Cookbook Recommendation

I have been searching for the perfect pizza crust recipe for years and I have finally found my favorite in this cookbook. I can't post the recipe because it's copyrighted but it his Pizza Hut Pan Pizza crust. I love this guy's cookbooks and have most of them and all of the restaurant ones. He had written a Pizza Hut Pan Pizza crust recipe in his first book but it was not right and he tweeked it and got it right on. The one in this book is so good and the sauce as well. Neil says my pizza now is better than any restaurants. It's all in the method. The dough has a slow rise and you cook the pizza in a pan on top of a pizza stone. You cook the pizza at 500 F. I have 2 pizza stones and the first time I made it I used my round stone and it was perfect but the second time I used my rectangular stone and the stone broke in two. I was so upset. Come to find out the stones are only heat resistant to 450 F. I now use the broken one and it's fine. The crust comes out so thick and chewy yet a little crispy on the bottom with a wonderful golden color. I hate soft pizza doughs. I like it a little crispy so you can hold on to it without it collapsing. That recipe alone was worth the price of the book. I had a Barnes and Noble groupon so it was a great deal. It also has my favorite salad from Chili's, the quesadilla explosion salad. We've had this several time. The chicken marinade is wonderful as well as the citrus vinagrette. I've been on a black bean relish kick so it's great on this salad. The book also has Olive Garden's Black Tie Mousse Cake recipe, my absolute favorite restaurant dessert recipe of all time. I have tried the recipe floating around the internet and it was okay so I'm dying to make this but I have to have a group to make it for because if it's anything close to the original I could go crazy. I'm a little skeptical about his recipe though because it's a no-bake recipe and I'm not keen on no-bake cheesecakes but he has yet to disappoint me so I will be trying it out sometime and can't wait. As I said before I love his cookbooks. His recipes are very close to the originals and sometimes even better.