The United States of Pizza: America's Favorite Pizzas, From Thin Crust to Deep Dish, Sourdough to Gluten-Free Hardcover – September 22, 2015

I ordered this book for my wife, who is the cook at home. I therefore am writing this review mostly as a consumer. It covers the various types of pizza with mouth watering pictures and recipes. The writing is excellent and very interesting. Historical and cultural notes are included, which is useful for "consumers" like myself to gain an appreciation of the various varieties of pizza. The Pizzeria Guide in the book is a bonus!In short, this book is a must for pizza aficionados.

As a professional pizzeria owner, this book is my favorite of the year! I've made at least five of these pies for my customers and they loved them. This book is easy to use, innovative, pizza-specific and upbeat without the pomposity of cookbooks from "know-it-all" chefs. I especially like the way that other small pizzerias across the country are represented here. The corn crust is now my go-to vehicle for all my southwest style pies and I am definitely stealing the Finocchio pizza with this delicious fennel jam as mine! Here's my version of Craig's fabulous Grilled Pear and Bacon Pizza, (I added some Stilton)

The U.S. of Pizza: A nice variety of recipes from all over the U.S., including alfredo sauce, which I prefer to tomato sauce, whole wheat, gluten-free and sourdough recipes, with a basic recipe for each and lots of toppings. I've been pretty much stuck in a topping rut, so this will help me branch out. The index mostly lists recipes, leaving out such things as poolish, pre-ferment, freezing dough, etc., which should be there for the home baker.Update: 08/22/20 - I finally tried his gluten-free pizza dough. Wasn't sure about dough that you pour onto a pizza pan, but it came out with a thin, crunchy and completely cooked crust! Not as pretty as some, but what I wanted. I used rye sourdough starter, which may have made it a bit too wet. Next time, less water.

Excellent book filled with very fun, innovative recipes - and yummy-looking pictures too! Only buy this book if you have a lot of time though - the crusts take a minimum of 12 hours and a maximum of 72 to hours to make when you factor in letting the dough rise. I've gotten into the habit of making the pizza dough on a Thursday night and making the actual pizza on Friday or Saturday.

Though there were negative comments about the dough prep directions {after all the book WAS organized around tool, techniques, & dough}--I'm NOT into dough making soo. . I just LUV, LUV the info on topping variations! I do think that since the title "The United States of Pizza' MUCH MORE could have been said about the STATE variations of toppings & MORE organization around that in ADDITION to the 'dough' comments. That bein said I DO LUV the topic info, BUT had to organize it MYSELF & guessed on the region states.

This book is so beautiful and excellant condition.

Loved the book and the history of pizzas around good old USA are very interesting readings. Will try the recipes soon.

This book is well made physically. Better than most. I wish there was a definitive recipe for Chicago style thin crust but there is only deep dish recipes in here from Chicago. They do have a St. Louis style which is the closest to that.There are many high quality photos but I wish there were more photos. There are a lot of recipes that I wouldn't be sure on trying until I saw a photo.This book is for the average home cook. The recipes are all in volume measurements.If I was able to flip through this beforehand I probably wouldn't have bought it, for all the reasons listed above. Since it was a gift, I will be keeping it and using it to test some techniques.