You can choose thin crust, Chicago deep-dish or Sicilian; there are countless ways to create the dish called pizza, and the debate over the best way to cook it never ends. Carol Helstosky documents the fascinating history and cultural life of this chameleon-like food in Pizza. The book features several recipes and a wealth of illustrations, including photos of the worlds largest pizza, which was 37.4 metres in diameter, as well as of the most expensive sprinkled with edible 24-carat gold shavings and costing almost AU$6,000.
