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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, 12-time world Pizza Champion Tony Gemignani.
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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.
- Sales Rank: #3859 in eBooks
- Published on: 2014-10-28
- Released on: 2014-10-28
- Format: Kindle eBook
Amazon.com Review
Featured Recipes from The Pizza Bible Download the recipe for Cast Iron Skillet Pizza Download the recipe for Mastunicola
Review
“The Best Pizzeria in America: Tony’s Pizza Napoletana”
—Larry Olmstead, Forbes Magazine
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“[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
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“A cookbook we’re looking forward to this fall”
—Tasting Table
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“One of the most anticipated cookbooks of Fall 2014”
—Eater National
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“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.
Most helpful customer reviews
25 of 25 people found the following review helpful.
Wow. Seriously, wow!
By bsb
In 2011, I took a wonderful pizza making class in New York City's Little Italy, and I've been making decent pizza at home since then. However, after 5 years, I found I wasn't getting any better at stretching out my pizza dough, and the quality of my pizza dough itself wasn't always consistent. Frustrated, I took The Pizza Bible out of the library and was immediately attracted to the lush pictures of every type of pizza I'd ever heard of and some that I hadn't, (St. Louis style? Cincinnati Red?) I was a little put off by some of the writing. As 11-time World Pizza Champ, there are at least 11 recipe intros of pizza making heroism that I originally found a bit over the top. In any case, I decided that my pizza making wasn't going to get any better on it's own and I purchased the book.
Tony states that professional grade, high gluten flour along with diastatic malt powder are essential to amazing pizza dough. So I held off awhile because that was annoying. I could find a bunch of the kind of flours called for on Amazon, as well as the malt powder, but they weren't all on Amazon Prime and I didn't want to have pay shipping on 4 different 5 pound bags of flour. However, on Tony's website,[...], Tony sells sample packs of assorted flours and throws in a small packet of the malt powder. The person I contacted there was super helpful and accommodating and I placed my order. Then I made a batch of the Master Recipe dough, which Tony gives as a sort of lesson for your first attempt. It took 3 days, but I could tell right away it was different from my old dough recipe. It was lighter, bubblier, softer and stickier. On the third day I barely needed to stretch it- I was able to softly press it to the correct size in a minute or two.
Then there was the taste. You know people say "it's even better than what you can get in a restaurant?" but it never really is? THIS IS! Seriously- my 8 year old noticed! My husband, who thought the whole need for me to order 15 pounds of flour through the mail was a scam, literally ate his words. Not only was the crust tender and delicate, the flavor was incredible! Nuanced! I made something with nuances!! I right away emailed the nice man who helped me choose flours from Tony's shop to thank him, and he told me that once I graduate the next step, which is the dough using the starters, it will make it even better. I can't imagine. I can't wait.
If you want to make great pizza, get this book. Yes, you will need to order special ingredients and buy special supplies. You will need to invest time and refrigerator space. Suck it up! It's worth it!
80 of 85 people found the following review helpful.
Essential for the pizza lover or pizza cook
By Robert C Ross
I consider myself a very experienced pizza cook, having worked at Paisan's in Madison, Wisconsin in college, tried dozens of types around the world, especially in Italy, taken a short course on Italian cooking at the Culinary Institute of America, learning great hints from members of the Wine Lovers discussion board, and making hundreds of great tasting pizzas on a Viking cooker at 900F in Franklin Lakes.
After reading through this wonderful, compendium, "I know nothing!"
I am in awe of Mr. Gemignani; there is so much knowledge, love and experience here -- this is an essential book for anyone who loves to eat pizza and even more for anyone who wants to make great pizza.
Hints galore: use of a steel sheet instead of a pizza stone -- my modification -- use both.
Home oven broiler method -- can't get them to 900F -- but following his method, the pizza was pretty darn good at 550F.
Flours -- the blends are best and all available online.
Tomato -- canned, diced from Italy most reliable.
Baker's percentages chart -- dough calls for bakers; the rest of the game is for cooks. Two different personalities and Mr. Gemignani speaks to both.
Gluten free, if you must.
How-to pictures; pictures of some results although not all recipes, works well in the heat of battle on iPhone or iPad; all ingredients in order and partially cooked, Speed when needed; otherwise take your time. Lots of pictures of pizzas, but not one for each pizza recipe. Page layout is easy to follow as you go from book to working on your counter top. Type style is easy on the eyes. Ingredient lists are straight forward.
A great resource for anyone interested in pizza.
Robert C. Ross
November 2014
Revised January 2015
Note: there a number of errors in the text; they are collected on the website noted in the first comment. At the moment, they include:
Although The Pizza Bible had 3 writers, 3 editors and 3 proof readers, some errors and typos have still found their way to the page. The following are errors that appear in the first printing of The Pizza Bible and the kindle version. We appreciate your help in making these corrections to your copy.
In the following dough recipes, please disregard the phrase Enough for 1 pizza under the recipe title:
*Master Dough with Starter, page 44
*Master Dough without Starter, page 48
*Organic Dough, page 173
*Khorasan Dough, page 176
*Einkorn Dough, page 178
*Sprouted Wheat Dough, page 180
In most cases, these doughs make enough for 2 to 3 pizzas, depending on which pizza you are making.
Page 48: Ice water measurement in cups should be 3/4 cup plus 3 tablespoons instead of 4 cups plus 2 tablespoons.
Page 63, 64: Pan size should be 10 by 14-inches
Page 149: The Cal-italia pizza should be open and stretched rather than rolled. The third paragraph should read:
"Sprinkle a wooden peel with the dusting mixture. Open the dough on the work surface to a 13-inch round with a slightly raised edge (see Opening and Stretching the Dough pages 31-33)."
Disregard the fourth paragraph
Page 187: Active dry yeast amount should be 2.3 grams
Kindle Version
Location 4730 (Kindle): Water percentage should be 65 in Master Dough without Starter.
5 of 5 people found the following review helpful.
Phenomenal education, but maybe it should be your second book?
By toughcrowd
I've been making pizza for about 20 years, with pretty good success (at least, that's what my family and guests have told me). Recently, I bought Ken Forkish's "The Elements of Pizza" in the hopes of taking my pizza skills to a new level. Shortly after, I bumped into "The Pizza Bible," and bought that too. I learned a lot from both this and the Forkish book, but this one is my hands-down favorite of the two. Gemignani tells you in the clearest fashion, WHY he does things the way he does them. That gives you a deeper understanding of what you are doing, helps you figure out precisely what he's telling you to do, and gives you the confidence to experiment with shortcuts or other modifications. This stands in sharp contrast to Forkish, who often tells you what to do but not why, and when the instructions are less than transparent (e.g., Forkish's description of how to ball the dough), it's impossible to figure out what he means. Another major contrast between Gemignani's book and Forkish's book is that Gemignani is very efficient - he doesn't repeat himself much. He gives you lots of details in the "Master Class" section of the book, and subsequently he gives briefer instructions, on the assumption that you learned something from executing the class. In contrast, Forkish is highly redundant, repeating many of the instructions in every recipe. You could probably distill Forkish's book into one that is half as long. Gemignani provides a comprehensive tour of many different pizza styles, with a couple of recipes for each style. So, why do I say, don't make this your first book? The problem here is that Gemignani is a craftsman, and he wants every reader to be a craftsman. (His motto is, "Respect the Craft.") That means pizza doughs that take 3-5 days to concoct, and having not one pizza stone, but two, and having both a large and small-volume digital scale. And it's true, all this craftsmanship does make for a better pizza. But even without a single digital scale, and with only one stone, and using a recipe with a dough rise-time of only a couple of hours, you can still make a pizza that will be competitive with most national chain high-quality pizzerias, and will simply whip the pants off a low-quality chain like Pizza Hut. Yes, your pizzas may sometimes be shaped a like Australia (or worse, Africa), and in a side-by-side taste test your 2-hour dough won't be as good as a 3-day dough, but they will still be great. Also, there are a lot of great pizza topping possibilities that involve only a few ingredients, yet you might not think of yourself. A beginner will benefit from a book that provides a lot of suggestions (like red onion, potato, pancetta, and fontina!). The recipes here - while terrific - are extremely esoteric, complex, and often reference obscure artisan brands, which will be either tough to obtain, or it will be impossible to know what would be an appropriate substitute. Start with a book like Evan Kleiman's "Angeli Caffe Pizza Pasta Panini" (out of print, but still available, last time I checked), which gives you a simple dough and a lot of recipes. Fall in love with making your own pizza, then graduate to this book.
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