{"product_id":"pizza-czar-anthony-falco-cookbook","title":"Pizza Czar by Anthony Falco – 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, 272 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Anthony Falco, former pizza czar of Roberta's in Brooklyn, now an international pizza consultant\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Abrams, 2021\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e The three pillars of pizza (wheat, tomatoes and cheese), dough technique, then thin and crispy, pan, tomato pie and Sicilian styles, with stories from his travels\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Home ovens and pizza ovens, and cooks who want to master more than one style\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781419747847\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003ePizza Czar is a hardback cookbook by Anthony Falco, the former pizza czar of Brooklyn's Roberta's turned international pizza consultant, that teaches you to make world-class pizza at home, from thin and crispy pies to pan pizza and Sicilian squares.\u003c\/strong\u003e It's packed with hacks he picked up opening pizzerias around the globe.\u003c\/p\u003e\n\u003ch2\u003ePizza know-how stamped in every passport\u003c\/h2\u003e\n\u003cp\u003eAfter eight years at Roberta's, Falco took his dough on the road, consulting on pizzerias from São Paulo and Bogotá to Bangalore, Taipei and Istanbul. He's made great pizza at altitude and in the tropics, and the book is loaded with the techniques that come from solving problems everywhere.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt starts with the three pillars of pizza (wheat, tomatoes and cheese) and practical lessons like how to open up dough, then works through the styles with step-by-step photography. Many doughs use a sourdough starter, and the publisher has posted guidance online for cooking from the book without one.\u003c\/p\u003e\n\u003cp\u003eRecipes include Thin and Crispy dough, a classic Tomato Pie, a Buttercrust Pan Pizza, a Cheesy Pan Pizza and a Garlic, Caramelised Onion, Anchovy and Breadcrumb Sicilian, with travel stories from places like Brazil woven between the recipes.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003ePizza nerds who want to know how and why, and owners of home ovens or pizza ovens keen to master more than one style. It's detailed, so it suits committed beginners and experienced bakers alike.\u003c\/p\u003e\n\u003ch2\u003eAbout Anthony Falco\u003c\/h2\u003e\n\u003cp\u003eAnthony Falco spent eight years at Roberta's in Brooklyn, finishing as its pizza czar, before going independent as an international pizza consultant in 2016. He has consulted everywhere from New York, Chicago and Seattle to São Paulo, Bogotá, Lisbon, Madrid, Bangkok and Ulaanbaatar, and also works as an illustrator for pizza brands and small businesses.\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\/085_ultimate-haul-triumphant.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;\"\u003eEvery shelf needs one pizza book that's been around the world, and this is it. Falco's lessons on wheat, tomatoes and cheese teach you to think like a pizzaiolo, and his Buttercrust Pan Pizza, golden and crackling at the edges, has Darryl plotting a getaway with the whole tray. Snap it up and your pizza will travel further than you do. Pair it with \u003ca href=\"\/products\/pizza-camp-recipes-from-pizzeria-beddia-joe-beddia-cookbook\"\u003ePizza Camp\u003c\/a\u003e, Joe Beddia's cult Philly classic, and \u003ca href=\"\/products\/slice-thom-elliot-cookbook\"\u003eSlice\u003c\/a\u003e for 30 crowd-pleasing pizza recipes, then season your sauce with \u003ca href=\"\/products\/cattlemans-grill-italiano-seasoning\"\u003eCattleman’s Grill Italiano Seasoning\u003c\/a\u003e.\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: Italiano Crust Oil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTurns a pile of crusts into a second course.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 125ml olive oil, 2 garlic cloves thinly sliced, 1 tsp Italiano seasoning, a pinch of chilli flakes, 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 oil and garlic over low heat for 3–4 minutes until the garlic is just pale gold.\u003c\/li\u003e\n\u003cli\u003eTake it off the heat, stir in the seasoning and chilli flakes and let it steep for 10 minutes.\u003c\/li\u003e\n\u003cli\u003ePour into a shallow dish, add a pinch of flaky salt and dunk your crusts.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Gentle heat draws the garlic and dried herbs into the oil without burning them, so every crust gets a hit of flavour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Pizza Czar?\u003c\/h3\u003e\u003cp\u003ePizza Czar was written by Anthony Falco, the former pizza czar of Roberta's in Brooklyn and now an international pizza consultant.\u003c\/p\u003e\u003ch3\u003eWhat's inside Pizza Czar?\u003c\/h3\u003e\u003cp\u003eThe fundamentals of wheat, tomatoes and cheese, dough technique and step-by-step photos, then styles from thin and crispy to pan pizza, tomato pie and Sicilian, plus travel stories.\u003c\/p\u003e\u003ch3\u003eDo I need a sourdough starter for Pizza Czar?\u003c\/h3\u003e\u003cp\u003eMany doughs use one, but the publisher has posted guidance online for using the book without a starter.\u003c\/p\u003e\u003ch3\u003eIs Pizza Czar a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 272-page hardback published by Abrams in 2021.\u003c\/p\u003e\u003ch3\u003eIs Pizza Czar good for beginners?\u003c\/h3\u003e\u003cp\u003eYes, for committed beginners. It's detailed, with step-by-step photos for techniques like opening up dough.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Pizza Czar?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pizza Czar was written by Anthony Falco, the former pizza czar of Roberta's in Brooklyn and now an international pizza consultant.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Pizza Czar?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The fundamentals of wheat, tomatoes and cheese, dough technique and step-by-step photos, then styles from thin and crispy to pan pizza, tomato pie and Sicilian, plus travel stories.\"}}, {\"@type\": \"Question\", \"name\": \"Do I need a sourdough starter for Pizza Czar?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Many doughs use one, but the publisher has posted guidance online for using the book without a starter.\"}}, {\"@type\": \"Question\", \"name\": \"Is Pizza Czar a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 272-page hardback published by Abrams in 2021.\"}}, {\"@type\": \"Question\", \"name\": \"Is Pizza Czar good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, for committed beginners. It's detailed, with step-by-step photos for techniques like opening up dough.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824807968820,"sku":"9781419747847","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/pizza-czar-anthony-falco-cookbook-front.png?v=1792925458","url":"https:\/\/www.therubhub.com.au\/products\/pizza-czar-anthony-falco-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}