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The first chapter is a “Masterclass” on making pizza and goes through step by step each part of the pizza-making process. 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.
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. It has chapters on the history, all the different styles, the ingredients, methods, and equipment, all before going into the dough recipes and the actual pizza topping recipes themselves.
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. After the American styles (half the book), we have the Italian. Wood-fired Napoletana pizza has a detailed section on dough, sauce, and mozzarella before diving into the other Italian styles like from Rome. 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. 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.
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.
The first few chapters are on the art and science of pizza – mainly ovens, flour, and dough. They follow Marc’s visits to Italian pizza legends like Franco Pepe. You can skip these chapters if you just want to get making pizza and go straight into the recipes.
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. The book is presented very well with dough recipes, topping recipes, and other suitable accompaniments. California style is a chapter that rounds up a mix of unconventional recipes, ancient-grain flours, and surprising flavors.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. This book just gives you the important principles to follow – in reality, a good dough and a hot oven will do the rest. On the downside, I would say the book is a little on the advanced side for beginners. All the doughs use a wild yeast starter, similar to sourdough, which is an extra hurdle to grow and manage if you are starting out. Overall this book is a complete mastery of pizza. It leaves no stone unturned for making great pizza either at home or in a wood-fired oven. I would recommend it to anyone – it’s definitely one of the best pizza books ever. Pros 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.
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