Created and launched by Philly born-and-bred entrepreneur Muhammad Abdul-Hadi, the mission of Down North Pizza is to reduce recidivism rates in North Philly and serve up the most insanely delicious food while doing it.

We the Pizza tells the Down North story about how the restaurant fulfills its mission to educate and support the formerly incarcerated while serving dope food. A testament to survival and second chances, this cookbook offers recipes for the tender, crispy-edged, square-cut, sauce-on-top pies that are Down North's signature dish; a whole chapter is devoted to vegetarian and vegan pizzas like No Better Love made with four cheeses and the arrabbiata-inspired Norf Sauce, while the meat and seafood pizza chapter features their most popular Roc the Mic pepperoni pie as well as the smoky berbere-brisket Tales of a Hustler and Say Yes, topped with jerk turkey sausage, roasted butternut squash, kale, ricotta, and lemon-honey drizzle.

The 65 recipes for pizzas along with classic and creative wings, fries, lemonades, and shakes are paired with cinematic photography of the pizzas in their natural setting and out in the wilds of Philadelphia, with lots of journalistic-style photography of the Down North crew making dough and slinging pies. At the same time, We the Pizza provides detailed historical information about incarceration in the United States along with empowering stories from Down North's formerly incarcerated staff. And with exclusive pizza recipes from renowned chef-supporters like Marc Vetri and Marcus Samuelsson, We the Pizza celebrates ingeniously delicious pizza, as well as the power people have to rise above their circumstances--if simply given the chance.

Everyone loves pizza From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you've yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens.

With The Pizza Bible, you'll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.

I dare you to flip through Ali's easy-to-follow, farm-fresh recipes and not feel inspired to plan your first pizza night immediately.--Jenny Rosenstrach, bestselling author of Dinner: A Love Story and The Weekday Vegetarians

Making great pizza isn't complicated. Whether you're using a kitchen oven, a grill, or an outdoor pizza oven, it all starts with the dough.

In Pizza Night, Alexandra Stafford presents four simple doughs--thin-crust, pan, Neapolitan-style, and gluten-free (plus sourdough variations)--and easy techniques for perfecting your crust. From there, you can create a variety of delicious pizzas, including Detroit-Style Pizza for a Crowd, Classic Margherita Pizza, and Winter White Pizza with Garlic and Herbs. You can make it the same day or ahead; make it extra cheesy and decadent or go the healthy road--pizza-making easily adapts to busy schedules and tastes and requires little in special equipment.

Arranged seasonally, each pizza is paired with a salad, from a springtime Salami and Red Onion Pizza with Calabrian Chiles and Hot Honey served with an Arugula Salad with Prosciutto and Parmesan, to a fall Broccoli Rabe and Smoked Mozzarella Pizza accompanied by a Farm Share Harvest Slaw to a summery Roasted Hatch Chili Pizza with Corn and Oaxaca with a Melon, Cucumber and Mint Salad. To end your meal on a sweet note, there are also a handful of simple desserts to choose from (Loaf Pan Tiramisu, One-Bowl Lemon Ricotta Pound Cake). Pizza Night serves up a year's worth of delicious, inspired, and satisfying pizzas and salads.

If there were ever to be a bible for all things pizza--and I mean all things--Ken Forkish has just written it.--Marc Vetri, author of Mastering Pasta and owner of Vetri

The Elements of Pizza breaks down 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--same-day Saturday doughs that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough--each of which results in the best, most texturally sublime crust you've ever made at home.

His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover--and inspire you to create your own signature pies, just the way you like them.

If you are serious about making pizza, buy every copy in the store.--JIMMY KIMMEL

Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes--gleaned from years spent researching recipes in Italy and perfecting them in America--have a variety of base doughs of different hydration levels, which allow 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 featuring unexpected toppings such as mussels and truffles--and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.

The ultimate cookbook for food- and pizza-lovers everywhere! A beautiful book with everything you need to know about wood-fired and outdoor cooking.

The official debut cookbook from internationally market-leading outdoor pizza oven brand, Gozney.

This book celebrates the versatility of outdoor cooking, proving that you can create so much more than just pizza - although lots of pizzas will feature!

Over 75 pizza recipes and how-to's, plus 20 other outdoor recipes. From the Gozney kitchen and Tom Gozney, learn how to make standout dough and create restaurant-worthy pizza. Including recipes from award-winning chefs: Daniele Uditi, Frank Pinello, Ines Barlerin Glaser, Feng Chen, Adam Atkins, Jhy Coulter, Luis Perez, Missy Robbins, Lee Tiernan, Jon Shook & Vinny Dotolo, Brad Leone, and Chris Roberts. Including essential recipes for bases, sauces, toppings and outstanding flavour combinations, alongside absolutely stunning photography throughout.

The ethos behind Gozney is to help people to expand and explore their world through live fire cooking - helping them to share a love of food and cooking with friends and family, anytime, anywhere, and make delicious memories.

Learn how to make the perfect pizza with an underused method that will convince your tastebuds that you're at a fancy pizzeria.

Pizza is one of the most popular foods in the world. But homemade pizza rarely hits the crispy-chewy-charred trifecta--and that's because many of us don't own a wood-burning oven. By employing one brilliant, simple trick--cooking pizzas on a wooden plank--you can transform your gas or charcoal grill into an appliance that rivals any pizza oven.

Pizza on a Plank offers an easy-to-follow introduction to plank grilling, including where to buy food-safe planks, the best methods for soaking and seasoning them, gas vs. charcoal plank-grilling techniques, how to pair different woods (such as hickory, cedar, alder, and mesquite) with their ideal pizza toppings, and much more. More than 40 inventive savory and sweet pizza recipes--plus doughs and sauces--will have you eagerly firing up the grill. Includes mouthwatering full-color photography.

Straight out of the sewers and right into the kitchen, the Teenage Mutant Ninja Turtles' favorite pizzas are finally yours to create and enjoy! Join Leonardo, Raphael, Donatello, and Michelangelo on a seriously ooey, gooey, cheesy, adventure inspired by the beloved original cartoon series.

This cookbook contains sixty-five righteous recipes, from old-school classic such the New York Style Pepperoni to newfangled feasts such as the Lean, Mean, and Green and Shredder's Revenge. There's a pizza for every occasion -- breakfast pizzas, mini-pizzas, party pizzas, and even dessert pizzas. So get on the ninja diet and be prepared to eat your hearts out! Cowabunga!

(c) 2017 Viacom International Inc. and Viacom Overseas Holdings C.V. All rights reserved. Nickelodeon, Teenage Mutant Ninja Turtles, and all related titles, logos, and characters are trademarks of Viacom International Inc. and Viacom Overseas Holdings C.V. Based on the characters created by Peter Laird and Kevin Eastman.

From focaccias to pan pizza and the deep-dish delight of Chicago-style, Pizza: The Ultimate Cookbook will capture your taste buds and your imagination. This comprehensive guide on the fundamentals of Pizza making includes hundreds of recipes that will enhance your culinary skills and leave your mouth watering as well as historical knowledge and professional interviews.

Did you know that a person who makes pizza is known as a pizzaiolo? Pizza has a delicious history that travels back to Southern Italy, to at least the 10th century, where the term was first recorded. Since then, pizzaiolos developed unique flavors throughout time until pizza has become the staple we know today.

This is the definitive guide to pizzas and flatbreads worldwide and features:

• More than 300 delicious recipes made for every palate
• Over 800 pages, this is the perfect gift for the pizza lover in your life
• Profiles and interviews with world-famous pizza makers will have you craving a slice
• Delectable recipes will help satiate your cravings and awaken your taste buds to flavor combinations you've never tried before: BBQ Chicken Pizza, Teriyaki Salmon Pizza, Pizza with Squid Ink & Seafood, and more
• Gorgeous, full-color photography brings each slice to life in front of you long before you roll out the dough.

The Ultimate Cookbook series:

• Provides a comprehensive guide to all things food - from ingredient specific to ethnic cuisine to historical facts and information
• Inspires your culinary art skills with beautiful images and easy to follow instructions
• Perfect for the chefs, home cooks, or foodies in your life
• Makes a great holiday gift for friends, family, or loved ones

Sharpen your skills and feed your appetite with additional cookbooks in the series.

After working at some of New York's most iconic pizzerias and restaurants, Scarr Pimentel opened Scarr's Pizza to put his own healthy spin on the classic New York-style pizza slice. Now, in a debut cookbook using all-natural and organic ingredients with 30 recipes and step-by-step photos, he shares his ethos alongside the techniques and recipes you need to make great pizza at home.

Starting with round and square variations of his dough that includes the famous freshly milled grains--recommended, but not required--Scarr breaks down the anatomy of his famous pies. Learn the tips and tricks to mill your own flour, source the freshest ingredients, and make the best tasting sauce and toppings, all while being guided by Scarr's unfussy, encouraging voice. Recreate your favorites from Scarr's Pizza plus some new items, including:

• Pizza pies like Original, Marinara, and Hotboi
• Extras like Calzones, Vegan Garlic Knots, and Meatball Parm
• Cocktails like DJ CK Lemonade, Guava Margarita, and Vegan Piña Colada

An essential pizza book from Brooklyn's beloved Paulie Gee's pizzeria that reveals the secrets behind their most celebrated pies, alongside heartwarming stories from their decades-long culinary adventure.

This cookbook is a love story between Paulie, Mary Ann, and pizza. In 2010, at the age of 56, Paulie left a career in corporate IT to turn his backyard culinary pursuit into his retirement plan. Now that passion is Paulie Gee's--a thriving pizzeria business with restaurants and slice shops in cities all over the US. In this highly anticipated first cookbook, Paulie and Mary Ann share their secrets not only for making their inventive, addictive pies at home, but also the lessons they've learned during their 45-year marriage and 15-year restaurant partnership. (In both food and love, watch the salt.) This book features over 100 recipes for their insanely popular pizzas like the Hellboy (a soppressata pie topped with hot honey), the Mo Cheeks (a tomato and pecorino pie with guanciale), and the In Ricotta da Vegan (a ricotta pie made with vegan sausage and cheese). There are also family recipes from their home kitchen (including their famous vegetarian French onion soup and Paulie's signature Penne a la Jack Daniels), and a selection of drinks (including the restaurant's famous limoncello) and desserts. Also included are recipes featuring collaborations with some of New York's other beloved institutions, such as the Brisket-Five-O, a pizza collaboration with a local BBQ spot. The pizza recipes include instructions for cooking in a conventional home oven as well as a wood-fired pizza oven.   

Level up your pizza night with this debut book from Brooklyn's famous Paulie Gee's, featuring over 100 recipes that bring their innovative combinations and time-tested techniques to home kitchens everywhere. More than just a pizza cookbook, this collection weaves together their 45-year love story with hard-won restaurant wisdom, featuring both beloved menu items from Paulie Gee's and cherished family recipes that showcase the couple's culinary journey from backyard experimenters to celebrated restaurateurs.

Sorry, NYC--the best pizza maker in the world has been named, and he lives in London--New York Post

Michele Pascarella, the founder of London's Napoli on the Road, was named the best pizza maker on the planet at the Ferrarelle World 50 Top Pizza Europa Awards 2023 and Best Pizzeria in Europe in May 2024. Michele is a pioneer of contemporary pizza making and his win is a testament to how he pushes the boundaries of flavor and innovation within the art of pizza making. It's not just about crafting the perfect dough or finding the finest ingredients; it's about the artistry and passion that goes into every slice... so says the pizza visionary.

Originally from Naples, Michele started his business driving around in a three-wheel Ape Piaggio truck complete with a wood-fired oven, making pizzas at markets across London. Now, 8 years later, at his two hugely popular restaurants Michele changes his menu almost entirely every three months, to make use of seasonal ingredients, respect the course of nature and work with local suppliers. The book offers 65 delicious recipes for pizza, organized by season, as well as Neapolitan-style street food and he shares stories of his early life growing up in Southern Italy--the people, landscapes and experiences that shaped his creative genius and made him into the stand-out pizzaiola he is today.

Featured in Netflix's Chef's Table: Pizza

Finalist for the Gourmand Awards (Italian category)

The road to pizza Nirvana goes through Phoenix...it just might be the best pizza in America. -Ed Levine, New York Times

When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food would be the result of his relationships with farmers, local producers, customers, and staff, reflecting the respect and sincere intention that he brings to each of his recipes.

Now the owner of a legendary pizza mecca and a James Beard award-winning chef, Chris Bianco brings us a full-color, fully illustrated cookbook illuminating the fundamentals of pizza making, from the basics of flour and water to the philosophy behind Bianco's cooking. The book features recipes for his signature pies as well as strategies and techniques for translating chef's methods to the home kitchen.

Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for market salads, tasting plates, and dessert options, as well as the staff meals that are cooked behind the scenes and a new array of main courses showcased at Chris's wildly popular restaurants. With its attention to detail and tips for making unforgettable, flavorful pies, Bianco is an essential companion for any serious pizza maker.

The Pursuit of Pizza includes nearly 50 recipes from 40 World Pizza Champions and QR code video tutorials that teach you how to make pizza like the pros.

Learn from 40 of the best pizza pizzaioli in the world!

Includes nearly 50 world pizza champion recipes

Read these easy-to-follow recipes to take your pizza game to the next level!

QR code video tutorials

Learn to hand stretch and push out dough for Neapolitan, Sicilian, Romana, and Grandma-style pizzas. Then, learn how to roll cracker-thin crusts properly, and pipe and finish pizzas like the pros.

About the Authors

From famed Pizza Champion Tony Gemignani to Pizza Legend John Arena, The Pursuit of Pizza is a collection of award-winning recipes from the world's top pizzaioli. Now, for the first time, it's bringing elite pizza-making to your home kitchen.

You don't need to be a pro to make great pizza. The World Pizza Champions have worked hard for you, breaking down their award-winning recipes into manageable steps. Each recipe is accompanied by beautiful full-color photography and instructional video QR codes, creating the most advanced and all-encompassing pizza cookbook ever released.

Prepare to be inspired by the extraordinary, the innovative, and the delicious- all wrapped up in the pages of what is not just a cookbook but a celebration of pizza at its finest, brought to you by the very best in the business!

Recipes Include:

Dough Recipes

Laura Meyers's Direct Dough Recipe

Will Grant's Sourdough Starter Recipe

Gluten-Free Pizza Dough by Michael and Joseph Mercurio

Masterpiece Pizzas

Tony G's The Cortopassi

John Arena's Little Carlies Fried Calzone

Joe Carlucci's The Award Winner

Nick Bogacz's Smoked on the Seven Seas

Seasonal Pizzas

Mike Bausch's Oktoberfest

Sammy Mandell's Crawfish Boil

Specialty Pizzas

Chris Decker's 86th Street Sicilian

Leo Spizzirri's Chicago Stuffed Pizza

Nicole Bean's Sweet Pea Pizza

Siler Chapman's Honey Pie

Tony Troiano's Gyro's Grandma Pizza

Video QR Code Demonstrations include:

Folding a Calzone

Tossing Technique for acrobatic dough

Pushing out Neapolitan-style dough into a round

Pushing out Sicilian dough for parbaking

Making a Poolish

Assembling an old forge pizza

Building a traditional Chicago stuffed pizza

and many more...

What's even better:

A portion of book royalties will go to The Make-A-Wish Foundation in perpetuity. This is in service of the World Pizza Champions' mission to grant as many wishes as possible-and to help others through their love of pizza.

Enjoy!

Explore the delicious world of pizza with this fun cookbook. Deborah Kaloper provides over 60 incredible recipes, from Neapolitan classics and deep-dish pies to the sweet and fried.

Get the party started with Sopressa & Olive Panzerotti or Pizzette Fritte. Satisfy the whole family with fan-favorites like Pepperoni, Margherita, or Hawaiian. Experiment with new pizza combinations like Kimchi & Sesame, Peach with Goat's Cheese, or Radicchio & Candied Walnuts. Dig into a Detroit-style Hottie or a Chicago Veggie Pie and finish the night off with a Banana Nutella Calzone with Mascarpone.

With pizza to suit any night--whether you're making pizzas with friends, have a date to impress, or want to curl up on the couch with a calzone for one--this book has thin pizza, thick pizza, focaccia pizza, sweet pizza, and the best of pizza's cousins. So, get out the cheese and toppings, and get ready to slice up a great time.

Joe Beddia's pizza is old school--it's all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he's offering his methods and recipes in a cookbook that's anything but old school.

Beginning with sauce, cheese, and baking basics, Beddia takes pizza lovers through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.

With more than 50 iconic and new recipes, Pizza Camp delivers everything you'll need to make unforgettable and inventive pizza, stromboli, hoagies, and more (because even the most die-hard pizza lovers can't eat pizza every day), with plenty of vegetarian options.

In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand-new recipes like:

• Dinosaur Kale, Pickled Red Onion, and Spring Cream Pizza
• Bintje Potato with Cream and Rosemary
• Collard Greens with Bacon and Cream
• Roasted Corn with Heirloom Cherry Tomato and Basil
• Breakfast Pizza with Cream, Spinach, Bacon, and Eggs
• And dozens more!

One thing is very clear when it comes to the kitchen spirit sitting on your shoulder: You want that spirit to speak with authority. Joe Beddia, owner of Philadelphia's Pizzeria Beddia, a perennial entry in whatever 'Best Pizza in America' story is showing up in your Facebook feed, has no problem on that front. --New York Times

Pizza night just got even more exciting! This cookbook from the editors of Food Network Magazine is packed with recipes for every kind of pizza lover including different styles of pies and tons of new topping combos.

You don't need to be a pro pizza-maker to get on board: There are options for cooks at every level, whether you're just starting out or you have your own pizza oven. Plus, all the recipes have been triple tested, so you know they'll turn out just right.

What's inside:

• 75+ amazing pizza recipes--plus a photo with each one! Recipes include classic pizza styles like New York, Chicago, Detroit, and Neapolitan; fun specialty pies such as Everything Bagel Pizza and Bacon-and-Egg Pizza; and sheet-pan, grilled-pizzas and alternative pies (pita pizzas and cauliflower crust, too)!
• Great new topping ideas, including bacon-ranch, fig-prosciutto, and potato-rosemary
• Foolproof homemade dough, with step-by-step instructions for the perfect crust
• Shortcuts, tips and tricks from the pros including tips for using store-bought dough.

NEW YORK TIMES BESTSELLER - Learn to make artisan pizza the American way in this accessible, informative guide to the perfect pie from the creator of the best pizza in New York (New York Times).

Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With The Joy of Pizza, you'll make the best pizza of your life.

Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant, Razza, is among the best one can eat in the United States, if not the world. Now, Richer shares all he has learned about baking pizza with a crisp, caramelized rim; a delicate, floral-scented crumb; and a luscious combination of sauce, cheese, and toppings that gets as close to perfection as any mortal may dare.

You'll learn how to make Razza specialties such as:

• Jersey Margherita, a new classic improving on Neapolitan tradition
• Meatball Pizza, the first time Richer has shared the recipe for Razza's legendary meatballs
• Project Hazelnut, pairing the rich flavor of the nuts with honey and mozzarella
• Santo, topped with caramelized fennel sausage and drizzled with chile oil
• Pumpkin Pie, a cold-weather pie with roasted pumpkin, ricotta salata, and caramelized onions
• And many more inventive and seasonal pizzas, from Funghi (mushroom) and Montagna (arugula and speck) to Bianca (white pizza) and Rossa (vegan tomato pie)

Suited to beginning home bakers and professionals alike, these crusts begin with store-bought yeast as well as sourdough starter. Richer shows how to achieve top results in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens.

The Joy of Pizza is rich with step-by-step photography, links to instructional videos, and portraits of every pizza before and after it meets the heat of the oven--so you'll know exactly what to do to create superior results.

The ingredients are simple. The methods are straightforward. And the results are deliriously delicious.

With an array of pizza recipes--from classics and seasonal specialties to Italian favorites and more--that will appeal to all palates, this cookbook is the ultimate go-to guide for making pizzeria-perfect pies at home. Recipes are organized by type with chapters for vegetarian options, pizzas topped with meat or cheese, different doughs--including gluten free and cauliflower--flavorful sauces, and fresh salads to round out the meal. Expert tips for troubleshooting to ensure good results will help you become a pizzaiolo at home in no time.

CATERS TO EVERY PREFERENCE: Features recipes for pizzas for any eating preference, from vegetarian to vegan to carnivore. Mix-and-match crusts and sauces make easy customized pizzas for different tastes

GUIDANCE FROM THE BEST: Expert tips will ensure success in every part of crafting a perfect pie at home

MAKE IT CLASSIC OR CLASSY: From a classic margherita to a CA-style pizza with fresh figs and gorgonzola and a cacio e pepe pie, the recipes span old-world favorites and modern combinations

Take pizza night to the next level with this essential guide to wood-fired cooking from Anthony Tassinello, chef at Berkeley, California's famed Chez Panisse restaurant.

I have always had a passion for fire and wood ovens. Anthony's own love for cooking with fire is contagious and his knowledge about wood-fired pizza is all encompassing. This is an inspiring and well-written book from a teacher you can really trust! -- Alice Waters, author of The Art of Simple Food and owner of Chez Panisse

Chef Anthony Tassinello has created the must-have cookbook for serving up homemade pizza with your wood-fired oven. From classics like Margherita Pizza to more elevated fare like Stinging Nettle and Chanterelle Mushroom Pizza, he walks you through the time-tested tradition of preparing--and savoring--the perfect pizza.

• More than 85 recipes--Learn how to make basics like dough and sauce, popular pizzas like cheese and pepperoni, and unique flavor combos like artichoke and thyme, along with calzones, hand pies, focaccia, and beyond.
• Get to know your oven--Find Anthony's tips and techniques for mastering your oven and taking advantage of everything wood-fired cooking has to offer.
• Make it a pizza party--With a section on perfectly paired cocktails, refreshing side salads, and sample menus, you can create a night of food and fun your friends and family will never forget.

Transform simple ingredients into mouthwatering meals with the Essential Wood-Fired Pizza Cookbook.