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Chef Woah's - always-COOKED: Za: pizza (re-explained) for dum dum's

by Devon Kiby
Save 12% Save 12%
Current price ₹1,784.00
Original price ₹2,032.00
Original price ₹2,032.00
Original price ₹2,032.00
(-12%)
₹1,784.00
Current price ₹1,784.00

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Book cover type: Paperback
  • ISBN13: 9798248640836
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Independently Published
  • Publisher Imprint: Independently Published
  • Publication Date:
  • Pages: 270
  • Original Price: GBP 15.63
  • Language: English
  • Edition: N/A
  • Item Weight: 363 grams
  • BISAC Subject(s): Courses & Dishes / Pizza

Most pizza books tell you what to do.

This one explains why it works.

Chef Woah's: always-COOKED - pizza (re-explained) for dum dum's is not a collection of trendy recipes or recycled tradition. It's a systems book disguised as a pizza book.

Inside, Devon Kiby (Chef Woah) dismantles the myths around authenticity, gluten, fermentation, and "proper" technique - and rebuilds pizza from first principles: grain behavior, hydration ceilings, fermentation clocks, shaping decisions, containment, and heat.

You won't just learn how to make dough.

You'll learn how to finish it.

This book covers:

  • Why pizza is a structure problem, not a style debate
  • How fermentation really works across wheat, teff, rice, and gluten-free systems
  • When to stretch, when to press, and when to use a pan
  • Why steam changes everything
  • How to design hybrid doughs instead of copying tradition
  • What to do when dough goes wrong

And it proves the theory with five purpose-built systems:

  • A teff sourdough pan pizza that redefines hybrid structure
  • A Korean-inspired chew dough built around rice and steam
  • A fire-first naan pizza that relies on heat, not time
  • A Detroit-style high-hydration pan dough engineered for load and crisp
  • A fermented gluten-free pan dough that stands on its own logic

This is not a certification guide.

It's not a shortcut manual.

And it's not interested in purity for purity's sake.

It's for cooks who want control.

Whether you bake in a home oven or run a real kitchen, this book will change how you think about dough - and once you see the system, you won't go back to copying.

Pizza doesn't need more arguments.

It needs better decisions.

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