Genuine Pizza: Better Pizza at Home

I have a reputation for making great pizza, the recipes here took that reputation to a higher level. As a Miami resident I have enjoyed the authors local restaurants for years. Thank you for these creative additions

great book

This book is great if you're looking for ideas of what to put on your pizza. Borrow it from the library and I'm sure you'll enjoy it, but hold off on buying it. It has some interesting combinations along with recipes for some toppings and other sides to serve with pizza. Where it really fails, though, is with the dough. If you are looking to get experience making different styles of dough from Naples, Rome, New York, etc., this book will not get you there. There is one main dough and a rye version. Each of these doughs has several perplexing additions; why the author thinks pizza dough needs to be anything but flour, water, salt, and yeast is beyond me. If you want to learn how to make pizza dough, learn about the process, and eventually learn how to get to know your dough and really make it your own, this book will let you down. This is not a book about making pizza; it is a recipe book that happens to focus on pizzas, but it won't make you any better at pizza aside from new topping combinations.

Man, this book is so much more than a pizza book. You get a great education from dough to sauce, building a pizza, layering flavors, etc. Then there’s a ton of recipes for appetizers, mains, sides, and more. We’re eating better now.