Learn to make exceptional sourdough pizza at home with this groundbreaking, comprehensive guide from the Long before he became one of the go-to experts on sourdough baking, Maurizio Leo grew up in his family’s pizzeria, watching his dad launch and cook countless pizzas. In The key to making incredible pizza at home lies in making a great dough. Rather than relying on a few master dough recipes like most pizza books, Once you get the hang of the process, you can try out a wide range of recipes and pizza styles, starting with familiar classics before exploring doughs that incorporate whole grains and freshly-milled flour, focaccias, and little-known authentic, regional Italian specialties. The expertly tested recipes include: Essentials: My Go-To Pizza Dough; Same-Day Pizza Dough; A Pizza and a Loaf American and Italian Styles: New York Style; Tavern Style; Sicilian Style; Pizza al Taglio; Pizza Bianca; Pizza Tonda Romana Exploring Flours and Grains: Sixty-Forty Whole Grain Pizza Dough; Toasted Flour Pizza Dough; A Touch of Rye Pizza Dough Focaccia: A Simple Focaccia; Crispy High-Hydration Focaccia; 100% Whole Grain Focaccia; Focaccia with Chocolate-Hazelnut Spread With the delectable recipes and comprehensive techniques in <The Perfect Pizza<, you’re on your way to crafting a homemade pizza that perfectly suits your taste....

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Maurizio Leo is the creator of the sourdough baking website The Perfect Loaf. His cookbook, The Perfect Loaf — The Craft and Science of Sourdough Breads, Sweets, and More, is a James Beard Award-winner and a New York Times bestseller. He lives in Albuquerque, New Mexico, with his wife and two sons, where he has been baking sourdough for over a decade.