Does anybody actually  need  this?    That’s the question my colleagues and I ask ourselves whenever we embark on a new  cookbook . We know we can  make  the book. But to make sure it’s the  right  book, we first interrogate why anybody would want it.  When it came to our new pizza book, the question was easy to answer.   The public’s general interest in pizza was never in question. We’re in the midst of a pizza renaissance in both professional and home kitchens. On the professional side, regional styles are finally getting the exposure they deserve, higher-quality ingredients are making their way into pragmatic slice shops, and chefs are pushing genres forward with new techniques (see:  Wylie Dufresne  putting cheese down first [ mon dieu!…