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Pizza, A Slice of American History Hardcover – 23 Oct 2014

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More About the Author

Liz Barrett is the former editor-in-chief and current editor-at-large for PMQ Pizza Magazine, America's No. 1 pizza industry magazine, where she has been surrounded by pizza on a daily basis since 2007. She authors a weekly blog for the industry called The Pizza Insider, aiming to keep pizzeria operators one step ahead of the competition.

Over the years, Barrett has interviewed dozens of pizzeria owners and visited countless pizzerias in the U.S. and overseas. She enjoyed her first slices of pizza while growing up in Michigan, had her fair share of California-style pies while living in Los Angeles for 19 years, and now enjoys visiting local pizzerias with her husband by her side in Mississippi.

Product Description

About the Author

LIZ BARRETT is editor-at-large of the national foodservice trade publication PMQ Pizza Magazine ( She started the site, currently the top ranking food blog in Mississippi according to Urbanspoon and the winner of “best website” honors in three local reader polls.


Inside This Book

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on (beta) 13 reviews
3 of 3 people found the following review helpful
I absolutely love pizza and can tell that this book was written ... 29 Oct. 2014
By Jesse Ryan - Published on
Format: Hardcover
I absolutely love pizza and can tell that this book was written by someone who loves pizza too!
This book is very well written and illustrated. It gives you the details you want to know on each area it covers and makes you feel like you just visited or need too visit these places. The recipes and photos have me licking my lips everytime I look at them. I highly recommend this book to everyone and suggest pairing it with a slice or 2 while reading it.
2 of 2 people found the following review helpful
History with a batch of recipes by the Pizza greats!! 29 Oct. 2014
By Jonathan Crossland - Published on
Format: Hardcover Verified Purchase
A great book on the history and the evolution of Pizza. Also, chock full of tips and recipe's from the fathers of American Pizza. Thin, Deep Dish, New Haven, Neopolitan, etc.... It is all here. If you make pizza at home, it is a must for your cook book library. If you just like to eat pizza made by the pros, this book is a great guide!
1 of 1 people found the following review helpful
Life, liberty, and the pursuit of pizza 17 Nov. 2014
By J. Chambers - Published on
Format: Kindle Edition
When I was growing up in Atlanta during the 1940s-1950s, there were no pizzerias anywhere around us. The only pizzas we had were the homemade ones from a Chef Boyardee pizza kit that included flour, yeast, sauce, and grated cheese. Today, there are pizza parlors all around us, and I've had enough different kinds of pizza to come to appreciate this yummy treat. Pizza expert Liz Barrett has done a real service to pizza lovers with her comprehensive book about pizza, including its history, the different styles, pizza trivia, and pizza's place in our culture.

The book covers the different styles of pizza, and there were several varieties that I wasn't familiar with. For example, I learned that in some regions of the US, there's a popular tomato pie, with the placement of the sauce and the cheese being reversed, with more emphasis on the thick tomato sauce. There's also an oddly named "grandma pizza," a variation of a Sicilian pizza. The book includes recipes for different styles of pizza for those who want to try their hand at making pizza at home.

The book goes into detail about the essential elements of pizzas: the crust, the cheese, and the sauces. It even mentions the different types of baking ovens used in pizzerias. The image of a pizza chef tossing the dough in the air is a familiar one, but if you tried to twirl a Neapolitan-style pizza in the air, the dough would fall apart (hint: it's the water content).

There were some fascinating little tidbits about pizza, including these:
* Gennaro Lombardi opened America's first pizzeria in New York City in 1905.
* If pizzas give you heartburn, it could be the dried oregano that's causing it (fresh oregano may be easier on your stomach).
* In Italy, if you ask for pepperoni on your pizza, you'll get green peppers, not the cured meat we call pepperoni.
* A "dough docker" is a tool used by pizza chefs to control the amount of bubbles in the finished crust. It has tiny bumps that get rolled over the dough before baking.
* Like your pizza crust charred with a chewy center? Head for New Haven, Connecticut, and decide for yourself whose pizza is best - Sally's or Pepe's.

With tons of color photography and interviews with other pizza experts, the book has the most thorough and informative coverage of pizza that I've seen, from its humble beginnings as fast food for hungry laborers to today's huge variety of styles, sauces, and toppings. And I warn you in advance - reading about pizza and seeing the mouthwatering photos will make you hungry, so it's best to have a slice of your favorite pizza at hand while you're reading.

A review copy of the book was provided by the author.
1 of 1 people found the following review helpful
Enjoyable reading and beautiful pictures! 22 Sept. 2014
By June B. - Published on
Format: Hardcover
Very nicely done! I have a new respect for pizza restaurant owners and everyone else in the pizza business. I never realized what goes into making pizza. Whatever you do, make sure you've eaten before reading this book because the pictures and the descriptions of the pizzas will make you run to your nearest pizza restaurant!!!!!!
Pizza encyclopaedia 29 Oct. 2014
By Ali Julia - Published on
Format: Hardcover
This book contains everything you might ever want to know about pizza. It is a real pizza encyclopaedia. It starts with the general history of pizza dating back as far as the sixth century BC and then concentrates on how pizza became one of America's favorite foods. The book covers a great many pizza styles, each one gets it own chapter with "How to recognize it" and "where to find it" sections, followed by recipes. I thought I knew my pizza, but turns out what I knew was a tiny drop in an ocean. The recipes range from traditional Neapolitan pizza to Fig and Prosciutto white pizza to peach desert pizza. I also liked reading the stories and seeing the photos of some of the famous pizza establishments.

This book is a great combination of a history book, a cookbook book, and a restaurant guide. I received a review copy of this book and I thoroughly enjoyed it.

Ali Julia review


Introduction: PIZZA FIRSTS
Chapter 2: TOMATO PIE
Chapter 3: CRUST
Chapter 6: CHEESE
Chapter 10: ST. LOUIS STYLE
Chapter 12: OVENS
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