Epic Outdoor Pizza Oven Cookbook

Introduction: Perfect Pizza Outdoors
ONE - DOUGHS TO KNOW
Neapolitan Pizza Dough
Classic American Pizza Dough
Modern Artisan Pizza Dough
TWO - NEAPOLITAN-INSPIRED PIZZAS
Stretching Dough for Neapolitan-Inspired Pizza
The Neapolitan-Inspired Pizza Bake
Pizza Margherita
Pizza Marinara
Quattro Formaggi (Four-Cheese White Pizza)
Prosciutto and Arugula Pizza
Pizza Diavola (Spicy Salami Pizza)
THREE - CLASSIC AMERICAN PIZZAS
Stretching Dough for the Classic American Pizza
The Classic American Pizza Bake
Plain Pie (New York-Style Cheese Slice)
New York-Style White Slice
Epic Veggie Pizza
The Friday-Night Slice: Pepperoni and Mushroom Pizza
New York-Style Sauce Top
Fire-Roasted Meatball Pizza
The BroccoRoni: Roasted Broccoli and Pepperoni Pizza
Kryptonite Breath: Roasted Garlic and Onion Pizza
Classic Mushroom Pizza
Epic Pepperoni Pizza
Classic Sausage Pizza
Pizza Supreme
The Firemost Pepperoni Pizza
The Maui Wowie
The Combo Slice
Sausage and Peppers Pizza
Super Deluxe Burrata Slice
Epic Meat Lovers Pizza
Epic Spicy Slice
FOUR - MODERN ARTISAN PIZZAS
Stretching Dough for the Modern Artisan Pizza
The Modern Artisan Pizza Bake
The Choripán: Chorizo and Chimichurri Pizza
A Summer in Greece
The Fire-Roasted Mushroom Pizza
Pesto Pizza
Apples and Camembert Pizza
The Kale Salad Pizza
Broccolini and White Cheddar Pizza
Fresh Garden Tomato Pizza
Shishito Pepper(roni) Roulette Pizza
Brussels Sprouts, Caramelized Onion, and Pancetta Pizza
The Eggplant Parm Pizza
The Endless Summer Corn Pizza
Pepperoni and Kimchi Pizza
The Summer Peach
Zucchini, Cherry Tomato, and Goat Cheese Pizza
Rainbow Chard and Spicy Sausage Pizza
The Epic Potato Pizza
Pizza Bianca (White Pizza) with Fresh Herbs
Merguez Sausage, Whipped Apricot Feta, and Pickled Onion Pizza
The California BBQ Chicken Pizza
Cacio e Pepe Pizza
It's (Not) Called Breakfast Pizza
Fire-Roasted Cauliflower and Spicy

Jonathon Schuhrke is a former cartographer and geographic information systems (GIS) analyst who decided a few years ago to devote himself to, you guessed it, pizza. "Making pizzas is what my hands want to do. Thinking about pizza is what my mind wants to do. Eating pizza is what my mouth wants to do. The love is real," he writes. Since making the career change, he has become the go-to guru on freestanding (indoor and outdoor) pizza ovens, on his blog Santa Barbara Baker and on his Instagram and YouTube channels, as well as a widely respected creator of exciting new pizza recipes. He combines take-it-to-the-bank wisdom for troubleshooting pizza-oven baking challenges with a wide-ranging palate that makes room for classic pizza-parlor pies, upscale European artisan pizzas, and pizzas made with adventuresome ingredients from around the globe. He lives and makes pizzas in Santa Barbara, California.

Fresh and as full of wordplay as it is of pizzas, this vibrant book emphasizes the new accessibility of outdoor pizza ovens and the possibilities they unleash, from replicating pizzeria-quality dishes to creating pizzas that meet the personal preferences of eaters. Schuhrke, who blogs at Santa Barbara Baker, outlines the necessary tools, shares tips and tricks for doughs that cooks "knead" to know (even including a quick explanation of how to use store-bought dough in a pinch). He provides recipes for Italian and American classics alongside modern twists and artisanal trends, as well as a selection of calzones and fire-roasted side dishes. Schuhrke takes readers on epic adventures in eating that will get them outside and save them the drive to their nearest pizzeria. Library Journal