Authentic Italian Pizza: How to make a genuine homemade Italian pizza, focaccia and sheet pan pizza. Professional recipes, techniques and a step-by-step guide to master your own sourdough

This is an excellent book on pizza - not only its history but a clear description of many of the elements affecting the end product, recipes (how many variations can you come up for pizza), and how to make it. It is very easy to read, and it takes you step by step throughout the process: from thinking about pizza to the moment before eating it.I have read a number of books dedicated to pizza - most of them could be condensed to 1/4th of their length (not a good selling practice producing very thin books), often contradicting each other/offering inconsistent reasons for different issues - and for the most part never very scientific! This book is straight to the point, full of helpful information, and walking you through the complete process of making a pizza.This is the closest I have come to understand why the pizza in good pizzerias is so much better than the one I make at home, starting with the flour and the misconception that "00" has to do with the % of protein and not how fine the flour is milled.I gave it four stars for two reasons:1. Chapter 6 could be re-written. It is not reader-friendly - and I understand it is a difficulty inherent to describing a process. The book would have benefited enormously from a couple of pages with pictures on how to shape the pizza - an image is worth one thousand words.2. Poor proofreading as there are many inconsistencies on the use of symbols and minor typo mistakes - these are some of the ones I managed to catch (I'm sure there are more):- Page 53: first line the Fahrenheit range is not given. It should read "...between 3C/37.4 F and 6C/42.8 F"- Page 55: line before last should read "...the leavening process..." and not "... the leaving process..."- Page 108: last paragraph should read "536 F" and not "356 F"- Throughout the book the "/" symbol is used for equivalency as well as range making you think twice as to what is it referring to.

I love pizza but have never made it from scratch and I would have no clue where to start. I imagine google but then I found this book ! A how to guide on authentic pizza making. If you are going to cook homemade pizza you want to do it right. This guy has a passion for pizza, years of experience, and knows his stuff! He includes choices for ingredient, dough making, sauces variations, toppings, oven style and more! Definitely recommend if you want to make some authentic delicious pizza and don't know how. Easy to follow! I haven't made my pizza yet but now I know where to start

One of the best books on Neapolitan pizza I have found. Everything in the environment effects the dough making process. Temperature of the water, the room temperature, dough rest time, refrigeration time, leavening time and fermentation time. This book goes into great detail about the process with many great tips and explanation. I have been making sourdough Neapolitan pizzas at my pizza place for 3 years and I am constantly experimenting and making adjustments to my recipe. If your a beginner or just need some tips this book will definitely help. I just ordered another copy for my son.

This is a brief, charming, down-to-earth explanation about how to become a pizza-making expert. I was initially startled at the phrasing, but then I realized that this must be an unrevised English language book by a native Italian. It is actually quite charming. He really knows his pizza-making and explains in detail the variations in ingredients -- types of flours, types of yeast, salt, etc. He is encouraging about practice improving your skills and understanding. I just started making my own pizzas. After reading many conflicting recipes, I'm thrilled to have these detailed explanations .

The book is certainly written by a pizza chef with an experience gained over many years. It is clear from the really simple explanation of all the techniques used, both for forming and for spreading the dough ball.I have no experience in white art, but I haven't had any difficulty in putting into practice a couple of tips just read.Not to mention cooking in a wood oven. I really think that one of these evenings I may turn it on...

I was so curious about this book. As soon as I saw it was written by an Italian pizza chef I just bought it! It is amazing the love the author put in his job and all the tips he has written in Authentic Italian Pizza.After a few trials, I think I got the most of the advice the pizza chef give in the book! I'll let you judge... :-)

I am trying to turn my family and me to a healthy lifestyle. So I decided to start making food by myself. There was only one problem: I didn't know, for example, how is pizza made. So checking some info here and there, I came across this book. Simple and effective. Explain each step, from a to z, without words, going straight to the point.Super appreciated.I think I got a new passion!

I'm sure this book will be interesting once I get time to read it. It is more of a history of pizza in the regions of Italy. I had hoped for a recipe book. I will keep it as a reference, again when I get time to read it.

Good book with good information but not what I expected.

A great book with a lot of concepts and clearly information plus amazing tips to making a great pizza. You can see when a book is written by a real expert. Totally recommend it!!!

There is not content not worth the price

If it were simple, we would all be pizza chefs! There is really a world to discover, and also the movement that from the outside may seem the banalest, like putting pizza in the oven, is full of pitfalls.The explanations of the steps are clear, detailed, but simple so that even those who have no experience can follow them without feeling lost.Happy with the purchase.

Not really any decent recipes, it is more about the history of Pizza and the dough, one of those books that will go in a cupboard and never be read. Was looking for more of a step by step guide on making decent pizza's, this def isn't that.