At Spork we are pizza-obsessed. Thin crust, stuffed or Chicago-style, we love it all and constantly look for the next best pie. So, when we stumbled across The United States of Pizza cookbook, we knew the next best slice would come from our oven.
Executive Chef & Pizza Connoisseur, Craig Priebe, recently released his gorgeous pizza pie book filled with recipes, baking tips and pizza so good you’ll never call delivery. The cookbook features a collection of recipes and local histories of America’s tastiest pies from the most famous pizzerias.
Called “A Pizza Miracle Worker” by Chicago Magazine and “A Pizza Expert” by the Chicago Sun Times, Travel + Leisure featured Craig’s former restaurant as one of the best six pizzerias in America and Pizza Expo awarded him Best International Pizza of the Year. Talk about some pizza street credit.
Scouring the countryside for the most inventive and delicious pies, Chef Craig highlights stellar examples, including a white bean puree, asparagus, and Parmesan pie from Seattle’s “Serious Pie”, a squash blossom and burrata selection from Los Angeles’ “Pizzeria Mozza”, a red onion, rosemary, and pistachio pie from the legendary “Pizzeria Bianco” in Phoenix, along with an exceptional crawfish étouffé pizzafrom none other than the “Louisiana Pizza Kitchen”. Also included are the blueprints for every type of dough imaginable (from Sicilian and sourdough to New York and gluten-free), a range of adaptable base sauces, and an address book for all the pizzerias featured.
So skip the delivery man and whip up your own pie! For your copy of Chef Craig’s cookbook head over to Amazon.