  This is the third pizza cookbook from the collection of excellent McNair cookbooks, which all feature excellent food photography. Pizza history, ingredients, and equipment are covered in detail. Neopolitan and California-style dough recipes are provided with several dough variations and alternative crust suggestions like English muffins, tortillas, etc. Forming and baking are discussed for flat pizza, calzone, deep-dish pizza and grilled pizza. Recipes are provided for classic (ex. Pizza Marinara), contemporary (ex. Artichoke and Goat Cheese Pizza), a variety of stuffed (ex. Panzarotti), and sweet pizzas (ex. Apple and Cheddar Pizza). (Format: 9"x8" paperback)(ISBN 0811823644)
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