Have you tried making pizza before, but were unsatisfied with the outcome?

Do you have trouble achieving that wonderful, chewy-crunchy crust that you get at a pizzeria?

Have you looked at pizza cookbooks and baking stones in the store but did not have the guts to try making pizza yourself? Worse yet, do you have a pizza pan or a pizza stone that is sitting in your cupboard gathering dust because you have never made a pizza that is good enough to justify all the effort? Pizza Making: for Great Homemade Pizza is what you need!

Think of the best pizza you ever had. Do you wish that you could have that pizza again, maybe even all the time? If you are lucky, you can get great pizza locally. However, if you are like most people, you cannot seem to find the memorable pizza you want. If you live on the east coast, there are not very many Chicago-style or California-style pizzerias around. If you have moved away from New York City (or even upstate New York), you can only find great New York-style pizza in your memories. Well, if you cannot buy it, you can certainly make it. If you can buy it, you can certainly make a better one!

With a little practice and some guidance from this book, you can make pizza better than any pizza you have made before. It can be better than any store-bought or restaurant pizza you will ever find. Moreover, your homemade pizza will be great every time.

This comprehensive pizza-making eBook will ignite your passion and help you make great homemade pizza!

• over 300 pictures guide you each step of the way
• 14 dough recipes
• 10 sauce recipes
• learn to make 17 different styles of pizza
• 35 easy-to-follow pizza-making techniques
• 65 recipes in all!
• helps you consistently make great pizza every time
• tips on Having a Pizza Party
• Troubleshooting Guide with simple solutions to common problems
• Quickstart guide gets you started and easily

Pizza Making: for Great Homemade Pizza has three parts to encourage you along the journey of becoming a better pizza maker.

Part One starts walking you through a systematic approach to making consistently good pizza by introducing the Pizza Making System and then further develops the system in subsequent chapters focused on detailed discussions of every aspect of making a pizza. Even the most practiced pizza chef will get some benefit (and enjoyment, I hope) from reading the chapters in part one.

Part Two covers recipes and has chapters listing dough and sauce recipes that you can use for any pizza. One chapter for each of the major types of pizza follows. Each of these chapters has detailed recipes for each of the common styles of one type. There is even a compendium of different pizza recipes so that you can always find a pizza recipe that suits your taste.

Part Three expands the Pizza Making System into advanced pizza-making topics, including a pizza party chapter. For those with visions of making pizza professionally, there is a brief introduction to advanced pizza-making topics. The book ends with a chapter covering common mistakes and solutions to those problems called the Troubleshooting Guide.

If you are new to making pizza, check out the troubleshooting guide.