This book is a comprehensive guide to all aspects of pizza making, for both the amateur pizza maker, and for those who would like to open their own pizzeria. It contains additional information not normally found in a cookbook such as trade secrets, the underlying food science, where to buy ingredients wholesale (e.g., the high gluten flour), and comparisons and instructions for special preparation and baking equipment such as baking pans, baking stones, pizza screens, silicone baking mats, commercial pizza ovens, mixing machines and proof boxes. It also contains my unique collection of over 60 pizza recipes such as barbecue, breakfast, bruschetta, Buffalo, calzone, cheeseburger, cheesesteak, Cuban, deep fried ( Old Forge style ), dessert, Figgy, Foccacia di Recco, Greek, Hawaiian, Indian, Jamaican jerk, mac-n-cheese, marmalade, mashed potato, Middle East, Oktoberfest, pear, Persian, pesto, Portobello, ranch, red, Reuben, roasted red pepper, satay, seafood, shish kabob, Sicilian, Southwest, stromboli, sunnyside, taco, Thanksgiving, tuna melt, vegetable and white, with preparation instructions for stuffed, rolled or open-faced style. All the recipes in this book have been perfected, and all the details have been included so that even the most amateur pizza makers can get professional results. Not only does this book include proven recipes, it provides all the tools necessary to create your own masterpiece. I’ve tried too many recipes that show beautiful pictures of pizzas, but once created are displeasing to the palate. This book is for genuine pizza lovers who are willing to take the time to do-it-right. Creating pizzas can be as much fun as eating them!