Pizza by the Seasons

Sarah Minnick, the James Beard Award-nominated, Portland-based pizza chef and the originator of Portland-style pizza, shares her unique and irresistible approach to making seasonal pizzas in this highly anticipated debut cookbook.

Pizza is everyone’s favorite food and author Sarah Minnick’ s pizzas are the stuff of legend. Widely credited as the originator of “Portland-style” pizza, it’s Sarah’s philosophy that makes her pizza stand out and her techniques that make them taste extra special. Sarah sees pizza as the perfect canvas for eating fresh fruits and vegetables; the inventive toppings, plus a naturally leavened sourdough crust made with whole grain flour make pizza nourishing, deeply flavorful, and a far cry from junk food. Sarah’s techniques have been a secret—up until now. She’ll teach readers how to pair toppings and cheese, layer toppings, how to use a “dry tosser” to pull flavors together, and why cutting a finished pizza into different shapes is critical to the taste. Highly visual and inspirational, Pizza by the Seasons is the ultimate guide to crafting from-scratch pizzas at home.

• I remember Sarah casually grabbing handfuls of nettles from the side of the street we were walking on. When it showed up on the pizza we ate that night, I thought, ‘I guess there are no rules in this life, not even for pizza.’ Of course, it was the best pizza I’d ever had.
  Miranda July, bestselling author of All Fours
• ‘Authentic’ is one of the first things that comes to mind when I think of the great Sarah Minnick. Pizza by the Seasons reflects authenticity of place, purpose, and, of course, pizza. I’m so grateful to gain pages of insight into her gifts.
  Chris Bianco, chef and owner of Pizzeria Bianco
• A ‘lovely,’ enticing book from Sarah Minnick . . . her marvelous personal approach to vegetable-topped pizza and seasonal cooking is mouthwatering.
  David Tanis, acclaimed chef and food journalist
• There have been many books written about everyone’s favorite food, but Sarah Minnick’s exploration of pizza makes us realize how much more we can learn. Pizza by the Seasons dives deep into the artisanal culture of handcrafted pizza using locally sourced and foraged provisions.
  Tony Gemignani, 13-time world pizza champion and author of The Pizza Bible
• This book is bigger than pizza. Sarah gives us a way of thinking about vegetables, grains, cheese, the seasons, and how they all come together. Her combinations are creative and sometimes unexpected, but they always make sense.
  Joshua McFadden, author of Six Seasons: A New Way with Vegetables
• Unbound by tradition, Sarah Minnick has carved out her own path in the pizza world. Pizza by the Seasons is a thoughtful, inventive guide for any baker looking to elevate their pizza, and a true reflection of Sarah’s craft and values.
  Dan Richer, chef and owner of Razza and author of the New York Times bestseller The Joy of Pizza