About this ebook
Pizza began life as a simple flatbread from Naples, Italy, and over the last two centuries it has traveled the world, picking up new toppings, crusts, and traditions along the way. This collection gathers thirty real, time-tested pizza recipes: the Neapolitan classics that started it all, the great American regional styles that grew up in New York, Chicago, Detroit, and St. Louis, and a handful of beloved international favorites. Every recipe here is based on genuine, well-documented preparations - nothing invented, nothing exaggerated. Use the master dough recipe below for any pizza that calls for a basic dough, or substitute your favorite store-bought crust or dough.
Pizza began life as a simple flatbread from Naples, Italy, and over the last two centuries it has traveled the world, picking up new toppings, crusts, and traditions along the way. This collection gathers thirty real, time-tested pizza recipes: the Neapolitan classics that started it all, the gre...
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