PizzaExpress From Italy With Love: 100 Favourite Recipes to Make at Home

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It has a good section on making Neapolitan pizza dough and making pizza in their preferred method – using a frying pan (skillet) and placing it under the broiler to mimic a hot pizza oven. It covers buying the right ingredients and equipment, some short theory, mixing and shaping dough balls, and finally the stretching, topping, and baking of the pizza.

The first chapter is a “Masterclass” on making pizza and goes through step by step each part of the pizza-making process.

This book goes down a similar vein to The Elements Of Pizza. It’s super in-depth and well researched on the fundamentals which make great pizza. This book is definitely a classic due to the author Jim Lahey popularising an easy, no-fuss dough recipe. The famous recipe is essentially a no-knead dough, where the ingredients are mixed in a bowl and left to naturally bond and ferment overnight.

The book is based around this one recipe, and Jim’s tips for stretching and loading a pizza. This is then followed by an extensive list of recipes split into tomato sauce based, white sauce based, or with no sauce. Featuring exclusive recipes for perennial favourites including dough balls, Margherita and Sloppy Giuseppe as well as spicy, seafood, vegan and veggie pizzas, PizzaExpress: From Italy with Love caters to every mood and palette. Alongside 68 pizza recipes, many of which are ready in minutes, there are sumptuous salads, decadent desserts, and delicious dressings and sauces that create a meal for every occasion. You'll also learn how to impress by making artisan pizza base doughs such as Leggera and Calabrese, and there's even a special gluten free option that will have everyone fooled!This is a newer book, first published in 2020, but I thought it was a great addition to my collection.

Arslan Sharif, digital & loyalty director at PizzaExpress, said: “The PizzaExpress Club was designed to reward our loyal customers and offer them great instant value - with free food or drink items every time they dine with us. To celebrate reaching one million customers joining our generous digital rewards programme, we're giving everyone a free drink to say thanks for being part of - or welcome to, the PizzaExpress Club. The first few chapters are on the art and science of pizza – mainly ovens, flour, and dough. They follow Marc’s visits to Italian pizza legends like Franco Pepe. You can skip these chapters if you just want to get making pizza and go straight into the recipes.Rather than listing every pizza style known, it focuses on the important bits of dough – the flour, fermentation, different ovens, and tools. It’s got a lot of content in it, which comes from the two brother’s journey of setting up a number of pizza restaurants in London after touring around Italy.