Making Artisan Pizza at Home Over 90 Recipes for Gourmet, Wood-Fired, and Seasonal Pizzas

If you’ve ever dreamed of making restaurant-quality pizza in your own kitchen, Making Artisan Pizza at Home is the book that finally shows you how. Written by Philip Dennhardt, the founder of Ireland’s beloved Saturday Pizzas, an institution for nearly 15 years, this cookbook unlocks the secrets behind exceptional crusts, balanced toppings, and fresh seasonal combinations.

With more than 90 recipes, this beautifully written book guides you through every step of the pizza-making process. From choosing the right equipment to mastering dough by hand or machine, each chapter is filled with approachable instructions and inspiration. Learn to make Sourdough, Spelt, Gluten-Free dough, and several sauces and condiments that elevate homemade pizza to gourmet levels (including Red Onion Jam and Hollandaise Butter).

The heart of the book dives into pizza categories: Flagship Classics like Margherita and Pepperoni, hearty meat pizzas with sausage and cured meats, creative seafood pizzas such as Smoked Salmon with Capers and Crème fraîche, vibrant vegetarian combinations like Roast Pumpkin with Fennel and Walnut Pesto, plus chapters dedicated to Calzones, Fruit Pizzas, and indulgent Dessert Pizzas.

Designed for beginners, seasoned cooks, and pizza lovers of all kinds, this book gives you everything you need to turn your kitchen into a cozy pizzeria, no wood-fired oven required.

Why You’ll Love It

90+ artisan pizza recipes for every taste and season.
Step-by-step guidance for dough, sauces, toppings, and cooking methods.
Works with home ovens as well as wood-fired setups.
Covers specialty doughs including sourdough, spelt, and gluten-free.
Creative topping ideas from classic to gourmet to sweet.
Written by a master pizza maker with Italian training.

Real-World Use Cases

Perfect gift for foodies, home cooks, and pizza lovers.
Great for family pizza nights or weekend cooking projects.
Inspires seasonal cooking with fresh produce.
Ideal for anyone wanting to master artisan techniques at home.
Fantastic companion for Ooni, Gozney, or backyard pizza oven owners.

About the Author

Philip Dennhardt trained under Italian pizza maestros and now leads Saturday Pizzas at Ballymaloe Cookery School. He also teaches butchery, charcuterie, and sausage-making courses, bringing deep culinary knowledge to every recipe.

Product Details

Publisher: Ryland Peters & Small
Publication Date: February 8, 2022
Length: 192 pages
ISBN: 9781788794268

FAQs

Do I need a wood-fired oven? No—recipes include options for home ovens.
Is it beginner-friendly? Very; the Getting Started section is thorough and approachable.
Does it include dough recipes? Yes—several, including sourdough and gluten-free.
Are there dessert pizzas? Yes, full chapters on Fruit and Dessert Pizzas.

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