Received my copy today.
It is an excellent book and a must-have for any pizza lover and enthusiast. It covers Italy, from Naples to Rome to Sicily, and the US from New York to Chicago to Phoenix to California.
Tony Gemignani and Dom deMarco are featured as well as the guys from Delfina, Sam's in NY and Spacca Napoli, to name a few. There are also sections on meats, herbs, cheeses, flours...you name it.
The recipes are extensive and are given in grams as well as volume measurements.
The book has very nice photographs and there's a story behind every pizzeria and pizza featured in this book.
Edited by Steve: Here's a link to the book: http://www.amazon.com/dp/1572841605/?tag=pmak-20