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Chef Woah's - always-COOKED: Za: pizza (re-explained) for dum dum's
Paperback
Series: Chef Woah's: Always-Cooked
Publisher: Independently Published
Published: Feb 17 2026
Pages: 270
Weight: 0.80
Height: 0.57 Width: 6.00 Depth: 9.00
Language: English
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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