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

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He has taken his methodical approach to bread dough to research the best dough in pizza making. Sometimes almost scientific-like, but very easily digestible for the reader. What I like about this book is that it’s from an actual New York-rooted pizza expert. A lot of the other pizza books are from Italians or US bread bakers with an interest in pizza. So it’s good to have a proper NY one too, naturally, it focuses on more American styles of pizza.

The first chapter is a “Masterclass” on making pizza and goes through step by step each part of the pizza-making process.The author, Marc Vetri, trained as a chef in Italy before returning to the States and opening a number of acclaimed restaurants, and writing a number of books. It shows – the book is well laid out and presents a wealth of information from outstanding research.

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. A baking instructor and author, Peter Reinhart dedicates “Perfect Pan Pizza” to making square pies. This book is an ode to styles like Roman, Sicilian, Detroit, and Grandma pies. But it’s not just about pizza. Vetri and Joachim also explore other Italian staples like focaccia and calzone.This book goes down a similar vein to The Elements Of Pizza. It’s super in-depth and well researched on the fundamentals which make great pizza. Want to learn about the history of pizza? Or do you want to improve your cooking skills with new pizza recipes and techniques? Jim has obviously spent a decent amount of time experimenting with flavors and coming up with new recipes for his restaurants, which he shares in the book.

Liz Barrett’s “Pizza: A Slice of American History” is a time machine that takes you through the evolution of pizza in America.The very first thing that stands out is that this book comes with a lot more pictures than the first one and is also easier to digest in my eyes, especially if you are only interested in the recipes. It presents the reader with three dough recipes, based on wheat flour, whole wheat flour and a sourdough. It all blends very well together and is an absolute pleasure to read and eyeball all the images and recipe ideas. Pros If the name Anthony Falco sounds familiar to you, there’s a reason for that. The former Pizza Czar of Roberta‘s in Brooklyn, New York, is now an internationally known pizza consultant. Imagine having a job like that, but Falco has earned it. When it comes to pizza, his knowledge and experience is a gift to us all. The James Beard and IACP Award-winning author of Flour Water Salt Yeast and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook. “If there were ever to be a bible for all things pizza—and I mean all things—Ken Forkish has just written it.”—Marc Vetri, author of Mastering Pasta and owner of Vetri The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.