The Pizza Bible : Everything You Need to Know to Make Napoletano to New York Style, Deep Dish and Wood-Fired, Thin Crust, Stuffed Crust, Cornmeal Crust, and More - Tony Gemignani

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The Pizza Bible

Everything You Need to Know to Make Napoletano to New York Style, Deep Dish and Wood-Fired, Thin Crust, Stuffed Crust, Cornmeal Crust, and More

By: Tony Gemignani

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Hardcover | 3 November 2014 | Edition Number 1

At a Glance

Hardcover
320 Pages

Dimensions(cm)
25.5 x 22 x 3

Hardcover

RRP $55.00

$42.75

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A comprehensive guide to making pizza, covering nine different regional styles--including standards like Neopolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian--from chef, 11-time world Pizza Champion, and Guinness world record-holding pizza-spinner, Tony Gemignani.

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 margheritawith authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizzaspectrum 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 PizzaBible is a complete master class in making delicious, perfect, pizzeria-style pizza athome, 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 pizzachampion 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 pizzalike the pros, and all the tips and tricks that elevate home pizza-making into a craft.

Industry Reviews

"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

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