Ms Slomon is operates her own cooking school in Manhattan and conducts a pizza workshop.
The book is 276 pages and claims to be "everything there is to know about the worlds greatest pie". Not quite.
If you can buy only one book on pizza this would be an excellent choice. It covers history, ingredients, techniques and several styles of pizza -not just Neapolitan. If fact there are over 200 recipes. Some are exotic but many are more suited to the home cook. It includes calzone, stuffed, rolled, New England, Chicago, NY, and Tex-Mex. Lots. And lots of sauces and toppings.
1 cup warm water
1 pkg yeast
3- 3 1/2 cups flour (guess about a pound)
1/2 teaspoon salt
Usual technique. Punch down a couple of times and ready to go in 2 hours.
The book was great insofar as there are many dough recipes not just one. There is a wonderful detailed recipe for obtaining a flaky, think layered, pizza that is the style I like. The book has plenty of detail -really useful.
One drawback - no weight measures. Still, you want this cookbook.
My copy shows the price at $14.95 in 1984. From Times Books. The call number: 641.824 S823