Books

Jo and the Dough, a children’s book by Ooni co-founder Darina Garland As a parent, you know: Pizza is straight-up magic. Ooni co-founder Darina was...

Written by our very own Ooni Ambassador, 13-time world Pizza Champion Tony Gemignani, The Pizza Bible is a complete guide to making pizza, featuri...

Proudly penned by our very own Ooni Ambassador Artisan Bryan, this bestselling guide will have you baking fresh, delicious sourdough breads at hom...

Chef Craig Priebe has scoured the United States, stopping in promising pizzerias to discover the tastiest flavors and toppings to make the best pie...

From the James Beard and IACP award-winning author of “Flour Water Salt Yeast” comes “The Elements of Pizza,” an all-encompassing manual on the wor...

“Mastering Pizza” is a revelatory guide to making delicious pizza at home. Using his trademark precision, award-winning chef Marc Vetri teaches you...

A New York Times bestseller and IACP Cookbook Award winner, this book is considered a must-have baking guide from one of Portland’s most acclaimed ...

“Perfect Pan Pizza” is an in-depth guide to making focaccia and pan pizza (think Detroit-, Sicilian- and Roman-style) from baking authority Peter R...

This debut cookbook was named for the Brooklyn restaurant that began as a pizza place and has been redefining the urban food landscape since 2008. ...

With “The Mozza Cookbook,” you’ll enjoy the dishes that made Mozza one of the most in-demand restaurants in Los Angeles, all from your home kitchen...

Consider this the go-to guide for every pizza lover. Finnish pizzaiolo Jukka Salminen (aka Slicemonger) takes you step by step through the ultimate...

“Pizza Camp” is a novel approach to old-school pizza making from Joe Beddia. After perfecting his craft at Pizzeria Beddia in Philadelphia, he’s no...

Dan Richer has spent his entire professional career learning the secrets of making pizza. The pies at his restaurant, Razza, were named the best in...

In his comprehensive first book, international pizza consultant Anthony Falco translates his experiences opening pizzerias around the globe into ev...