Transform your home kitchen into a bustling Napolese pizzeria with this New York Times bestseller.

From classic Margherita to cozy Winter White Pizza with Garlic and Herbs, Stafford takes the guesswork out of making homemade pie. With an emphasis on precision, the book outlines four distinct dough options—thin-crust, pan, Neapolitan-style, sourdough, and gluten-free—ensuring there’s a base for every preference and dietary need. Seasonally arranged, Pizza Night pairs each slice with a salad, like the crisp Arugula Salad with Prosciutto and Parmesan in spring. You’ll be slinging restaurant quality slices in no time with this trusty guide.