Around 10 years ago, Mike received something special from an old friend - a pizza dough recipe. He worked on it for a while, and eventually passed it along to Aaron.
This pizza recipe was so awesome that Mike started to write a cookbook around it - how to make the dough, some ideas for pies that you could make, stuff like that. He shared it with Aaron, who was already completely obsessed with the recipe. Aaron took it and evolved it further, writing notes, and testing as he went.
Since then, three babies and a podcast were born, and the idea to revive “The Pizza Book” seemed like a really good one. We were getting together every week to work on our podcast and share our ideas and visions, and this gave us an excuse to finally make the book a reality.
Pizza is about sharing.
We’ve spent a lot of time thinking about the answer to the question, “Why are you guys so obsessed with making pizza?” and while we don’t know all of the answers (Some questions don’t have answers, like ‘Why are sunsets pretty?’ or ‘Why are the Rolling Stones so much better than The Beatles?’), we definitely know some.
We both grew up eating pizza all the time - on the street, at birthday parties, at home, wherever. Every time we make and share pizza with friends and family, we make connections to all of the slices we’ve eaten, and it makes us feel like home. As soon as a pizza is done being made, it is cut into equal pieces, because it is meant to be shared.
A cookbook about pizza is a chance to show off some of our favorite flavor combinations, cultural inspirations, personal quirks, and more. This cookbook lets us share so much more than just the recipe for the dough itself - it’s a chance to really have fun with it.
You love pizza and want to make it at home.
Pizza is an awesome gateway into learning how to handle dough, bake bread, and more. Get on board with us! The book has a ton of detail and science from our extensive reading and testing. We’re nerds about this stuff and we want to share that obsession with you.
We love a challenge, and when people told us that it wasn’t accessible to make decent pizza at home, we knew we could make it happen, and we have. Our recipe has been tested by friends and family who attest to the fact that this is some of the best pizza they’ve had anywhere, at home or in a restaurant.
Breaking down how to make pizza at home.
- An amazing recipe for pizza dough that you can make at home.
- Recipes for all of our favorite pizza varieties.
- Beverage pairings to quench your thirst.
- Guest recipes from amazing folks.
- A Pizza Topping Glossary.
- Extended detail and knowledge about every aspect of making pizza at home.
The Pizza Book will look good.
The Pizza Book will be a real hard cover book, that you can display proudly on your shelf. We’re obsessed with collecting cookbooks and we won’t be satisfied unless this can stand with our favorites. It includes awesome full color photography. Our friend, Tom Smith, is doing an amazing job making our pizza drool-worthy. We’ve already got one amazing photo shoot under our belts and hope to do more. This Kickstarter will make that possible.
STRETCH (THE DOUGH) GOALS #1: $40K => Videos
STRETCH (THE DOUGH) GOALS #2: $55K => Wood Fired Ovens and Recipes
If we get to $55K by the end of the project, we will construct and detail the process of building and using traditional wood fired ovens. More details here: https://www.kickstarter.com/projects/980466739/the-pizza-book/posts/1442522
We're serious about this pizza game.
We’ve proven that passion is the right motivator for awesome work. We’ve had some friends and colleagues test the recipe recently and this is what they've been saying:
"This is way better than my husbands Pizza" -- Ellen Quint
Delivery in Q2 of 2016
We’ve already been working tirelessly on the copy which we hope to have finished before the holiday season. We’re also planning to do at least one more round of photography to fill in the gaps. In the meantime we’re working with Steve Berry of Thought Merchants to design the e-Book and print versions of the book. Our plan is to finish the book design by January, print in February, and delivery in March/April. As we finish different stages of the book we will share our progress with all of our backers.
What will the money will go to?
We’ve already spent a ton of time on this and some money out of our own pockets to fund the first round of photography. A majority of the costs are in printing as we are working with a high quality printer in the United States. Good paper, good ink, and good people do not come cheap.
We <3 Pizza
Aaron Quint is a husband, father, charcutier, and web developer in Kingston, NY. His favorite pizza is covered in meatballs.
Michael R. Bernstein lives in Takoma Park, MD where he is a professional amateur. His favorite type of pizza is outside in the summer with his family at L&B Spumoni Gardens in Brooklyn.
Steve Berry is a designer and principal at Thought Merchants, a design and product consultancy in Santa Monica California. His favorite pizza is a pepperoni pizza on the grill outside with a good glass of wine with friends and family.
Tom Eberhardt-Smith is a photographer, designer, and partner at Eberhardt Smith, a multidisciplinary creative studio in upstate New York. His favorite type of pizza is mushroom and pepper.
Risks and challenges
The layout, printing, and distribution of the printed cookbooks is something that is going to be expensive and time consuming. We both have experience with digital distribution, so we will be able to get the eBook out quickly, but the print version is going to take some work to get right.
We’re leaning on our friends and colleagues who have a ton of experience working with printers to make sure that this goes as smoothly as possible.Learn about accountability on Kickstarter
- (30 days)