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

By Devon Kiby

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 debateHow fermentation really works across wheat, teff, rice, and gluten-free systemsWhen to stretch, when to press, and when to use a panWhy steam changes everythingHow to design hybrid doughs instead of copying traditionWhat to do when dough goes wrong

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

A teff sourdough pan pizza that redefines hybrid structureA Korean-inspired chew dough built around rice and steamA fire-first naan pizza that relies on heat, not timeA Detroit-style high-hydration pan dough engineered for load and crispA 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.

• Format: Paperback
• Language: English
• ISBN: B0GNSX8HNT
• ISBN13: 9798248640836
• Release Date: February 2026
• Publisher: Independently Published
• Length: 270 Pages
• Weight: 0.80 lbs.
• Dimensions: 0.6" x 6.0" x 9.0"