Pizza Camp by Joe Beddia – Hardback Cookbook

Pizza Camp is a hardback cookbook by Joe Beddia of Philadelphia's Pizzeria Beddia, the shop Bon Appétit named the best pizza in America, and it teaches you to make his crisp, chewy, old-school pies at home. More than 50 recipes, plenty of hand drawings and a healthy dose of humour.

Dough, sauce, cheese, done properly

Joe built a cult following by keeping things simple and obsessing over the basics, and the book follows the same rule. It was designed by Walter Green, art director of Lucky Peach, so it's as much fun to flick through as it is to cook from, with hand-drawn titles, neighbourhood photos and gags throughout.

What's inside

It starts with the foundations: dough, sauce, cheese and baking, plus a clear rundown of the kit you'll need. Then come the pies, before the book heads off-piste into stromboli and hoagies, because even pizza people need a day off.

Favourites include the Dinosaur Kale, Pickled Red Onion and Spring Cream Pizza, Roasted Fennel and Sausage Pizza, Bintje Potato with Cream and Rosemary, Collard Greens with Bacon and Cream, Roasted Corn with Heirloom Cherry Tomato and Basil, and a Breakfast Pizza with cream, spinach, bacon and eggs.

Who it's for

Home cooks who want to understand pizza rather than just follow a recipe. The laid-back tone suits beginners, there are plenty of vegetarian pies for mixed crowds, and pizza nerds will find enough detail to argue about for weeks.

About Joe Beddia

Joe Beddia is the chef-owner of Pizzeria Beddia in Philadelphia, named the best pizza in America by Bon Appétit. Before opening his own place he staged at Marc Vetri's Philadelphia restaurants, working alongside James Beard Award-winning chef Jeff Michaud.

The Rub Smuggler's Verdict

Off the record, Darryl says this is the most fun a pizza book has any right to be: dough, sauce, cheese and heat, explained by a bloke who keeps it gloriously simple. The Roasted Fennel and Sausage Pizza alone is worth smuggling home. Put it on your shelf and pizza night grows up fast. Line it up with The Scarr’s Pizza Cookbook for New York slice energy and We the Pizza for pies with big heart, then dust your crusts with Uncle Mungos Parmesan & Garlic.

Questions answered

Who wrote Pizza Camp?

Pizza Camp was written by Joe Beddia, chef-owner of Pizzeria Beddia in Philadelphia.

How many recipes are in Pizza Camp?

More than 50, covering pizza dough, sauce and cheese basics, a range of pies, plus stromboli and hoagies.

Is Pizza Camp good for beginners?

Yes. It starts with the basics of dough, sauce, cheese and baking before moving on to the recipes, and the tone is relaxed and funny.

Is Pizza Camp a hardback, and how many pages?

Yes. It's a 224-page hardback published by Abrams in 2017.

Does Pizza Camp have vegetarian recipes?

Yes. There are plenty of vegetarian options, including potato, kale and roasted corn pizzas.