Pizza Czar by Anthony Falco, Reviewed

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If the name Anthony Falco sounds familiar to you, there’s a reason for that. The former Pizza Czar of Roberta‘s in Brooklyn, New York, is now an internationally known pizza consultant. Imagine having a job like that, but Falco has earned it. When it comes to pizza, his knowledge and experience is a gift to us all.

His new book, Pizza Czar: Recipes and Know How from a World Traveling Pizza Chef, is a winner. If the photos alone don’t suck you in, the recipes will. Now if, like me, you don’t make your own pizza crust, not to worry, while his crust is no doubt excellent, it does call for a bit of dedication in that you need to keep and maintain a starter in order to make it.

 I learned my lesson years ago when my sole effort at making pizza crust was not unlike the efforts of Lucy Ricardo and Ethel Mertz and their bread baking. You Boomers will remember that episode. So, instead of making my own, I buy pizza dough from local merchants. If, however, you do want to make your own dough, there is absolutely everything you need to know right here in this book.

His commentary and introduction to each recipe is educational and charming. What I particularly love about this book is the creativity, cleverness, and variety of toppings. I love the way that he not only tells you what vegetables to use, but gives you instructions on how to prepare them beforehand. The oven-roasted fancy mixed mushrooms I found to be excellent alongside a steak, so this book goes beyond just pizza.

Imagine if you will, a Brazilian mashed potato pizza. How about a brussels sprouts pizza? Roasted eggplant pizza? It may be a way to get the kids to eat their veggies. No? Then you will surely love the special pizza, veggie lovers pan pizza, or the spicy pepperoni Sicilian pizza. Thus far my favorite recipe for pizza is his Bolognese pizza. There is just something about that zigzag of béchamel sauce squeezed over the top that makes this outstanding. Who knew?  For those of us who enjoy cold pizza for breakfast, why not have a hot one and make his Potato, Egg, and Cheese Pizza? There are also recipes for pasta; the pesto alla Trapanese he is a true winner. Here Falco provides what I consider to be the best recipe for ranch dressing that I have ever tasted.

With directions on how to turn your kitchen oven into a restaurant-style pizza oven, the best cheeses and olive oils to buy, flours to use (for you crust people) and a taste-tempting salad or two, anyone and everyone who loves Italian food or pizza is going to love this book.

Disclaimer: I received a complimentary copy of this book for review as a member of Abrams Dinner Party.