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Callisto

The Essential Wood Fired Pizza Cookbook: Recipes and Techniques From My Wood Fired Oven

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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 RestaurantFrom 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. Read more

Publisher ‏ : ‎ Callisto


Publication date ‏ : ‎ February 23, 2016


Language ‏ : ‎ English


Print length ‏ : ‎ 242 pages


ISBN-10 ‏ : ‎ 1623157242


ISBN-13 ‏ : ‎ 41


Item Weight ‏ : ‎ 1.28 pounds


Dimensions ‏ : ‎ 7.5 x 0.6 x 9.25 inches


Best Sellers Rank: #183,192 in Books (See Top 100 in Books) #54 in Pizza Baking #908 in Kitchen Appliance Cooking #2,809 in Culinary Arts & Techniques (Books)


#54 in Pizza Baking:


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Top Amazon Reviews

    • Great book for those interested in making wood oven style pizzas. Great book for those interested in making wood oven style pizzas.
Format: Paperback
Review Image by RDCR
Review Image by RDCR
Review Image by RDCR
Review Image by RDCR
Review Image by RDCR
Review Image by RDCR
Review Image by RDCR
This book includes many different recipes and gives a good introduction to making this style of pizza. I received this book at a discount for a honest review. I have been interested in pizzas made in wood-fired ovens and book helped me learn and understand a lot of the basics involved. It also does a good job at giving a good idea of what work and preparation is required before actually building and setting up your own oven. Different styles of ovens are talked about, information about sourcing the right type of wood and how to fire up the oven, safety tips, and essential tools are all gone over. There are a lot of recipes included and I think that's the best part of the book. It gives you recipes for different dough including basic types, gluten free, wheat dough, and more so you can build many styles of pizza. Over 10 different types of sauces are also in this book and the few I've tried so far were very good. This gives you wonderful variety and flexibility in coming up with original and adventurous creations of your own. There are four chapters devoted to different categories of pizza: Meat pizzas, Poultry and Seafood pizzas, Vegetable pizzas, Calzones and sweet hand pies. There is even a chapter for things outside of pizza but associated or paired with it. This includes recipes for ricotta cheese, crepes, roasted vegetables, salads, and even more. The recipes were concise and easy to follow with preparation times listed along with the ingredients and instructions. There were many pizza recipes I had never heard of or even thought of, they helped spark my imagination and expand my view of pizza and different ingredients that could be used. The menu ideas are also very nice and well thought out for the occasions. I do wish that more color pictures of the different processes and steps were included to help clarify and guide things even more, but the book as it is certainly does an adequate job. The paper the book is printed on is thick, durable, and easy to turn. I would definitely recommend this book to adventurous pizza lovers looking for ideas and inspiration. ... show more
Reviewed in the United States on March 22, 2016 Reviewed in the United States on March 22, 2016 by RDCR
    • Loved it!
Format: Paperback
I love this book! I have been cooking with my outdoor pizza oven for a year now and recently upgraded and wanted to expand my pizza cooking experience! This is now my "GOTO" cookbook for pizza and other ideas for using my pizza oven and cooking outdoors!
Reviewed in the United States on February 24, 2026 by Farmers Wife
    • Great book
Format: Paperback
Great pizza cookbook, with a lot of information on cooking with fire
Reviewed in the United States on March 1, 2026 by James Pinna
    • This book will make you hungry!
Format: Kindle
Okay. So I don't have a pizza oven...yet. But it's on my list to build one, and this book has everything I might possibly need to know to build and enjoy it. So when this book showed up, I jumped on the chance to review it. And I'm glad I did! This book is great! First off, the science and obvious experience behind this book is clearly extensive but is still presented in a way that makes it easy to digest...pun intended. :) The pictures are lovely and the recipes, well, the recipes made me drool. Literally. Wow. With selections for everyone, with gluten free options, meat loaded pizzas, vegetarian delights, and even some sweets and salads, this book has it all! While it makes no pretences of being for anything other than a pizza oven, and it does not provide other baking options or conversions, I went ahead and tried some of the recipes in my regular oven. While they, of course, didn't have the same smoky awesomeness they would have had in a wood burning pizza oven, they were still delicious. We eat pizza every Monday in my family, and I'd honestly gotten a little tired of the same recipes. This book was a breath of fresh air! Here's what I tried: WHOLE-WHEAT PIZZA with PANCETTA, POTATO, and ASPARAGUS BREAKFAST PIE PIZZA with SAN MARZANO TOMATOES and BRAISED CHICKEN LEGS PIZZA with FRESH TOMATOES, GYPSY PEPPERS, and CAPERS ROASTED BUTTERNUT SQUASH, ROQUEFORT, and WALNUT PIZZA ...and they were all great! Still on my list to try are the calzones and a whole bunch of other pizzas. Ones of the things I really appreciated about this book was the focus on seasonal ingredients and cooking differently as the year progresses. As a result, I'll be cooking from this book for months and years to come. And when I finally get my pizza oven, it'll be pizza parties all year long! I received this product for free in exchange for my honest and unbiased review. ... show more
Reviewed in the United States on March 9, 2016 by Diana
    • The essential Wood fired pizza cookbook
Format: Hardcover
Great ideas and recipes for cooking over an open fire
Reviewed in the United States on February 5, 2026 by Theresa M. Gelso
    • Great recipes
Format: Paperback
Great cookbook.
Reviewed in the United States on December 10, 2025 by Haley Nicole Coble
    • Not for me.
Format: Paperback
Pizza Dough recipes in this book are minimal. On the dough recipe pages, he does not specifically tell us if his use of “ounces” means volume or weight. Inexperienced bakers might assume volume. When writing a cookbook and using the English system of measuring, an author MUST be very specific whenever using a measurement in terms of “ounces”. They must inform us each time if its volume or weight since the word has two meanings. This is why recipes for bread almost always use grams. Grams can only mean weight. It adds to the confusion that with liquids he uses ounces too but there they mean volume. It’s fine to put “equivalent” volume measurements along side weight measurements as some don’t have scales. And the weight of water doesn’t change so most home cooks weigh water. But bakers do. Even water is near impossible to get perfect with a measuring cup. Weight is way more precise. I was hoping for more “pizza” recipes. He is fast and loose with the term pizza. This is more of an expansive recipe book with meal ideas that feature some sort of flat bread. And for that purpose, many might find it fantastic. There are tons of recipes and ideas here. If you want to go beyond traditional pizzas, you might love this. ... show more
Reviewed in the United States on December 7, 2025 by DVDmike
    • Get cooking pizza time Get cooking pizza time
Format: Paperback
Review Image by Kari
Review Image by Kari
Review Image by Kari
Review Image by Kari
Review Image by Kari
This cook book has some amazing recipes in side that will boost your homemade pizza making skills up a notch. Fresh fun ideas, to amplify that great taste from your wood fired stove. Even if you don't have the wood fire oven, these will bake uo nicely in the oven. For any cook or pizza enthusiasts this is a great buy. It's nice quality, smooth cover, soft cover not hard back. I only wish it had some photos of the different recipes. It explores everything from the oven, making your sauce, your dough wine pairing and measuring conversion. ... show more
Reviewed in the United States on March 1, 2024 Reviewed in the United States on March 1, 2024 by Kari

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