite food. In every climate, in every region, in every kind of kitchen, there’s pizza to be had, infused with local flavor. In this definitive book, filled with hacks, tips, and secret techniques never before shared, International Pizza Consultant Anthony Falco brings the world of pizza to your kitchen, wherever you are. After eight years at the famous Brooklyn restaurant Roberta’s, culminating with his position as Pizza Czar, Falco pivoted from the New York City food scene to the world, traveling to Brazil, Colombia, Kuwait, Panama, Canada, Japan, India, Thailand, and all across the United States. His mission? To discover the secrets and spread the gospel of making the world’s favorite food better. Now the planet’s leading expert pizza consultant, he can make great pizza 8,000 feet above sea level in Bogotá or in subtropical India, and he can certainly help you do it at home. An exhaustive resource for absolutely any pizza cook, teaching mastery of the classics and tricks of the trade as well as completely unique takes on styles and recipes from around the globe, Pizza Czar is here to help you make world-class pizza from anywhere on the map. Important Note: For a correction to the extra-virgin olive oil quantity in the recipe for Thin & Crispy Dough on page 57, and for instructions on using this book without a sourdough starter, see For corrections to the recipes for Thin & Crispy Dough on page 57 and Garlic, Caramelized Onion, Anchovy, and Breadcrumb Sicilian Pizza page 124, and for instructions on using this book without a sourdough starter, see Read more

Publisher ‏ : ‎ Abrams Books


Accessibility ‏ : ‎ Learn more


Publication date ‏ : ‎ May 18, 2021


Language ‏ : ‎ English


File size ‏ : ‎ 49.4 MB


Screen Reader ‏ : ‎ Supported


Enhanced typesetting ‏ : ‎ Enabled


X-Ray ‏ : ‎ Not Enabled


Word Wise ‏ : ‎ Enabled


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Top Amazon Reviews

    • Invaluable Invaluable
Format: Hardcover
Review Image by johnnyribcage
Review Image by johnnyribcage
This book was a bit of a game-changer for me, and I was already no slouch at pizza making. I've been making pies for a long time. Primarily my own takes on Neapolitan and pan, with several variations I've adapted from other approaches through the years. I usually use my sourdough starter, but sometimes yeast, or both. There are a lot of pizza books and sites out there, some great, some not so great. While I appreciate the encyclopedic, academic nature of some of the better known ones, what I really appreciate about this one is the readability and personality of the writing, instructions, anecdotes, explanations, and of course, the results of the recipes. And all of it is caveated accurately: there are many ways to do things, this works for me, and if you don't like it, modify or do something else altogether. If I were to write a cookbook, it would probably read like this one. While I was already quite adept at making my own doughs and pies, I loved the tips and approaches presented here, from the core concepts to the little stuff. Example of a core approach: Adding what I would have considered way too much salt and then proofing the Neapolitan dough slowly (due to all the salt) at room temp for 20 hours, then a rest in the fridge for up to a few days. The results spoke for themselves. A little idea? If you love egg on pizza but have a hard time getting it to work like they do in the best places, separate the whites and yolks into 2 squeeze bottles. Squeeze the white on prior to baking, and the yolk on after. You get perfect coverage and the exact egg flavor you want in every bite. Small thing, but huge in application. And the 'butter crust' pan which is basically the 70s-80s version of Pizza Hut Pan Pizza that anyone who was alive to taste and remember it is a spot on replication of the pan pizzas The Hut used to make before they decided to stop "making pizzas" altogether in the 90s. Anyway, great book, and it's become a staple of my pizza making at home. If you can't tell - I recommend it. ... show more
Reviewed in the United States on February 19, 2022 Reviewed in the United States on February 19, 2022 by johnnyribcage
    • Excellent tips, tricks and insights from a true pizza innovator!
Format: Hardcover
I purchased this due to following @milleniumfalco on Instagram, where i'm tortured by images of mouth-watering pizzas that I've occasionally had the privilege of sampling due to a few pop ups in my area. That sourdough recipe is GOLD. And while i'm working on getting it right - practice makes pizza! - this book has taught me anecdotes about not only the perfect dough but also the history and ingredients that make the world's best food ever. The photos are beautiful and it's very well written. I have stained a few pages but they wipe off nicely, too. Good call on that one. Anyway, I can't recommend this book enough. It's a gorgeous book to have on your shelf with that cover design - but what's between the covers is amazing and worth every penny. I just need to buy a pizza oven but for now, I'll take it from the team and use a pizza stone. ... show more
Reviewed in the United States on November 19, 2024 by Captain Kitty
    • This book changed me
Format: Hardcover
I recently got my hands on Pizza Czar, and it has truly transformed my home cooking experience. This cookbook is a gem for both novice and seasoned pizza enthusiasts. The recipes are incredibly simple to follow, yet the results are nothing short of spectacular. From classic Margherita to innovative gourmet creations, offers a wide range of options that cater to all taste buds. What sets this book apart is its emphasis on using fresh, high-quality ingredients and straightforward techniques that make pizza-making approachable and fun. The author's passion for pizza shines through every page, with detailed tips and tricks that ensure success every time. I've tried several recipes so far, and each one has been a hit with family and friends. The dough recipes are foolproof, and the variety of toppings inspires endless creativity. Pizza Czar has undoubtedly become a staple in my kitchen. It's not just a cookbook; it's a game-changer that has elevated my pizza-making skills to new heights. I highly recommend this book to anyone who loves pizza and wants to bring the authentic pizzeria experience into their home. Five stars all the way! ... show more
Reviewed in the United States on June 8, 2024 by Garrett
    • Awesome presentation with poor layout
Format: Hardcover
This is a great book for people who enjoy reading about Anthony Falco's story and influence on pizza. Tons of great information in here about Falco's personal style of pizza-making that can really help the beginner pizzaiolo. The book has an awesome retro, pizzeria aesthetic in awesome color and high image resolution; just a delight to look at and will surely get you hyped about making pizzas. However, the recipes are stylized and are (admittedly by Falco) not authentic. So if you're looking for authentic Neopolitana recipes, this is not the one for you. Recipes and content are fairly randomized too, which I think is style choice. The book also omits some instructions that can be pretty important depending on what your goal is. The biggest one that comes to mind is the Starter; there is simply no mention of how to create it, where to buy it, or what to look for when buying it. Yet Starter is mentioned in virtually all his dough recipes. If that bit of information was included, the book would probably be 5/5 stars for me, because the book claims to be comprehensive. Edit: Starter recipe is included in the book 200 pages after it is called for in a recipe. Starter is not included in the index nor is the recipe page referenced either, making it very difficult to find. Why include this info 200 pages after it is needed? The book is very thorough but it is very poorly laid out and organized, feels scatter-brained. ... show more
Reviewed in the United States on July 20, 2023 by Amazon Customer
    • 10/10 🍕 10/10 🍕
Format: Hardcover
Review Image by Vanessa Lopez
The MOST comprehensive book on pizza you can find, written from an honest perspective where, even if you're not a professional chef, you can relate to it and feel inspired to cook
Reviewed in the United States on October 30, 2025 Reviewed in the United States on October 30, 2025 by Vanessa Lopez
    • Pizza How-To at its Best
Format: Hardcover
More than an excellent cookbook, Pizza Czar includes the why and how of the best cheese, dough, tomato sauce and more. The author includes personal stories of his life in pizza and his influences. Told in his authentic voice, its inspiring and helpful for anyone trying to make delicious pizza.
Reviewed in the United States on September 2, 2024 by Chris Wells
    • Great info
Format: Hardcover
The author is very knowledgeable about various forms of pizza. It was quite enjoyable to read. My only hitch is minor, but dear to my heart. When I hear young people (including the Naples pizza chefs) talking about traditional, I cringe. I've been traveling the world since the 60's looking for great pizza. While I give kudos to the original Margharita, pizza was imported to the U.S. in the 30's and 40's. It was made into a real meal, not just an appetizer or bread for dinner. In the late 60's and early 70's it was exported back to Italy. Pizza in Naples during this time was something bought at a bakery and reheated to go with your dinner. Okay, I'm done ranting. This is a great book. ... show more
Reviewed in the United States on January 20, 2022 by T.A.
    • Nice book!
Format: Hardcover
The design of the book is really nice. It's good quality, heavy weight paper, and lots of nice recipes, stories and tips are included. Not to mention gorgeous photos. Very happy with it! It made a great gift.
Reviewed in the United States on June 20, 2024 by Elizabeth Pina

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