Award-winning chef Stefano Manfredi brings his favourite pizza recipes to your kitchen with his cookbook New Pizza.

Similar to the recent move from industrialised white bread to artisan loaves, New Pizza brings pizza back to its roots with a modern twist.

Manfredi explores stoneground, unbleached and whole wheat flour as a pizza base, while demonstrating tried-and-tested methods for kneading pizza dough.

From Roman-style fresh yeast to dried yeast to sourdough, Manfredi demonstrates step-by-step how to create a healthy and tasty pizza base.

New Pizza showcases an incredible range of toppings from classics such as Margherita and fruitti di mare to modern Australian styles such as lamb belly, pork belly, pickled onion and fig jam.

Break-out dishes including peking duck roll pizza and a sweet pizza named Pillow of Dreams, are set win over taste buds.

Manfredi’s book is completed with feature stories on Naples top pizza chefs and beautiful images of Naples, the growers and their produce.

Manfredi is one of Australia’s leading exponents of modern Italian cuisine, sharing and translating flavours and recipes from his childhood.

For more than three decades, Manfredi has owned and operated three restaurants in Sydney, including award-winning establishments Restaurant Manfredi, Bel Mondo and Pizzaperta Manfredi. He has also published five books on food and cooking, presented many master classes and made numerous national and international television appearances.

New Pizza is available from Murdoch Books for $39.99.

Read about Luke Mangan’s cookbook Sharing Plates here.