This book contains both accessible, well-loved/widely liked pizza recipes and very creative and unique ones.
The recipes and the photos are amazing.
Thinking of purchasing a print copy,

So many of us love pizza whether it comes as a slice from the corner or a sit down restaurant with a wood burning stove. However, what about trying to make pizza at home? Those who are interested will find an excellent resource in this title.

The photos of finished pizzas will make readers hungry. Maybe this is the inspiration to start buying ingredients and getting to work.

The author of this title notes that pizza has been important for their family. Continuing that interest and love for the many kinds of pizza (American, Italian and others featured in these pages), the author has gathered an excellent collection of recipes.

This book does not look like it is for the novice. I think that it is beyond me honestly. However, I imagined that I could produce these and trust that many will.

Many thanks to NetGalley and Cider Mill Press for this title. All opinions are my own.

There’s an Interesting and informative section at the start of this book, explaining the differences between types of pizza.

Then a selection of recipes for different pizza doughs for the possible bases, followed by a huge variety of pizza recipes and suggestions for toppings. Many of them would be easily adaptable for vegan or vegetarian alternatives.

The accompanying photographs look very appetising.

So many ideas I am keen to try out - especially potato as a topping!

"PIZZA is a testament to the culinary versatility of this beloved dish, celebrating unique textures, fresh ingredients, and time-honored tradition. Seasoned chefs and novices alike will learn everything from kneading the perfect dough to selecting the right blend of toppings and fermenting homemade sourdough."

Wow this is a really great book! There's a whole section on different types of dough, specific types of pizza (Italian types, American and international flavours) and great topping combinations that you may not think about. From simple like Margherita and pepperoni and mushroom, to pesto based, fruit and burrata topped pizzas, to different styles like Detroit, Chicago, Napoli and Japanese even.

Lots of great photos and exciting ingredient combinations make this book a winner for home pizza chefs!

I received a free ebook copy of this book from NetGalley in exchange for a fair review.