This book celebrates the wild creativity of American-style pizza. Chef Craig Priebe has scoured the countryside, eating his way from coast to coast, stopping in promising pizzerias, to discover the tastiest pies that restaurants are inventing today.
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This book celebrates the wild creativity of American-style pizza. Chef Craig Priebe has scoured the countryside, eating his way from coast to coast, stopping in promising pizzerias, to discover the tastiest pies that restaurants are inventing today.
What makes these pizzas much more fun than your run-of-the-mill margherita is that each one has its own personality reflecting its local influences. In this way the book can read like a mozzarella-fueled road trip. From Seattle's Serious Pie comes pizza with white bean puree, asparagus, and Parmesan; from Los Angeles's Mozza, squash blossoms with burrata. The legendary Pizzeria Bianco in Phoenix offers up a pie with red onion, rosemary, and Arizona pistachios, while Louisiana Pizza Kitchen brings us one with crawfish étoufée. To ensure success in re-creating these combinations at home, the book also includes blueprints for every type of dough (from Sicilian to Grilled and Gluten Free), a range of adaptable base sauces (from Chunky Pomodoro and New York Style to Alfredo), an introduction covering tools and techniques, as well as an address book at the end so you can make your own pilgrimage to sample these delights.
