A comprehensive guide to making pizza, covering nine different regional styles–including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian–from chef, 11-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 eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome 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.
TONY GEMIGNANI is the chef and owner of seven restaurants: Tony’s Pizza Napoletana, Capo’s, and Tony’s Coal-Fired Pizza in San Francisco, Pizza Rock in Sacramento and Las Vegas, Tony’s of North Beach and Slice House by Tony Gemignani in Rohnert Park. He’s also the co-owner of the International School of Pizza in San Francisco. Gemignani has been making pizza for over 20 years and holds an impressive set of awards.
The Pizza Bible is a book built for beginners. Filled with a lot of technique and step by step pictures. This book should help any jump head first into the world of great homemade pizza at home. I have been pretty impressed with the amount of information that is presented. Especially going as far as telling us what brands of product that we should buy to succeed.
For those who have been making pizza at home for a while I think this book will be useful for them as well. There are a wide variety of different pizzas presented in the book. Many of the pizzas I have never seen or heard of before and I look forward to giving them a try.
I would recommend this book for everyone. I think beginners will be quite impressed while more experienced cooks will still have something new to learn.
“I received this book from the Blogging for Books program in exchange for this review.”