7 Best Pizza Cookbooks of All Time – Improve Your Recipe Making Skills:

The moment you get fed up from enough failed trial runs of your pizza experimentation, your watch time on youtube regarding recipes doesn’t bring fruitful results; it’s time to re-strategize your game plan. To make your pizza cooking basics strong, you should pick a best pizza cookbook to master the art of making a delicious pizza.

Best Pizza Cookbooks of All Time

I mean, it can be boring and hard to digest, to be honest. But believe me! A good pizza cookbook can entirely transform your pizza-making skills. So for that purpose, there are 1000s of pizza recipe books in the market with tons of recipes and relative content. I have chosen 7 of the best books about pizza making and electrifying this particular skill.

Well, these are famous literature in the culinary world so let immerse into these;

7 Best Pizza Cookbooks of All Time – Improve Your Recipe Making Skills:

Truthfully, I have chosen each of these pizza recipe books due to the author’s expertise, unique approach, and/or the depth and breadth of knowledge presented. They represent a range of styles, techniques, and philosophies that make these best pizza-making books/publications of all time.

1. The Pizza Bible – The World’s Favorite Pizza Styles” by Tony Gemignani


The Pizza Bible
  • Publication Date: October 28, 2014
  • Main Goal: To provide an in-depth guide on various global pizza styles and techniques.
  • Who’s This Best For: Home chefs who want a comprehensive guide to pizza styles.
  • Best Selling Points: Comprehensive style guide, expert author, focus on technique.

For anyone who is just starting his pizza chef journey, Let me tell you, “The Pizza Bible” is a real gem and a great helper in this regard. I am saying this because it was my first-ever read, written by none other than 13-time World Pizza Champion Tony Gemignani. This pizza cookbook is a comprehensive guide to pizza styles from around the globe. With its 320 pages packed full of knowledge, it’s like a master class in a book.

The Pizza Bible

And you know which my favorite part of this book about pizza is? Definitely the ‘Encyclopedia’ chapter. I enjoyed it the most as it was packed with essential dough, sauce, and topping recipes. And the ‘Pizza History’ chapter gives a fascinating glimpse into the evolution of pizza.

But if you really think this pizza recipe book is just recipes and stories, Gemignani has really broken down the science of dough and fermentation in the ‘Master Class’ chapter, providing you with an understanding that just makes the core of your pizza-making skill robust.


  • The book’s coverage of a wide range of pizza styles is invaluable. You’re not limited to just one type of pizza. It lets you tour from America to Naples to everywhere in-between.
  • The Gemignani provides in-depth insights and understanding that’s hard to come by.


  • This isn’t a quick guide. You’ll need to invest time and patience in mastering the techniques which are common for all books.
  • For the ultra-pizza-rookies, the book’s comprehensiveness could be a bit overwhelming. It’s best suited to those who are eager to dive head-first into the world of pizza-making.

2. American Pie – My Search for the Perfect Pizza” by Peter Reinhart


American Pie
  • Publication Date: November 17, 2003
  • Main Goal: To share global pizza-making traditions and recipes.
  • Who’s This Best For: Pizza enthusiasts who love a good food travelogue.
  • Best Selling Points: Engaging narrative, global perspective, author’s personal journey.

It’s a different thing in the line of “Pizza Recipe Books.” I mean, seriously, when I first opened “American Pie,” it was like embarking on a world tour, right from the comfort of my couch. The main reason is its author’s way of describing things through his personal journey.

That’s why, this best pizza cookbook is not just about the recipes. You can smoothly learn what can work better for you in different circumstances.

Why am I saying this? Reinhart’s quest for the perfect pizza takes you from the bustling streets of Naples to the cozy pizzerias of Chicago. So, it’s working with your pizza-making skills and learning about global food culture. That’s why with every tale spun, you feel like you’re right there beside him, experiencing the sights, smells, and of course, the incredible tastes.

The book itself spans over 270 pages, and every single one is a joy. While I was particularly struck by the diversity of the recipes, each one is a reflection of Reinhart’s travels and the unique pizza cultures he encountered along the way. For example, the Detroit-style pizza was a real deal for me in this comprehensive book about pizza. But don’t rely on me; discover your favorite one among Reinhart’s delightful discoveries.


  • The combination of travelogue and recipe book offers a unique, engaging reading experience.
  • Reinhart’s exploration of global pizza traditions provides diverse and exciting recipes.


  • The book’s narrative style might not be for everyone, especially if you’re seeking a straightforward recipe book.
  • Some of the recipes reflect specific regional styles that may require specialty ingredients or tools.

3. Mastering Pizza – The Art and Practice of Handmade Pizza, Focaccia, and Calzone” by Marc Vetri


Mastering Pizza
  • Publication Date: August 28, 2018
  • Main Goal: To teach the art of making artisan pizza and Italian breads.
  • Who’s This Best For: Serious home cooks interested in artisanal Italian pizza and breads.
  • Best Selling Points: Focus on artisanal techniques, Italian bread recipes, expertise of author.

So when you become confident enough to jump onto artisan pizza-making techniques, don’t go without this pizza cookbook. So, “Mastering Pizza” by Marc Vetri is like a jack-sparrow in the artisanal pizza and bread-making world. Like all other pizza recipe books, the content coverage is 272 pages, but I really liked how the author arranged it well and organized.

Every chapter builds on the last, guiding you from the fundamentals to more complex techniques with clear, step-by-step instructions; I really liked the information flow.

Mastering Pizza

While your destiny is not only about pizzas, this book isn’t just about pizza. For new horizons, it also provides perfect materials and guides to other Italian breads, like focaccia and calzone. That’s why the ‘Italian Breads’ chapter was my favorite part of the whole book. It completely changed my thinking toward dough and revealed how versatile pizza dough could be.

Apart from this, another standout block of knowledge was the ‘Artisanal Techniques’ chapter. This is where I was made to believe Vetri’s tips and tricks are game-changing. They’re the secret ingredients that can turn a good pizza into an exceptional one.


  • Vetri’s focus on artisanal techniques provides a unique, in-depth approach to pizza-making.
  • The inclusion of Italian bread recipes offers great variety and versatility.


  • The focus on artisanal techniques may be daunting to beginners who are looking for simple recipes.
  • Some recipes might require specialty ingredients that are not easily available in local stores.

4. My Pizza – The Easy No-Knead Way to Make Spectacular Pizza at Home” by Jim Lahey


My Pizza
  • Publication Date: March 20, 2012
  • Main Goal: To simplify the pizza-making process with an easy no-knead dough recipe.
  • Who’s This Best For: Beginner home chefs seeking an accessible entry point to homemade pizza.
  • Best Selling Points: Easy no-knead recipe, beginner-friendly, variety of toppings.

“”My Pizza” by Jim Lahey, made me a little skeptical on my first read. But as I started digging into its 192 pages, I quickly realized that Lahey’s easy no-knead dough recipe can make a delicious pizza.

Truthfully, I have covered the whole book, and my observations regarding Lahey are; he has this uncanny ability to demystify the pizza-making process. Especially, his instructions are clear and straightforward, transforming the book into an easy-digestible pizza-making guide for even super rookies. This was a breath of fresh air, especially since some pizza cookbooks can be quite complicated.

One of the things I enjoyed the most about this book was the wide array of topping combinations. For users who get scared while always jumping out of classics, “My Pizza” inspires you to venture out of your comfort zone. That’s why, the ‘Toppings and Combinations’ chapter became my favorite. It was like a treasure trove of flavors waiting to be explored.

In a nutshell, if your concept of making a delicious pizza is only an expert, this pizza cookbook busts that myth. With Lahey’s easy no-knead recipe, anyone can make a spectacular pizza right at home.


  • The easy no-knead dough recipe is simple and beginner-friendly, breaking down barriers to homemade pizza.
  • The wide variety of topping combinations keeps things interesting and encourages creativity.


  • If you’re an experienced pizza maker looking for complex techniques, this book might be too simplistic for you.
  • The book is mainly focused on one type of dough, which may not appeal to those wanting to experiment with different dough types.

5. The Elements of Pizza – Unlocking the Secrets to World-Class Pies at Home” by Ken Forkish


The Elements of Pizza
  • Publication Date: April 19, 2016
  • Main Goal: To explore the science of pizza-making and help home cooks achieve pizzeria-quality pies.
  • Who’s This Best For: Aspiring pizza chefs interested in the science behind perfect pizza.
  • Best Selling Points: Deep dive into pizza science, focuses on quality, expertise of an award-winning author.

When you want to enroll in a class on “Scientific ways of making a pizza”, “The Elements of Pizza” by Ken Forkish is just the way to go. Over its 256 pages, Forkish throughout and impressively not only shows you how to make pizza, he makes you understand why you do what you do in the process.

To elaborate this further, if you have been the guy who followed the recipes without questioning, reading this best pizza cookbook gives you a scientific understanding of the “why” behind each step. That said, the ‘Science of Pizza’ chapter was an eye-opener.

The Elements of Pizza

Suppose you have a weak game in the dough and fermentation department. In that case, it can provide you with new insights into yeast fermentation, the gluten network, and even the thermodynamics of baking. Even when I read this, some unearthed aspects of these particular departments made me feel like I could tackle any pizza-related challenge thrown my way.

Beyond the science, I must admit that Forkish’s practical advice throughout the book is remarkable and superbly practical. His tips on achieving the perfect crust, choosing the right toppings, and even how to properly slice a pizza are things you won’t typically find in a pizza cookbook.


  • The focus on the science behind pizza making is informative and unique, providing a deeper understanding of the process.
  • Forkish’s practical advice throughout the book is extremely helpful and applicable to achieve the best results.


  • The technical details in the book may be overwhelming for someone looking for a simple pizza recipe book.
  • The focus on traditional pizza techniques may not appeal to those looking for more modern or experimental recipes.

6. Pizza Camp – Recipes from Pizzeria Beddia” by Joe Beddia


Pizza Camp
  • Publication Date: April 18, 2017
  • Main Goal: To provide insight into Beddia’s unique pizza-making approach.
  • Who’s This Best For: Fans of Pizzeria Beddia and those seeking unique pizza recipes.
  • Best Selling Points: Unique pizza recipes, insights from acclaimed pizza master, focus on craft.

With this pizza recipe book having 224 pages, the whole idea here is to add a modern or unconventional twist to traditional pizza recipes that make them more exciting and flavorful.

Since I am mostly a traditional pizza lover, my regular mood goes with the traditional form of pizza. However, “Pizza Camp” showed me there’s so much more to it. In this regard, the Author, Beddia’s ‘Beyond the Basics’ chapter is based on these transitions, introducing me to a whole new world of innovative toppings and combinations. Moreover, his ‘Personal Twist’ chapter actually guided me that the best pizzas often come from breaking the rules and mending them into your own pizza style.

But all these technical specifications aside, the book’s authenticity is so crispy. It really made me feel like the author was right there in my kitchen, sharing his pizza-making secrets and philosophies. For those who are really good at experimentation, it’s not just a cookbook; it’s like a masterclass from one of the best in the business.

So, if you’re like me and love the idea of pushing pizza boundaries while learning from a master, “Pizza Camp” is definitely a must-read.


  • Beddia’s unique approach to traditional methods and flavors offers an exciting take on pizza making.
  • The personal, authentic tone of the book gives readers a sense of being mentored by a master.


  • If you’re a purist who prefers traditional pizza recipes, the unique twists in this book might not be for you.
  • Some of the unique toppings and combinations may require ingredients that are harder to source.

7. Pizza – More than 60 Recipes for Delicious Homemade Pizza” by Diane Morgan and Tony Gemignani 


  • Publication Date: February 1, 2005
  • Main Goal: To provide a diverse range of pizza recipes.
  • Who’s This Best For: Pizza lovers who want to explore a wide range of styles and toppings.
  • Best Selling Points: Wide variety of recipes, expertise from champion pizza maker, accessible to home cooks.

So if you want to jump higher than conventional Margherita or Pepperoni pizza, this pizza recipe book, with its 168 pages, changes your whole dimension of pizza liking with its incredible range of pizza recipes.

Besides, the sheer diversity of styles and flavors really aligned with my mood. The ‘World of Pizza’ chapter was like a culinary passport. I mean, when you get interested in knowing the global cuisine traditions and rituals, this book features recipes that take their inspiration from different cuisines from around the globe.


Whether it was the smoky Barbecue Chicken Pizza or the indulgent Truffle Pizza, the diverse recipe range was a mind-blowing surprise.

And when the “variety” starts intimidating you, focus on the level of information it caters to all skill levels; from beginner to expert, the book has an engaging way of information delivery. So, as a seasoned pizza maker, I found plenty of new techniques and ideas to experiment with.

So when you fully understand the purpose of this pizza cookbook, it’s like opening a treasure chest of pizza possibilities.


  • The impressive variety of pizza recipes caters to a wide range of tastes and preferences.
  • The book is accessible to both beginners and experienced home chefs, making it a versatile choice.


  • The wide range of recipes might be overwhelming for someone seeking a simple, focused approach to pizza making.
  • Some recipes require unique ingredients that might be difficult to source in certain areas.

People Also Ask – FAQs

What is the price of a pizza book?

Usually, pizza cookbooks don’t cost an arm and leg. A good pizza-making book can vary from 8$ to 50$ depending on the author’s brand name and the value it’s providing.

How can I make my pizza more attractive?

“Attractive” is a subjective term, and if you mean “professional” for it, these pizza recipe books can guide you on how you can make a pizza more attractive.

How to make real pizza at home?

Anyone can make a real or professional homemade pizza via the core steps needed for this particular purpose. The 7 books mentioned above can guide you through this way.

The Bottom Line:

So, when you get to pick a pizza cookbook and are afraid the wrong book can waste your time and resources, these are 7 of the best pizza cookbooks that can align with your exact purpose and mood. So, pick the exact book about pizza and start making delicious pies.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *