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A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani.
Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you ve yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens.
With The Pizza Bible, you ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.
Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you ve yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens.
With The Pizza Bible, you ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.
The Best Pizzeria in America: Tony s Pizza Napoletana Larry Olmstead, Forbes Magazine
[Tony Gemingnani] approaches the craft of making pizza dough with the same intelligence and expertise as that of a pro brew master concocting an artisanal ale. Publishers Weekly
A cookbook we re looking forward to this fall. Tasting Table
One of the most anticipated cookbooks of ll 2014 Eater National
Tony Gemignani has one jealousy-inducing resume. It's full of phrases like World Champion and Best in America. And get this: it all relates to pizza. Food Republic
You ll never look at a pizza the same way again. Santa Rosa Press Democrat
One-stop shopping for your deepest pizza desires. Mike DeSimone and Jeff Jenssen, Huffington Post
[Tony Gemingnani] approaches the craft of making pizza dough with the same intelligence and expertise as that of a pro brew master concocting an artisanal ale. Publishers Weekly
A cookbook we re looking forward to this fall. Tasting Table
One of the most anticipated cookbooks of ll 2014 Eater National
Tony Gemignani has one jealousy-inducing resume. It's full of phrases like World Champion and Best in America. And get this: it all relates to pizza. Food Republic
You ll never look at a pizza the same way again. Santa Rosa Press Democrat
One-stop shopping for your deepest pizza desires. Mike DeSimone and Jeff Jenssen, Huffington Post