These are my favorite pizza and oven books. By purchasing through these links you help keep woodfiredpizza.org online for free. Thank you.
The original book for getting started with wood fired ovens.
This book just came to my attention and I will be reviewing it shortly. It looks like a well researched overview of different oven styles and materials written by Alan Watt who leads oven building workshops in Australia.
Ken Forkish's book is excellent for both bread and pizza.
For some of the most innovative pizza combinations, check out this book from the owner of the Pizzarium in Rome.
Another innovative book with a good recipe for gluten free pizza dough.
Jim Lahey, of no-knead bread/ Sullivan Street Bakery fame, has created a great book on pizza.
Tony Gemignani wrote a good book on pizza as well.
The founder of Earthstone ovens wrote this great little (9 x 7 x 0.5 inch) book which includes a DVD. Nice examples of how to use a woodfired oven to cook a variety of items.
Peter Reinhart's pizza book. This book is half recipes/ techniques and half travel stories of his search for the perfect pizza.
Anna Carpenter from Los Angles Ovenworks wrote this book about Wood Fired Ovens. While the "The Bread Builders" focused on making ovens from scratch (bricks, mortar, etc), this book is best for those considering a modular (pre-fabricated) design.
The Scicolones offer a gourmet/eclectic book on making pizzas based on their research done in Italy:
Ed Levine offers an interesting review of the best pizzas and pizzerias in the world.
Kiko Denzer wrote the definitive book on building with cob which is an inexpensive alternative to bricks.