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I agree with a lot of things mentioned by other reviewers. How do you write a pizza book about Naples dough and not have ONE recipe using 00 flour? Is Vetri being paid by King Arthur? Barely a mention of OO anywhere. Also will someone please tell me how too measure 1/128 of a teaspoon of yeast? I must have lost the 1/128 tsp measurer that came with my set. I wonder if anywhere but a drug dealer would have a scale that would measure in such small increments. Some good info in the book, but nothing new or earth shattering.