Chef Woah's - always-COOKED: Za: pizza (re-explained) for dum dum's (Paperback) (ISBN-13: 9798248640836)

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.