Pizza is an excellent guide to creating decadent pizzas. The book starts with the basics—making the pizza bases, factors to look out for that may affect the pizza such as temperature and humidity, as well as the age of the flour.

The reader will learn the various steps in Pizza dough making including Mixing, kneading, Rising (fermentation), baking. The authors present types of wheat flour—hard and soft, and semolina. Other ingredients include yeast, grains, olive oil, pizza base alternatives (Pita bread, Tortillas, Naan bread, Puff pastry, etc); tomatoes (canned and tomato purée), cheeses like Mozarella —and different forms of Mozarella such as Block mozzarella, Bocconcini, Mozarella scamorza, Mozzarella pearls— Parmesan, Pecorino, Fontina, Ricotta, Gruyère, Asiago and so much more. There's also cured meats such as Prosciutto, Pancetta, Salami, Mortadella etc.

Another section covers the equipment: oven (Electric/gas oven and wood-fired oven), pizza stone, grill, pizza paddle, pizza cutter and so on. For the recipes in this book, the authors include recipe information—serving size, choice of pizza base and sauce, the temperature of the oven—and encourages the reader to experiment with different flavor combinations.

The flour bases include Crispy pizza base, Quick scone base, and healthier choices such as Gluten-free base and Keto-friendly pizza base.

The pizza recipes are divided into five categories and include the serving size and pizza base used: Examples are
Classics: Marinara, Margherita, Piccante, and Frutti di mare.

Land and sea (here the authors combine meat and seafood recipes): Pissaladière, Tomato salsa, salmon, and caper; All-day breakfast calzone; Walnut pesto and hot-smoked salmon

From the garden: Jerusalem artichoke pizza bianca, Mushroom, rosemary, and ricotta; Roasted vegetable and taleggio; Broccoli, halloumi, and sauerkraut; Breakfast pizza.

Kids: Sausage and spinach pizza, Bacon and egg pizza pie, Pizza fingers. and

Sweet: Grape, raisin, and vin santo; Fig, rosemary, and blue cheese; Banana, chocolate, and pecan.

Extras include sauces such as Basil pesto, Walnut pesto, slowed-roasted tomatoes, sweet cherry tomato sauce, spicy tomato sauce etc.
Perfect for pizza lovers and home cooks looking to expand their repertoire.

Thank you to the authors, NetGalley and the publisher for an ARC of this book in exchange for an honest review.

This is an exceptional pizza cookbook. There are many on the market, but this one covers ALL the bases. I highly recommend this for people who enjoy spicing things up with a diverse array of fruits, vegetables, and meats. I am very grateful for the kids section as well. Additionally, the authors provide many options for crust and acknowledge many dietary restrictions. Finally, the best part of this cookbook has to be their dessert pizza section, with many tantalizingly delicious recipes!

I received a copy in exchange for an honest review.

** Thanks to Netgalley and the publisher for providing me with the digital copy of this book in exchange for my honest review **
Me encanta la pizza por lo que disfrute mucho este libro! Es interesante la variedad de recetas, algunas no son de mi gusto, pero seguro pueden serlo de mucha gente. Las recetas son fáciles de seguir, lo cual es bueno, incluso se puede aprovechar algunas para prepararlas con niños, y también invitan a la improvisación y probar nuevos sabores.

This cookbook has easy to follow instructions and the book has several sections of recipes, which makes it easy to find whatever recipe you're looking for. If one loves pizza, this is a nice cookbook to have in the collection.

Looks like the ultimate pizza book to have at home! We make pizza regularly and I would love to try many of these recipes. Love all the selections in not just topping, but dough itself, and the addition of the dessert ones at the end. I need this book!

l'arte di arrangiarsi or the art of getting by.

The authors are not afraid of sharing the good, bad and the ugly of pizzas. Case in example - Crumpet pizzas.

Honey-infused, saffron scented crust
Sponge method for bread

With the pizza dough you can make scones, naan, tortillas
keto friendly with almond meal
gluten free base
Never seen a florentina pizza with oozing eggs
Quattro stagioni of toppins from four different seasons, which will taste differently in each season depending on which quarter has the current season topping.
pizza bites

This is a fabulous book all about pizza! I love that it's not just a book of recipes; it is an in depth look into all things pizza. I have not tried the recipes but they look delicious and I cannot wait to try them. Thank you to NetGalley for the opportunity to read an ARC in exchange for an honest review. Highly recommend if you want to make any kind of pizza ... this is the cookbook for you!

Pizza starts of by telling a little about pizza, and how it is viewed in different countries. Although their view of pizza is different than what most Americans call pizza, Pippa Cuthbert & Lindsay Cameron Wilson do a good job of sharing the options that are out there.

After this brief overview, information about the ingredients that into pizzas, from the crust to the toppings is given. The different types of ingredients that can be used are described so that you have a good understanding and can choose the ones you want. The various methods of cooking, and how they affect the finished product are outlined. With all of this, you can expand the ways you see and make pizzas.

After the basics are covered, recipes for all kinds of pizzas are shared. These can be used as is, or mixed and matched to make even more flavors. The recipes are easy to follow, and pictures are included so that you can see the finished product. I found this feature helpful as I like to see what the end result is before I start.

Though I understand their point and how the flavor would most likely be better, I’m just too used to the plain ole pizza I eat to switch all the way. However, I am will to try some of the recipes to broaden my horizons. I found a few ideas that looked interesting, and I plan to give them a try.

I received a complimentary copy from the publisher through NetGalley. All opinions are my own.

Who does not love Pizza? I know I do and homemade is so good. With this book you can make all types of pizza, calzones , flatbreads, sauces and more. In the beginning it gives all the ingredients and a breakdown of different types. Then it goes to equipment to have and information on that. We then go to the crusts from Focaccia Crust, Cauliflower Crust, to Calzone Crust and more. On to sauces Piccante, Marinara and more,. Last is Pizza Puttanesca Bianca, Land and Sea, Kids, Fruit and lots more, Also is included Pizza history and a nice index of all the recipes in the back. I recommend this book to the pizza lovers out there.

Pizza. The food I could live off of forever. For every meal. This book might make that possible! There are a few tips, a cheese dictionary and some tool guides but most of the book is a guide to classic and unique flavor combinations. Loved it! There are so many fun combos to try, I look forward to making some of the sauces as I use pizza sauce in lots of recipes.

Who doesn't like pizza, at least from time to time. This is a great book, full of ideas for everyone, including children.
Thank you Netgalley for this yummy book.

Never knew there were so many topping for pizza, I like the traditional type, but certainly there are some interesting variations to this quick food.
There are recipes for making bases and breads, information on ingredients, sauces and equipment and finally chapters on toppings to please everyone from the classic lover, to children, to seafood lovers, vegetarian and those with a sweet tooth. This book offers something for everyone, with easy recipes and variety.

Starts with lots of info on ingredients (crust, cheese, and topping), equipment, and cooking techniques. Recipes for many different types of bases. Then full pizza recipes - classics, land and sea, from the garden, kids, and sweet. Ends with a section of sauces. The book has many photos and lots of info for people who are interested in making more pizzas at home.

A wonderful array of tempting pizzas all at your fingertip. Being Italian I can be a pizza snob but I found dozens of innovative recipes that will be sure to please my high standards and my family. Easy clear directions and a ton of variety. AN excellent cookbook to have at home for planning parties or meals.

A little bit of history, a number of different bases and lots of tomatoes make for the first few chapters of this book. A good pizza is not as common as you may think, a great pizza is a rarity, and that goes for the UK (where I live), and also covers every holiday destination I’ve ever been to (from the US - unfortunately East Coast only and all over Europe). This recipe book covers a wide variety of bases, got to say I’m a traditional, thin, crispy gal, it also discusses using pitta and tortillas, I’m definitely going to try those. The pizza topping suggestions cover a wide variety of food choice and I’m definitely game to try more than a few. I’m vegetarian so I specifically looked at the vegetarian pizzas, but the meat pizzas looked good. Highly recommend for pizza addicts like myself. I received a copy of this book from the publisher via NetGalley. This is my honest review.

Thank you #netgallery for the eARC!

You can never go wrong with pizza! I love this cookbook. I enjoy learning about the science behind the cooking, so I'm very glad this book talks about the process and the different ingredients and how it affects a recipe. I will definitely be trying these recipes out!