Great to have you back! What a beautiful book set!

@BitontoPizza

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Thank you kindly! I do love those books and it is great to be back.

Asked for this for Christmas last year. When my wife found out it was $425 Canadian, she was like no way. So I asked for Gabriele Bonci’s book. It’s out of print and she found a used copy for $300. So I didn’t get that either. I bought a food truck a couple weeks ago, so now it’s a business expense, yay!

@BitontoPizza

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Wow... a food truck? I'm guessing it is one with a pizza oven! The books are great and I hope you really enjoy them. It will take years for me to absorb all the content.

@anthonyvink7153

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@@BitontoPizza yes moving from WFO to electric. 2 18” decks, that go up to 840f so I should be able to get a good Neapolitan/ NYC cross. I’m thinking of making dough on Tuesdays then have 48hr dough on Thursday, 72hr on Friday and 96hr on Saturday. At least to make it easier while I’m working 2 other jobs. Then I’ll get plenty of experience for which one I like before next season. I’m in Canada so I’ll only run for about a month before winter shuts me down until Spring

@jonasaras

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I have Bonci’s book. It’s not worth $300. The Italian document published by the Confratella de la pizza (sp?) on pizza al taglio is better

@anthonyvink7153

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@@jonasaras I’ll look it up

Welcome back. I have had my eye on this set of books for a while, but the price put me off. I have just put in a quote for my own pizza trailer to start up my own business and the idea of this being a business expense appeals greatly. As I already own The Neapolitan pizza. A scientific guide about the artisanal process, I am assuming you would say that Modernist Pizza is worth having as well? For my business I am only planning on making Neapolitan pizza ( as well as Turkish Lahmacun).

@BitontoPizza

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It's good to be back. Congrats on the new pizza trailer. That's exciting! I have both books. The books are very different. I think the chapters on dough alone are a better practical guide in Modernist while The Neapolitan Pizza... is a bit more of a scientific and engineering read.

Two huge historical revelations revealed in this book: 1) Leading pizza historians are now thinking New Haven apizza-and pizza from the earliest surviving NY/Jersey pizzerias-are the closer direct descendant of pizza in Napoli from the 19th century, not modern pizza napoletana. It's modern pizza napoletana that got the more recent reinvention. 00 didn't even *exist* until the "60s or 70s". The stronger/refined flours like 00 and Manitoba flour (from North America) used to make AVPN pizza napoletana today, *hugely* changed pizza in Napoli after WW2. Even before either of those flours were common, semi-whole and whole wheat were all they had. Pizza had a denser, flatter crust. Pizza did not have puffy, light, soft airiness of pizza napoletana today. 2) By Peter Regas' latest research, Lombardi's is *not* the first US pizzeria. In fact, we've likely had pizza in the US since the 1890s at the minimum. Most of the earliest US pizzamakers were directly from Napoli or greater Campania, some even reestablished their pizzeria in the US, particularly New York.

Bravo, Paul. Do the books cover the pinsa?

@BitontoPizza

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Good to hear from you, Dwight! I haven’t read the entire history, yet but I haven’t seen them reference the Roman pinsa yet.