I received this book as part of a book club membership. It contains a couple of dough recipes, e.g. "classic," "semolina." If you have been on this forum for a while there is nothing new regarding the dough and the recipes are pretty standard fare for cookbooks for popular consumption. In other words, it is not cutting edge. There are loads of recipes for toppings if you are looking for something new, e.g. "Delecta squash and chard pizza."