The Official Cookbook For Your Pizza-making Journey & Other Outdoor Recipes
Gozney is launching our first-ever, much-anticipated cookbook, Gozney Pizza Cookbook Volume 01. Featuring over 75 pizza recipes together with essential how-to's, plus 20 outdoor recipes.
From the Gozney kitchen and Tom Gozney, readers can learn how to make 8 styles of standout dough, create a range of restaurant-worthy pizza.
They can also learn outdoor cooking methods to harness your pizza oven’s full potential – including recipes from award-winning chefs: Daniele Uditi, Frank Pinello, Ines Barlerin Glaser, Feng Chen, Adam Atkins, Jhy Coulter, Luis Perez, Missy Robbins, Lee Tiernan, Jon Shook & Vinny Dotolo, Brad Leone, and Chris Roberts.
Organized into 6 easy-to-use sections, including essential recipes for dough, sauces, toppings, outstanding pizza combinations, as well as knockout outdoor cooking recipes for cooking with fire.
With years of experience as the vanguard of creating pizza at home and input from some of the best chefs in the world, this pizza cookbook is our knowledge stripped back to what really matters to create a simple, useful, inspiring cookbook for cooking with fire.
Gozney Pizza Cookbook Volume 01 published in collaboration with Harper Collins, a leader in premium cookbooks and the second-largest consumer book publisher in the world.
- Recipes from the Gozney kitchen, Tom Gozney, and 13 guest chefs
- Recipes and knowledge organized into 6 easy-to-use sections
- 75 pizza recipes and how-to's from beginner to wild 20 outdoor recipes from meat to seafood to tapas to create in your pizza oven
- Also includes exclusive, first-time published recipes
- Captivating photography and modern design
- hardcover
- 256 pages
- 19.1 x 2.6 xx 24 cm
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Introduction by
Tom Gozney - Founder & Designer, GOZNEY
"I love food made for sharing. All the recipes here have a short(ish) list of ingredients and reflect what I want to cook and eat. Some recipes are linked to dishes and experiences I had while building Gozney, and others are inspired by the phenomenal culinary trailblazers that I am fortunate enough to call friends"
"By 21 I was a disillusioned kid. Kicked out of school. Fresh out of rehab. I was lost. There were a few paths I could take. But I decided to build an oven in my backyard. The first one was rough-looking, but the pizza tasted great. It changed my life. In fact, it probably saved it.
I threw myself into food. Cooking with fire was something I could lose myself in. Better myself at. It was a skill to master and a whole new way of connecting with the people around me."
