The Perfect Pizza: The Craft and Science of Sourdough Pizza, Focaccia, and More: A Cookbook

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Maurizio Leo

The Perfect Pizza

Name: The Perfect Pizza
Price: 90.82 AUD
Availability: PreOrder
ISBN: 9780593800768

The Craft and Science of Sourdough Pizza, Focaccia, and More: A Cookbook

Maurizio Leo

$106.95 $90.82

Hardback

Forthcoming
Pre-Order now

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English

Clarkson Potter
10 November 2026

Reference works; Cookery, food & drink; Cookery dishes & courses; Cakes, baking, icing & sugarcraft

Learn to make exceptional sourdough pizza at home with this groundbreaking, comprehensive guide from the New York Times bestselling and James Beard Award–winning author of The Perfect Loaf.

Long before he founded the website The Perfect Loaf and became one of the go-to experts on sourdough baking, Maurizio Leo grew up in his family’s pizzeria, watching his dad cook countless pies. In The Perfect Pizza, he returns to his roots, tackling pizza with his signature in-depth, technique-driven approach. You can make unbelievably good homemade pizza using your sourdough starter, in any style of oven, and Maurizio is here to show you how.

The key to making incredible pizza at home lies in making a great dough. Rather than relying on a few master dough recipes like most pizza books, The Perfect Pizza provides unique recipes for more than forty specialty pizza styles, meticulously tested to achieve the best flavor and texture. With helpful QR codes and step-by-step photographs, Maurizio dives into the technique behind creating and maintaining a sourdough starter, mixing dough, managing dough fermentation, and the handling skills needed for balling, stretching, and finally launching the pizza into the oven.

Once you get the hang of the process, you can try out a wide range of pizza styles, starting with familiar classics before exploring doughs that incorporate whole grains and freshly-milled flour, focaccias, and little-known authentic, regional Italian specialties. The expertly tested recipes include:

Essentials: My Go-To Pizza Dough; Same-Day Pizza Dough; A Pizza and a Loaf American and Italian Styles: New York Style; Tavern Style; Sicilian Style; Pizza al Taglio; Pizza Bianca; Pizza Tonda Romana Exploring Flours and Grains: Sixty-Forty Whole Grain Pizza Dough; Toasted Flour Pizza Dough; A Touch of Rye Pizza Dough Focaccia: A Simple Focaccia; Crispy High-Hydration Focaccia; 100% Whole Grain Focaccia; Focaccia with Chocolate-Hazelnut Spread

With the delectable recipes and comprehensive techniques in The Perfect Pizza, you’re on your way to crafting a homemade pizza that perfectly suits your taste.

By: Maurizio Leo
Imprint: Clarkson Potter
Country of Publication: United States
Dimensions: Height: 260mm, Width: 229mm,
Weight: 567g
ISBN: 9780593800768
ISBN 10: 0593800761
Pages: 432
Publication Date: 10 November 2026
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Forthcoming

Maurizio Leo is the creator of the sourdough baking website The Perfect Loaf. His cookbook, The Perfect Loaf — The Craft and Science of Sourdough Breads, Sweets, and More, is a James Beard Award-winner and a New York Times bestseller. He lives in Albuquerque, New Mexico, with his wife and two sons, where he has been baking sourdough for over a decade.