It’s a bit of a different post this time, but when I spotted Pizza: The New Classics on NetGalley, I immediately hit request. No hesitation. Pizza has always been one of my great loves — it’s comfort food, it’s celebration food, and honestly, it’s just good food.
I’ve travelled the world for a good slice. I’ve hung out in Naples. I’ve devoured Aussie mum-and-pop pizzas in the 90s. I used to live near an old-school, all-you-can-eat Pizza Hut that somehow still operates today. And I just got back from a trip across the US that was basically one long pizza crawl.
A couple of years ago, I found a pellet-fed pizza oven in an Op shop — I’m not saying it was fate, but it’s been an absolute gem. I’ve had a blast trying out different recipes, and Pizza: The New Classics gave me even more reasons to keep firing it up. One day, I’m upgrading to a Gozney, mark my words.
The book itself is stunning — visually appealing, easy to follow, and full of approachable yet exciting recipes. What I really appreciated was the range of toppings. Sure, I’ll always be loyal to a good Margherita or Capricciosa, but some of the flavour combos in this book? Game changers. My favourite so far has been the Pizza al Taglio with Wild Mushrooms & Two Cheeses. It’s got that savoury depth from sautéed or roasted mushrooms, paired with creamy buffalo mozzarella and the sharp bite of caciocavallo. Ridiculous, but Heaven.
I also had a go at the 62% and 72% hydration doughs from the book — fun and very messy. But that’s part of the joy, isn’t it? Dough on your hands, the smell of the oven cranking, and a bubbling pizza base waiting to be topped.
And I can’t wait to try the four cheese, fig, and bresaola pizza — honestly, I told you this book is a super fresh take on pizza! It’s packed with ideas that feel classic but elevated at the same time.
Now, full disclosure — I am 100% a fan of pineapple on pizza. I know that probably means I’m heading straight to pizza hell, but honestly, if there’s pineapple waiting there too, I’ll be just fine.
There’s something wonderfully nostalgic and comforting about all of this. Growing up, my parents lived separately for the first ten years of my life, and every weekend Mum and I would go stay at Dad’s. Friday night was his night to cook — by which I mean, he was exceptional at calling the local Pinky’s Pizza chain. And I adored it. Pizza has always meant family, familiarity, and a bit of fun.
So if you’re a pizza tragic like me, or just want a great cookbook that delivers on both flavour and feeling — Pizza: The New Classics is a worthy addition to your collection.
Now if you’ll excuse me, I’ve got dough rising, a pellet oven heating up, and possibly a really simple Hawaiian pizza in my near future.
Books, Boots and Bakeries 
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