Taking pizza back to its roots and introducing a new world of flavors. While Italy, and more precisely Naples, is pizza’s spiritual home, it’s fair to say it has become one of the world’s favorite foods. Pizza comes in many styles round, square, a meter or more in length, thin, thick, filled, fried or sweet, with a crust that’s high or low, soft or crunchy. And the quality of the pizza is defined by the quality of the flour, the dough and the ingredients for the topping. In his book New Pizza, award-winning chef Stefano Manfredi takes pizza back to its roots. He uses stoneground, unbleached, wholewheat flour and tried-and-tested methods for kneading and proving pizza dough, showing step by step how to create the healthiest, tastiest base for your pizza. Next comes an incredible range of toppings, the classics like Margherita or Seafood pizza, and then a delicious range of new styles including Lamb belly, ricotta and Mediterranean herbs, Pickled lettuce, capers, olives and tomatoes, Roman pizza with figs, prosciutto and balsamic, the amazing Peking duck roll pizza, Fried pizza with pork belly, ricotta and provola and delightfully named Pillow of dreams, a chocolate indulgence dessert pizza. To top it off, there are features with five of Naples’ finest pizza chefs and sprinkled throughout are stunning shots of the beautiful city of Naples, the local growers and their produce. Stefano Manfredi’s New Pizza takes pizza back to what it used to be a healthy and delicious fast food for everyone to enjoy.