Joy of Pizza : How to Make Great Gourmet and Traditional Pizzas at Home

In the early 1970s, Randy LaBarge worked for a well-known Midwest pizza restaurant. He learned not only how to make pizzas, but also how to create unique gourmet pizzas. Since then, he has continued to make his gourmet pizzas, as well as several classic Old World Italian pizzas for his family & friends. Encouraged by friends to record his recipes, he has finally done so. THE JOY OF PIZZA is the result of more than 20 years of pizza experimentation. It contains more than 30 classic Old World Italian & Gourmet recipes & offers vegetarians & meat lovers alike the opportunity to make great pizza at home. Learn the secrets of making cracker-crisp crust at home & keeping some toppings from burning while others remain uncooked. THE JOY OF PIZZA also contains recipes for several different sauces as well as recipes for calzones, focaccia & breadsticks. It uniquely contains pizza recipes that do not use tomatoes or tomato products FOR PIZZA LOVERS WITH TOMATO ALLERGIES. THE JOY OF PIZZA is available October 1, 1995 from Badger Mountain Press, P.O. Box 1392, Richland, WA 99352. ISBN 1-887856-00-5, $8.95, 96pp (orig.), Trade Paper, 1-800-840-6692.LaBarge, Randy R. is the author of 'Joy of Pizza : How to Make Great Gourmet and Traditional Pizzas at Home', published 1995 under ISBN 9781887856003 and ISBN 1887856005.