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

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It’s got a lot of content in it, which comes from the two brother’s journey of setting up a number of pizza restaurants in London after touring around Italy. 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. That being said, it’s a great book for its insights. As Falco now consults restaurants, this book would also be ideal for someone looking to start a business. 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. Allow the mixture to stand for 10-15 minutes in a warm place (we find a windowsill on a sunny day works best) until froth develops on the surface. Using this “master dough”, the book then covers many styles. It’s primarily a US-based pizza book so covers regional American pizzas first like New York, New Jersey, Detroit, and St Louis.

It’s based around 3 doughs – puffy Naples style, thin and crunchy Romana, and pan pizza Al Taglio. Marc focuses on Italian recipes but with an American influence. It has chapters on the history, all the different styles, the ingredients, methods, and equipment, all before going into the dough recipes and the actual pizza topping recipes themselves. 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. He then has detailed instructions on how to stretch and cook many different styles, like wood-fired Naples, home oven Naples, cast iron pizza, grilled pizza, wood-fired and home oven Romana, personal pizzas… the list goes on – it’s very thorough.

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: Pizza popularity has exploded in the last 10 years, and so too have the cookbooks. These 6 books are classic books which I feel all add something different. This book just gives you the important principles to follow – in reality, a good dough and a hot oven will do the rest. This method has gone on to become a standard in the sourdough community. This dough can then be used to make pizza as instructed in the book. Rather than listing every pizza style known, it focuses on the important bits of dough – the flour, fermentation, different ovens, and tools.

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. 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.

The book has a strong focus on quality ingredients, mostly of Italian origin, and it’s this route that Jim takes in his recipes for world-class pies. Great insights from a genuine pizza expert who grew a restaurant and then consulted around the world. The book is presented very well with dough recipes, topping recipes, and other suitable accompaniments. We all have special memories that took place at PizzaExpress. Whether a children's birthday party, a formative first date or just a hankering for dough balls, PizzaExpress has always been there for us. Now the magic and versatility of the popular restaurants can be recreated at home with PizzaExpress: From Italy with Love.Featuring exclusive recipes for perennial favourites including dough balls, Margherita and Sloppy Giuseppe as well as spicy, seafood, vegan and veggie pizzas, PizzaExpress: From Italy with Love caters to every mood and palette. Alongside 68 pizza recipes, many of which are ready in minutes, there are sumptuous salads, decadent desserts, and delicious dressings and sauces that create a meal for every occasion. You'll also learn how to impress by making artisan pizza base doughs such as Leggera and Calabrese, and there's even a special gluten free option that will have everyone fooled! 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. This book goes down a similar vein to The Elements Of Pizza. It’s super in-depth and well researched on the fundamentals which make great pizza.

This information is absolute gold dust for any beginner pizza maker, and I consider this some of the most useful information I’ve learned in the craft. While many recipes will skip over the finer details, this guide tells you EXACTLY what to do at each step. This is my favorite pizza book as it makes a number of amazing pizza doughs, all with clear instructions and no unnecessary steps. The author, Ken Forkish, owns several pizzerias and bakeries. This is his second book after the acclaimed Flour Water Yeast Salt– one of the best bread-making books of all time.

What I like about this book is that it’s from an actual New York-rooted pizza expert. A lot of the other pizza books are from Italians or US bread bakers with an interest in pizza. So it’s good to have a proper NY one too, naturally, it focuses on more American styles of pizza.