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“In Pizza Night, Alexandra makes a strong case for enjoying pizza every week of the year—and who wouldn't want to live that life? With her dependable dough recipes, innovative and seasonal toppings, and nourishing salads, you'll never be left wondering if you can make pizza this week, only that you should.”—Maurizio Leo, baker and author of the James Beard Award-Winning The Perfect Loaf: The Craft and Science of Sourdough Bread, Sweets, and More “This gorgeous book is, of course, for anyone who craves excellent homemade pizza (Hot Sausage and Giardiniera! Roasted Wild Mushroom with Fontina! Buffalo Cauliflower Pizza with Creme Fraiche!), but it's also for anyone who wants to be intentional about rituals and memory-making and doesn't know where to start. I dare you to flip through Ali's easy-to-follow, farm-fresh recipes and not feel inspired to plan your first pizza night immediately.”—Jenny Rosenstrach, bestselling author of Dinner: A Love Story and The Weekday Vegetarians “At last! The perfect casual meal finally has a cookbook worthy of its elemental splendors Ali’s lifelong love of a good pie and reverence for its special place in our lives shines in recipe after recipe. As if that alone were not enough, she also matches each pizza (one for every week of the year) with a fabulous, alluring, seasonal salad—many of which are worthy of their own meals.”—Emily Nunn, author of The Comfort Food Diaries and creator of The Department of Salad “Readers of Pizza Night are going to have difficulty deciding which pizzas to make, because they all sound (and look) amazing. The helpful pictures—especially when it comes to dough stretching—are invaluable. And so many styles! Roman, Neapolitan, Detroit . . . it’s all here, giving any pizza lover an excuse to whip up a pie (or three) any time of the year.”—Steve Dolinksy, The Food Guy NBC Chicago and host of the Pizza City podcast   “This book—I’m loving it! Pizza is just one of those foods that I cannot get enough of. Pizza Night is filled with brilliant combinations for pizza and the salads are off the charts! This book will have you enjoying pizzas through all four seasons. Well done, Ali!”—Andris Lagsdin, creator of The Original Baking Steel and author of Baking with Steel

Author Information

Alexandra Stafford graduated from Yale and moved to Philadelphia, where she attended cooking school and worked in professional kitchens. After two years at the acclaimed restaurant Fork, she left to start her blog, Alexandra's Kitchen, which won a Saveur Blog Award for Most Inspired Weeknight Dinners. Her first cookbook, Bread Toast Crumbs, was nominated for the IACP Julia Child First Book Award. She lives in upstate New York with her husband and four children.

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