Everyone loves pizza, but it has come a long way since it was a simple fast food. Many restaurants today are featuring pizzas of true culinary distinction. Here is a book by a professional cook, baker, and teacher, that enables even the beginner to make great pizzas. Starting with the equipment needed and general instructions on dough-making, it proceeds, step-by-step, to illustrate how to make over 150 different kinds of pizza, including deepdish. There are recipes for eight different doughs-- among them sourdough, rye, cornmeal, and mixed whole grain-- and more fillings than you can imagine, plus suggestions on how to improvise your own combinations and presentations.