Even without a wood-fired oven or any specialized equipment, you can still make a satisfying pizza at home.
This book is a pizza recipe book that organizes step-by-step the know-how to make pizza that is just as good as a restaurant-quality pizza at home using a home convection oven.

Anyone can easily get started using popular flour that is stably distributed domestically and topping ingredients that can be easily found at the supermarket. Ingredients that require measurement, such as dough and sauce, are presented in precise units, and topping ingredients that can be adjusted according to taste are presented in easy-to-see icons and descriptions to increase practicality.
In particular, it covers in detail the settings and baking know-how that utilize the characteristics of a home convection oven, such as preheating methods according to the type of oven, how to use copper plates or baking stones, and how to control airflow and time, so that you can achieve results that are just as good as those at a professional restaurant.

Another strength of this book is that it contains a wide range of dough recipes using domestic, French, and Italian (pizza-specific) flours.
It covers a variety of doughs, from doughs made with Biga, a pre-kneaded dough, to doughs made by hand instead of by machine without pre-kneading, and explains the differences according to the ingredients and process used in the dough, allowing readers to choose the optimal dough for their taste and situation.
It also points out the essentials and checkpoints that must be known at each stage of dough - shaping - topping - baking, and contains a total of 29 pizza menus, including 24 pizza recipes optimized for the Korean palate, the recently popular panuozzo, and dessert pizzas that can be enjoyed as sweet desserts.

This is a practical guidebook that allows beginners to easily create high-quality pizzas, while experts can further enhance their skills.
It is also useful for industry professionals considering menu expansion, as it contains recipes of a high level of perfection that can be used as menu items in small cafes or bakeries equipped with convection ovens, even though it is a home recipe book.
This book will set a new standard for anyone who wants to bake oven-style pizzas in their home convection oven, anyone who wants to achieve restaurant-quality results at home, and anyone in the industry considering expanding their cafe menu.

This book captures the essence of pizza as best as possible, while being structured in an accessible way.
It contains the essential information you need to know about dough and fermentation, and introduces a method that can be easily baked in a home oven.
The toppings are nothing special, just ordinary ingredients you can find in your fridge.
I want to share the joy of pizza, a dish that anyone can start making, and one that makes you want to learn more about it the more you make it.
We hope that the recipes in this book, which anyone can easily try, will enrich the enjoyment of pizza at home.

--- From the author's note