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Alexandra Stafford Author Talk • Pizza Night: Deliciously Doable Recipes for Pizza and Salad

Sunday April 21st at 3:00 pm

A note about our in-store events:

We offer first come, first served seating in our shop. There will be overflow room outside if needed and the author will be mic'd. Everyone is welcome to attend.

You can pre-order a copy below for pick-up at the event or purchase copies on-site.


Alexandra Stafford graduated from Yale and moved to Philadelphia, where she attended cooking school and worked in professional kitchens. After two years at the acclaimed restaurant Fork, she left to start her blog, Alexandra’s Kitchen, which won a Saveur Blog Award for Most Inspired Weeknight Dinners. Her first cookbook, Bread Toast Crumbs, was nominated for the IACP Julia Child First Book Award. She lives in upstate New York with her husband and four children

Thomas McNaughton Co-Chef and CEO of Flour + Water Hospitality Group, grew up in Southern New Jersey where he began working in local kitchens at the age of 15. Thomas opened his first restaurant, Flour + Water, in 2009 and expanded the restaurant group within the same block in SF’s Mission District with Penny Roma, Flour + Water Pasta Shop, and Trick Dog. With the addition of Flour + Water Pizzeria in 2019 and the launch of an organic dried pasta line, Flour + Water Foods, in 2022, Thomas’s passion for Italian cuisine with a distinctly Northern California influence continues to develop.

Pizza Night: Deliciously Doable Recipes for Pizza and Salad -  Make pizza night a weekly tradition with these 52 seasonal pizzas paired with salads for a complete meal—from the award-winning author of Bread Toast Crumbs and creator of the popular blog Alexandra’s Kitchen.

Making great pizza isn’t complicated. Whether you’re using a kitchen oven, a grill, or an outdoor pizza oven, it all starts with the dough.

In Pizza Night, Alexandra Stafford presents four simple doughs—thin-crust, pan, Neapolitan-style, and gluten-free (plus sourdough variations)—and easy techniques for perfecting your crust. From there, you can create a variety of delicious pizzas, including Detroit-Style Pizza for a Crowd, Classic Margherita Pizza, and Winter White Pizza with Garlic and Herbs. You can make it the same day or ahead; make it extra cheesy and decadent or go the healthy road—pizza-making easily adapts to busy schedules and tastes and requires little in special equipment.

Arranged seasonally, each pizza is paired with a salad, from a springtime Salami and Red Onion Pizza with Calabrian Chiles and Hot Honey served with an Arugula Salad with Prosciutto and Parmesan, to a fall Broccoli Rabe and Smoked Mozzarella Pizza accompanied by a Farm Share Harvest Slaw to a summery Roasted Hatch Chili Pizza with Corn and Oaxaca with a Melon, Cucumber and Mint Salad. To end your meal on a sweet note, there are also a handful of simple desserts to choose from (Loaf Pan Tiramisu, One-Bowl Lemon Ricotta Pound Cake). Pizza Night serves up a year’s worth of delicious, inspired, and satisfying pizzas and salads.