We’re not going to get into a Jon Stewart-esque debate about Chicago versus New York styles of pizza because at the end of the day, all pizza is delicious. If anyone was going to write about The United States of Pizza, it would have to be the guy that Chicago magazine called “a pizza miracle worker,” The Chicago Sun Times called a “pizza expert,” and multiple other publications have praised for his excellent cooking. That man is Chef Craig Priebe, and working with him for the book is author Dianne Jacob. The United States of Pizza is a collection of “America’s Favorite Pizzas, From Thin Crust to Deep Dish, Sourdough to Gluten-Free” and chronicles recipes from smoked ham and cheddar to roasted cauliflower and salsa verde that Priebe has collected from all regions of the country.
The United States of Pizza Coffee Table Book
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