The Pizza Bible: The World's Favorite Pizza Styles, From Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones And Focaccia To New York
ISBN: 1607746050
EAN13: 9781607746058
Language: English
Release Date: Oct 28, 2014
Pages: 320
Dimensions: 1.2" H x 10.1" L x 8.7" W
Weight: 3.05 lbs.
Format: Hardcover

The Pizza Bible: The World's Favorite Pizza Styles, From Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones And Focaccia To New York

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Book Overview

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 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.

Frequently Asked Questions About The Pizza Bible: The World's Favorite Pizza Styles, From Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones And Focaccia To New York

Book Reviews (6)

5
  |   6  reviews
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5
   A textbook for a student wanting to master pizza
I don't like opening a recipe and making something. I like to understand the process so that I can improve and feel better. The first pizza I ever made was thanks to the cookbook. It reads like a book. As a beginner, you have to read the first 30 or so pages front to back with no skimming around. Tony shows you how to make your first 2 pizzas. I think he puts in the right amount of detail for someone like me. I will try to make my next pie.
 
5
   So you think you know pizza...
I thought I knew how to cook pizza. I mimicked the good stuff at home in my pizzas. I was taken to the next level by this book. A master class on pizza making is the first chapter of the book. Even if you' re good at pizza, you' ll still find a few things that are different. I have not read anything like that before. You can change your mind in an instant if you doubt this book or author. I bought this book from a list on the best pizza books. Tony made me a pizzaiolo!
 
5
   REMARKABLE PIZZA CHEF RESULTS...YES,YOU CAN DO IT!
I was compelled to write a review after another great meal. If you follow Tony's detailed instructions, you will be an instant pizza cook. I am very happy with how the pizza turned out. Excellent results. Throw one ball in the freezer for a quick gourmet pizza on the fly and one in the oven for one of the best pizzas you have ever had, let alone make it yourself. He dominated the Italian competition.
 
5
   The book will make your pizza better.
Buy it now. This book is for people who want to make better pizza at home. Tony's Gemignani's International School of Pizza was where my husband attended. Tony may have changed his recipes a little since the book came out, and you might not get the same results in your home oven since it can't get as hot. This is the food that he sells. The book will make your pizza better. You will need to practice and get a few new tools in your kitchen, but you will make great pizza.
 
5
   Best Pizza cookbook I've found.
When it was on sale, I purchased the ebookKindle version. I also purchased a hard copy of it. The pictures are amazing. They' re very good. This really is a Pizza Bible. It's well worth it. This is a cookbook. A real American chef is writing for an American audience. Not one of the junkfake, poorly- translated, borrowed- recipe disasters. There are a bunch of dough recipes, both with yeast and with a yeaststarter combination. Deep dish dough recipes are included. There are many sauce recipes. The book covers major genres of pizza American, Sicilian, Napolitano, Chicago, Margherita, flat, etc.
 
4
   Very good but requires an investment.
I' ve had a few niche cookbooks that I wanted to throw out because they focus on using only one ingredient and only one oil. This cookbook is the same in a lot of ways. If you want to do a lot of pizzas, you need to invest in pizza stones and specialized pans. Caputo was the only flour I could find in the area. I needed to order other flours. I can't find any of the canned tomatoes he refers to. The recipes are easy to follow and the results are perfect once you have everything together. It shows you how to make the dough and sauce. I like that he has a history of pizza styles. It makes the book funnier. If you' re into pizza, this is a great book to get, I wish he'd adjusted a few of the recipes for more standard pans and ingredients.
 
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