The book · by Pizzaiologist
The Complete Guide to Pizza: Its History, the Science of Dough, Every Great Style, and How to Make It in Any Oven.
By Yasser Ayed
// Where it started
I built a wood-fired oven in my backyard with no kit and no professional experience. Then I made a lot of terrible pizzas, and slowly learned dough, fire, flour, temperature and fermentation the hard way.
Along the way I met Justin and Kimberly. They became my co-founders, my friends, and honestly, family. This is the one book we're making: everything we've learned about pizza, written for every kitchen in the world.
The Pizzaiologist story
// What's inside
Metric first with US measures alongside, settings for a home oven, a portable oven and a wood-fired oven, and options for pork-free, vegetarian, vegan and gluten-free cooks.
From the first flatbreads to Naples, across the ocean and around the world. Myths labelled as myths.
Flour, water, salt, yeast, fermentation and heat, explained so you can read any dough.
One master dough with five dials, shaping, launching, sauces, cheese and toppings.
Neapolitan, Roman, New York, pan pizzas, grilled and fried, and the wider family of topped flatbreads.
An honest guide to every oven, from your kitchen oven upward, plus fire, gas and tools.
Running a pizza night for family and friends, and a troubleshooting guide to 60 common problems.
// Companion kit
We're preparing a companion kit to go with the book. It will be here when the book comes out:
Questions or corrections about the book? Write to slice@pizzaiologist.com.
// Learn it by hand
Some things a page can't teach: what smooth dough feels like, or the moment a ball is ready. Book a pizza-making session at a real pizzeria, at a real oven, with the people who make dough every day. We're starting in Dubai with Naughty Pizza.
Book a session// Full disclosure
Everything we learned about fire and heat went into the oven we're building. Follow along, and see the details, on its own page.
The Pizzaiologist oven