“The number on thing you can do to bake a better pizza is to know your oven.” This is just one of the many things I have learned while trying to master pizza. How your pizza dough is crunchy or bubbly depending on the amount of water to flour ratio is another. What makes this book the most interesting is the time and sheer number of pages devoted to dough. To me, pizza as always been the sauce and the toppings, but what brings that together is the dough. This book goes way beyond, thin crust, pan, stuffed. It talks about fermentation, hydration, and even grinding your own flour. Way more complicated than I expected. But I also like it for that reason. It went beyond the craziness of putting granny smith apples and caramelized onions on the same pie, and to the philosophy of pizza, and how different philosophies make different pizzas. ( )