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pizza_heroFSVB_clean.mp4

WELCOME

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Chef Craig Priebe has prepared pizza for more than two decades and his pizzas have won numerous culinary awards. Chicago magazine called him a “pizza miracle worker” and the Chicago Sun Times a “pizza expert.” Pizza Today named his former restaurant one of “the Nation’s Top 100 Pizzerias” for five years in a row and Pizza Expo awarded him Best International Pizza of the Year for the Gamberian pizza. He is the coauthor of "Grilled Pizzas & Piadinas", and  Priebe's newest cook book, "The United States of Pizza" will be published in September 2015

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TESTIMONIALS

  • "I have always loved pizza, as everyone who is familiar with my food knows, and grilled pizza has always been a favorite. With Grilled Pizzas & Piadinas, Craig Priebe has taken the pizza--and the piadina--to imaginative new heights. His book is an inspiration." -- Wolfgang Puck

    "I have always loved pizza, as everyone who is familiar with my food knows, and grilled pizza has always been a favorite. With Grilled Pizzas & Piadinas, Craig Priebe has taken the pizza--and the piadina--to imaginative new heights. His book is an inspiration." -- Wolfgang Puck

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  • Potential pizza grillers will find all the information they need ... Priebe likes to blend flavor, texture, color, and aromatics in his recipes, so the dough becomes a stage for the world's cuisines. -- Lisa Zwirn, Boston Globe,

    Potential pizza grillers will find all the information they need ... Priebe likes to blend flavor, texture, color, and aromatics in his recipes, so the dough becomes a stage for the world's cuisines. -- Lisa Zwirn, Boston Globe,

    Praesent

  • "Instructions for making grilled pizzas and piadinas are so well illustrated and clearly explained that even a complete novice could comfortably follow with satisfying results." -- Bruce Aidells, co-author of The Complete Meat Cookbook

    "Instructions for making grilled pizzas and piadinas are so well illustrated and clearly explained that even a complete novice could comfortably follow with satisfying results." -- Bruce Aidells, co-author of The Complete Meat Cookbook

    Fusce

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