I've been reading this book and it has a good mix of history/context, technique and recipes. It is aimed at folks with a regular oven. Its process for Margherita is multi-step and uses the broiler aggressively; more than I would normally be comfortable with. The output from my regular oven (max 550 C) matches the cover image from the book.
The dough is key, though. I like high salt, low yeast, long fermentation styles. I'm still doing trials with different flour (e.g. caputo 00, blue bag (a standard pizza flour) vs. generic all-purpose flour) to suss out the difference flour makes but the book goes into this in depth, including a basic overview of what the different ingredients are for, chemically, to give you a sense of why some recipes are different (long vs. short fermentation influences amount of yeast/salt.)
I've been reading this book and it has a good mix of history/context, technique and recipes. It is aimed at folks with a regular oven. Its process for Margherita is multi-step and uses the broiler aggressively; more than I would normally be comfortable with. The output from my regular oven (max 550 C) matches the cover image from the book.
The dough is key, though. I like high salt, low yeast, long fermentation styles. I'm still doing trials with different flour (e.g. caputo 00, blue bag (a standard pizza flour) vs. generic all-purpose flour) to suss out the difference flour makes but the book goes into this in depth, including a basic overview of what the different ingredients are for, chemically, to give you a sense of why some recipes are different (long vs. short fermentation influences amount of yeast/salt.)