According to Weinstein and Scarbrough, Americans eat more than 46 slices of takeout pizza per year. On a mission to enable pie lovers to make fresh, quality pizza at home, the duo has created 100 recipes ranging from classics like four cheese and sausage and pepper to more inventive concoctions such as one made with squash and chard and another with duck confit. A primer chapter includes easy-to-follow instructions for a variety of doughs, including semolina and gluten-free dough that can be mixed and matched with recipes throughout the book. An eight-step Road Map for Pizza is a simple and effective guide to pizza making for all level of cooks. Options for using prepared crusts, as well as those made on pizza stones, baking sheets or the grill, give the home cook a desirable flexibility with crust preparation. Worthy chapters on deep-dish and salad-topped pizzas round out the book.