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The most persnickety cookbook I've ever come across. It takes 3 days to make the basic crust.
The temperature of all the ingredients must be controlled. The author is clearly unhinged, but his instructions are very clear. And it's totally worth the effort. If you live more than 200 miles from a really good pizza joint, you might need this book. Do it for the children.
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From the brand
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Baking
-
Week Night Dinners
-
Keep it Vegetarian
-
Global Cooking Influence
-
A taste of American Food
From the Publisher
Learn the basics of pizza
Techniques for airy, springy dough
Choosing the best ingredients
Creating your pizza
Recipes to make at home
Project Hazelnut
Santo
Cavolini (Brussels Sprouts)
I can now make awesome pizza
I am at the beginning stages of learning how to cook pizza with my new wood fired pizza oven. This book has recipes for my oven and regular ovens. For example, I use less water in my dough than if I used a regular oven. The recipe told me this and it works great. Measuring the temperature of my flour, room, and water is what I was missing. Now my dough is awesome and I am only on the everyday dough, the easiest to make. This book told me how to prepare my toppings and how to cook in my oven. It all works great. I quickly made great pizzas and moved on to calzones and stuffed crust pizza, which are not in the book, but were easy to adapt to and make once you can make great pizza. What I like about the book is it has a ton of detail, but you do not need to use that detail to make great pizza. The book goes into a lot of detail about quality sauces, cheese, olive oil, etc. I am still using grocery store cheese and jarred sauce, planning to make my own later. However, the detail is great for knowing what flour to buy, what olive oil to buy, what temperatures to use to make dough, etc. Take what you need out of the book to get started and then move on to more advanced concepts as you advance. That is what I like the most about this book. I highly recommend.
Top reviews from the United States
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- Reviewed in the United States on March 4, 2025
- Reviewed in the United States on January 27, 2022
I am at the beginning stages of learning how to cook pizza with my new wood fired pizza oven. This book has recipes for my oven and regular ovens. For example, I use less water in my dough than if I used a regular oven. The recipe told me this and it works great. Measuring the temperature of my flour, room, and water is what I was missing. Now my dough is awesome and I am only on the everyday dough, the easiest to make. This book told me how to prepare my toppings and how to cook in my oven. It all works great. I quickly made great pizzas and moved on to calzones and stuffed crust pizza, which are not in the book, but were easy to adapt to and make once you can make great pizza. What I like about the book is it has a ton of detail, but you do not need to use that detail to make great pizza. The book goes into a lot of detail about quality sauces, cheese, olive oil, etc. I am still using grocery store cheese and jarred sauce, planning to make my own later. However, the detail is great for knowing what flour to buy, what olive oil to buy, what temperatures to use to make dough, etc. Take what you need out of the book to get started and then move on to more advanced concepts as you advance. That is what I like the most about this book. I highly recommend.
Images in this review
- Reviewed in the United States on April 23, 2025
- Reviewed in the United States on March 28, 2024
- Reviewed in the United States on February 20, 2022
- Reviewed in the United States on March 21, 2022
This is such a great book! Looks complex but I organized Dan's tables/formulas into a spreadsheet and things got a whole lot easier. Setup the Wolf oven to 550 on the Stone setting with a Baking Steel. The crust was springy and the undercarriage was ok but better than expected. Family thought the everyday dough pizzas were the best they've had so far and I'm looking forward to trying the more complex doughs.
Images in this review
- Reviewed in the United States on April 20, 2022
Top reviews from other countries
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- Shelley MooreReviewed in Canada on January 2, 2022
You need this book in your life!
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- bankseeReviewed in India on January 16, 2025
Best book from my favorite Dan Richer
