“From the fundamentals to advanced techniques, this new cult-favorite book turns curiosity into a full-blown hobby.” – Domino

"A nearly encyclopedic-type tome, covering in-depth the dough, the sauce, the cheese and the toppings, all within the realm (and oven) of the home gourmand.  Highly recommended. “ —Culinaire

“Expansive and destined-to-be-beloved”
—Jenna Helwig, The Cookbookery Collective

"[T]here is a ton of space to fill between 'I get my dough at Whole Foods and bake it at 450' and 'I need to talk to my grain miller ahead of this weekend’s bake.' The Book of Pizza from Martin Philip and David Tamarkin, under the banner of King Arthur Baking Company, fills it brilliantly."
—Noah Kaufman, senior commerce editor, Bon Appetit

“As definitive as pizza itself."
–Dan Richer, author of the New York Times bestselling cookbook The Joy of Pizza

“I want to make every pizza in this comprehensive and deliciously inspiring book! I love that it is filled with fundamental knowledge on every style of pizza, and thoughtful and creative toppings that pair with each type of crust.  It is the perfect book to dive into as a beginner or to expand your repertoire to become the pizza maker of your dreams.”
–Melissa Weller, author of Very Good Bread and A Good Bake

"If you need another reason or many reasons to love pizza, get King Arthur's new pizza book. It's all here: Chicago, New Haven, New York, Detroit, Neapolitan, and even your grandmother's style. This book balances the essentials of baking and dough science with wildly imaginative toppings like zucchini, ricotta salata, and pistachio verde, and classics like prosciutto and arugula. Get your ovens hot and invite your friends over for many delicious and creative pizza nights."
–Daniel Leader, Founder, Bread Alone bakery and author of Living Bread

"When I first saw the King Arthur Baking Company’s Book of Pizza I was stunned by how comprehensive and superb it was. But then again, what else would I expect from King Arthur Baking? This outstanding book will have your family and friends asking, ‘When are you going to make delicious pizza again?’  Your only dilemma will be which style of pizza to make as this book has them all.”
–Nancy Silverton