Most cookbooks are like chemistry textbooks: Take one-eighth teaspoon of this and add it to one-third Tablespoon of that and…YAWWWWWN!
You get the feeling like if you're half a gram off or 2 minutes in the oven too long or the temp is 7 degrees too low or your ingredients are not from the exact right source that you're going to be a failure.
There is a place and a time for that kind of cooking. Not here, though. Not now. Not with PIZZA, fer cryin out loud!
Wild Pizza is not about precision. It's about magic and surprises: the magic that happens when you make pizza on your grill.
Pizza is meant to be WILD! It's not supposed to be a science experiment, it's about creating awesome flavors and textures outside, over a fire.
The secret of magic is to be wide open to it—not just to the possibility of it, but to the inevitability of it.
That's why the recipes in this book are not as precise as you might expect. They're not meant to be. There's room for experimentation. There's room for your personal likes and dislikes. There's room for magic.
