Pizza Czar: Recipes and Know-How from a World-Traveling Pizza Chef

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What I find a pity about the dough recipes, however, is that all recipes start from a sourdough starter. For sourdough-experienced this may certainly be pleasing. For sourdough newcomers – and I count myself among them at the moment – this is aggravating, because you have to think for yourself how to adapt the recipes. However, Falco briefly explains at one point that you can replace the starter with a poolish or biga pre-dough. Conclusion I love the way that he not only tells you what vegetables to use, but gives you instructions on how to prepare them beforehand. The oven-roasted fancy mixed mushrooms I found to be excellent alongside a steak, so this book goes beyond just pizza. 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 The authors, passionate pizza lovers, share their personal experiences and the wisdom they’ve gathered in their quest for the perfect slice. From the history of pizza to the myriad styles around the globe, this book leaves no stone unturned.

Liz Barrett’s “Pizza: A Slice of American History” is a time machine that takes you through the evolution of pizza in America. 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.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. In “Pizza Czar,” Anthony Falco, an international pizza consultant, shares his knowledge acquired from opening pizzerias around the globe. He shares recipes that span diverse styles and traditions, and his tips on fermentation, flour, and ingredients are nuggets of pizza gold.

California style is a chapter that rounds up a mix of unconventional recipes, ancient-grain flours, and surprising flavors. The Elements of Pizza walks you through the pizza-making process, one step at a time, from selecting a dough to choosing the perfect toppings. Forkish shares more than a dozen dough recipes and provides expert advice on shaping pizza and how to use seasonal ingredients to create the most flavorful pie. By the end of the book, you will be inspired to create a signature pie of your own. It’s based around 3 doughs – puffy Naples style, thin and crunchy Romana, and pan pizza Al Taglio. Marc focuses on Italian recipes but with an American influence.

Praise

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. Barrett’s writing is engaging and informative, making this book a historical text and a cookbook. Whether you’re a history buff or a home cook, this book offers a slice of something for everyone. “Pizza City, USA: 101 Reasons Why Chicago Is America’s Greatest Pizza Town” by Steve Dolinsky

The following sauce is my new favorite. Take note of my changes: I use less than 1/4 cup oil to brown the onions. I couldn't find the suggested chiles, so I used 14 grams of a Hungarian Wax pepper; use whatever pepper you'd like. I used crushed red pepper flakes to taste instead of the Calabrian chiles. The very first thing that stands out is that this book comes with a lot more pictures than the first one and is also easier to digest in my eyes, especially if you are only interested in the recipes. It presents the reader with three dough recipes, based on wheat flour, whole wheat flour and a sourdough. Sicilian style has a chapter and covers how to cook the dough in a sheet pan instead of stretching. It has some tasty recipe ideas like the Purple Potato and Pancetta and the Grandma Pie. One of my most memorable pies was cooked by Anthony. His love and passion really show in the pies he puts out.”— Mark Iacono, chef-owner of Lucali Pizza Camp” by Joe Beddia is exactly what it sounds like – a camp for pizza lovers. Beddia, the owner of Pizzeria Beddia in Philadelphia, shares his pizza-making process in this comprehensive guide. The book includes recipes for his famous pies, as well as his insights on ingredients, techniques, and what makes a great pizza.After eight years at the famous Brooklyn restaurant Roberta’s, culminating with his position as Pizza Czar, Falco pivoted from the New York City food scene to the world, traveling to Brazil, Colombia, Kuwait, Panama, Canada, Japan, India, Thailand, and all across the United States. His mission? To discover the secrets and spread the gospel of making the world’s favorite food better. Now the planet’s leading expert pizza consultant, he can make great pizza 8,000 feet above sea level in Bogotá or in subtropical India, and he can certainly help you do it at home. The dough recipes and technique are taught in a way that is easy to understand and simple to execute. For example, there are picture instructions for the “Stretch and Fold” technique (stretching and folding the dough) as well as the “Dimpling” technique (spreading the dough in the tray). He also goes into great detail, providing exact quantities (unlike the previous book), as well as interesting additional information and anecdotes.

I knew of Falco as he is fairly well known online, especially from his YouTube pizza dough recipe with The New York Times – so was excited to read his book. Imagine if you will, a Brazilian mashed potato pizza. How about a brussels sprouts pizza? Roasted eggplant pizza? It may be a way to get the kids to eat their veggies. No? Then you will surely love the special pizza, veggie lovers pan pizza, or the spicy pepperoni Sicilian pizza. Thus far my favorite recipe for pizza is his Bolognese pizza. There is just something about that zigzag of béchamel sauce squeezed over the top that makes this outstanding. Who knew? Ken Forkish, an artisan baker, strips down pizza to its bare essentials in “Flour Water Salt Yeast.” This book is a testament to the idea that simplicity is the ultimate sophistication. Forkish focuses on the traditional elements that are the foundation of the most delicious baked goods. The author, Ken Forkish, owns several pizzerias and bakeries. This is his second book after the acclaimed Flour Water Yeast Salt– one of the best bread-making books of all time.A bit opinionated and focused on Neapolitan-style pizza. They dismiss the idea of using a pizza stone or steel to cook pizza which I don’t agree with at all! Anthony isn’t a Czar, he’s a wizard of the highest power. He’s probably teaching pizza to some guy in Buenos Aires right now. Please take me with you.”— Joe Beddia, author of PIZZA CAMP, owner of Pizzeria Beddia, never been nominated for a James Beard award Add the basil, taste, and adjust the seasoning. Transfer to a container, cool, and refrigerate until ready to use. Use in the first 2 days or freeze. Pizza: A Global History” by Carol Helstosky is a captivating odyssey that traces the humble beginnings of pizza in the sun-kissed alleys of Naples and follows its meteoric rise to global adoration. Helstosky, a historian with a penchant for unearthing culinary tales, weaves a rich read that captures the essence of pizza.