The Pizza Bible
The Pizza Bible
A comprehensive guide to making your own Pizza’s. This book covers nine different regional styles including: Roman, Californian, Neapolitan, Chicago, from 12 time world Pizza Champion Tony Gemignani.
Everyone loves Pizza! Especially the Pizza Lads. From classic Neapolitan margherita with authentic charred edges to Chicago deep dish to Sicilian pan Pizza, their are so many different types of pizza, the spectrum is wide and delightful.
Their is something to suit every mood and occasion in this superb hardback, with so many fabulous types of Pizza, why commit to just one style? With this book you can experiment and try different types of Pizza from around the world.
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 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.
Reviews
“A must have for the Kitchen – a big thumbs up” – The Pizza Lads
“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
About the Author
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.
