This is the one book you need if you want to make great pizza at home. The steps are easy to follow and the end result is waaaay better than anything you can buy.

I made Ken’s “48- TO 72-HOUR BIGA PIZZA DOUGH” today. The dough was easy to make, easy to open/extend and cooked up thin, crispy and pliable, just the way Roman tonda pizzas are in Rome. The recipe was very detailed and easy to follow. Looking forward to making more pizzas from this book.