PIZZA BOOKS

Reviews of the best pizza and baking books. Learn the theory, history, and inspiration behind the crusts.

★★★★★

The Elements of Pizza

By Ken Forkish (2016)

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An essential guide to making excellent pizza at home, detailing dough science, fermentation, and various styles.

Ken Forkish brings the same meticulous approach to pizza that he did to bread in Flour Water Salt Yeast. This book is a masterclass in dough hydrology and fermentation kinetics.

Why I Recommend It

Forkish breaks down dough recipes by fermentation time (e.g., Saturday doughs, 24-hour doughs, 48-hour doughs) which fits perfectly with how home bakers plan their schedules. His step-by-step instructions on stretching dough and handling a home oven stone/steel are incredibly clear.

Key Takeaways

  • Hydration is key: He demystifies bakers’ percentages and explains how water content affects oven spring and crumb tenderness.
  • Time is flavor: Instant dry yeast can produce world-class flavor if given a slow fermentation window.
  • The pan pizza recipe: His sheet pan pizza dough is the inspiration behind many modern grandma style recipes.
★★★★★

The Pizza Bible

By Tony Gemignani (2014)

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A comprehensive masterclass on all major regional pizza styles, written by a 13-time World Pizza Champion.

Tony Gemignani’s book is literally the encyclopedia of pizza styles. If you want to master Chicago deep dish, Detroit style, New York style, Neapolitan, and Sicilian, this is the book you need.

Why I Recommend It

Tony covers everything from regional flour preferences to specific deck oven strategies. His recipes are highly opinionated and detailed—right down to using malt powder for home oven browning and specific cheese blends (like white cheddar mixed with low-moisture mozzarella for pan edges).

Key Takeaways

  • The Master Dough: Tony introduces a versatile master dough recipe that forms the base of several regional styles.
  • Style Specifics: Detailed instructions on pan seasoning, sauce formulations, and stretching techniques unique to each region.
  • Malt Powder: Highlighting the importance of diastatic malt in low-temp home ovens to achieve restaurant-quality browning.
★★★★★

Joy of Pizza

By Dan Richer (2021)

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A sensory-based approach to pizza making from the chef/owner of Razza, focusing on ingredient quality and dough structure.

Dan Richer of Razza in Jersey City focuses heavily on ingredients and the sensory analysis of pizza. He teaches you how to look at, touch, smell, and taste your pizza to diagnose and improve it.

Why I Recommend It

The book features a “Rubric for Pizza Evaluation” which encourages you to systematically evaluate your bake—crust coloration, crumb structure, sauce acidity, and cheese melt. It’s an invaluable tool for taking your baking from amateur to professional level.

Key Takeaways

  • Sensory Evaluation: Learn to analyze your results objectively to figure out what to adjust in your process.
  • Flour Blending: Richer advocates for blending different flours to achieve a specific balance of extensibility, flavor, and texture.
  • Precision: Weighing every element, including sauce and toppings, to maintain complete consistency.