Best Pizza Cookbooks – Top 10 Books

First, learn as much as possible about how to prepare the greatest handmade pizza. A cookbook authored by an expert is an excellent source of reliable and valuable knowledge.

We whittled it down to the top five pizza cookbooks with hundreds of recipes, including New York Times bestsellers and new releases. In addition, we’ve included a pre-order selection for a new authoritative guide to the world’s most popular foods.

In the United States, pizza is the most popular home-cooked cuisine, yet many people don’t give much thought to the quality of the ingredients. You can create better pizza by using better ingredients and a guidebook dedicated to making them. Pizza cookbooks that you absolutely must have, according to our list of the top ten.

Our Top 10 Picks for the Best Pizza Cookbooks:

The Pizza Bible
The Pizza Bible
9.4
  • Author: Tony Gemignani
  • Publisher‏: ‎Ten Speed Press
  • Language‏: ‎English
  • Hardcover: ‎320 pages
  • Item Weight: 3.08 Pounds
Mastering Pizza
Mastering Pizza
9.4
  • Book Author: Marc Vetri
  • Publisher: ‎Ten Speed Press
  • Language: ‎English
  • Hardcover: ‎272 pages
  • Item Weight: ‎2.54 pounds
Pizza Czar
Pizza Czar
9.4
  • Author: Anthony Falco
  • Publisher: ‎Abrams
  • Language: ‎ English
  • Hardcover: ‎ 272 pages
  • Item Weight: ‎2.55 pounds
Perfect Pan Pizza
Perfect Pan Pizza
9.4
  • Author: Peter Reinhart
  • Publisher: Ten Speed Press
  • Language: English
  • Hardcover: 192 pages
  • Item Weight: 1.65 pounds
My Pizza
My Pizza
9
  • Author: Jim Lahey
  • Publisher: Clarkson Potter
  • Language: English
  • Hardcover: 192 pages
  • Item Weight: 1.72 pounds
Flour Water Salt Yeast
Flour Water Salt Yeast
9.4
  • Author: Ken Forkish
  • Publisher: Ten Speed Press
  • Language: English
  • Hardcover: 272 pages
  • Item Weight: 2.56 pounds
Pizza Camp
Pizza Camp
9.6
  • Author: Joe Beddia
  • Publisher: Harry N. Abrams
  • Language: English
  • Hardcover: 224 pages
  • Item Weight: 1.92 pounds
The Teenage Mutant Ninja Turtles Pizza Cookbook
The Teenage Mutant Ninja Turtles Pizza Cookbook
9.6
  • Author: Peggy Paul Casella
  • Publisher: Insight Editions (May 9, 2017)
  • Language: English
  • Hardcover: 128 pages
  • Item Weight: 1.65 pounds
The Elements of Pizza
The Elements of Pizza
9.6
  • Author: Ken Forkish
  • Publisher: Ten Speed Press
  • Language: English
  • Hardcover: 256 pages
  • Item Weight: 2.34 pounds
Bianco Pizza Book
Bianco Pizza Book
9
  • Author: Chris Bianco
  • Publisher: Ecco
  • Language: English
  • Hardcover: 224 pages
  • Item Weight: 1.65 pounds

Detailed Review of 10 Best Pizza Cookbooks:

1. The Pizza Bible:

The Pizza Bible

This is one of the most extensive pizza cookbooks I’ve ever seen, and I adore it for the recipes and the fact that it covers just about every type of pizza imaginable. Tony Gemignani, a 12-time World Pizza Champion and all-around pizza icon penned the article.

A “Masterclass” on baking pizza in the first chapter walks you through each process stage. This material is some of the most valuable that I’ve learned in the art of making pizza. 

To avoid confusion, this guide provides step-by-step instructions on doing each task. You’ll learn how to shop for the necessary supplies and equipment and the basics of combining and shaping the dough into balls and baking a pizza.

This “master dough” is then used to make a variety of doughs throughout the book. With its focus on US regional specialties like New York City and New Jersey, Detroit, and St. Louis’ pizzas are shown first. The Chicago-style chapter covers the toppings and ingredients for deep dish, cracker-thin, and pan pizza.

There is a chapter on cooking the dough in a sheet pan rather than stretching it in Sicilian style. Recipes like the Purple Potatoes and Prosciutto and the Grandma Pie are included in the book. Unusual recipes, antiquity flours, and unusual tastes come together in California flair.

Italian fashions follow the American ones. Before moving on to other Italian pizza forms, Napoletana pizza features a lengthy section on dough, sauce, and mozzarella.

All kinds of Italian-American side dishes, such as bread, meatballs, and leftover dough possibilities, are covered in the last portions of the book. There are also drink recipes for those who want to experiment more. It all comes together beautifully, and it is a joy to read and peruse the visuals and recipes.

Pros
  • Tony knows every style and can teach you.
  • The book includes dough, topping, and other recipes.
Cons
  • The pizza dough preparation is unnecessarily complicated, requiring chilled water and yeast to delay fermentation.

2. Mastering Pizza:

Mastering Pizza

It covers the principles of what makes a wonderful pizza in an extremely in-depth and well-researched manner. It does not include every type of pizza that is known; rather, it concentrates on the essential components of dough, such as the flour, the fermentation process, the many ovens, and the equipment.

Before moving back to the United States and building several critically renowned restaurants, the author, Marc Vetri, had his culinary education in Italy. He has also authored several books. Much effort was put into it because the book has an attractive layout and provides information based on excellent research.

This book’s lack of air and graces is one of the things that endears it to me the most. Marc wants to help you improve your pizza-making skills using the oven and gear that you already have at your disposal. 

It is based on three different types of dough: the puffy style of Naples, the thin and crispy style of Romana, and the pan pizza style of Al Taglio. Marc’s cooking is characterized by an American twist on traditional Italian dishes.

The first few chapters focus on the science and art of making pizza, particularly about ovens, flour, and dough. They follow Marc as he travels to the legendary pizza makers in Italy, such as Franco Pepe. If you are eager to start creating pizza right away, you may skip the chapters discussed here and move to the recipes.

The second half of the book delivers the same satisfaction as the first. It includes 11 pizza dough recipes, each with its unique twist on flavor and texture. 

The fact that Marc includes a variety of recipes and directions for cooking with a variety of ovens is an excellent feature of this book. Because a home oven is lower in temperature and requires more water in the dough, he compensates for this by recommending multiple doughs with varying moisture levels.

On its whole, this book offers a comprehensive and authoritative study of pizza. It covers all the bases for producing excellent pizza, whether you’re preparing it at home or in a wood-burning oven. Undoubtedly, it is one of the finest pizza novels ever written, and I would suggest it to anybody.

Pros
  • Unbelievable information on the dough, arguably the most important component of pizza.
  • Offers straightforward choices for novices and more challenging alternatives for seasoned users.
Cons
  • There is no indication of the baker’s percentage in the dough recipes, which would help adjust the amounts.

3. Pizza Czar:

Pizza Czar

Because it was published in 2021, this pizza cookbook is the most recent addition to my collection. Anthony Falco, who gained fame as the chef who made Roberta’s in Brooklyn, New York, a local institution, is the author of this work. 

As Falco is quite well known online, particularly for the pizza dough recipe he shared on YouTube with The New York Times, I was familiar with him before picking up his book, and I was waiting to read it.

The fact that this book was written by a genuine New York City-born pizza guru is one of the things that I appreciate most about it. The majority of the other books about pizza were written by breadmakers or Italians in the United States who were interested in pizza. 

Therefore, it is important to have a true New York one, even if it naturally concentrates on more American varieties of pizza. This recipe for pepperoni and pickled chili served alongside homemade ranch dipping sauce is one of my all-time favorites. 

The book has the standard chapters on dough, tomato sauce, cheese, and equipment that one would expect to see in a pizza cookbook.

In a negative light, I would say that the book is a little difficult to understand for people who are just starting. There is an additional challenge in a wild yeast starter used in all doughs if you are just getting started. 

This starter is quite similar to sourdough. The directions can be a little vague at times, which leans this book more toward being one that would appeal to experienced pizza makers and restaurant owners.

The book also doesn’t have a very good flow to it. The fonts and layout are different on each page, and there are also some arbitrary pages included. Because of this, it is difficult to follow along, and it also makes it difficult to locate the relevant information. 

The book is fantastic because of the insights it contains. Because Falco currently works as a restaurant consultant, this book is also an excellent choice for someone who wants to launch their own company.

Pros
  • Excellent advice from a true pizza specialist who built a restaurant from the ground up and then consulted worldwide.
  • He is not overly opinionated, and he actively pushes you to violate established norms.
Cons
  • The way the book is formatted might make it difficult to understand.
  • Moderately difficult for someone just starting; a fantastic choice for those who want to test the limits of their abilities.

4. Perfect Pan Pizza:

Perfect Pan Pizza

The Perfect Pan Pizza cookbook provides recipes for several different square pies that may be prepared at home. With this fantastic pizza cookbook, creating pizza shouldn’t be as difficult as it seems at first. The comprehensive instruction demonstrates that it is possible to create Roman, Detroit, Italian, and focaccias pizzas in a home oven. It is also included in the preparation of calzones.

The new book is filled with beautiful images that showcase many types of pizza, including pan pizzas, yeast bread, crunchy pizza bread, and the ideal components for achieving the desired result. 

Additionally, it enables you to make pizza without using pizza peels and stones, which are likely to be difficult to find in your house. The author begins with three different recipes for master dough. He claims that you may create them using regular yeast purchased from the store.

You will get an overview of the sourdough technique and the Detroit pan pizza style in the book Perfect Pan Pizza. In addition to that, it provides you with step-by-step instructions and images for making schiacciata, ciabatta, and Sicilian pizzas. 

These include the numerous traditional toppings like mushrooms and pepperoni, both of which are considered to be delicious by a great number of people.

There are many other mouthwatering dishes, such as roast pork, broccoli rabe, and Philly-style sandwiches; the list could go on forever. 

All of the recipes may serve as a source of motivation for bakers of all levels of expertise. You will come across a section of frequently asked questions (FAQs), which is instructive and responds to your inquiries.

Peter Reinhart, widely regarded as one of the world’s foremost beakers, is the author of the book “The Perfect Pizza Pan.” He is the proprietor of the Pie Town diner in Charlotte, North Carolina, providing him with practical experience and creative fodder. In addition to that, he has the position of lecturer and teacher in the baking department at Johnson and Wales University.

Pros
  • The author does a good job explaining both the materials and the processes involved in making pizza.
  • The perfect environment for gaining new skills.
  • All of the measurements are spot on.
  • The illustration is spot on.
  • The quality of the pizza you make at home is on par with the pizza you get from restaurants.
Cons
  • The recipes are difficult to follow and inappropriate for novice cooks.
  • When following a recipe, you will need to go back to earlier chapters for certain stages.

5. My Pizza:

My Pizza

Because of the recipe for simple, fuss-free dough that the author, Jim Lahey, made famous, this book may rightfully be called a classic. The well-known recipe is simply for a dough that does not require any kneading; the ingredients are combined in a bowl and then allowed to combine and ferment throughout the night. 

People seem to be drawn to the “Jim Lahey no-knead” approach because of its ease of use, judging by its frequency in online forums and comments.

The whole book revolves around this one recipe and Jim’s recommendations for how to stretch and fill a pizza. This is followed by a comprehensive list of recipes categorized according to whether they use tomato sauce, white sauce, or no sauce. 

Jim has certainly devoted a respectable amount of time experimenting with different flavors and developing new dishes for his restaurants, all included in his book. The majority of them do not adhere to conventional methods of preparation. Therefore, it is invigorating to read about all of the unconventional pairings.

The recipes for Jim’s world-class pies follow the same strategy, so the book emphasizes using high-quality ingredients, most of which are of Italian provenance.

The latter part of the article is titled “toasts, soups, and salads,” It has some other fascinating ideas for what your visitors may have while waiting for their pizza. 

Around a quarter of the way through the book, I couldn’t get the feeling that this was tacked on to increase the total number of pages. With Jim’s evident expertise as a baker of bread, I believe it would have been beneficial to provide further facts on the dough and why his approach is a winner worldwide.

Pros
  • It would be awesome if you tried the popular recipe without having to knead the dough.
  • Various one-of-a-kind suggestions for toppings.
Cons
  • Dedicated to a single type of pizza.
  • A rather short book, with around one-quarter of its pages devoted to recipes from other sources.

6. Flour Water Salt Yeast:

Flour Water Salt Yeast

You now have everything you need to become a pizza cook if you have the bestseller from the New York Times in your possession. This top-notch pizza cookbook has baking directions that include recipes for various bread and pizzas of the highest caliber. 

Flour Water Salt Baking yeast, which can be used to make bread and pizza, comes with a library of recipes that provide free baking instruction and in-depth descriptions of the procedures, instruments, and ingredients needed.

In the cookbook, all ingredient ratios and detailed instructions on how to work with them are included to offer you the ability to create individualized doughs that provide deliciously uniform pizza and bread. 

The process of creating levain will no longer mystify you. You may make top-notch pizzas and bread and compete with the artisans at the famous eateries you see around you with the help of the foolproof equations and straightforward directions provided in this book.

You may now adjust your pizza and bread baking routines perfectly suited to your day-to-day life, as long as you have the finest pizza book. This book is a valuable resource for everyone who aspires to become a master baker. 

The recipes in Flour Water Salt Yeast are genuine and based on Forkkish’s own experience since the book is a well-crafted collection of the greatest pizzas and bread Forkkish has created in his ovens.

Forkish is responsible for formulating each recipe and testing it in his kitchen before being used in the beaker’s craft, from traditional Neapolitan pizzas to rustic boules. In his book, this talented author transfers his abilities into the actual culinary experience that may be had by both novice cooks and those with more expertise.

Flour Water Salt Recipes using yeast are appropriate for bakers and pizza makers of all skill levels. This includes simple doughs, freshly baked bread, biga, or poolish bread, among other options. 

The detailed instructions will walk you through making a levain starter with water and flour. When you use cast iron pans or a pizza stone to make pies, you will encounter various doughs and sauces.

First-hand baker Ken Forkish operates out of Portland, Oregon, where he has his business. He is a winner of both the James Beard and the IACP Awards, and he is widely considered to be the best baker in the world. Forkish started his career twenty years ago, and today he owns and operates multiple pizza restaurants in the state of Oregon.

Pros
  • Vividly demonstrated with.
  • Accompanying images.
  • Uses simple language.
  • Well Written.
  • Recipes that are not complicated.
  • It is strongly suggested that you do so.
Cons
  • There is a lot of wasted flour and other ingredients because of recipes.
  • The author does not provide a recommendation on the type of flour to use.

7. Pizza Camp:

Pizza Camp

Pizza Camp is distinguished by its high standards of both quality and skill. It is the unrivaled guide for reaching pizza heaven in your own home. 

The unrivaled skill displayed in this book dispels the myth that pizza is divine and can only be prepared by pizzaiolos working at excellent pizzerias. It is without a doubt one of the most valuable cookbooks.

The Pizza Camp clarifies what you don’t understand about pizza and teaches you how to come up with inventive new ways to prepare your hallmark dishes, such as Stromboli, subs, pizzas, and pies. There is also a good selection of vegetarian choices for those members of your family who have started a health improvement program but still can’t resist eating pizza every day.

Joe’s pizzeria combos and other new recipes within the Pizza Camp. You anticipate seeing novelties such as roasted corn, bintje potatoes, collard greens, and breakfast pizza. 

In addition to various other delicious toppings, pizzas at Pizza Camp can be topped with cream, thyme, ham, Cherry, spinach, eggs, heirlooms, and basil. Regarding how it approaches pizza, the book is comparable to a fiction or a sacred book.

If you are starting, the cookbook will walk you through the fundamentals, such as making the pie crust, cheese toppings, and oven skills. The Pizza Camp is the most helpful book on how to make pizza. It walks you through the steps necessary to make a crispy, chewy, and irresistible pizza at home.

The author shows a step-by-step tutorial on making different pizzas without duplicating recipes throughout his 224-page book, which contains more than fifty classic pizza recipes. 

Joe Beddia, who runs Pizza Camp in Philadelphia, continues to hone his skills at Pizzeria Beddia, where he teaches students all of his recipes and techniques. Joe has spent several trips to Italy honing his pizza-making talents to become the renowned pizzaiolo he is today. Although his pizza is considered traditional, the three most important components are the dough, the sauce, and the cheese.

Pros
  • Incredibly helpful pictorial drawings that walk you through each step.
  • Strongly suggested as an option.
  • Excellent cooking book.
  • Stunning and the stories it tells are based on historical events.
  • Interesting artwork accompanied with recipes that are simple to follow.
Cons
  • The recipes for the toppings are terrible.
  • It’s hard to keep track of the metric and teaspoon measurements in a recipe.

8. The Teenage Mutant Ninja Turtles Pizza Cookbook:

The Teenage Mutant Ninja Turtles Pizza Cookbook

May 2017 marked the publication of this final collection of 128 cookbooks. It serves as a repository for tens of the best pizza recipes, each based on one of the main characters from the well-known animated series Teenage Mutant Ninja Turtles. With opulent drawings, this book is considered by aspiring chefs to be the greatest pizza recipe book ever written.

Sixty-five straightforward pizza recipes are included in the handbook, ranging from the untaught old-school New York Style basic pepperoni to the posh pizza feasts like shredder’s revenge.

Clean, economical, and efficient. If you have the Teenage Mutant Ninja Turtles Pizza Book, you will be able to find a dish for every event, whether it be a brunch, a party, or a special treat, and it will involve pizza.

Anyone interested in perfecting their pizza-making skills needs to go no farther than this book, which features high-quality images taken by professionals of genuine pizza ingredients and the finished product. 

You will be astounded by the turtles, the hints, and the excellent information in that book, regardless of whether you are a novice or an expert baker. Your adolescents may also be inspired to become skilled pizza makers by the cartoon themes. I hope this becomes a reference book.

Author Peggy Paul Casella is responsible for creating the Teenage Mutant Ninja Turtles Pizza Cookbook. The book relies more on personal experience than it does on scholarly study. That indicates that all of the recipes are authentic, and the result will be just as you had anticipated.

Pros
  • A comprehensive visual guide to pizza toppings and components.
  • The cookbook contains recipes that are both accurate and practical.
  • It is a source of motivation for both children and adults.
  • There are several different sauce and dough recipes to choose from.
  • Recipes that are both outstanding and straightforward.
Cons
  • There is a possibility that some recipes will not work out properly.
  • The cookbook is not the best choice for a pizza restaurant.

9. Bianco Pizza Book:

Bianco Pizza Book

The most recent Gourmand Awards recognized Bianco as a top contender in the Italian category. The history of Chris Bianco’s cookbooks began three decades ago with the opening of Pizzeria Bianco, which was located on the corner of a nearby grocery shop.

He has developed into a pivotal figure in the superb pizza movement throughout his life. Bianco says that his finest pizza recipe book includes realizations of pizza, pasta, and other foods that I enjoy eating. The illustrious pizza makers have labored over the Bianco full-color cookbook for many years to deliver it to us.

The book is richly illustrated and informative and it. The job of explaining all of the elements of pizza making, from the most elementary techniques to the more advanced pizza philosophy. 

The cookbook written by Bianco has recipes for all of his classic pies, and it also allows you to make your distinctive pizza. The methods and tactics are straightforward to comprehend and implement. They can graduate you and turn you into a pizzaiolo in your kitchen.

Bianco’s meals are perfect for those who are following a low-sugar diet. The result is a delicious pizza that is minimal in sugar content. This is a positive aspect to consider while considering that the specific population of the United States is in danger of obesity and the diseases associated with it. 

There is no sugar in the pizza dough; it just contains yeast and salt. It has a beautiful flavor even now. You may indulge in a cholesterol- and calorie-free diet by following a vegetarian diet and using the various veggie dishes.

Bianco is renowned for providing subtle and clear cooking procedures that demonstrate how one may produce the perfect crust with rich tomato sauce and soft mozzarella, skilfully mixed to create a balanced flavor.

The book also includes a range of dishes, such as market salads, puddings, desserts, staff dinners, and tasting plates, all of which were conceived and prepared in the kitchens of Chris Bianco’s well-known restaurants. To make delectable pizzas like a pizzaiolo, you will discover that the following techniques are beneficial if you pay attention to the details.

Pros
  • This book does a good job of explaining pizza sauce.
  • Excellent articulation and use of examples.
  • Pizza meals that are both enticing and indulgent.
  • Low sugar recipes.
  • Additional dishes, such as desserts and market salads, are included in this book.
Cons
  • The pizza dough is straightforward.
  • The techniques of creating pizza using a grill, a wood oven, and a coal oven are not covered in this book, nor are their comparisons made.

10. The Elements of Pizza:

The Elements of Pizza

Elements of Pizza, written by Ken Forkish, will provide another enjoyable baking experience. In addition to writing some of the top pizza recipe books, Forkish is the author of Flour Water Salt Yeasts. He has contributed to discovering top-secret pizza and pie recipes worldwide through his publications.

The pizza recipe is simplified into its parts in the book “The Elements of Pizza.” The author starts by picking the perfect pie dough, forming the pie, and selecting cheese and other toppings that are suitable for use in a home kitchen, among other things. Forkish provides more than a dozen different dough recipes in this handbook. 

His book explains the cultured, gluten-free doughs, demonstrating why your crust is the most crispy and flaky. You will discover that the Saturday dough is just as simple to prepare.

Thanks to the simple and detailed instructions, you will now be able to shape pizzas and load pie peels and pebbles with the confidence of an amazing pizzaiolo. The specifics of the elements of pizza are extensive and precise. After reading it, you won’t be able to think of a single question concerning pizza again.

You and your family will be pleasantly surprised and delighted by the innovative and flavorful toppings ideas provided by Forkish. This excellent pizza cookbook is an inspiration to produce your trademark pizza, and pies delight your way without any barriers if you are an extra aggressive person.

Pros
  • Very clear Instructions, to the point, and brief.
  • A large number of different recipes.
    The preparation of any dough is simple.
Cons
  • The recipes in the booklet are difficult to understand.
  • Using a wood oven is not recommended for most recipes.

How Should One Choose the Right Pizza Cookbook? Buying Guide

You already have a number of the greatest pizza cookbooks, but you don’t have any guides or recommendations to help you get the best pizza possible. Take a look at the following advice to learn how to make the pizza you’ve always dreamed of making in your own home.

Language:

It only makes sense to get a cookbook written in a language you can understand. Do not purchase a recipe book published in French if your knowledge of the language is not comprehensive; doing so will cause you to overlook important information.

A Guide That Is Simple to Follow:

It is difficult to follow directions written in a complicated language with extensive phrases. A straightforward guide containing points 1, 2, and 3 written in phrases that are brief and to the point would benefit you.

Illustrations:

A quality pizza cookbook should be filled with beautiful images that present both the ingredients and the finished product. Steer clear of cookbooks that have illustrations.

Reviews from Customers:

Online reviews don’t lie. They demonstrate the experiences that users had when utilizing the guide. If the reviews are poor, you should steer clear of the cookbook because it probably does not have anything to offer. The finest cookbook is one that readers recommend highly.

Variety:

Check out the different options before investing in a recipe book. Some guidelines appear to be quite extensive yet repeatedly give a few of the same pizza guides.


Conclusion:

There are many different pizza cookbooks available, and one of the best things about making pizza is that each pie may have its unique flavor profile. We hope that the pizza cookbooks on our list were of assistance to you.

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