Pizza: The Ultimate Cookbook Featuring More Than 300 Recipes

I thought the following pizza cookbooks, would have all I needed to know, but Barbara's Caracciolo's book -- Pizza: The Ultimate Cookbook Featuring More Than 300 Recipes -- is a new "add on" to the list of best pizza books below due to the very numerous pizza recipes and numerous recipes for amazingly delicious toppings. Prior to tentatively ordering this pizza book, I thought it would be "fluffy" (another author padding the book with recipes of salads -- which some authors of pizza books tend to do, but this Pizza book has tons of pizza recipes and tons of recipes for amazing toppings, so I forgive her her salad recipes. I recommend you use Baking Steels (e.g. the Original and Modernist Cuisine Special Edition (MCSE) baking steels created by Andris Lagsdin, the creator of the first ever baking steels in 2012). In my 500-degree Fahrenheit (F) electric oven, my MCSE preheats up to 545.4 degrees F. for 5-minutes of ConvecBake baking at the very lowest rack position, and my Original baking steel heats up to 520 degrees F at the very highest rack position (attached photo is in the second highest rack position, but I have since learned it's better to place the Original baking steel on the highest oven rack position) , switching my oven from ConveBake to "Broil" function to "finish"/"brown" my pizza for 1.5 minutes, then taking it out to cool and serve. I have made great pizzas that way (see attached photos): Essential Pizza Books: My "short" list (NOT ranked in any order; they are all great in different ways): 1. Pizza Love (Spizzirri) 2. Modernist Pizza (MP): 3-volume set with Kitchen Manual (4 books total) in red stainless steel MP case 3. The Pizza Bible (Gemignani) 4. Mastering Pizza (Vetri) 5. The Elements of Pizza (Forkish) 6. Pizza Czar (Falco) 7. Perfect Pan Pizza (Reinhart) 8. The Joy of Pizza (Richer) 9. Pizza: The Ultimate Cookbook Featuring More Than 300 Recipes (Caracciolo) 10. Baking with Steel (Lagsdin) (not just about baking steels, but tons of wonderful recipes) 11-12. Two books below on baking Flammkuchen (Tarte Flambe), which in my mind, is a delicious type of pizza popular in France (especially the Germanic Alsace region of France) and Germany. I love the original and the sweet flammkuchen made with apples and cinnamon. They can be made easily on baking steels: (1) Flammkuchen, Quiches & Tartes: Heiß begehrte Köstlichkeiten aus dem Ofen; (German Edition) by Felix Weber (Amazing color photos in large print; a beautiful coffee book). (2) Flammkuchen & Co: Knusprig, herzhaft und französisch inspiriert – Klassiker aus dem Ofen und frisch belegt;(German Edition) by Johanna Amicella (No photos in book, but 50 amazing recipes: all favorites!)

This book is beautifully done and substantially made--it's heavy! Every recipe has gorgeous pictures and well explained details. A history of pizza and beyond is told as one would tell stories to a friend. I love this book!!! Well done!!!

I own several pizza books and this one is my favorite (even above award winning books). I've also studied pizza making in Italy. This book is about 3" (8cm) thick full of recipes. There is a lengthy section on pizza doughs talking about different hydrations and rising times. Another, even longer section on focaccia. Then sections on different toppings. I was particularly interested in dough types, rise times, ferment times (as applicable). I've done a bunch of the recipes now over the last two or so months and have loved every one of them.

#1 Best pizza book. This is by far the best book that i've come across on pizza in all it's forms served worldwide. Then there are the many facaccia included. Wow, very impressive indeed.

Glad to have this book for my pizza book collection. Pros: Numerous dough recipes in Grams and Ounces. If you are still measuring your flour in cups, you are not a serious pizza maker. It has many pizza and focaccia-style pizzas too and others. There are a lot of topping options . Many colored photos. History section and info on the many styles of pizza , regional and national differences is appreciated. Cons: the actual making of the dough is explained on the minimal side, in my opinion. This is not the only pizza book to instruct to mix on first/low speed for x amount of minutes and then at medium or 2nd speed for x amount of minutes. I find this useless since mixer speeds can and do vary by manufacturer. I would have liked to have read and seen ( with photos) what the dough should feel and look like during the mixing stages. The index is quite long, over 20 pages and not user-friendly. Far too many entries in a dizzying layout where one has difficulty knowing where one category starts and the sub-category begins. But I want to end as I started.... I would recommend this book for anyone who loves to make pizza beginner or veteran It as a lovely layout with 3 ribbons to mark pages. For more detailed instructions I would recommend: The Pizza Bible, Mastering Pizza and The Elements of Pizza.

This book is *compleat* -- if you run out of knowledge or ideas with this one, it's your own fault. :)

I did not expect this book to be as beautiful as it is. Interesting history, beautiful pictures and great recipes. If you are interested in pizza this book is for you.

Every cookbook has 10 recipes you'll use and 200 you'll won't, and this book is no exception, but it's also full of wonderful pizza related information, from the history of pizza to explanations of basic dough and sauce techniques. It's fun to just sit and read. Also, it gives recipes in weight, not volume, which is fantastic.

This is an incredibly beautiful books with history, recipes, and pictures.

An amazing pizza cookbook! If you are a real fan of pizza and you want to master it at home this is the book to go! Nice presentation of the history, very detailed description of the techniques, the ingredients and useful tips to succeed at home. I tried the pizza dough and it was exceptional!!! Truly recommend this book. One remark it would be only regarding the paper quality (I would prefer it shiny and harder )

Love this book which has so much information on the making of pizzas , focaccia breads and the history of these.

Excelente custo benefício !!!

Excelente livro sobre pizza e focaccia. Tem toda uma pesquisa histórica sobre o assunto, assim como um apanhado sobre as variações regionais desses produtos na Itália. Muitas receitas, do clássico ao moderno, além de entrevistas com outros profissionais deste ramo ao redor do Mundo. Receitas adaptadas para o home baker, mas leitura essencial para os profissionais da área. Fantastic book by Barbara Caracciolo, from @spiga_madre . It features a deep research on the origins and evolution of pizza and focaccia, a look at regional variations all over Italy, classic and contemporary recipes and interviews with people from the industry. It’s adapted for the home baker, but is essential reading for the professional baker as well.