Michael Meacham

I just got your Pizza book, and in general, it is very good, however, not once, anywhere in the book, do you even mention Chicago style, or deep dish or rising crust pizza. I live in Phoenix, and many of our Snowbirds, (Winter visitors) are from the midwest, and most of our pizza is Chicago style, although it is not always named. Far less common is the New York style pizza and that is almost always called New York style so customers know it's not the usual Chicago Style. How can you ignore nearly half the country's preference for pizza in a book all about pizza? You even mention Detroit pizza, which frankly, I've never heard of before. I should mention that I am 75 and have lived in Phoenix for over 50 years, and I have never heard of Pizza Bianco. I did not see anthing about double crust or stuffed pizzas either. You need to write a second volume to make up for this deficiency. thank you, Michael Meacham