The secrets to Pizzeria Paradiso‘s margherita pie soon won’t be very secret. Chef and owner Ruth Gresser has a deal with Quarry Books for a pizza-making cookbook coming out in February.

The photo-heavy book will be the first in Quarry’s new “Kitchen Workshop ” series of how-to cooking guides. Gresser says her installment is split into eight chapters covering the fundamentals of how to make pizza—from stretching dough to sauce-making. There will be 70 to 80 pizza recipes in the book, including those for all the pies on the menu at Pizzeria Paradiso’s Dupont, Georgetown, and Alexandria locations (plus some of the specials). Spent grain dough recipes from a collaboration with DC Brau are also included, along with gluten-free options.

Photo by Jessica Sidman