You're about to learn how to make the best gluten-free pizza you've ever had.
For Kelli and Peter Bronski, pizza is a passion. When Peter was diagnosed with celiac disease, there was no way they were going to give it up. But every gluten-free pizza they tried came up short. So, the Bronskis set out on a mission--to master the art of gluten-free pizza-making themselves. With insights from the best pizzaioli from Naples to New York City and beyond--and more than a decade of gluten-free recipe experience--they tested over one thousand pies in pursuit of the perfect gluten-free pizza. Now, they deliver the spectacular result:
Seventy-five recipes with all of the authentic flavor and texture of traditional pizza, but none of the gluten
Every step of the process explained, from making the perfect flour blends to launching your pizza into the oven--and everything in between
Fifteen (!) kinds of dough covering all the major pizza styles, including puffy Neapolitan, traditional New York, crispy Roman, buttery Chicago deep dish, and thick-crust Detroit and Sicilian pies
Everyone deserves truly great pizza--and with this book, you can finally have it!
