Chef Craig Priebe has scoured the United States, stopping in promising pizzerias to discover the tastiest flavors and toppings to make the best pies possible. Decadent, deep-fried, over the top — in America, anything goes, as long as it tastes delicious. His findings are collected here, with stellar examples of every style of pizza, each recipe showcasing its own personality and local influence. You’ll find blueprints for each type of dough, a range of adaptable base sauces, an introduction to tools and techniques, and perhaps most invitingly, an address book for all the pizzerias featured.