New Book In Pizza We Crust Unlocks the Secrets of Perfect Homemade Pizza

A new book, In Pizza We Crust, offers a deep dive into the art and science of pizza making. Written by Hubertus Tzschirner, physicist Thomas Vilgis, and Daniel Esswein, it explores everything from dough recipes to baking techniques. The large-format guide, published by Callwey Verlag, spans 320 pages and retails for €47.50. The book examines over a dozen dough types, including Neapolitan, Roman, and gluten-free options. It also features a quick 90-minute version for those short on time. Beyond dough, the authors discuss cheeses, cured meats, tomato sauces, and creative topping pairings.

Scientific insights from Vilgis explain the roles of water, salt, and oil in dough formation. The book further breaks down pizza flavours into nine distinct categories. One standout recipe is the Tomato Sugo, made by sautéing onions and garlic, toasting tomato paste, and simmering with canned tomatoes. The final steps include adding pine nuts, Parmesan, and sea salt before puréeing the mixture. While the book provides professional-level guidance, it notes that achieving restaurant-quality results at home may depend on having the right oven.

In Pizza We Crust combines practical recipes with scientific explanations to guide pizza enthusiasts. The 320-page book covers dough, toppings, and baking methods in detail. It is now available for €47.50 through Callwey Verlag.