English edition

The Book of Pizza

by King Arthur Baking Company · S&S / Simon Element

Recipes for every pizza maker — an instant New York Times bestseller.

Named one of the best cookbooks for spring 2026 by Epicurious and Bon Appétit. From the team behind the #1 New York Times bestseller The King Arthur Baking Company Big Book of Bread comes the definitive book devoted to the key elements of making pizza in any home oven, countertop pizza oven, or backyard grill.

King Arthur's bakers researched, tested and tasted hundreds of pizzas to develop the most complete book ever dedicated to the art and science of making pizza at home. It's organised around twelve distinct styles — New York, New Haven, Chicago Tavern, Grandma, Neapolitan and more — going deep on every element of a great pie, from dough and sauce to cheese and oven.

Thorough yet accessible, the book is full of innovative topping ideas matched to each crust (don't sleep on the Neapolitan with prosciutto and hot honey), and it invites you to mix and match sauces and toppings to make every pizza exactly your own. Rounding things out are four quintessential pizza-night salads and an entire dessert chapter — including Spumoni Semifreddo and an olive-oil cake with chocolate ganache — to end the night with a bang.

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