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The Pizza Bible Book

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The Pizza Bible Book

The Pizza Bible is a master class in the art of crafting flavorful pizza for any occasion! Written by twelve-time world pizza champion Tony Gemignani, The Pizza Bible is a comprehensive pizza baking guide to help you master nine regional styles of pizza, including Neapolitan, Roman, Chicago and Californian. 

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 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.

Hardcover | 320 pages | Full-color instruction and recipe photos | Published in 2014

Weighing ingredients for the recipes in this book is recommended because measuring by weight is more accurate than measuring by volume, (although volume measurements are listed in this book as well). We suggest getting a kitchen scale if you don't already have one.

Table of Contents

  1. The Master Class
  2. Regional American
  3. Chicago
  4. Sicilian
  5. California Style
  6. Napoletana
  7. Regional Italian
  8. Global
  9. Grilled
  10. Wrapped and Rolled
  11. Focaccia and Bread

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.

Praise for The Pizza Bible

“[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“One-stop shopping for your deepest pizza desires.” —Mike DeSimone and Jeff Jenssen, Huffington Post

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Product Weight (lbs.)3 lb.
Page Count320


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