The only pizza book you'll ever need.

The Book of Pizza covers every element of making pizza at home. With deep dives on cheese, sauce, toppings, and dough; tutorials on making pizzas on the grill and in tabletop ovens; and QR codes to instructional videos, it’s not just a book about pizza — it’s a masterclass.

Organized around twelve distinct styles, the book contains master recipes for thin-crust pies (such as Chicago Tavern- and Roman tonda-style), Neapolitan pies, classic New York and New Haven styles, and the great pan pizzas of Detroit. There are “weeknight” pies that you really can make on a Wednesday night, Grandma pizzas to make for a crowd, and pizza alla palla, a foccacia-like pie that gets topped after it’s baked.

Comprehensive yet accessible, the book is packed with innovative topping suggestions that take the guesswork out of making a great pie (don’t sleep on the Prosciutto and Hot Honey Neapolitan!). But it also instills the home baker with the skills to make the pizza that’s perfect for them. Rounding out the pizza recipes are four quintessential pizza night salads and an entire chapter of desserts, including Spumoni Semifreddo and an array of Italian-inspired cookies that will end pizza night with a bang.

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