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PizzaPedia: Favorite Recipes from Across America (Fox Chapel Publishing) Pizza Cookbook with 100+ Recipes for Regional Pizza from Chicago, Detroit, Brooklyn, and More
Master the subtle arts of dozens of regional pizza styles, sauces, and pizza doughs in Jim Mumford's Recipes for all of the Pizza Styles America Loves from Across the Nation. Consider this the best homemade pizza cookbook for people serious about mastering their craft--even if you're starting from scratch. Inside this book, there are hundreds of recipes (including popular styles like Detroit style pizza, Chicago style pizza, and Brooklyn style pizza)...but also regional recipes from off the beaten path. Mumford brings his passionate pizza know-how--he's co-host of a live pizza round table and has contributed pizza topics for "InsideHook"--and explains the subtle flavor differences that make America a truly diverse pizza map. Crust, sauce, toppings, essential everything you need to know about every type of pizza you can imagine is all contained right here. With 30 different pizza variants and more than 100 recipes, don't be surprised if you come away with new ideas about the best types of pizza styles--and more than a few new favorite recipes!
216 pages, Hardcover
First published June 24, 2025
About the author
Jim Mumford
4 books2 followersHello! Jim Mumford, cookbook author and chemical engineer here, as well as the purveyor of jimcooksfoodgood.com. Given my experience as a chemical engineer and cookbook author of healthy comfort food recipes, I have a unique perspective towards food. I write my cookbooks to house the healthy comfort recipes I've developed. My hope is that you find something here to relate to, and maybe even get inspired to trust in my recipes to help you cook some food, good.
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Displaying 1 - 19 of 19 reviews
May 17, 2025
My son is the ultimate pizza lover, so I thought we could give this a go! I think it's very helpful, especially for beginners, as it had tips about kneading, rising, rolling, and shaping. I felt like it was very easy for my 10 year old and myself to understand as we were making several of these recipes. So far, we've tried 9 of them! My son's favorite was the Chicago Deep Dish and the Calzones! I loved them as well, but my favorite was the Neopolitan Margherita! But honestly, all of the recipes we tried were absolutely delicious!! It was super helpful with equipment and ingredients as well! In the beginning, it stated the exact best flour and other ingredients to get the best outcome for the pizzas and other recipes. I loved that as most don't specify it out like that in its own chapter it just has generic ingredients listed on recipes. I loved this and my son was super thankful it had images as a lot of the ones he chose got us to make were by the images lol overall a spectacular Cookbook with reasonable recipes and brilliant tasting foods!!
I received an ARC of this cookbook from Fox Chapel to read, cook from, and review. All of the statements above are my true opinions after fully reading this cookbook and trying multiple recipes.
I received an ARC of this cookbook from Fox Chapel to read, cook from, and review. All of the statements above are my true opinions after fully reading this cookbook and trying multiple recipes.
March 24, 2025
Warning…..you may try to eat the pizzas directly from the pictures on the pages.
An informative book on the different styles of pizza and how to make them including the different doughs. The author does a detail discussion on the right equipment, ingredients for success, and techniques. The different styles of pizza/dough that he discusses include Neapolitan, pan, Sicilian, and thin. He also includes different ways to top them and explains each pizza in detail. I cannot wait to try and make several of the recipes included.
This review is entirely voluntary and reflects my personal opinions.
An informative book on the different styles of pizza and how to make them including the different doughs. The author does a detail discussion on the right equipment, ingredients for success, and techniques. The different styles of pizza/dough that he discusses include Neapolitan, pan, Sicilian, and thin. He also includes different ways to top them and explains each pizza in detail. I cannot wait to try and make several of the recipes included.
This review is entirely voluntary and reflects my personal opinions.
January 1, 2026
This is perfect for pizza lovers! There are recipes for just about everyone in this and I think most people could find a recipe they might like. The photos are great and are very appealing! The recipes are easy to follow.I'm excited to try the New York Pepperoni Pizza and Mac and Cheese Pizza. I would recommend this! Special Thank You to Jim Mumford, Fox Chapel Publishing and Netgalley for allowing me to read a complimentary copy in exchange for an honest review.
September 19, 2025
- I received this book from NetGalley -
PizzaPedia is a plethora of information on all types of pizzas that are found across America. The photo of each type of pizza aided in making me want to try them, as they all looked delicious!
"Transform simple dough, sauce and cheese into over 100 unique recipes" - Yes please!
I really appreciated the right equipment section, which not only listed the equipment, but explained why it is important. As well, I appreciated the fact that although measuring to the gram can aid in baking, sometimes it can't be done, so also including the measurements in cups would mean I could just use the book and not need to pull out a conversion chart or use my phone to figure it out. Also was nice that a Pizza Stone wasn't the hill to die on, and that there are other options to be used.
Making a dough and having a basic foundation that can then be used for multiple pizzas is also a bonus as once you master that you can then expand into the toppings and styles! Which is always fun.
Now for the pizza!
Some of the recipes are delicious and wonderful flavour combos. The "Brooklyn Margherita" and "Colorado Hot Honey Pie" were delicious and I will be hoping to get these even better! There are some combos that I have yet to try, but look so unique "Philly Pepper Pie" and " Old Forge White Pizza" that I will definitely be making them!
This book is clearly a love project by the author and you can see all it through the photos and write ups on each pizza. Would be a very good book for someone who is interested in starting to make their own pizza at home!
PizzaPedia is a plethora of information on all types of pizzas that are found across America. The photo of each type of pizza aided in making me want to try them, as they all looked delicious!
"Transform simple dough, sauce and cheese into over 100 unique recipes" - Yes please!
I really appreciated the right equipment section, which not only listed the equipment, but explained why it is important. As well, I appreciated the fact that although measuring to the gram can aid in baking, sometimes it can't be done, so also including the measurements in cups would mean I could just use the book and not need to pull out a conversion chart or use my phone to figure it out. Also was nice that a Pizza Stone wasn't the hill to die on, and that there are other options to be used.
Making a dough and having a basic foundation that can then be used for multiple pizzas is also a bonus as once you master that you can then expand into the toppings and styles! Which is always fun.
Now for the pizza!
Some of the recipes are delicious and wonderful flavour combos. The "Brooklyn Margherita" and "Colorado Hot Honey Pie" were delicious and I will be hoping to get these even better! There are some combos that I have yet to try, but look so unique "Philly Pepper Pie" and " Old Forge White Pizza" that I will definitely be making them!
This book is clearly a love project by the author and you can see all it through the photos and write ups on each pizza. Would be a very good book for someone who is interested in starting to make their own pizza at home!
April 26, 2025
I never realized there was so much to learn about Pizza 🍕.
There is nothing like indulging in a gooey slice of pizza. I was thrilled to see that Jim Mumford took the time to research and provide so much detail on pizza in America. This book gave history, great recipes and best of all pictures. There are so many recipes I want to try. The author also included gluten free alternatives to many of the recipes. If you are a foodie, or pizza enthusiast I highly suggest you add this book to your library. Pro tip- Keep this book wherever you prepare meals. You will want this one close by. 😁
Thank you NetGalley and Fox Chapel Publishing for the opportunity to read this ARC.
There is nothing like indulging in a gooey slice of pizza. I was thrilled to see that Jim Mumford took the time to research and provide so much detail on pizza in America. This book gave history, great recipes and best of all pictures. There are so many recipes I want to try. The author also included gluten free alternatives to many of the recipes. If you are a foodie, or pizza enthusiast I highly suggest you add this book to your library. Pro tip- Keep this book wherever you prepare meals. You will want this one close by. 😁
Thank you NetGalley and Fox Chapel Publishing for the opportunity to read this ARC.
March 17, 2025
I received an ARC from Netgalley in return for an honest review.
I am an obsessed pizza lover! I can't wait to try these recipes immediately. The images all looked absolutely mouthwatering and the recipes were straightforward enough that I feel confident trying them...and I am not usually a confident cook.
I am an obsessed pizza lover! I can't wait to try these recipes immediately. The images all looked absolutely mouthwatering and the recipes were straightforward enough that I feel confident trying them...and I am not usually a confident cook.
June 6, 2025
This pizza book has so many pizza ideas. It’s nicely laid out and categorized by different areas and doughs. I have so many new pizza night meals I want to try. I had no idea there were so many different kinds of pizza based on location. Thank you to the publisher Fox Chapel Publishing and NetGalley for helping make Pizza night interesting and themed. #PizzaPediaFoxChapelPublishing #NetGalley
October 12, 2025
Book Review: PizzaPedia by Jim Mumford
Rating: 4 Stars
I’ve eaten my fair share of pizzas — from gas-station slices at two in the morning to ceremonious pies at hole-in-the-wall joints — so when PizzaPedia by Jim Mumford landed on my kitchen table, I dove in like a hungry teenager at a pie party. I’m giving it four stars because it’s a terrific, thorough, and very appetizing guide for home cooks who want to up their pizza game, with just a couple of minor quibbles that keep it from being absolutely perfect.
What I liked
- It’s an encyclopedia in the best possible sense. Mumford maps out about 30 regional styles — everything from Chicago deep dish and Brooklyn foldables to Detroit squares and the wonderfully specific Old Forge variation. If you like variety (and I do), this book is a way to travel the pizza map without leaving your kitchen.
- There are more than 100 recipes packed inside: doughs, sauces, and full pies. I tried a handful with my son (he’s the resident pizza superfan in our house) and they were fantastic. The recipes feel approachable but serious — not just “throw stuff on dough” but real instructions that produce restaurant-worthy results.
- The how-to content is gold for beginners. Mumford doesn’t assume you know everything: kneading, proofing, rolling, and shaping are explained clearly. There’s even practical guidance on equipment and ingredient choices — and he’s specific where it matters (the best kinds of flour, water considerations, etc.), instead of the usual vague “use good flour” line you see in many cookbooks.
- I appreciated the author’s voice and credibility. Mumford clearly knows pizza — he’s a respected food writer in the pizza world and his enthusiasm shows. The book reads like a labor of love: the photos, the little write-ups on each style, and the attention to subtle differences (crust texture, sauce character, toppings conventions) make it feel authoritative without being pompous.
- The photography and layout are inviting. Plenty of mouthwatering photos made it easy to pick which recipes to try first. My family and I were sold before we even turned to the recipe pages.
What could be better
- For a book that aims to be encyclopedic, sometimes the level of depth varies from one style to the next. A few entries could use a touch more troubleshooting or alternative techniques for cooks who don’t have pro ovens or fancy equipment.
- While the ingredient specifics are often excellent, a couple of recipes lean on assumptions about pantry availability. It would be nice to see more substitutions or notes for readers without access to some specialized flours or tools.
Overall impression
PizzaPedia is the kind of cookbook I recommend to anyone who’s serious about making pizza at home — whether you’re a novice who needs clear, patient explanations or an enthusiast chasing authenticity across regional styles. It gave me practical, usable knowledge (and delicious pies to boot), plus a better appreciation for how choices like water, flour, and gluten handling change a slice’s character.
If you’re looking to learn a few tricks and expand your repertoire beyond the usual Neapolitan/NY-thing, this is a terrific addition to your shelf. My family and I had a blast testing recipes, and we’ll definitely keep reaching for this book when we want to experiment with the next regional specialty. Four stars — highly recommended for pizza lovers who want to get serious without losing the fun.
⚠️This review was written based on personal opinions and experiences with the book. Individual preferences may vary⚠️
Rating: 4 Stars
I’ve eaten my fair share of pizzas — from gas-station slices at two in the morning to ceremonious pies at hole-in-the-wall joints — so when PizzaPedia by Jim Mumford landed on my kitchen table, I dove in like a hungry teenager at a pie party. I’m giving it four stars because it’s a terrific, thorough, and very appetizing guide for home cooks who want to up their pizza game, with just a couple of minor quibbles that keep it from being absolutely perfect.
What I liked
- It’s an encyclopedia in the best possible sense. Mumford maps out about 30 regional styles — everything from Chicago deep dish and Brooklyn foldables to Detroit squares and the wonderfully specific Old Forge variation. If you like variety (and I do), this book is a way to travel the pizza map without leaving your kitchen.
- There are more than 100 recipes packed inside: doughs, sauces, and full pies. I tried a handful with my son (he’s the resident pizza superfan in our house) and they were fantastic. The recipes feel approachable but serious — not just “throw stuff on dough” but real instructions that produce restaurant-worthy results.
- The how-to content is gold for beginners. Mumford doesn’t assume you know everything: kneading, proofing, rolling, and shaping are explained clearly. There’s even practical guidance on equipment and ingredient choices — and he’s specific where it matters (the best kinds of flour, water considerations, etc.), instead of the usual vague “use good flour” line you see in many cookbooks.
- I appreciated the author’s voice and credibility. Mumford clearly knows pizza — he’s a respected food writer in the pizza world and his enthusiasm shows. The book reads like a labor of love: the photos, the little write-ups on each style, and the attention to subtle differences (crust texture, sauce character, toppings conventions) make it feel authoritative without being pompous.
- The photography and layout are inviting. Plenty of mouthwatering photos made it easy to pick which recipes to try first. My family and I were sold before we even turned to the recipe pages.
What could be better
- For a book that aims to be encyclopedic, sometimes the level of depth varies from one style to the next. A few entries could use a touch more troubleshooting or alternative techniques for cooks who don’t have pro ovens or fancy equipment.
- While the ingredient specifics are often excellent, a couple of recipes lean on assumptions about pantry availability. It would be nice to see more substitutions or notes for readers without access to some specialized flours or tools.
Overall impression
PizzaPedia is the kind of cookbook I recommend to anyone who’s serious about making pizza at home — whether you’re a novice who needs clear, patient explanations or an enthusiast chasing authenticity across regional styles. It gave me practical, usable knowledge (and delicious pies to boot), plus a better appreciation for how choices like water, flour, and gluten handling change a slice’s character.
If you’re looking to learn a few tricks and expand your repertoire beyond the usual Neapolitan/NY-thing, this is a terrific addition to your shelf. My family and I had a blast testing recipes, and we’ll definitely keep reaching for this book when we want to experiment with the next regional specialty. Four stars — highly recommended for pizza lovers who want to get serious without losing the fun.
⚠️This review was written based on personal opinions and experiences with the book. Individual preferences may vary⚠️
May 12, 2025
I tried making pizza once years ago and it was an epic fail. I came across this on NetGalley and was able to receive an ARC (thank you NetGalley and Publisher!) to finally try again.
The positive: The recipes. These were actually so delicious. The book has many different pizza dough bases to try from, and I tried four different pizzas all from the same base. They were delicious. They were amazing. I never thought homemade pizza could taste so good and I fear I'll have to keep making pizza now.
The not so fun: As a beginner, I didn't find this as friendly as I hoped. I'll admit it doesn't state it's for beginners anywhere, but it's very difficult to make the pizza without the correct tools. And although a pizza stone is very important, I think the item that should've had more focus was the pizza peel. A very small point, but important when you're trying to decide which tools to start with as a beginner. It won't taste the same without a stone, but you won't get the shape or baking right without the peel.
Another item that did tick me off was how the author mentioned each dough requires a different stickiness to it; some stickier than others. However, none of this was mentioned in the actual instruction on making each dough. It was very hard to decide whether my dough was supposed to be stickier or smoother before beginning the fermentation process because of that beginning note and lack of instruction.
Having said that, I will continue making pizzas using the base dough recipes because my household can't get enough.
The positive: The recipes. These were actually so delicious. The book has many different pizza dough bases to try from, and I tried four different pizzas all from the same base. They were delicious. They were amazing. I never thought homemade pizza could taste so good and I fear I'll have to keep making pizza now.
The not so fun: As a beginner, I didn't find this as friendly as I hoped. I'll admit it doesn't state it's for beginners anywhere, but it's very difficult to make the pizza without the correct tools. And although a pizza stone is very important, I think the item that should've had more focus was the pizza peel. A very small point, but important when you're trying to decide which tools to start with as a beginner. It won't taste the same without a stone, but you won't get the shape or baking right without the peel.
Another item that did tick me off was how the author mentioned each dough requires a different stickiness to it; some stickier than others. However, none of this was mentioned in the actual instruction on making each dough. It was very hard to decide whether my dough was supposed to be stickier or smoother before beginning the fermentation process because of that beginning note and lack of instruction.
Having said that, I will continue making pizzas using the base dough recipes because my household can't get enough.
October 17, 2025
PizzaPedia by Jim Mumford is a hidden gem! I love the inspiration from pockets all over the country, how it ended up there, and how they have made it their own. Especially the mountain pies in Colorado! The side-by-side maps of the US and Italy to compare the regions are a nice visual for context. The additional pictures, for inspiration, of an authentic recipe from a well-known place in the various regions is a nice touch. Aside from those though, all the pictures contained throughout the book are vivid, authentic, and mesmerizing. SO much amazing pizza captured in these pages!! If you are gluten free, don’t worry, they’ve got you covered with alternative recipes for most of the entries. Traditional and nontraditional, even out of the box combinations are included. Every style of crust you could hope for is covered, so dig in and just enjoy all the options. The directions are well written and easy to follow.
I received a complimentary copy from the publisher via NetGalley all opinions expressed are solely my own, freely given.
I received a complimentary copy from the publisher via NetGalley all opinions expressed are solely my own, freely given.
July 18, 2025
PizzaPedia is a flavorful and fun deep dive into everyone's favorite food—pizza! Jim Mumford takes readers on a delicious journey through pizza history, regional styles, quirky facts, and mouthwatering trivia. From the classics like New York thin crust to the controversial pineapple toppings, this book has something for every pizza lover.
It reads like a love letter to pizza, packed with personality and humor. The visuals and infographics are a great touch, making this feel more like an experience than a read.
While it's not a traditional cookbook (so don't go in expecting tons of recipes), it's the perfect coffee table or gift book for the foodie in your life—or your pizza-obsessed self.
Thank you, NetGalley and the publisher, for the ARC—this book made me crave a slice more than once!
It reads like a love letter to pizza, packed with personality and humor. The visuals and infographics are a great touch, making this feel more like an experience than a read.
While it's not a traditional cookbook (so don't go in expecting tons of recipes), it's the perfect coffee table or gift book for the foodie in your life—or your pizza-obsessed self.
Thank you, NetGalley and the publisher, for the ARC—this book made me crave a slice more than once!
April 21, 2025
After spending many years as an active duty military family, we grew to love the regional pizzas all over the United States. I'd never successfully copied those recipes until now. Jim Mumford has made my entire family happy with the authentic recipes for those pizzas. I love the fact that I have most of the pantry items on hand. With the easy to follow recipes and the tips to success, I've not had a failure yet.....knock on wood! This recipe book has so many positive reviews from my satisfied family and neighbors, it would be a crime to not gift it to an appreciative pizza lover. Whether you are a novice, or an experienced cook looking for a little something to jazz up the dinner rotation, this book is for you.
March 15, 2025
What a fantastic pizza cookbook! This is the second one I’ve read this week but probably my favorite ever. Mumford covers pizzas from all over the United States, with so many varieties that all look and sound delicious. There’s a photo for every recipe and almost always a gluten free recipe as well (the specialty dishes at the end like calzones are the only exceptions). I didn’t even know variations like Omaha style pizza existed (it’s a more biscuit like dough with lots of meat). Here’s how to make pan pizzas, Chicago style, California style, white pizza, fried, margarita style, you name it. Loved it.
I read a temporary digital loan of this book for review.
I read a temporary digital loan of this book for review.
September 29, 2025
Netgalley ARC- I enjoyed the exceptionally thorough and thoughtful research into pizza. The sacrifice made for the sake of his work is obvious (who wouldn't want to eat their weight in pizza) and shows in his love of pizza. Each section had several types of pies across a wide range of locales but most of the toppings were the same (who eats just a cheese pizza!?) The author presents well-written fairly simple recipes that should reach a wide range of home chefs. The photography is a very nice addition as is the inspiration pies from his research. Definitely makes one hungry!
May 1, 2025
PizzaPedia focuses on pizza recipes and doughs from all over from Neapolitan to Sicilian.
The Sections are the right equipment, ingredients for success, techniques, tips and tricks, Neapolitan style, pan style, Sicilian style and thin. Discussing the different types of dough and toppings. Each recipe has a blurb, ingredients, equipment, and directions. Plus a photo to accompany.
Thank you to NetGalley for providing me with an ARC in exchange for an honest review.
The Sections are the right equipment, ingredients for success, techniques, tips and tricks, Neapolitan style, pan style, Sicilian style and thin. Discussing the different types of dough and toppings. Each recipe has a blurb, ingredients, equipment, and directions. Plus a photo to accompany.
Thank you to NetGalley for providing me with an ARC in exchange for an honest review.
July 28, 2025
I received a copy of this eBook from netGalley for a honest review.
This book has a lot of different but the same recipes for pizza. The different regions each have different doughs but the toppings are mostly alike. I wasn't impressed by the pizza recipes but I was intrigued but the histories of each pizza type-deep, thin, etc.
This book has a lot of different but the same recipes for pizza. The different regions each have different doughs but the toppings are mostly alike. I wasn't impressed by the pizza recipes but I was intrigued but the histories of each pizza type-deep, thin, etc.
October 21, 2025
Our family loves pizza. And this book contains so many delicious recipes and ideas that will be trying different versions of pizza for a long time to come. We have a wood smoker that has the ability to cook pizza and we always turning it on and cooking something. This book up our game and it is absolutely delicious.
April 5, 2026
What a great selection of scrumptious pizzas. I've got a ton of recipes marked.
April 4, 2025
Who doesn't love pizza? One of my favorite photos of my nephew was when he was an almost toothless baby, eating a nice big slice of pizza. I grew up on New York's Long Island. We were German and Polish and I didn't have pizza until I was school age. But once I had my first bite, I was hooked. I have had a lot of different types of pizza since then and I've even tried to make it a few times, but I was missing a good guide. This book is a wonderful guide! Full of recipes and advice.
The Chapters include
- Ingredients for Success
- Techniques
- Tips and Tricks
- Neapolitan Style
- Pan Style
- Sicilian Style
- Thin
I knew that pizza was also regional. This book contains recipes from many areas of this country. There are recipes from New York City, Connecticut, Chicago, Detroit, Colorado, Greek Style, Cuban Style, and many, many others.
Also included are recipes for Calzones, Strombolis, Scacciata, Focaccia , Philly Tomato Pie, and many more.
What a great resource for pizza lovers! I think you'll find, not only your favorites, but other types of pizza that you've never heard of before. But now you'll need to try them.
The Chapters include
- Ingredients for Success
- Techniques
- Tips and Tricks
- Neapolitan Style
- Pan Style
- Sicilian Style
- Thin
I knew that pizza was also regional. This book contains recipes from many areas of this country. There are recipes from New York City, Connecticut, Chicago, Detroit, Colorado, Greek Style, Cuban Style, and many, many others.
Also included are recipes for Calzones, Strombolis, Scacciata, Focaccia , Philly Tomato Pie, and many more.
What a great resource for pizza lovers! I think you'll find, not only your favorites, but other types of pizza that you've never heard of before. But now you'll need to try them.
Displaying 1 - 19 of 19 reviews