Okay, so I finally tried this book after seeing it everywhere, and wow – it actually lives up to the hype! Here’s my messy but honest take:

First off, the Naples-style Margherita pizza? *Chef’s kiss.* I’ve burned more pizzas than I care to admit, but following their method gave me this gorgeous, blistered crust in just 8 minutes. My kitchen smelled like an actual pizzeria. Major win.

The dough recipes are stupidly simple – mix, wait, bake. No kneading marathons or fancy equipment (though I did panic-buy a rolling pin). The ‘dough in a bucket’ fridge trick is genius for lazy cooks like me. Made flatbreads on Wednesday, pizza Friday, and still have dough left. Magic.

BUT (because there’s always a but):

- Why no weights for tiny ingredients? My scale feels neglected.
- More pizza styles pls! Got obsessed with Neapolitan but now want Detroit-style guidance.
- Tomato sauce section is weirdly MIA. Had to Google ‘how not to make sad pizza sauce’ mid-crisis.

Pro tip: Skip the fancy tools. My potato masher became an accidental dough whisk hero. Also, invest in a steel plate instead of stones – no heartbreak when it inevitably cracks.

Verdict: 4.5/5 stars (-0.5 for making me crave pizza at 3AM). Changed my takeout habits forever.