Scott Mowbray Scott Mowbray
December 04, 2014

Terrific decoding of the many regional and global styles of crusts and toppings. The author's meticulous treatment of homemade doughs and starters had me buying brewer's malt to feed the yeast in a very slow, cold "poolish" starter—worth the trouble. The American section has everything from deep dish to cracker crust.

The Pizza Bible, Tony Gemignani, Ten Speed Press, $30, 272 pages

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