Pizza, Bread & More: delicious recipes for more than 100 Italian favorites Paperback – September 3, 2013

The recipe selection is large enough to please beginners and experienced bakers. The ingredients and tools used are easily available, the instructions - if followed accurately - will give you a product you can be proud of. A must-have in any bakers'personal library.

Love this book. It has so many different pizza dough recipes mixing up the amount of yeast and types of flour. I am working my way through the recipes to determine which I like the best. So far I have not been disappointed.

Okay book. Decent description of different toppings to use, but from what I have heard about pizzas in Italy, kind of behind the times. Didn't go over various crust recipes, only two were given. No mention of whole wheat or gluten free (But to be fair, I don't know if either are served in Italy). No mention of different vegetable purees that can be used instead of the traditional tomato sauce. I have been told that they are being used in Italy, and I have tasted an artichoke puree and a pumpkin puree sauced pizzas, and they were wonderful. I am a bit of a traditionalist myself when it comes to toppings, but the innovative use of a flavored puree, other than tomato, opens a world of opportunities. There are other sections on flatbreads, rolls, crackers, and some specialties like calzones. Again okay, but nothing really new. Overall, I much prefer books such as American Pie by Peter Reinhart.