Happy to answer any other questions y'all might have. If anyone checks out the recipe and wants to buy the book, I'd be happy to send you a discount code.
Welcome Mike! Good books on making pizza are a good thing. Although the same info and probably more is available here at pizzamaking . com, it can be very time consuming and confusing to sort though all the threads to find the needed info, so anyone who can condense it and organize into a simple book has my attention.
For starters, can you please explain why you chose that particular pic on the cover of your book? (See pic at top of this thread). It seems to me that it's not the typical Neapolitan spotting or leoparding that we strive for, so an explanation would serve well to get past it and onto the actual content of your book. Thanks.
Edit: I DL'd your 24 page free info and i see you have a different pic on the cover of your book when i clicked the BUY NOW link. however the pizza in your 24 page free info still looks burnt to me.
To show you an example of what I think is good pizza, below is the pizza i make at home.