I was able to nail this on the first try with a 12-inch Loyd pan. Only thing I “messed” up was sauce ratio, but they are clear several times in this book that you’ll dial your preferences on your own. I also convected some of the moisture off, but went too far.

Cant reccomend this book enough.

I'll be honest, when it first arrived I thought it was pricey for what was received. That said after reading through it I realized it told me exactly what I needed to know and answered pretty much every question I had about making Detroit style. I'm not new to pizza, making, but my first attempts were not what I wanted them to be. Following this guide, I got a great looking Detroit style pizza. Really looking forward to making more of them and continuing to improve and try new toppings. All that said, now I think it was worth every penny. Really great guide that I'm glad to have on my shelf.

This is an excellent book! I’ve been trying to figure out how to do an American Pizza chain style dough with a micro blistered crust. And this recipe nails it! Luke has several options for fermentation times in this guide and the longest one works very well to get these results. The dough seemed decent to work with, although the recipe calls for a dough mixer which I don’t have. I had to do it by hand which may change the results. The flavour of the crust is good and it has that nice soft, light and airy texture with the crispy outside. It also has the nice crunch when you bite into it, yet it’s soft on the inside. I would definitely recommend this book!

My favorite pizza yet! 1st try using Volume 6 recipe

One of my favorite pizza crusts! If thin crust is your jam, this is for you. Can’t recommend enough!

This guide seriously goes start to finish and helps the eager pizza maker to achieve a legit NY pie. Luke is seriously the hero of the every day guy who has a regular home oven that maxes out at 525 (Whirlpool oven for the win). His techniques and tips were exactly what I needed in my home oven setup to finally get that color on the crust and achieve balance in crispy crust without overcooking the toppings. Serious victories here. Buy it. You will not regret it!

This is the guide I've been waiting for, though I've bought them all and am thankful for each. NY did NOT disappoint. I've spent years trying to perfect a New York slice at home. Despite using Poolish for bread for a decade, it had never occurred to me to use it for the NY slice. That change alone made the guide worth buying. Luke always brings the complicated down to earth in a repeatable way. I'll buy all of his guides!

Great investment here if you want to nail this style!!!

This is a great guide for getting started making pizzeria style pizza at home. I was shocked at just how easy it was! 10/10 would recommend

This is by far my favorite recipe they offer

The instructions were so detailed that I was able to produce a beautiful pizza on the first batch of dough. I highly recommend these guides to save yourself the heartache of mediocre pies.

Best crust I’ve ever made! This book is legit. makes the perfect racket crust every time.

We've tried pizza at home before and it was good enough, but that's it. When I saw this book and read the reviews, I had to order it.
Wow! The book so well written and easy to follow. Luke does an amazing job, not just telling what tool or ingredients to use, but also why to use them. Having the weights listed for the ingredients makes it repeatable (4 times in the first two weeks).
This pizza is amazing and we made it and at home! Trust me it is as delicious as it looks. But the best part...we make two and put the second in the refrigerator for the morning because this is simply the best cold pizza I have ever eaten.
Thanks Luke! I can't wait to try the Chicago style next!!

Yes buy it make pizza

Followed the instructions and the results were almost identical to the book cover. Lol. I want the “American” book now.