Eric Mesa’s Reviews > Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia > Status Update

Very nice introduction. I like Mr Reinhart's style. I'm reading this one before BBA because it's a nice, small book and we've been on a home-pizza kick at the house. We probably aren't going to go with most of the "stranger" topping combinations - we're bigger fans of the classics of American pizza - cheese, pepperoni, sausage, peppers, onions. (or any combo of those) But time will tell.