The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more

The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more

by Tony Gemignani


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Product Details

ISBN-13: 9781607746058
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 10/28/2014
Pages: 320
Sales rank: 91,981
Product dimensions: 8.60(w) x 10.10(h) x 1.10(d)

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.

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Excerpted from "The Pizza Bible"
by .
Copyright © 2014 Tony Gemignani.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Respect the Craft    
The Master Class   
Gearing Up  
Master Class Shopping List  
Part One: Theory  
Part Two: Practice  
Day One  
Day Two 
Day Three  
Regional American   
Master Dough with Starter 
Tiga and Poolish Starters  
Master Dough Without Starter 
New Yorker  
New York–New Jersey Tomato Sauce
Sweet Fennel Sausage    
Calabrese Honey Sausage  
Casing Sausage 
New Haven with Clams  
New Jersey Tomato Pie 
Detroit Red Top  
St. Louis  
Chicago Deep-Dish Dough 
Chicago Stuffed Dough  
Deep-Dish Tomato Sauce  
Chicago Deep-Dish with Calabrese and
Fennel Sausages  
Chicago Deep Dish with Spinach and Ricotta  
Fully Stuffed  
Cast-Iron Skillet   
Cracker-Thin Dough  
Cracker-Thin with Fennel Sausage  
Cracker-Thin Tomato Sauce  
Frank Nitti  
Italian Stallion
Italian Beef  
Italian Beef Sandwich  
Chicago-Inspired Cocktails  
Sicilian Dough with Starter
Sicilian Dough Without Starter  
Parbaking Sicilian Dough 
The Brooklyn  
Sicilian Tomato Sauce  
Pepperoni and Sausage  
Burratina di Margherita    
Purple Potato and Pancetta  
La Regina  
Early Girl Tomato Sauce  
Quattro Forni  
California Style   
Multigrain Dough  
Honey Pie 
Eddie Muenster
Guanciale and Quail Egg  
Organic Three Cheese  
Eggplant and Olive  
Fig, Almond, and Monterey Jack 
Organic Dough    
Khorasan Dough  
Einkorn Dough  
Sprouted Wheat Dough  
Napoletana Dough  
Napoletana Tomato Sauce  
Handmade Mozzarella  
Wood-Fired Pizza Basics  
Wood-Fired Oven Baking   
Home-Oven Broiler Method  
Margherita Extra  
Regional Italian 
Calabrese “Diavola”  
Quattro Anchovy  
Pizza Romana  
Romana Dough 
Dough for Grilling 
Grilled Pizza Master Recipe  
Steak Lover’s  
St-Germain BBQ Chicken  
Wrapped and Rolled   
Calzone with Meatballs or Spinach  
Mortadella and Cheese Calzonewich  
The Bow Tie  
Pepperoli Sausage Rol  
Two Cool Things to Do with Leftover Dough  
Focaccia and Bread   
After-School Ciabatta Pizza  
Baker’s Percentages Chart  
Measurement Conversion Charts  


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The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, De 5 out of 5 based on 0 ratings. 3 reviews.
InspirationalAngel531 More than 1 year ago
Title: The Pizza Bible - The World's Favorite Pizza Style from Neapolitan, Deep Dish; Wood Fired; Sicilian, Calzones and Focaccia, to New York, New Haven, Detroit and More Author: Tony Gemingnami Published: 10-28-14 Publisher: Ten Speed Press Pages: 320 Genre: Food & Wine Sub Genre: Baking; Pizza; Cooking; Italian ISBN: 978067746058 ASIN: B00JYWW490 Reviewer: DelAnne Reviewed For: NetGalley My Rating: 5 Stars . . There is a reason the title is The Pizza Bible. Tony Gemignami gathered together different styles of pizzas from all over. Paired with precise instructions and ingredients, which Mr. Gemignami emphasizes are listed as required for individual recipes and substitutions are not advised. He tells of the importance of using specific flour blends as listed to get the results you are expecting. Everything from Chicago Deep Dish Pizza to my personal favorite Calzones. to Sicilian style. There are plenty of pictures providing visual to many of the recipes and instructions to assist you in making the perfect pizza. With enough different style pizzas to tempt anyone's taste buds you will be busy for weeks without repeating yourself. My love of pizza grows with each passing year. From so-so to having it at least twice a month. Whether you are young or old, a new cook and have years of experience you will be able to use The Pizza Bible from the first time you open it. A definite keeper for yourself or the perfect gift to the pizza lovers in your life.
Anonymous More than 1 year ago
Good for beginners and experienced folks alike.
Anonymous More than 1 year ago
Hi again