Pizza: The New Classics focuses on all the ins and outs of making pizza whether your preference is a thin crust pizza or a deep dish. The cookbook shares many dough recipes and explains the benefits of each.

The Sections are
Building the Perfect Pizza
Italian Pizza
American Pizza
Pizza Around the World
Pizza Today
Appendix

Each recipe has yield, active time, total time, blurb about recipe, ingredients, and directions.

I made the Neapolitan pizza dough. I’ve made pizza dough a couple times before but this dough was one of the easiest to stretch and mold than other recipes I’ve used.

Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

If you love pizza (and who doesn’t?), PIZZA is the ultimate guide to crafting gourmet pies from the comfort of your own kitchen. Elegantly bound and beautifully photographed, this book feels as luxurious as the recipes inside. From the classic Margherita to bold, gourmet combinations with artisanal ingredients, every recipe is thoughtfully curated to inspire creativity and celebrate flavor. Whether you're a seasoned chef or a kitchen newbie, the step-by-step techniques make mastering everything from dough kneading to sourdough fermenting approachable and fun.

What truly sets PIZZA apart is its dedication to the art of pizza-making. The book explores the culinary versatility of this beloved dish, diving deep into textures, fresh ingredients, and time-honored traditions from around the globe. It's not just a cookbook—it’s a love letter to pizza, inviting you to experiment with flavors while honoring the craft. Whether you’re hosting a pizza night or simply savoring a slice solo, this book will have you whipping up pies that rival your favorite pizzeria. Prepare to elevate your pizza game—one delicious bite at a time.

I love all of the toppings and combinations of "new classics." That said, the format reads like a very basic clinical blog, and it wasn't a fun read.

The pizza bible...

This is an awesome pizza instructional book. I wanted to make pizza and this book provided me with a thorough understanding of pizza, including types of flour and yeast, to the myriad of types of pizza like deep dish and the different types of crusts,. Cider Mill Press is putting out exceptional cookbooks and that holds true for PIZZA: The New Classics. From techniques to recipes, this book provides a fundamental understanding of pizzas of the world (mainly Italy and the US).
Highly recommend.

This is an extensive pizza book with quite a few recipes for all kinds of dough, authentic sauce, and oodles of pizza recipes from around the world. There are photos for most but not all recipes and no nutritional information is provided.

Note: I am currently taking part in the weeklong boycott of Amazon and its products, which includes Goodreads. I will be publicly reviewing this book at the end of the boycott dates.

Updated…. Reviewed on Goodreads.

This book contains both accessible, well-loved/widely liked pizza recipes and very creative and unique ones.
The recipes and the photos are amazing.
Thinking of purchasing a print copy,

So many of us love pizza whether it comes as a slice from the corner or a sit down restaurant with a wood burning stove. However, what about trying to make pizza at home? Those who are interested will find an excellent resource in this title.

The photos of finished pizzas will make readers hungry. Maybe this is the inspiration to start buying ingredients and getting to work.

The author of this title notes that pizza has been important for their family. Continuing that interest and love for the many kinds of pizza (American, Italian and others featured in these pages), the author has gathered an excellent collection of recipes.

This book does not look like it is for the novice. I think that it is beyond me honestly. However, I imagined that I could produce these and trust that many will.

Many thanks to NetGalley and Cider Mill Press for this title. All opinions are my own.

There’s an Interesting and informative section at the start of this book, explaining the differences between types of pizza.

Then a selection of recipes for different pizza doughs for the possible bases, followed by a huge variety of pizza recipes and suggestions for toppings. Many of them would be easily adaptable for vegan or vegetarian alternatives.

The accompanying photographs look very appetising.

So many ideas I am keen to try out - especially potato as a topping!

"PIZZA is a testament to the culinary versatility of this beloved dish, celebrating unique textures, fresh ingredients, and time-honored tradition. Seasoned chefs and novices alike will learn everything from kneading the perfect dough to selecting the right blend of toppings and fermenting homemade sourdough."

Wow this is a really great book! There's a whole section on different types of dough, specific types of pizza (Italian types, American and international flavours) and great topping combinations that you may not think about. From simple like Margherita and pepperoni and mushroom, to pesto based, fruit and burrata topped pizzas, to different styles like Detroit, Chicago, Napoli and Japanese even.

Lots of great photos and exciting ingredient combinations make this book a winner for home pizza chefs!

I received a free ebook copy of this book from NetGalley in exchange for a fair review.