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I really want to like this book as there are some really great pizza topping recipes. The photography is also beautiful. But the organization of the book is lacking and the dough recipe is overly complicated. Then you also have the scan codes throughout the book which may help a more visual learner master a technique but overall, it just a lot of wordy information. Unless you have a lot of time, focus and means to sift through the pages and pages of information, you’d be better off skipping the dough sections completely.
This book is for experienced pizza makers who are looking to delve more into the fine print of pizza and its ingredients. As a home cook and a veteran journalist I have used/bought/reviewed many pizza cookbooks and this one is beyond a doubt the most finely detailed. Don't expect to get much out of this if you're new to the art. One thing virtually all pizza book authors agree on is they are still searching for the ultimate pizza even though many would argue their product is already superb. Still, there are a ton of nonnas in italy right now who have made pizza for decades that would make you cry. Find some basics perhaps inside this book and go with them
Not really helpful, despite this book has a nerd approach, i did not learn a lot and also he uses the name of Razza to catch your interest but does not teach you the recipes. I regret buying this, should have waited for more reviews.
This book is not fun or joyful. Knowledgeable (seemingly): yes, maybe? Author fails to keep in mind the audience. Most of us are not trying to open up a pizza restaurant. Ultimately I had to return it as I found any ounce of joy lacking from the pages, instead of joy you will feel exhausted. You will definitely find plenty of ego. Stick with Ken Forkish’s book and 00 flour.
I am absolutely enjoying the storytelling and the detail of pizza. This is exactly what I was looking for, not just the how but the why. With this book you will understand the why and by understanding the why you will be on your way to perfecting your own pizza or at the least understand what it is you look for in your favorite pizza. It's full of information and backed up with great illustrations. I am very happy I ran into this book. Definitely recommend it to anyone wanting to dive deep into pizza. (No pun intended)
This book is packed with detailed technical information on how to methodically make THE best pizza! I’m not a chef or a cooking expert but i can follow directions and let me tell you the pizza I baked was just the best I ever had. If you are interested in how to learn pizza making RIGHT look no further and get this pizza bible!
This book can be intimidating to enter, but once you start following and making the pizza, a world of pizza revelations is open to you. The book helps make adjustments to your recipe whether you are using a stand mixer, and whether you use a regular oven or high temp pizza oven. When you get into it, a lot of the book is really about quality ingredients used in ways to maximize their qualities. The book can be useful and enjoyable without getting deep into the acidity of your tomatoes, but the option to nerd out over tomato sauce is there. Don't be intimidated that the basic pizza dough recipe takes three days before you're making pizza. Just clear out some fridge space for dough balls and enjoy the results.
We ordered this book hoping to find the definitive pizza sauce after seeing the author interviewed on a morning show. His recipe for pizza sauce; one 28 oz. can of whole tomatoes, fine sea salt. Hmm...
Beautiful quality book! I’ve been making pizza from scratch for about a year using my amazing outdoor Gozney Roccbox pizza oven ( which I am in love with by the way! Best purchase ever, highly recommend)!! This book is a great help in improving my baking skills for pizza, easy to read and follow and very informative. Explains the “why” behind everything. Recommends different techniques and ingredients and WHY they are different. Great pictures, easy to read, nice addition to my collection!
This is the most complete and detailed book you will ever find for making pizza. More information than you will EVER need to make great pizza!! Pages on various kinds of wheat, how to determine the precise water temperature, the exact kind of mozzarella you should use, etc. Lots of good information and probably too much!!