Epic Outdoor Pizza Oven Cookbook: Masterpiece Recipes for All Kinds of Pizza

Fresh and as full of wordplay as it is of pizzas, this vibrant book emphasizes the new accessibility of outdoor pizza ovens and the possibilities they unleash, from replicating pizzeria-quality dishes to creating pizzas that meet the personal preferences of eaters. Schuhrke, who blogs at Santa Barbara Baker, outlines the necessary tools, shares tips and tricks for doughs that cooks “knead” to know (even including a quick explanation of how to use store-bought dough in a pinch). He provides recipes for Italian and American classics alongside modern twists and artisanal trends, including pizzas topped with pesto, apple and camembert, kale, corn, brussels sprouts, and more, as well as a selection of calzones and fire-roasted side dishes. There’s not much here, however, for the vegan, vegetarian, or gluten-free eater.