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King Arthur Baking Company's Book of Pizza: Recipes for Every Pizza Maker
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 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.
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 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.
288 pages, Hardcover
Published April 7, 2026
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Displaying 1 - 12 of 12 reviews
November 7, 2025
Who doesn’t love pizza!? Perfectly delicious and exciting!
April 7, 2026
As someone who fell deeply into sourdough during the pandemic - and found King Arthur's Baking Company as a fantastic resource for not just my fledgling starter, but also for commercial yeast recipes - I've always considered them a trusted and informational source for any type of dough. Getting my hands on their pizza cookbook was just common sense!
I loved that this cookbook not only broke down exactly which tools would be needed, but what was strictly necessary and what wasn't and why. Most of it I already knew, but it made for an easy skim to make sure I had everything on hand for a family pizza night. From there, it isn't just recipes stacked together, instead we get explanations of the dough down to what types of flour, water, fat, salt, sugar and yeast (sourdough or commercial) and why weeknight doughs need more yeast than doughs with longer rise times. It truly is an educational resource any beginner could pick up and use, and be successful! I also absolutely loved the chart breaking down "So, You Say You Want To Make Pizza" and giving the paths of what yeasts and grains you would need based on how much time and type of crust you'd like, and which recipes would then align. It really takes the guesswork out of it!
Ripe with details on sauces, cheeses, and toppings. You can mix and match, or follow their recipes to build your pizza. As someone who has a few classic pizza recipes up my sleeve, this has now become a go-to to mix it up! There's also classic salad recipes to pair with the pizza, as well as some italian desserts to complete the meal (the mocha mousse with espresso whip is incredible!)
All in all, this is a fantastic cookbook, and I can't wait to get my hands on a physical copy.
*****
I was sent a complimentary advanced reader copy. All thoughts and opinions are my own.
I loved that this cookbook not only broke down exactly which tools would be needed, but what was strictly necessary and what wasn't and why. Most of it I already knew, but it made for an easy skim to make sure I had everything on hand for a family pizza night. From there, it isn't just recipes stacked together, instead we get explanations of the dough down to what types of flour, water, fat, salt, sugar and yeast (sourdough or commercial) and why weeknight doughs need more yeast than doughs with longer rise times. It truly is an educational resource any beginner could pick up and use, and be successful! I also absolutely loved the chart breaking down "So, You Say You Want To Make Pizza" and giving the paths of what yeasts and grains you would need based on how much time and type of crust you'd like, and which recipes would then align. It really takes the guesswork out of it!
Ripe with details on sauces, cheeses, and toppings. You can mix and match, or follow their recipes to build your pizza. As someone who has a few classic pizza recipes up my sleeve, this has now become a go-to to mix it up! There's also classic salad recipes to pair with the pizza, as well as some italian desserts to complete the meal (the mocha mousse with espresso whip is incredible!)
All in all, this is a fantastic cookbook, and I can't wait to get my hands on a physical copy.
*****
I was sent a complimentary advanced reader copy. All thoughts and opinions are my own.
Review of advance copy received from NetGalley
I make a lot of pizza. Probably too much pizza. I predominantly make pizza in my Ooni Karu 16, but only when the weather is nice, and the weather is rarely nice in Canada between November and March. So, I move to my indoor oven during those months, and use a pizza stone to help simulate the high-heat oven as best I can.
Over the last few months, I made some of the pizzas in this book in the home oven. I really appreciated how easy they were to make, and mostly, I love the various styles they shared. I usually make pizza with my sourdough starter, and have the process and recipe fully baked (ha!) at this point. the Book of Pizza challenged me to think about the various other ways to make pizza, and I'm happy I took on the challenge. My family now loves focaccia-esque pizza alla pala and the very thin crust pizza tonda. I can't wait to try both of these, as well as the New York style recipes, in the high-heat oven this summer. There are also a number of great topping inspirations, and some salads we're looking forward to trying. Well worth checking out if you're a fan of pizza, and even if you're not but looking to be inspired!
A big thanks to King Arthur Baking Company for an advanced review copy via NetGalley!
Over the last few months, I made some of the pizzas in this book in the home oven. I really appreciated how easy they were to make, and mostly, I love the various styles they shared. I usually make pizza with my sourdough starter, and have the process and recipe fully baked (ha!) at this point. the Book of Pizza challenged me to think about the various other ways to make pizza, and I'm happy I took on the challenge. My family now loves focaccia-esque pizza alla pala and the very thin crust pizza tonda. I can't wait to try both of these, as well as the New York style recipes, in the high-heat oven this summer. There are also a number of great topping inspirations, and some salads we're looking forward to trying. Well worth checking out if you're a fan of pizza, and even if you're not but looking to be inspired!
A big thanks to King Arthur Baking Company for an advanced review copy via NetGalley!
April 9, 2026
⭐️⭐️⭐️⭐️⭐️
I am such a King Arthur Baking Company fan. I have their bread book and love it so this review will be a little biased.
That being said, I really enjoyed this cookbook. It is incredibly thorough and I loved how many different recipes there are in this book not only for pizza toppings, but dough and sauces as well. I tested out several of these recipes and loved every one. The Neapolitan dough was the perfect dough to accompany a pizza with light toppings like the Margherita. The Weeknight Detroit Dough is a great dough to make when you want pizza but don't want to wait. While it has classic recipes, it also has some fun topping ideas like Brussel Sprouts and Mozzerella. As a bonus, this cookbook includes some really great salad recipes to go along with pizza, Plus, there are some easy dessert recipes that are the perfect way to end a pizza night.
This cookbook makes the art of making pizza incredibly approachable for the home chef. It shows you don't need a fancy pizza oven to make good pizza.
Thank you to King Arthur Baking Company, Simon & Schuster Canada and NetGalley for an advanced copy of this book. I am leaving this review voluntarily.
I am such a King Arthur Baking Company fan. I have their bread book and love it so this review will be a little biased.
That being said, I really enjoyed this cookbook. It is incredibly thorough and I loved how many different recipes there are in this book not only for pizza toppings, but dough and sauces as well. I tested out several of these recipes and loved every one. The Neapolitan dough was the perfect dough to accompany a pizza with light toppings like the Margherita. The Weeknight Detroit Dough is a great dough to make when you want pizza but don't want to wait. While it has classic recipes, it also has some fun topping ideas like Brussel Sprouts and Mozzerella. As a bonus, this cookbook includes some really great salad recipes to go along with pizza, Plus, there are some easy dessert recipes that are the perfect way to end a pizza night.
This cookbook makes the art of making pizza incredibly approachable for the home chef. It shows you don't need a fancy pizza oven to make good pizza.
Thank you to King Arthur Baking Company, Simon & Schuster Canada and NetGalley for an advanced copy of this book. I am leaving this review voluntarily.
Review of advance copy received from Netgalley
"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."
YUM. This is a great pizza cookbook- it really IS comprehensive. One of the big advantages of this book is that they know not everyone has a pizza oven or a special grill to bake the pizzas on. So many pizza cookbooks assume you have a wood-firing oven set up in your nice-weather-all-year backyard!
Lots of inspired topping and finishing ideas with a dessert chapter is perfect for the home cook looking to expand their pizza making repertoire!
I received a free ebook copy of this book from NetGalley in exchange for a fair review.
YUM. This is a great pizza cookbook- it really IS comprehensive. One of the big advantages of this book is that they know not everyone has a pizza oven or a special grill to bake the pizzas on. So many pizza cookbooks assume you have a wood-firing oven set up in your nice-weather-all-year backyard!
Lots of inspired topping and finishing ideas with a dessert chapter is perfect for the home cook looking to expand their pizza making repertoire!
I received a free ebook copy of this book from NetGalley in exchange for a fair review.
April 24, 2026
I am a FMF sourdough bread baker & lover. I don’t want to use yeast-in-a-packet. I was disappointed that most of the recipes ignore sourdough starters and use mostly white KA flour. I was surprised (based on reading the teasers for the book) that there weren’t more innovative sauces or salads to go with the pizzas. Maybe I’ve just seen (through eating) too many innovation, delicious pizzas to find the book instructive. Good for a beginner who doesn’t care for FMF
May 2, 2026
Love King Arthur's books, always appreciate the writing format they have when it comes to explaining recipes. They start with some history of each section then right into the what to do and why. The why is always my favorite part since they go through the science side of each element.
April 10, 2026
Time to make pizza. Pared well with the pizza on-line class that King Arthur offers.
April 16, 2026
Great book with lots of recipes for unique pizzas and desserts
April 17, 2026
Well written, we'll researched, hints aplenty to help perfect your pizza journey.
Read
April 25, 2026Amazing book. Very informative!!
May 2, 2026
Yes.
I’m gonna cook my way through this book this summer.
Yes.
I’m gonna cook my way through this book this summer.
Yes.
Displaying 1 - 12 of 12 reviews