Author: Tony Gemignani
Publisher: Ten Speed Press
Genre: Cooking, How-To
Release Date: October 21, 2014
Source: Blogging for Books
Purchase: Amazon | TBD | B&N
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, 11-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.
The Pizza Bible was a great cookbook. It will teach you the ins and outs of pizza making. Like, did you know that different types of flour will give you different results? I sure didn't. And this will teach you the differences and the techniques you need to master the art of making pizza crust, sauces and different types of pizzas.
There are some really interesting pizzas that I am looking forward to making. Such as the Sicilian style pizza, which is a fluffy style pizza. There is also the Frank Nitti that looks amazing, with it's cracker-thin pizza crust and toppings such as sautéed spinach, romano and provolone cheeses. There is even a few recipes on making different kinds of sausage for the pizza and meatball recipes. I also can't wait to make the sausage roll, which is a pizza crust rolled out thin with a layer of sausage rolled out on top and then rolled into a spiral and baked.
This book will definitely be my go-to guide on making pizza in the future.
Gemignani’s childhood was filled with boisterous, family dinners. Growing up, he spent much of his time cooking alongside his mother, who would only use the fruits and vegetables that came straight from the family farm. This culinary philosophy of utilizing only the freshest ingredients has stayed with Tony throughout his life and is reflected throughout his menus.