The most comprehensive book on pizza ever written.
From the ancient flatbreads of the Mediterranean to the modern masterpieces of Naples, New York, Rome, Chicago, and beyond — Pizza: The Complete World Guide is the ultimate reference for anyone who wants to truly understand and master the world’s most beloved food.
Marco Adriani delivers an ambitious, deeply researched journey that combines:
Rich history and global evolution of pizzaScience of dough — hydration, fermentation, gluten development, baker’s percentages, cold fermentation, sourdough, and gluten-freeWorld pizza atlas — detailed guides to the greatest regional styles (Neapolitan, Roman al taglio, New York, Detroit, Chicago deep-dish, Argentine, Japanese, Turkish, and many more)Master recipes — 10 complete master doughs + 30 signature pizzas with step-by-step instructionsNutrition & health — why great pizza can be part of a balanced diet, glycemic impact, resistant starch, and Mediterranean diet insights50-point troubleshooting guide, equipment recommendations, and pro tips for home bakersCulture & stories — the people, places, and traditions that make pizza far more than just foodWhether you’re a serious home baker chasing the perfect leopard-spotted cornicione, a professional pizzaiolo, or simply a passionate pizza lover who wants to understand what makes one slice extraordinary and another forgettable, this book gives you everything you need.
Pizza: The Complete World Guide is not just a cookbook — it’s the definitive modern bible of pizza.
Perfect for fans of Flour Water Salt Yeast, The Elements of Pizza, and serious culinary deep-dives.
