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9 Pizza books a home baker actually opens
9
items I've spent years baking pizza at home (biga, cold ferments, chasing the perfect cornicione) and these are the 9 books I actually pull off the shelf. Not the ones collecting dust.
Sections
3
📖 Section 1: The technique bibles
🍕 Section 2: Beyond the round pie
🇩🇰 Section 3: Scandinavian shelf + one for the soul
📖 Section 1: The technique bibles
The book that actually got me started. His same-day dough recipe was the first one I trusted enough to just go. No more being scared of the process. 💰
The Elements of Pizza: Secrets to World-Class Pies
This is the one that leveled me up. My crust finally went soft and crunchy. This is where I actually learned to make true Neapolitan.
Mastering Pizza: Art & Practice of Handmade Pizza
My go-to for the nerdy stuff. This is where cold fermentation and flour W-values finally clicked for me, and why hydration started making sense instead of being guesswork.
The Joy of Pizza - Dan Richer
If you own one pizza book, make it this one. It covers everything: It's basically the textbook. The one I reach for when I want to check how something's actually done.
Pizza Bible Book - Tony Gemignani
🍕 Section 2: Beyond the round pie
My Detroit-style gateway. When I wanted to break out of round pizzas and explore other styles, this is the one I went to
Perfect Pan Pizza - Peter Reinhart
From a Tour de France chef, and it shows she taught me pizza doesn't have to be greasy to be good. Proof you can make it genuinely "healthy" without killing the joy
Pizza - Hannah Grant
🇩🇰 Section 3: Scandinavian shelf + one for the soul
So good to have a solid Scandinavian pizza book. The recipes really deliver: The mortadella one is a standout I keep coming back to.
Perfekt pizza - Jon Daniel Edlund
My very first pizza book. Beautiful photos, and it's where I first learned about blending flour types.
Pizza - Oskar Montano
The only non-recipe book here, and I love it for that. The history is genuinely fascinating and knowing the background, you get to enjoy the feeling of carrying on a proud tradition every time you bake
The History of Pizza - Luca Cesari