The United States Of Pizza: America's Favorite Pizzas, From Thin Crust To Deep Dish, Sourdough To Gluten-Free

"Chef Craig Priebe has a pizza passion. He’s won pizza competitions. He ran an award-winning pizza restaurant. This isn’t even his first pizza book (his and Dianne Jacobs’ grilled-pizza book came out in 2008). This one is a celebration of a country whose pizza is as wildly diverse as its population — white clam pizza from New Haven, deep dish pizza from Chicago, crab pizza from Baltimore, and so on. They’re inspired by restaurants all over the country, but each recipe is Priebe’s own interpretation — which means they’re consistent, and they work."