PizzaExpress From Italy With Love: 100 Favourite Recipes to Make at Home

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It has a good section on making Neapolitan pizza dough and making pizza in their preferred method – using a frying pan (skillet) and placing it under the broiler to mimic a hot pizza oven. A home oven is cooler and needs more water in the dough – so he accounts for this by specifying doughs with different hydration percentages. Sometimes the instructions can be a bit thin, which tilts it towards a book for serious pizza makers and restaurateurs.

The book has a strong focus on quality ingredients, mostly of Italian origin, and it’s this route that Jim takes in his recipes for world-class pies. Sift the flour and salt into a large mixing bowl, make a well in the middle and pour in the yeast mixture and olive oil. We all have special memories that took place at PizzaExpress. Whether a children's birthday party, a formative first date or just a hankering for dough balls, PizzaExpress has always been there for us. Now the magic and versatility of the popular restaurants can be recreated at home with PizzaExpress: From Italy with Love. The latest reveal comes just days after the pizza chain dropped the recipe for its Dough Balls, and now pizza purists can try their hand at one of the most classic Italian dishes their is.The second half of the book is just as fulfilling. It has 11 pizza dough recipes for different styles and hydrations. A great thing about this book is that Marc offers different recipes and instructions for cooking in different ovens. What I like about this book is its unpretentious nature. Marc wants to help you make better pizza with whatever oven and tools you have available. The book is presented very well with dough recipes, topping recipes, and other suitable accompaniments. Whether you are a beginner pizza maker or have some experience slinging dough, learning to make better pizza from a world-renown cookbook is unbeatable. I own a small library of pizza and bread books (11 at my last count) so I’ve put together a shortlist of my favorite ones here.

This might be the most comprehensive pizza book out there and one I absolutely love for its recipes and coverage of basically every pizza style known. It’s written by 12-time pizza World Champion and overall pizza legend, Tony Gemignani. I knew of Falco as he is fairly well known online, especially from his YouTube pizza dough recipe with The New York Times – so was excited to read his book. 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. Featuring exclusive recipes for perennial favourites including dough balls, Margherita and Sloppy Giuseppe as well as spicy, seafood, vegan and veggie pizzas, PizzaExpress: From Italy with Love caters to every mood and palette. Alongside 68 pizza recipes, many of which are ready in minutes, there are sumptuous salads, decadent desserts, and delicious dressings and sauces that create a meal for every occasion. You'll also learn how to impress by making artisan pizza base doughs such as Leggera and Calabrese, and there's even a special gluten free option that will have everyone fooled! Very minor, but I find his dough balling technique a little unconventional where he folds it in on itself. I prefer the Pizza Bible method.

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. Arslan Sharif, digital & loyalty director at PizzaExpress, said: “The PizzaExpress Club was designed to reward our loyal customers and offer them great instant value - with free food or drink items every time they dine with us. To celebrate reaching one million customers joining our generous digital rewards programme, we're giving everyone a free drink to say thanks for being part of - or welcome to, the PizzaExpress Club. The pizza recipes are split into 3 sections of dough – thin and crispy, “Neapolitan-ish”, and pan pizza. He’s not afraid to break the rules and not follow conventions such as his Neapolitan dough. Pizza popularity has exploded in the last 10 years, and so too have the cookbooks. These 6 books are classic books which I feel all add something different. At 12 stamps, loyal customers become a VIP gold member meaning every time they visit PizzaExpress for an entire year, they are automatically entitled to free Dough Balls, a free soft drink, a free large water, a free hot drink and a free Romana upgrade - as well as other seasonal offers. Gold members' kids also eat free from Monday to Thursday.

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.What I like about this book is the no-nonsense approach Ken takes. Some other books have certain “secrets” you must follow that the author swears by. That being said, it’s a great book for its insights. As Falco now consults restaurants, this book would also be ideal for someone looking to start a business. Pros Great insights from a genuine pizza expert who grew a restaurant and then consulted around the world. The book is based around this one recipe, and Jim’s tips for stretching and loading a pizza. This is then followed by an extensive list of recipes split into tomato sauce based, white sauce based, or with no sauce.

This information is absolute gold dust for any beginner pizza maker, and I consider this some of the most useful information I’ve learned in the craft. While many recipes will skip over the finer details, this guide tells you EXACTLY what to do at each step. 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. If I was to buy one pizza cookbook then this would be it. This book really does look into every element of pizza dough and leaves no stone unturned. This book is definitely a classic due to the author Jim Lahey popularising an easy, no-fuss dough recipe. The famous recipe is essentially a no-knead dough, where the ingredients are mixed in a bowl and left to naturally bond and ferment overnight. It also has detailed instructions on pizza-making methods to take the dough from a dough ball and into a stretched pizza ready for the oven.It’s got a lot of content in it, which comes from the two brother’s journey of setting up a number of pizza restaurants in London after touring around Italy. This is a bread book primarily – but focuses on sourdough and does have some pizza recipes. It is perhaps the most famous sourdough cookbook from the detailed instructions on forming a sourdough culture and fermenting a dough. With Jim’s obvious knowledge as a bread baker, I think it would have been better to include some more details on dough and why his method is a winner across the globe. Pros