If I would of discovered this forum sooner I don't think I would have needed the book. Very true, anyone who hasn't yet discovered this forum can learn a many valuable hints from Dominick's book.
The sole criticism I have about the book is that tends to frown upon the thing that makes the culinary arts so fun sometimes, improvisation and creativity. It certaintly doesn't say it explicitly, but just the way certain pages are written gives off that vibe. NOt in terms of the 50+ different recipes, but specifically in regards to the type of dough that can only be used, method of kneading and heat. If one browses these forums you'll find a whole variety of combinations and techniques to pizzamaking with different tastes but still excellent results. Sort of like taking different artistic styles, finding inspiration, mixing it around and making it your unique style and I like that.
Perhaps the reviews simply tend to overhype an otherwise solid book.
First post and already I'm complaining