Originated from Italy, pizza is one of the most popular foods all over the globe and a typical fast food item in Europe and North America. To enjoy it, you have many ways to go to the pizzerias, order it online, buy ready-baked frozen pizzas, and put the topping later. However, you might not know that you could easily make your delicious pizza with Italian recipes thanks to 8 cookbooks about Italian pizza we are going to introduce to you in this article. Let’s check it out!
Italian Cooking School: Pizza
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“Excellent recipe, very simple, I may never buy pizza again, I’ll just make my own..” – Timothy P. Smith
The Silver Spoon is the most influential and bestselling Italian cookbook publisher for the last 50 years. The Silver Spoon Italian Cooking School series is designed for modern cooks to prepare healthy, delicious, with authentic recipes in their own homes.
Now, in Italian Cooking School: Pizza, they teach everything you need to know about making fresh pizzas, foccacia, calzones, and savory pies at home. With comprehensive step-by-step guidance, readers could follow and learn to make basic pizza dough and classic pizza dishes such as a Margarita, Neopolitan, Quattro Formaggi, and many more.
Becoming progress through a collection of 75 recipes in the book, even beginners could confidently build their cooking collection with simple recipes at the start and advance to more challenging dishes.
About the Author: The Silver Spoon Kitchen is a collection of long-established recipes collected throughout the country and includes every regional specialty. Cooking and food are two of the most elegant expressions of Italian culture, so the Italian cooking skills are handed down from one generation to the next.
The Essential Wood Fired Pizza Cookbook: Recipes and Techniques From My Wood Fired Oven
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“Such great cooking ideas in this book! I’ve only scratched the surface, but I’m loving the results from page 1 and on! The very basic starter recipe makes a great pizza dough every time!” – ScubaSteve
From the moments when the blistering dough rises against the oven floor to the steamy first bite, chef Anthony Tassinello walks you through the time-tested tradition of preparing and savoring a perfect wood-fired oven pizza. The chef also shares essential tips and techniques for crafting palate-pleasing pizzas, calzones, hand pies, focaccia, and more while reminding us all of the joy of gathering friends and family over a mouth-watering home-cooked meal.
With over 85 recipes ranging from fresh takes on classic pizzas to inspired new combinations, plus a bonus “beyond pizza” chapter that presents the flexibility of wood-fired cooking, the book is the way to go for 21st century home cooks.
About the Author: Anthony Tassinello has spent the last two decades cooking at the iconic Chez Panisse Restaurant in Berkeley, California. He is always busy with his passion for wood-fired cookery, baking and pastry, and cocktail culture.
He has vigorously searched for wild mushrooms from Oregon to Italy and was the source-finding guide for author/food activist Michael Pollan in his acclaimed bestseller, The Omnivore’s Dilemma. Anthony’s work has been posted in the New York Times Magazine, SF Magazine, The Huffington Post, NPR, and several cookbooks. He lives in Northern California with his girlfriend and her son.
Truly Madly Pizza: One Incredibly Easy Crust, Countless Inspired Combinations & Other Tidbits to Make Pizza a Nightly Affair: A Cookbook
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“Her recipe for pizza dough is so easy and works so well when you freeze it. This book sits right alongside my other, few, constantly used classic cookbooks!” – C. Grinstead
No matter what the first day of a new week throws at you and how looming the rest of the days before the weekend seems, Truly Madly Pizza promises to bring you a remedy blowing out all that stress. The treat is to make pizza every night with a basic dough recipe, unexpected topping combinations, and complementary side dishes.
Beginning with the “Mother Crust” recipe, Lenzer supposes that pizza dough is possible for whatever healthy fresh ingredients you have available. To make pizza a nightly affair, she recommends preparing the dough on Sunday in less than 30 minutes and freezing it.
After that, just merely transferring it to the fridge to defrost in the morning you plan to cook. Even busy home cooks could follow Lenzer recipes with countless combinations for a healthy, delicious, and quick weeknight meal.
This book covers all the bases from balancing healthy alternatives like Ricotta with indulgent options such as Spicy Shredded Pork with Sweet Onion Jam and Burrata to bonus recipes, including “Salad thoughts,” “Small bites,” and even a few ideas about wine. The author’s comforting voice adds a comfy touch to her artisanal recipes and immaculately styled photos.
About the Author: Suzanne Lenzer is a New York City-based food stylist and the author of Graze: Inspiration for Small Plates and Meandering Meals, another cookbook.
Her styling has appeared in magazines, on television, and in over two dozen cookbooks while her writing has been featured in Tin House and The New York Times, among other newspapers. Suzanne lives with her husband in Manhattan and Connecticut.
The Essential Wood Fired Pizza Cookbook: Recipes and Techniques From My Wood Fired Oven
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“Such great cooking ideas in this book! I’ve only scratched the surface, but I’m loving the results from page 1 and on! The very basic starter recipe makes a great pizza dough every time!” – ScubaSteve
From the moments when the blistering dough rises against the oven floor to that steamy first bite, chef Anthony Tassinello walks you through the time-tested tradition of preparing and savoring a perfect wood-fired oven pizza.
The chef shares essential tips and techniques for crafting palate-pleasing pizzas, calzones, hand pies, focaccia, and more while reminding us all of the joy of gathering friends and family over a mouth-watering home-cooked meal.
With over 85 recipes ranging from fresh takes on classic pizzas to inspired new combinations, plus a bonus “beyond pizza” chapter that showcases the flexibility of wood-fired cooking, this wood-fired pizza oven cookbook is the way to go for home cooks in the 21st century.
About the Author: Anthony Tassinello has spent the last two decades cooking at the iconic Chez Panisse Restaurant in Berkeley, California, and always busy with his passion for wood-fired cookery, baking, and pastry and cocktail culture.
He has vigorously searched for wild mushrooms from Oregon to Italy and was the source-finding guide for author/food activist Michael Pollan in his acclaimed bestseller, The Omnivore’s Dilemma.
Anthony’s work has been posted in the New York Times Magazine, SF Magazine, The Huffington Post, NPR, and numerous cookbooks. He lives in Northern California with his girlfriend and her son.
Real Pizza: Secrets of the Neapolitan Tradition
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“Good book. Full of pics and recipes.” – Jim Tonelli
In Neapolitan, pizza baked in a wood-fired oven with fresh ingredients, such as San Marzano tomatoes, buffalo mozzarella, and extra virgin olive oil, is the character distinguishes Neapolitan pizza from other pies. Featuring the recipes and techniques of 11 legendary Neapolitan pizza makers, this book reveals how to make authentic Neapolitan pizza at home.
In this book, author Enzo De Angelis and Antonio Sorrentino guide readers down narrow streets into the neighborhoods of Naples to hear the stories of the families who were the creators of this culinary legend acknowledged all over the world through many generations.
Like Ciro Oliva, the owner of the pizzeria “Da Concettina ai Tre Santi,” carries on his family’s tradition of pay-it-forward pizza, where customers pay pizza for the hungry. Or the story of Luigi Condurro, a sixth-generation pizza maker whose family invented the Cosacca pizza as a gift to Czar Nicholas II on his visit to Naples.
Enriched with tales by the most honored pizza makers, this unique cookbook features 40 delicious, authentic recipes, including Pizza Capricciosa with mozzarella, ham, mushrooms, and black olives; Pizza Port’Alba with mussels, clams, shrimp, and tomatoes; and Pizza Pear with smoked mozzarella di bufala, gorgonzola cheese, slices of pork, and pear. Wrap up with a practical dough tutorial for the home cook, this book is a must-have for Neapolitan pizza fans and newcomers everywhere.
About the Author: Enzo De Angelis and Antonio Sorrentino are both Italian chefs ad authors. They are also invited as guests on numerous TV shows, and connoisseurs of gourmet food and wine.
Williams-Sonoma Pizza Night: Dinner Solutions for Every Day of the Week
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“Great recipes in this book was a nice addition to the pizza stone as I gave as a gift.” – Taylor K.
In Williams-Sonoma Pizza Night, you’ll be inspired and find everything you need to create delicious dinners, including pizza for family and friends.
Kate McMillan has discovered more than 50 recipes for fabulous pizzas, from classic beloveds to new flavor mixture, easy side dishes, salads, smart tips, and more. Whether you’re looking for family-friendly recipes for weeknight meals or menus for weekend parties, this helpful guide offers big storage of great ideas for pizza lovers everywhere.
About the Author: Kate McMillan is the chef/ owner of a catering company named after hers and is an instructor at Tante Marie’s Cooking School in San Francisco. Kate has also worked as an event planner for Vogue and Glamour magazines. She lives in the San Francisco Bay Area with her husband and three young daughters.
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]
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“Focuses on perfecting the country rustic boule, and it succeeds” – stupac7
In Flour Water Salt Yeast, Forkish’s passion is to bake a bread that brings the pleasure of biting into a freshly made food with the outside is crispy while the perfect inside is so soft and supple. He developed and tested all of the recipes in his home oven.
His flawless formulas and clear instructions result in top-quality artisan bread and pizzas that defeat those sold in the best bakeries anywhere.
Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time limits. Start with a straight dough, have fresh bread ready by supper time or follow Forkish’s step-by-step guide to make a levain starter with only flour and water if you are prepared to level up.
Pizza fans can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.
More than just a collection of recipes for amazing bread and pizza, Flour Water Salt Yeast provides a complete baking education, with a thorough yet easy clarification of the tools and techniques that set artisan bread apart.
About the Author: After a twenty-year career in the tech industry, Ken Forkish decided to leave Silicon Valley and corporate America behind to become a baker.
He moved to Portland, Oregon, and opened Ken’s Artisan Bakery in 2001, followed by Ken’s Artisan Pizza in 2006 and Trifecta Tavern in 2013. His first book, Flour Water Salt Yeast, won both a James Beard and IACP award.
Pizza on the Grill: 100+ Feisty Fire-Roasted Recipes for Pizza & More
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“This book makes my heart excited.” – I shop too much
It is clear that Americans love pizza, and Americans love to grill, but what is the solution for people who want to cut out gluten from their diet. Pizza on the grill with exceptional combinations is the answer.
To tackle the problem, just put them together, and you have your own at-home version of a wood-oven pizza, straight from your gas or charcoal grill. This edition of pizza on the grill shows you how to get a delicious, accessible gluten-free dough and ten new creative recipes for kid-friendly that will make you exciting.
You can stick with the classics and fire up All-American Pepperoni Pizza or Very Cheesy Pizza, or indulge yourself with Kung Pao Cashew Chicken Pizza. Explore new culinary shores with Smokin’ Salmon Pizza and Day after Thanksgiving Pizza or have a field day at the farmer’s market and enjoy Fire-Roasted Veggie Pizza and Pumpkin Palooza Pizza is also a suggestion. To round out the book, the author recommends wine pairings and other beverage suggestions and tasty nibbles and salads.
About the Author: Elizabeth Karmel, a North Carolina native, is a nationally respected authority on grilling, barbecue, and Southern food. She is the Executive Chef of Hill Country Barbecue Market in NYC and Washington, DC, and NYC’s Hill Country Chicken.
She developed the award-winning concept, menu, and flavor profiles from the meats to the sides and desserts for all three restaurants. Karmel writes for many publications such as Saveur to Better Homes & Gardens, The American Table, and is a regular guest on all three network morning shows.
She also is the author of three well-known all about Grill cookbooks like Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ, Pizza on the Grill; and Soaked, Slathered and Seasoned: the Guide to Flavoring Food for the grill. The design of Elizabeth Karmel’s Grill Friends, an innovative line of outdoor cooking and kitchen tools, and the gender-breaking GirlsattheGrill.com all Karmel’s works.
Bob Blumer, gastronaut, artist and seven-time Guinness World Record holder is the creator/host of the television series Surreal Gourmet and Glutton for Punishment, and World’s Weirdest Restaurants. His shows are broadcasted in over 20 countries worldwide.
He is the author of five famous cookbooks. Publishers Weekly summed up his most recent book Glutton for Pleasure as: “equal parts memoir, lavish art book, multi-genre soundtrack, and culinary tour de force”.
The Pizza Bible: The World’s Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More
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“The book will make your pizza better.” – mom of 4
Being written by 12-time world Pizza Champion Pizzaiolo Tony Gemignani, The Pizza Bible brings a comprehensive guide to making pizza, covering nine different regional styles, including Neapolitan, Roman, and Chicago Californian.
If you intend to not stick to just one kind of pizza, then this book is perfect for you. The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than 75 recipes covering every style you know and love, as well as those you’ve yet to fall in love with. What could make you more eager to wait for than all Tony Gemignani’s insider secrets for making amazing pizza in home kitchens?
With The Pizza Bible, you’ll learn the making process as starters like making dough, assembly, toppings, and baking, arranging your home oven to make pizza like the pros, and all the tips and tricks that boost home pizza-making into an art.
About the Author: Tony Gemignani is the chef/owner of eight restaurants: Tony’s Pizza Napoletana, Capo’s, Tony’s Coal-Fired Pizza, and Slice House at AT&T Park in San Francisco; Pizza Rock in Sacramento and Las Vegas; and Tony’s of North Beach and Slice House by Tony Gemignani in Rohnert Park.
He is also the proprietor of the International School of Pizza in San Francisco, where he certifies chefs from around the world. Gemignani has been making pizza for more than two decades and holds an impressive set of awards. His other books featuring pizza are Tony’s Cookbook: Pizza and Tony and the Pizza Champions.
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook]
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“A Masterpiece on Pizza making. Love it. Only book you’ll ever need.” – john.fitton
Regarding The Elements of Pizza and its author, author of Mastering Pasta and owner of Vetri, Marc Vetri has stated that: “If there were ever to be a bible for all things pizza and I mean all things, Ken Forkish has just written it.
The Elements of Pizza goes thoroughly to each step of the pizza-making process from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes such as “Saturday doughs” that you can make in the morning to bake pizza at night on the same day, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough.
The author’s clear, expert instructions will help you shaping pies and loading a pizza peel like a professional pizza maker. Forkish’s innovative, seasonal topping ideas will delight any pizza lover and inspire you to create your own signature pies following the way you like.
About the Author: Ken Forkish is the author of the James Beard and IACP Award-winning book Flour Water Salt Yeast. He also is the owner of the famous Portland, Oregon, restaurants Ken’s Artisan Bakery, Ken’s Artisan Pizza, Trifecta Tavern & Bakery, and Checkerboard Pizza.
Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]
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“Outstanding book from understanding ingredients to the art of making pizza at home” – Becky (in NOLA)
Mastering Pizza is a revolutionary guide to making delicious pizza at home. It offers a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have.
Pizza remains America’s favorite food, but also the one that many people hesitate to make at home. The author has spent years researching recipes in Italy and perfecting them in America to provide a variety of base doughs of different hydration levels. That diversity allows home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven.
The book covers popular standards like Margherita and Carbonara while also features unexpected toppings such as mussels and truffles and even a dessert pizza made with Nutella. With transporting imagery from Italy and untired step-by-step photos to make readers understand the process clearly, Mastering Pizza will help you make pizza as delicious as you find in Italy.
About the Author: Marc Vetri is the chef/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, located in Philadelphia. He was once trained in Bergamo, Italy, by some of the region’s most noted chefs before becoming a restauranteur and opened a series of restaurants in partnership with Terrain, with locations in California and Texas.
Vetri was rated as one of Food & Wine’s Ten, Best New Chefs, and won the James Beard Award for Best Chef Mid-Atlantic. Vetri’s profile has been posted in Gourmet, Bon Appétit, and the New York Times and is the author of Mastering Pasta, Il Viaggio di Vetri, and Rustic Italian Food.
David Joachim is the author of the New York Times bestseller, A Man A Can A Plan, and a co-writer on numerous cookbooks.
We hope you like this post and finally find out your favorite Italian pizza cookbooks. Meanwhile, we welcome you to explore our site and discover more cookbook recommendations from the same cuisine below.
