Reach the author
Eight pizza styles, tested in Brooklyn
Eight styles, three reference chapters, and a troubleshooting section — written for a standard home oven.
Dion's Pizza Cookbook is a single-author collection of eight pizza styles, tested in a home kitchen in Brooklyn and written for home cooks with a standard oven. Each style gets a chapter with a short history, a tested dough formula, and a finished pie.
Three reference chapters cover dough, sauce, and cheese in detail, and a troubleshooting section addresses the most common failures — a dough that tears when you stretch it, a pale underside, a sauce that makes the base soggy. The recipes list hydration, ferment time, and oven setup up front so you can plan a bake before you start mixing.
The eight styles
Curious about one style in particular? The styles page walks through each one and what makes its crust behave the way it does.
Pizza Styles Around the WorldThe cookbook comes in print and digital editions. Both carry the same eight style chapters and the same reference material; they differ in how they reach you and how you read them at the bench.
A physical book shipped to your address. It lies flat on the counter while you work, which matters more than you'd think once your hands are covered in flour and you're trying to read a hydration figure mid-mix.
Best for
Cooking from the bench, gifting, and building a shelf of books you actually use.
A PDF you can read on a phone, tablet, or computer. Handy if you plan bakes on the train or want to search a dough formula without thumbing through pages.
Best for
Reading ahead, planning a bake, and keeping a copy on every device you own.
Want both? There's an option for that at checkout — one order, both editions. Format details and any current availability are shown when you place your order.
Order the cookbook
A typical New York-style timeline
Orders are placed through the buy flow on this site. You'll be asked for a shipping address for print copies and an email for digital delivery. Once your order is confirmed, you'll receive an order reference and a confirmation email with the next steps.
If anything looks wrong — a misspelled street, a delivery address you no longer use, a digital file that never showed up — reply to the confirmation email and it'll get sorted. You don't need to open a ticket or chase a phone line.
Payment and shipping
Payment is handled through the options shown at checkout. Shipping times depend on your location and the format you choose. Print copies ship from the United States, and delivery within the continental U.S. is typically within a week of dispatch. Digital copies are delivered by email and are usually available shortly after your order is confirmed.
If you're buying for a class, a group, or a holiday, the cookbook ships in multi-copy orders. Bulk pricing and shipping details are available on request.
If you teach or run a club, multi-copy orders are the usual route. Tell us the headcount and the format you want, and we'll confirm what's possible for that order.
Gift orders can ship to a different address than the billing address, so the book arrives where you want it. Mention the occasion when you reach out if you'd like the packing kept plain.
If you want a signed copy, mention it when you reach out and we'll confirm whether that's possible for your order and timeline. It isn't automatic on every order.
What you'll be able to bake
By the end of the book you should be able to mix, ferment, shape, and bake a New York-style pie without a recipe.
You'll know what hydration does, why cold ferment matters, and how to adjust for your oven. That's the goal: not a single perfect pie, but a working understanding you can repeat on a Tuesday.
This is a cookbook, not a shortcut. The recipes take time, especially the fermented doughs, and the best results come from planning ahead. If you want a pizza in thirty minutes, this book isn't the right fit. If you want to understand how pizza actually works and bake restaurant-level pies at home, it is. The book says this on the first page and it's worth repeating here.
A standard home oven is enough for every recipe. Some styles get closer to their traditional character with a steel or a stone, and the guide notes where that helps and where it doesn't. Nothing in the book requires a wood-fired dome.
Stage profile across the book
If a print copy arrives damaged or the digital file doesn't open, reach out through the contact page and it'll be replaced. Recipe questions are welcome too.
If a dough misbehaves or a bake comes out wrong, describe what happened — the flour you used, the temperature, how long it sat — and you'll get a straight answer. There's no support script, just the author. Questions about a specific style are the most useful kind, because the fix usually depends on which dough you were working with.
Pick a format, confirm your shipping or email details, and you're done. Print copies ship from the United States; digital copies land in your inbox.
Questions before you buy
If you're unsure which format suits you, or you're ordering for a group, reach out and you'll get a plain answer about what ships when and what applies to your order.
What's in the box
Order the cookbookBefore you order, know this
The fermented doughs need a day or more. Print delivery inside the continental U.S. is typically within a week of dispatch, and digital files usually arrive shortly after your order is confirmed. Bulk pricing and signed copies are handled on request, not automatically at checkout.
The answers below cover what most people ask before ordering a copy of Dion's Pizza Cookbook.
No. Every recipe is written for a standard home oven. Some styles get closer to their traditional character with a baking steel or a stone, and the guide says where that helps and where it doesn't. Nothing in the book needs a wood-fired dome.
It depends on the style. A focaccia or a Roman al taglio can be ready the same day. The fermented doughs — Neapolitan, New York-style, New Haven-style — want 24 to 72 hours in the fridge. The bake itself is short, usually under twelve minutes, so most of the work happens before the oven is even on.
Yes — there's an option for both at checkout. Format details and any current availability are shown when you place your order, so you'll see exactly what's included before you confirm.
Print copies ship from the United States. Within the continental U.S., delivery is typically within a week of dispatch. Digital copies are delivered by email and are usually available shortly after your order is confirmed. Shipping times depend on your location and the format you choose.
Reach out through the contact page and it'll be replaced. The same goes if the digital file won't open — describe what happened and you'll get a straight answer, not a script.
Print or digital, single copy or a box for the whole class. Reach out if you're unsure which fits — you'll get a plain answer.
