{"product_id":"we-the-pizza-muhammad-abdul-hadi-cookbook","title":"We the Pizza by Muhammad Abdul-Hadi – 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, 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Muhammad Abdul-Hadi, founder of Down North Pizza in North Philadelphia, with chef Michael Carter and David Joachim\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Clarkson Potter, 2025\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 65 recipes for square Philly-style pies, wings, fries, lemonades and shakes, plus stories from the Down North crew\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Pizza lovers chasing thick, crispy-edged square slices with big toppings\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780593796405\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWe the Pizza is the hardback cookbook from Down North Pizza in North Philadelphia, written by founder Muhammad Abdul-Hadi with chef Michael Carter and David Joachim, and it teaches 65 recipes for the shop's square, crispy-edged, sauce-on-top pies, plus wings, fries, lemonades and shakes.\u003c\/strong\u003e Down North hires formerly incarcerated people exclusively, and their stories run right through the book. It was named a Publishers Weekly Best Cookbook of the Year.\u003c\/p\u003e\n\u003ch2\u003eSquare pies with a second-chance story\u003c\/h2\u003e\n\u003cp\u003eMuhammad Abdul-Hadi built Down North to serve seriously good pizza while cutting reoffending rates in his corner of Philly. The book does both jobs too: it's a straight-up great pizza book, and it gives the crew who make those pies room to tell their own stories, alongside clear history on incarceration in the United States.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eRecipes are grouped into vegetarian and vegan pies, meat and seafood pies, wings, sides and drinks, with Down North's tender, crispy-edged square crust as the foundation. There's even a shop playlist to cook to, and guest pies from chef supporters including Marc Vetri and Marcus Samuelsson.\u003c\/p\u003e\n\u003cp\u003eStandouts include the Roc the Mic pepperoni pie, Tales of a Hustler with smoky berbere brisket, Say Yes with jerk turkey sausage, roasted butternut, kale, ricotta and a lemon-honey drizzle, and a four-cheese vegetarian pie with an arrabbiata-style sauce.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who loves a thick, crispy-edged square slice, whether you're baking in a home oven or firing up a pizza oven in the backyard. It's also a great read for people who like the story behind the food as much as the recipe.\u003c\/p\u003e\n\u003ch2\u003eAbout Muhammad Abdul-Hadi\u003c\/h2\u003e\n\u003cp\u003eMuhammad Abdul-Hadi is a Philadelphia-born entrepreneur and the founder of Down North Pizza and the Down North Foundation. He has won the James Beard Foundation's leadership award, and Down North has been featured by the New York Times, the Washington Post, Bon Appétit and the Today Show.\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;\"\u003eDarryl's orders: read the stories, then make the pies. This is square, crispy-edged Philly pizza with a big heart, and the Roc the Mic pepperoni pie is the one that'll have the whole crew fighting over the corner pieces. Buy it, because your Friday pizza night is about to get serious. Pair it with \u003ca href=\"\/products\/perfect-pan-pizza-peter-reinhart-cookbook\"\u003ePerfect Pan Pizza\u003c\/a\u003e for more deep-pan dough know-how and \u003ca href=\"\/products\/the-scarrs-pizza-cookbook-new-york-style-pizza-for-everybody-scarr-pimentel-cookbook\"\u003eThe Scarr's Pizza Cookbook\u003c\/a\u003e for a New York slice on the other side of the ledger, then drizzle those corners with \u003ca href=\"\/products\/bbq-mafia-smoky-hot-honey-500ml\"\u003eBBQ Mafia Smoky Hot Honey\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: Hot Honey Crust Dip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNobody leaves the crusts when this is on the table.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cup ricotta, 1 tbsp hot honey (plus extra to drizzle), zest of half a lemon, a pinch of salt and cracked pepper\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\u003eWhip the ricotta, hot honey, lemon zest, salt and pepper together until smooth.\u003c\/li\u003e\n\u003cli\u003eSpread into a shallow bowl and swirl a little more hot honey over the top.\u003c\/li\u003e\n\u003cli\u003eServe with pizza crusts, garlic bread or charred flatbread for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Creamy ricotta, sweet heat and bright lemon turn the plainest bit of the pizza into the best bit.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote We the Pizza?\u003c\/h3\u003e\u003cp\u003eWe the Pizza was written by Muhammad Abdul-Hadi, founder of Down North Pizza in North Philadelphia, with chef Michael Carter and David Joachim.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in We the Pizza?\u003c\/h3\u003e\u003cp\u003eThere are 65 recipes for square Philly-style pizzas, wings, fries, lemonades and shakes, including vegetarian and vegan pies.\u003c\/p\u003e\n\u003ch3\u003eIs We the Pizza good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The recipes are written for home cooks, and the square pan-style crust is a forgiving place to start making pizza.\u003c\/p\u003e\n\u003ch3\u003eIs We the Pizza a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 224-page hardback published by Clarkson Potter in 2025.\u003c\/p\u003e\n\u003ch3\u003eWhat style of pizza is in We the Pizza?\u003c\/h3\u003e\u003cp\u003eDown North's signature is a tender, crispy-edged, square-cut pie with the sauce on top, plus creative topping combinations like smoky berbere brisket and jerk turkey sausage.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote We the Pizza?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"We the Pizza was written by Muhammad Abdul-Hadi, founder of Down North Pizza in North Philadelphia, with chef Michael Carter and David Joachim.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in We the Pizza?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 65 recipes for square Philly-style pizzas, wings, fries, lemonades and shakes, including vegetarian and vegan pies.\"}}, {\"@type\": \"Question\", \"name\": \"Is We the Pizza good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The recipes are written for home cooks, and the square pan-style crust is a forgiving place to start making pizza.\"}}, {\"@type\": \"Question\", \"name\": \"Is We the Pizza a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 224-page hardback published by Clarkson Potter in 2025.\"}}, {\"@type\": \"Question\", \"name\": \"What style of pizza is in We the Pizza?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Down North's signature is a tender, crispy-edged, square-cut pie with the sauce on top, plus creative topping combinations like smoky berbere brisket and jerk turkey sausage.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824822157364,"sku":"9780593796405","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/we-the-pizza-muhammad-abdul-hadi-cookbook-front.png?v=1792925490","url":"https:\/\/www.therubhub.com.au\/products\/we-the-pizza-muhammad-abdul-hadi-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}