Pizza: The Ultimate Cookbook Featuring More Than 300 Recipes

This is my third pizza cookbook, and it is unique among the three cookbooks.Unlike your traditional pizza cookbook, this cookbook leaves the science behind and simply focuses on recipes from around the world.There are more recipes than you can count.Each recipe lists the ingredients, has explicit assembly instructions, and a photo of the final product.The cookbook would enhance the repituare of recipes for both pizza professionals and enthusiasts alike.

It is so much fun picking the pizza toppings and the way they match the ingredients is a complete win. First checked it out at the library, then bought my own as I liked it so much

Astonishing degree of detail information and gorgeous photos. This is a tome, literally everything you would want to know about pizza. Detailed read for true enthusiast. I have a half dozen pizza books that I nolonger need, really. Best purchase in awhile... getting my pizza oven warmed up!

Wow! This book is amazing. You will never need another book about making pizza. We have an outdoor pizza oven and have used recipes from this book.

Great for understanding pizza

Glad to have this book for my pizza book collection.Pros: Numerous dough recipes in Grams and Ounces. If you are still measuring your flour in cups, you are not a serious pizza maker. It has many pizza and focaccia-style pizzas too and others. There are a lot of topping options . Many colored photos. History section and info on the many styles of pizza , regional and national differences is appreciated.Cons: the actual making of the dough is explained on the minimal side, in my opinion. This is not the only pizza book to instruct to mix on first/low speed for x amount of minutes and then at medium or 2nd speed for x amount of minutes. I find this useless since mixer speeds can and do vary by manufacturer. I would have liked to have read and seen ( with photos) what the dough should feel and look like during the mixing stages. The index is quite long, over 20 pages and not user-friendly. Far too many entries in a dizzying layout where one has difficulty knowing where one category starts and the sub-category begins. But I want to end as I started.... I would recommend this book for anyone who loves to make pizza beginner or veteran It as a lovely layout with 3 ribbons to mark pages. For more detailed instructions I would recommend: The Pizza Bible, Mastering Pizza and The Elements of Pizza.

Beautiful book! I'm collecting the series and I just love them! Lots of photos and easy to read and look through.

I bought several Pizza books from Amazon in the past two years or so and returned most of them or put the rest on the shelf never to be used.Most pizza-making books are about toppings: I don’t need that, as, at my age, I have a clear idea of what I like on my pizza.Moreover, most pizza-making books are by Americans who (bless their heart) are in love with Italy and Italian food, even went to live there for a while and believed what the locals told them about their pizza secrets… but, alas, will always fall so short of the original that they are not worth considering.I was looking for recipes for a really good pizza dough AND most of all for focacce, schiacciate and pizza bianca alla romana (la pizza a taglio del fornaio). I am Italian, born and raised where this author was born and raised—we know what we are talking about.When I found this book there wasn’t a single review on Amazon! I was puzzled but took the plunge.FIRST: THIS BOOK IS AN AESTHETIC MASTERPIECE. You want this book, if anything, as a coffee-table book. It is magnificent! Everything about it is perfect: the print quality, paper quality, photography, the several ribbons (not just one!) to bookmark where you’re at, the information about regional variants and histories, the “I wont’ bore you with my life stories”-quality of the writing… everything! Buy it just to have it, if you don’t need to actually make pizza!SECOND: The doughs come out perfectly delicious. And that’s pretty much all one needs to know.Yes, I caught a couple of incongruities regarding measurements: i.e., the same recipe for a starter, for example, had different measurements on two different pages… Editorial mishaps. Each time I make a recipe from this book, I will simply double check by asking Alexa for the equivalent grams/ounces weights and figure it out. Still, absolutely worth it!Brava Barbara Caracciolo! Caracciolo is a noble name: I guess this makes the author the true Queen of the genre! ;)(If my photos look gross to you, it is because of my photography and crappy presentation—despite being a good cook, I am neither a caterer or a chef and don’t know the first thing about food presentation. The taste is amazing, but I can’t reproduce that for you!)