~Pizza Reads - got a favorite??~

[swamprb]

I'm thumbing through a copy of "Grilled Pizza The Right Way" by John Delpha. Found it at HPB.

Has some great recipes and he's basically grilling on a Weber kettle grate - nothing fancy. Its got me drooling!

I was struck by the fact that he runs in the NEBS BBQ crowd and cooked with Chris Hart and Andy Husbands in I Que and Wicked Good Barbecue. Lots of pics, easy to understand and no over the top ingredients.

Anyone have any good pizza reads??

[Nate]

This has nothing about cooking on the grill but this is about Frank Mastro who's the inventor of the NY Pizza. http://digital.pmq.com/pmqmag/august_2016?sub_id=xPZ7vtC8kzU4&folio=40&pg=46#pg46

[mrbill]

hopefully troy and the powers that be will forgive me for posting this, but if you have the time and inclination, the folks at http://www.pizzamaking.com/forum/ know a thing or thousand about making pizza. I'm a member there(though i've yet to cook a pizza) and I will offer this advice.......if you're just casually interested in pizza and are only looking to do better than a frozen red baron, don't go there, the posts here will get you where you want to be. however, if you're looking to get as deep and nerdy as you can into pizza making(ie-foreign sourcing ingredients, being able to adjust your recipes by the smallest of fractions/percentages to have the end dough result be textbook neapolitan/brooklyn/new york...etc) then this is likely one of the places to visit

[Nate]

hopefully troy and the powers that be will forgive me for posting this, but if you have the time and inclination, the folks at http://www.pizzamaking.com/forum/ know a thing or thousand about making pizza. I'm a member there(though i've yet to cook a pizza) and I will offer this advice.......if you're just casually interested in pizza and are only looking to do better than a frozen red baron, don't go there, the posts here will get you where you want to be. however, if you're looking to get as deep and nerdy as you can into pizza making(ie-foreign sourcing ingredients, being able to adjust your recipes by the smallest of fractions/percentages to have the end dough result be textbook neapolitan/brooklyn/new york...etc) then this is likely one of the places to visit

I'm a member there too. That's why I'm always tweeking and changing up my pizza doughs and fire management techniques. 

[blksabbath]

I'm also on the pizzamaking.com.

I don't have any dedicated books, but about 6-7 years of Saveur magazine which has a ton of really good articles on making pizza.

[shelterit]

I'm a member of pizzamaking.com as well. 

My favorite pizza book is American Pie: My Search for the Perfect Pizza by Peter Reinhart. Great stories and history of Pizza plus some good starting off recipes.

[MikeRocksTheRed]

I'm on pizzamaking.com as well.  The problem there is that at least to me there is way to much information!  LOL.  I think that is where my friend Dennis got his 3 day rise dough recipe.  It's really good but I don't have the space in my fridge to put dough in there for 3 days.  He has tried my Bobby Flay dough and thought it was just as good, so I am sticking with dough I can make a few hours before making pizzas!