In Pizza We Crust
Pizza is far more than a quick favorite meal! It’s passion, a way of life—and yes, an art form of its own. In Pizza We Crust! shows how tradition and innovation come together to create the perfect pizza. From classic doughs to inventive sauces and toppings, all the way to completely new flavor combinations, this book offers endless possibilities. The unique “Pizza Matrix” enables intuitive recipe navigation, while scientific insights from Dr. Thomas Vilgis explain why pizza is so irresistibly delicious. Step-by-step instructions, visually stunning photography, and humorous infographics turn this book into a culinary journey of discovery—for pizza enthusiasts, professional chefs, and anyone who simply loves pizza.
The perfect pizza—creative, crispy, irresistibly good
- Over 70 creative pizza recipes–from classic doughs to innovative sauces, toppings,and flavor pairings for every taste.
- Pizza knowledge for perfectionists–featuring scientific insights on the perfect crust,baking techniques, and therole of aromas, straight from expert Dr. Thomas Vilgis.
- Flavour pairing & trend toppings–with new food trends, surprising ingredients,and the revolutionary Pizza Matrix for maximum enjoyment and creative freedom.
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Awards 
The authors / the photographer
Hubertus Tzschirner (oJ) – Hubertus Tzschirner is the head of the gang, caterer and successful cookbook author. With his company “esskunst Hubertus Tzschirner” and his innovative cuisine he travels the world doing workshops, catering and seminars. You will find this knowledge concentrated in his award-winning cookbooks and of course in “Burger-Unser”. His success is shaped through passion, fun, curiosity, individuality, professionalism in working with first-class, honest products as in the contact with his guests, collogues and partners in the industry.
Thomas Vilgis – Thomas Vilgis received his doctorate in physics from the University of Ulm. He wrote his habilitation treatise at Mainz University and held post-doctoral positions in Cambridge (UK), London and Strasbourg. He was head of a work group for statistical physics of soft matter at the Max Planck Institute for Polymer Research, as well as head of an experimental group for “soft matter food science”. Vilgis has published more than 300 scientific articles. He is co-editor of the magazine “Journal Culinaire – culture and science of eating” and has published several books on the science of cooking and the physics and chemistry of food.
Daniel Esswein – Daniel is responsible for the food-photography on numerous cookbooks. Apart from 4 GAD Gold-medals he has won the „Gourmand World Cookbook Award“ for the best cookbook photography in Germany twice and in 2015 he was on the “Gourmand” short list for the worlds best cookbook photography. Apart from that, Daniel works as a photographer for the food industry, food trade, gastronomy as well as for various magazines.