Join Martin Philip @breadwright for a series of delicious events featuring pizza, conversation, and book signings across the DC metro area to celebrate The Book of Pizza! 🍕📚
Friday, May 8
đź“Ť @surlatable in Old Town, Alexandria, VA | 10:30 a.m. to 1:00 p.m.
Demonstration & Book Signing
Saturday, May 9
đź“Ť King Arthur Store in Fairfax, VA | 10:00 a.m. to 2:00 p.m.
@Gozney Pizza Experience with @pizzeriacoco_dmv
Sunday, May 10
đź“Ť King Arthur Store in Fairfax, VA | 5:30 p.m.
Pizza + Q&A + Book Signing (Tickets required - linked in our profile)
Monday, May 11
đź“Ť @boldforkbooks in Washington, DC | 7:00 p.m.
An Evening of Conversation & Pizza with Martin and Chef Gerald Addison of Grazie Hospitality @gmladdison@chefgeraldaddison (Tickets required- linked in our profile)
🍕Bold Fork Books is excited to host THE BOOK OF PIZZA Co-Author Martin Philip and Grazie Hospitality’s Executive Chef and Partner Gerald Addison for a celebration and conversation on Monday, May 11th at 7pm.
All tickets include a slice of pizza from @grazienonnaxoxo 🍕
Tickets are available now Bold Fork Books’ website. Keep reading to learn more about the book:
“From the team behind the #1 New York Times bestseller The King Arthur Baking Company Big Book of Bread, comes the definitive book dedicated to the key elements of making pizza in any home oven, countertop pizza oven, or backyard oven or grill.
The bakers at King Arthur Baking Company researched, tested—and tasted!—hundreds of pizzas and cooking methods to develop the most comprehensive book yet dedicated to the art and science of making pizza at home. Organized around twelve distinct styles—New York, New Haven, Chicago Tavern, Grandma, Neapolitan, and more—King Arthur Baking Company’s The Book of Pizza goes deep on every element of a great pie, from dough and sauce to the cheese and the bake.”
Comment “TICKET” and we’ll send you the link. See you in Mount Pleasant on May 11th!
Of all the pizzas, how could you possibly choose just one? While I’m not advocating for anything so extreme, I will say that some (like a Hawaiian-style Detroit) eat heavier than others. On the lighter end of the pendulum the Roman tonda (scrocchiarella) is a 12-14” pizza that a single person can eat, almost without impact. With these Lingue I’m using an altered version of the tonda (adding sourdough) for a result that is as thin and crackery as matzoh.
During baking the tomato sauce reduces and sweetens—an easy favorite.
Full details in the Curio.
On Sunday, May 10 🍕, come spend the evening enjoying pizza and good conversation at our Fairfax store with Martin Philip @breadwright , co‑author of The Book of Pizza. Martin will share stories behind our newest cookbook—from developing recipes to refining techniques—followed by a Q&A and book signing.
Tickets are required, and space is limited, so grab yours now at the bakewithus link in our profile >> @kingarthurbaking.store
New work up today on the Curio. These Lingue di Pizza—a crisp and thin riff on scrocchiarella or pizza tonda—are right on time for appetizer season.
Dough:
All-purpose or 00 pizza flour, 110g
Semolina, 41g (if you don’t have it, substitute all-purpose)
Salt, fine, 4.5g (Âľ t)
Yeast, instant, 1.5g (½ t)
Water, 49g
Olive oil, 21g
Sourdough culture, ripe or discard, 100g (if you don’t have sourdough, replace the culture with 50g of water and 50g of flour (100g in total) and proceed)
Full instructions on the Curio! Link is in bio, as always. Free Newsletter.
Our latest cookbook, The Book of Pizza, is officially a @nytbooks Best Seller, and we couldn’t be more excited (or grateful)!
This book was created to answer a simple question: what does it really take to make great pizza at home? So years of work, love, and flour created this deep dive into every element of the pie — from mixing and shaping dough to sauces, cheeses, toppings, and those all-important finishing touches. Learn more and grab your copy at the bakewithus link in our profile >> @kingarthurbaking
Huge congratulations to King Arthur authors Martin Philip @breadwright , @davidtamarkin , Jessica @jbattilana , @katboytsova , and Ryan Salerno @vermontbaker !
Wow! We are still buzzing from last night’s event at River Roost Brewery. It was a beautiful expression of how local businesses can come together to create a unique and special moment for our community to gather around. From our gracious hosts at River Roost to the seamless coordination by King Arthur Baking and Norwich Bookstore, every detail made for an unforgettable night.
We loved firing up the Gozney ovens, which cooked our pizzas to perfection. A big congratulations to the real stars of the night: Martin Philip and David Tamarkin, the authors behind the incredible new “The Book of Pizza.”
This event was a perfect example of why we love what we do. Our hope is to continue creating opportunities to collaborate with like-minded businesses—bringing everyone to the same table to showcase the immense talent of our local business owners and their hardworking staff.
Huge thanks to everyone who came out to have a beer, enjoy some pizza, buy a book, and celebrate our robust local community with us.
Bus to NYC for The Pizza Book launch tomorrow. The party at Best Pizza is open to the public as is the demo I’m doing Tuesday at Williams-Sonoma. Also, peanut butter banana toast for the road snack. More about that in the Curio.
Unintentionally, I’ve returned to the Curio with new work on Easter. When life throws you synergy, “don’t look it in the mouth,” as they say. I’m sharing a toast treatment that I look forward to every day. Details are in my newsletter (still free), where you will also find several years worth of writing and recipes running the gamut from bread to pastry and points between.
