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Wild Pizza: The Untamed Joy Of Grill Pizza
eBook
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Most cookbooks are like chemistry textbooks: Take one-eighth teaspoon of this and add it to one-third Tablespoon of that and…YAWWWWWN!
You get the feeling like if you're half a gram off or 2 minutes in the oven too long or the temp is 7 degrees too low or your ingredients are not from the exact right source that you're going to be a failure.
There is a place and a time for that kind of cooking. Not here, though. Not now. Not with PIZZA, fer cryin out loud!
Wild Pizza is not about precision....
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