The Book of PizzaRecipes for Every Pizza Maker
NAMED ONE OF THE BEST COOKBOOKS FOR SPRING 2026: Epicurious, Bon Appétit
From the team behind the #1 New York Times bestseller The King Arthur Baking Company Big Book of Bread, comes the definitive book dedicated to the key elements of making pizza in any home oven, countertop pizza oven, or backyard oven or grill.
The bakers at King Arthur Baking Company researched, tested—and tasted!—hundreds of pizzas and cooking methods to develop the most comprehensive book yet dedicated to the art and science of making pizza at home. Organized around twelve distinct styles—New York, New Haven, Chicago Tavern, Grandma, Neapolitan, and more—King Arthur Baking Company’s The Book of Pizza goes deep on every element of a great pie, from dough and sauce to the cheese and the bake.
Comprehensive yet accessible, the book is packed with innovative topping suggestions to match each crust style (don’t sleep on the Prosciutto and Hot Honey Neapolitan pie). But it also empowers bakers to mix and match sauces and toppings, allowing them to customize pizzas exactly to their liking. Rounding out the pizza recipes are four quintessential pizza night salads and an entire chapter of desserts, including Spumoni Semifreddo, an array of Italian-inspired cookies, and simple cakes, like Olive Oil Cake with Chocolate Ganache, to end pizza night with a bang.
King Arthur Baking Company is the premier baking authority in the English language. Through its website, newsletter, podcast, schools, stores, YouTube channel, Instagram, Facebook, and catalogues, the company reaches more than 8 million people—bakers of all levels—every year. A certified B Corp, 1% for the Planet member, and 100% employee-owned, King Arthur has sold premium flours and other baking necessities since 1790. King Arthur is headquartered in Norwich, Vermont, and online at KingArthurBaking.com.
“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
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