when i make bread i like to use the recipes from the book 'flour salt yeast' by forkish. i tried reinhart's pizza book. did not like it. both forkish and reinhart are first bread guys who then went on to explore pizza. for pizza books, my favorite is 'pizza bible' by tony germignani who is a through and through pizza guy. he is the first american to have won 1st place in the national margherita napolitana pizza competition in naples.
this book has so many pro tips to up your pizza game. his master dough recipe with poolish is now my go to pizza dough recipe. plus, he has all the bases covered for all the different pizza styles, whether napolitana and other regional italian variations (sicilian, roman, etc), cracker style, chicago style, detroit style, california style. he has a section on focaccia, calzone, etc. this book is good!
i tend to like thin crust pizza throughout the pizza but last night, as an experiment, i made one with the cornicione (puffy edge) using his dough recipe method. here are some photos:
here is a side view with the cornicione, very nice puff!
here i am after taking the pizza out of the oven, LOL!
after eating this style of pizza, i have not changed my mind: thin-crust with no cornicione is still my fav.
