{"product_id":"genuine-pizza-michael-schwartz-cookbook","title":"Genuine Pizza by Michael Schwartz – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 240 pages, 200 colour photographs\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Michael Schwartz, James Beard Award-winning chef behind Miami's Genuine Hospitality Group\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Abrams, 2019\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Step-by-step doughs, then sauces, cheeses, meats and veg to build classic and creative pies\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Pizza-oven owners and home cooks who want to understand dough, not just follow it\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781419734397\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eGenuine Pizza is James Beard Award-winning Miami chef Michael Schwartz's hardback guide to making better pizza at home, starting with step-by-step doughs and building to classic and creative pies.\u003c\/strong\u003e It's written with Olga Massov, has a foreword by Wolfgang Puck, and is packed with 200 colour photographs.\u003c\/p\u003e\n\u003ch2\u003eLearn the dough, then make it your own\u003c\/h2\u003e\n\u003cp\u003eMichael Schwartz made his name defining fresh, local food in Miami, and the wood oven is the focal point of the open kitchen at Michael's Genuine. Pizza became a big part of his restaurants, and this book hands that experience to home cooks. Rather than a list of fixed recipes, it teaches the fundamentals, then gives you the confidence to improvise.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book opens with clear, detailed methods for making great pizza dough, the part most home cooks struggle with. From there it shows how to build a pie and balance it.\u003c\/p\u003e\n\u003cp\u003eOnce the base is sorted, Schwartz encourages you to mix and match sauces, cheeses, meats and vegetables to create both classic and new combinations, and to treat pizza as the start of a colourful, balanced meal. Sidney Bensimon's 200 colour photographs make it as good to flick through as it is to cook from.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone with a pizza oven, and anyone using a home oven who wants a better crust. It suits beginners who want to learn properly, and more experienced cooks after fresh topping ideas.\u003c\/p\u003e\n\u003ch2\u003eAbout Michael Schwartz\u003c\/h2\u003e\n\u003cp\u003eMichael Schwartz is a James Beard Award-winning chef, cookbook author and co-owner of the Genuine Hospitality Group in Miami, whose restaurants have included Michael's Genuine Food \u0026amp; Drink, Amara at Paraiso, Genuine Pizza and Harry's Pizzeria. His first book was \u003cem\u003eMichael's Genuine Food\u003c\/em\u003e. Co-writer Olga Massov is a food writer and editor.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/060_pepperoni-pizza-grin.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the one that teaches you dough properly, then hands you the keys. Schwartz is a James Beard winner who runs wood ovens for a living, and his step-by-step dough methods are the real treasure here. Get it and your pizza nights will never look back. Stack it with \u003ca href=\"\/products\/pizza-czar-anthony-falco-cookbook\"\u003ePizza Czar\u003c\/a\u003e for a deep dive into styles, and \u003ca href=\"\/products\/slice-thom-elliot-cookbook\"\u003eSLICE\u003c\/a\u003e for punchy topping ideas. A few drops of \u003ca href=\"\/products\/foo-chilli-company-ma-foo-chilli-oil-220ml\"\u003eFoo Chilli Ma Foo Chilli Oil\u003c\/a\u003e on a white pie is a cheeky upgrade. Tip from the docks: weigh your flour and water, don't scoop.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Hot Honey Crust Brush\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTurn the crusts into the best bit.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 tbsp honey, 1 tbsp butter, ½ tsp chilli flakes, pinch of flaky salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the honey, butter and chilli in a small pan until just bubbling.\u003c\/li\u003e\n\u003cli\u003eBrush over the crust as soon as the pizza comes out of the oven.\u003c\/li\u003e\n\u003cli\u003eFinish with a pinch of flaky salt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Hot, thin honey soaks into the charred crust, and the salt and chilli keep the sweetness in check.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Genuine Pizza?\u003c\/h3\u003e\u003cp\u003eGenuine Pizza was written by Michael Schwartz, a James Beard Award-winning chef and co-owner of Miami's Genuine Hospitality Group, with food writer Olga Massov. Wolfgang Puck wrote the foreword.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Genuine Pizza?\u003c\/h3\u003e\u003cp\u003eIt starts with detailed, step-by-step pizza dough methods, then shows how to mix and match sauces, cheeses, meats and vegetables to build classic and creative pies.\u003c\/p\u003e\n\u003ch3\u003eIs Genuine Pizza good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It focuses on fundamentals first, which makes it a great book for learning dough properly.\u003c\/p\u003e\n\u003ch3\u003eIs Genuine Pizza a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 240-page hardback with 200 colour photographs, published by Abrams in 2019.\u003c\/p\u003e\n\u003ch3\u003eDoes Genuine Pizza work with a pizza oven?\u003c\/h3\u003e\u003cp\u003eYes. Schwartz cooks with wood ovens in his restaurants, and the methods suit pizza ovens as well as home ovens.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Genuine Pizza?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Genuine Pizza was written by Michael Schwartz, a James Beard Award-winning chef and co-owner of Miami's Genuine Hospitality Group, with food writer Olga Massov. Wolfgang Puck wrote the foreword.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Genuine Pizza?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It starts with detailed, step-by-step pizza dough methods, then shows how to mix and match sauces, cheeses, meats and vegetables to build classic and creative pies.\"}}, {\"@type\": \"Question\", \"name\": \"Is Genuine Pizza good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It focuses on fundamentals first, which makes it a great book for learning dough properly.\"}}, {\"@type\": \"Question\", \"name\": \"Is Genuine Pizza a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 240-page hardback with 200 colour photographs, published by Abrams in 2019.\"}}, {\"@type\": \"Question\", \"name\": \"Does Genuine Pizza work with a pizza oven?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Schwartz cooks with wood ovens in his restaurants, and the methods suit pizza ovens as well as home ovens.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824796729396,"sku":"9781419734397","price":45.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/genuine-pizza-michael-schwartz-cookbook-front.png?v=1792925406","url":"https:\/\/www.therubhub.com.au\/products\/genuine-pizza-michael-schwartz-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}