I love the versatility of this little book. The reader is shown how the various pizzas can serve as appetizers, main dishes for the family, as well as party fare. (There is even a party planning section with the various easy tasks for the party organized day-by-day!) The pizzas and piadinas are creative and yummy, and I found myself inspired to try my own creations as well. I loved the clarity of the lay-out--the techniques of dough preparation, rolling and grilling are first clearly explained and once (easily) mastered, the recipes are a cinch. The dough is great--you can roll out several pies, quickly grill them, then freeze these without toppings for future meals. And if you've never tasted pizza from the grill, you are in for a treat!

This is a great book--easy cooking and with a grill no less-- the way it is arranged makes it user friendly and Amazon was just wonderful to deal with--

If you really want to impress your friends, invite them over for gourmet grilled pizzas from this amazing cookbook. And the best part is all the prep work is done before anyone comes over so that you can quickly make the pizzas (alone or as a group) when the company arrives. The book is gorgeous and recipes are easy to follow. The Gamberian Pizza (with shrimp and pesto) and The Morrocan (with chicken and a sweet curry glaze) are to die for. And the kids go crazy for the Smores Pizza. You'll never view pizza the same way after you taste these.

I love this book. The art of grilling pizza is simplified with great photos and descriptions on each step of the process, along with directions on how to do it on every kind of a grill including an indoor one or none at all. I started with the basic Margheritan - fresh mozzarella, fresh tomato sauce and basil. It was delicious and as mouth watering as the photo. Actually the final product turned out a lot like the picture which I always think is the sign of good cookbook. The Fresh Tomato Sauce recipe has become one of my favorites for more than grilling pizza. I now look through the book longingly envisioning my next pizza night - which pizza will it be? or should I make a piadini? Fresh figs are in season - hmmmm I think I'll try the Parma e Fiche pizza - fresh fig, prosciutto & Gorgonzola! Or maybe the Chicagoan - with steak baked potatoes and sour cream...what an enjoyable dilemma!

This week, I made the Thai and Gamberian pizzas for a group of 14, and they were a huge hit among very discerning diners. Everyone raved about them. One guest said that the Thai pizza was the best new thing she's tasted in years. Nothing was left. Can piadinas be far away?

These pizzas are easy and can be quickly finished during a party. Our guests have all raved about them. The dough is simple and very well behaved. My only problem with the book is the number of sections that need to be bookmarked for easy access. For the first batch, when I needed to follow the instructions carefully, I was going crazy turniing pages back and forth. I finally put tabs on the dough section, the basic oils and sauces section, and the assembly and grilling instructions, so that I could find them easily as you need them for each recipe. I also suspect that being an experienced cook has helped as some of the recipes have too much cheese for my taste - or my ability to pile the quantity onto the pizza base - and some sauces need thickening adjustments.
All in all though, this is a great way to make pizzas, the results are fabulous, and I may be giving a few copies of the book away as gifts.