PizzaExpress From Italy With Love: 100 Favourite Recipes to Make at Home

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A bit opinionated and focused on Neapolitan-style pizza. They dismiss the idea of using a pizza stone or steel to cook pizza which I don’t agree with at all! It also has detailed instructions on pizza-making methods to take the dough from a dough ball and into a stretched pizza ready for the oven. The latest reveal comes just days after the pizza chain dropped the recipe for its Dough Balls, and now pizza purists can try their hand at one of the most classic Italian dishes their is.

If I was to buy one pizza cookbook then this would be it. This book really does look into every element of pizza dough and leaves no stone unturned. Arslan Sharif, digital & loyalty director at PizzaExpress, said: “The PizzaExpress Club was designed to reward our loyal customers and offer them great instant value - with free food or drink items every time they dine with us. To celebrate reaching one million customers joining our generous digital rewards programme, we're giving everyone a free drink to say thanks for being part of - or welcome to, the PizzaExpress Club. You could happily collect them all over time for a nice collection. But if you’re on a budget for just one book then I would buy this one: This is the latest pizza cookbook to my collection as it’s fairly new, printed in 2021. It is written by Anthony Falco who was the chef who popularized Roberta’s in Brooklyn, New York. I knew of Falco as he is fairly well known online, especially from his YouTube pizza dough recipe with The New York Times – so was excited to read his book.

The first chapter is a “Masterclass” on making pizza and goes through step by step each part of the pizza-making process. The book is presented very well with dough recipes, topping recipes, and other suitable accompaniments. Overall this book is a complete mastery of pizza. It leaves no stone unturned for making great pizza either at home or in a wood-fired oven. I would recommend it to anyone – it’s definitely one of the best pizza books ever. Pros

The second half of the book is just as fulfilling. It has 11 pizza dough recipes for different styles and hydrations. A great thing about this book is that Marc offers different recipes and instructions for cooking in different ovens. Laurent Perrier vs Aldi? Wine expert reveals favourite alternatives to the real deal – and they’re all cheaper tooIt has a good section on making Neapolitan pizza dough and making pizza in their preferred method – using a frying pan (skillet) and placing it under the broiler to mimic a hot pizza oven.

This is my favorite pizza book as it makes a number of amazing pizza doughs, all with clear instructions and no unnecessary steps.Whether you are a beginner pizza maker or have some experience slinging dough, learning to make better pizza from a world-renown cookbook is unbeatable. I own a small library of pizza and bread books (11 at my last count) so I’ve put together a shortlist of my favorite ones here.

This might be the most comprehensive pizza book out there and one I absolutely love for its recipes and coverage of basically every pizza style known. It’s written by 12-time pizza World Champion and overall pizza legend, Tony Gemignani. At 12 stamps, loyal customers become a VIP gold member meaning every time they visit PizzaExpress for an entire year, they are automatically entitled to free Dough Balls, a free soft drink, a free large water, a free hot drink and a free Romana upgrade - as well as other seasonal offers. Gold members' kids also eat free from Monday to Thursday. After the American styles (half the book), we have the Italian. Wood-fired Napoletana pizza has a detailed section on dough, sauce, and mozzarella before diving into the other Italian styles like from Rome. What I like about this book is the no-nonsense approach Ken takes. Some other books have certain “secrets” you must follow that the author swears by.He has taken his methodical approach to bread dough to research the best dough in pizza making. Sometimes almost scientific-like, but very easily digestible for the reader.