Step by step instructions - very detailed. The pizza was delicious and crispy. I have all the guides and this one may be my favorite

I love these guides. Success with Cracker crust and ready to try Tavern style!

I'm so happy I found these Lloyd Pan covers on the Notorious Pie! I've been eyeing them for a long time and am glad I made the investment. The shipping price is very very reasonable, making this hands down the best place to buy these lids. Great value! Let me know when you get the 10x14 lid and I'll get that, too!

If you follow the instructions you will make a pretty good pizza and thats pretty cool, but for $30 I was hoping for a little more. The recipe alludes to a more in-depth discussion about the sauce, but in-order to get that info you'd need to purchase another $30 recipe, cant that be included as an appendix or something? Also both this recipe and the notorious pie instagram refer to making cheese bread, but in the actual recipe theres hardly any mention of cheese bread...I know its basically all the same instructions/process but I was hoping for a little more information about cheese bread specifically, and how to really take it to the next level. Overall this is a great recipe and has taught me a lot, and when there was shipping issues with my Lloyd pan everyone at Notorious Pie was very helpful!

Pizzas come out excellent. This recipe has helped me simplify my workforce from my prior recipes.

Using the Cracker Guide and recommended Lloyds cutter pan I was able to make a super high quality pie. I didn’t use the fanciest stuff just what I happened to have including crushed tomatoes from Aldi. Also I would like to note that I used a pizza stone to bake it on since I don’t have a steel.  It’s a decent amount of work on the final roll out so have a solid rolling pin handy. Especially enjoyed the cold leftovers the next day.  I made a second batch of dough, par-baked one, and made my own frozen pizza that I have yet to try. Already planning to buy a second guide, definitely worth the money.

I can’t recommend this guide enough. Just made both Detroit and bar pie tonight. Both were excellent. Gave me a good place to start and taught me so much.

I’ve been trying to make a cracker crust pizza for years without success. This recipe is outstanding. Worked perfectly the first try. Very detailed directions for each step. If you follow the directions, your pizza will turn out.

Someone said it’s expensive for the guide. IMO $29 for a recipe for cracker crust that actually works is a steal. If I had this years ago I’d have saved a lot more time, money on wasted ingredients, and heartache than $29. Huge value to have a simple recipe that works to make great pizza at home.

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!