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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, Detroit, and More Kindle Edition

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A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-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 twelve-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.

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590 pages
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Ten Speed Press
Publication date

October 28, 2014
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Review

“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.

Excerpt. © Reprinted by permission. All rights reserved.

RESPECT THE CRAFT

Pizza is simple. It’s dough, tomato, cheese, and toppings. But as someone who has devoted more than half of my life to it, I can tell you that, like all really great, really simple things, pizza is infinite. I’m still learning, still refining, still trying to make it even better every single day. And what I can tell you for sure is that pizza doesn’t come down to just recipes or formulas. It’s a craft.

That one word—that’s why I wanted to write this book. There are hundreds of pizza books, blogs, and websites filled with thousands of recipes out there. Do we really need another one? I thought about this a lot, and here’s where I ended up: when I teach home cooks and certify chefs and pizzaiolos, it’s less about recipes and more about inspiring people to master the craft of pizza—the techniques, the reasons to choose one ingredient over another, the art of “reading” the dough as you mix, shape, top, and bake it.

Anyone can hand you a pizza recipe, and if that recipe is halfway decent, chances are you can make yourself a perfectly good pizza for dinner tonight in your own kitchen with no special equipment and not much preparation. But that’s not where I want to take you.

I want to get you all the way to five-star, killer-pizzeria-quality pizza. I want you to master any style you love—whether it’s Chicago deep-dish or cracker-thin, a big, fluffy Sicilian pan pizza or a classic Neapolitan margherita with that authentic char blistering the edges—right in your own kitchen with whatever oven you’ve got.

Is that really possible? Can you actually do all that without a real pizza oven? That’s the question I get asked most often. Believe it or not, you can. It’s not your oven. It’s the ingredients and the techniques you use, and I’m going to give you every piece of ingredient and technique advice you’ll need to succeed.

But if you truly want to get all the way to rocking restaurant-style pizza at home, there’s one thing I’m going to ask you to commit to. It’s the motto that runs across the front of my menu, and the three words etched on the door of my restaurants. Hey, I even had it tattooed right onto my hands. Respect the craft.

Craft is the difference between good and great. It takes a few extra steps, the right equipment, a little more time, and a fair amount of practice. But if you’re up for it, the payoff is golden.

So I’m going to start by asking you to try something a little unusual for a cookbook. I want you to read all the way through page 19 before you try a single recipe. And then I’m inviting you to take a Master Class where we make your first pizza together—and maybe even take that class a few more times before you graduate to trying all the great stuff in the rest of the book and eventually coming up with your own variations and improvisations.

That’s what I mean by respecting the craft and getting a handle on the whys and hows behind it. It might sound a little back-to-schooly. But trust me, it’ll be fun. And you get to eat the final exam.

Want more information and inspiration? Check out my blog at ThePizzaBible.com.

Product details

ASIN ‏ : ‎ B00JYWW490
Publisher ‏ : ‎ Ten Speed Press (October 28, 2014)
Publication date ‏ : ‎ October 28, 2014
Language ‏ : ‎ English
File size ‏ : ‎ 34812 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Sticky notes ‏ : ‎ On Kindle Scribe
Print length ‏ : ‎ 590 pages

Best Sellers Rank: #141,282 in Kindle Store (See Top 100 in Kindle Store)
- #8 in Pizza Making
- #19 in International Cooking
- #23 in Italian Cooking

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Tony Gemignani

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TONY GEMIGNANI is the chef and owner of eight restaurants: Tony's Pizza Napoletana, Capo's, Tony's Coal-Fired Pizza, and Slice House at AT&T Park in San Francisco; Pizza Rock in Sacramento and Las Vegas; and Tony's of North Beach and Slice House by Tony Gemignani in Rohnert Park. He is also proprietor of the International School of Pizza in San Francisco where he certifies chefs from around the world. Gemignani, an 11 time World Champion, has been making pizza for more than two decades and holds an impressive set of awards. His additional books include Tony's Cookbook: Pizza and Tony and the Pizza Champions.

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Brenda 64

Best pizza baking book ever--and I've had many good ones!!!

Reviewed in the United States on March 27, 2024

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Easy to follow recipes. Detailed instructions. Practice "Master Class" recipe. This book, written by a twelve time champion pizza maker. I love it!!!!

Reviewed in the United States on March 4, 2024

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Pretty nice book with lots of clear info. GREAT for a beginner, or intermediate. Lotta pizza books out there, so they all offer different viewpoints. This one has some good info.

Reviewed in the United States on December 29, 2023

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Very well written cookbook. Very helpful cooking in a wood fired pizza oven. I enjoyed it enough, I flew to San Francisco to eat at Tony’s pizza restaurant. That was excellent as well. The cookbook covers many different styles of pizza from around the world.

One person found this helpful

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lisadale

Pizza Bible

Reviewed in the United States on January 31, 2024

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This is agreat book, I am interested in making g my own pizzas. This book is a great help. Worth purchasing.

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Jonas Aras

Pizza Wisdom from a Pizza Professional

Reviewed in the United States on October 29, 2014

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This is a worthy volume on the subject of pizza. To date, most of the published books on pizzamaking have been written by bread makers for whom pizza is an afterthought and they have been plagued by outright misinformation and dumbed-down recipes "adapted" for home bakers (Peter Reinhart, OMG). Gemignani has the knowledge of the craft and he respects the intelligence of the reader offering the gory details that go into making pizzas in the manner that a professional would.

What he calls a "starter" is not natural leavening (aka sourdough). Rather, he uses two different types of preferments (biga and poolish). Although he does not delve into natural leavening systems, one has to give him credit for using more advanced fermentation techniques to get better flavor in the dough. There are other fermentation techniques not covered in the book, including sourdough (more flavor with less effort in my opinion) and/or extended room temperature fermentation with miniscule amounts of yeast, but these omissions can be excused under the umbrella of this is "Tony's bag" of pizza making techniques.

Gemignani fumbles the ball a bit on the subject of heat and home ovens. Using two baking steels or stones is nonsense and certainly not a "commandment". He does not mention the specific scenarios when baking steel would be advantageous. Your oven must be capable of reaching at least 525 degrees F with a broiler in the main compartment and the thickness of the steel should be 1/2" thick. With the above scenario, one can fast bake a NY-style pizza in 4-5 minutes. The book suggests baking a NY pizza at 500 degrees for 12 minutes. There's room for variation, but 10 minutes would be the extreme "outer edge" for that style. 12 minutes and you've got cardboard in my opinion.

Gemignani is ignorant on the subject of instant dry yeast. Instant dry yeast is the same organism as the one used in active dry yeast except instant dry yeast has fewer dead cells and is more potent and it does not require "activation". To convert a recipe from active dry yeast to instant dry yeast just multiply the given amount of active dry yeast by 0.714 and you will be fine.

The book does not cover the details of various stone materials. 3/4" cordierite kiln shelf is the best choice for most home ovens that cannot reach at least 525. What are you supposed to do if you have a home oven with a broiler in the bottom compartment? What are you supposed to do if you have a convection oven? These details make a material difference in the final outcome.

The table on page 302 lists all of the dough recipes in baker's percentages. However, the numbers do not accurately reflect the recipes given in the book because they are rounded to the nearest whole number (they should be accurate to at least one decimal point).Some of the doughs give you the option of using a poolish hydrated at 100% or a biga hydrated at 70%. It naturally follows that if you add the same amount of a biga vs. the poolish the final resulting hydration will be quite different. In short, the table in the back of the book is of no real value.

He does mention the Lehmann dough making tools at pizzamaking.com to assist you in scaling recipes. In addition to getting the math correct using those tools I would highly recommend that you join that lively community of pizza making enthusiasts. Think of it as the "Pizza Encyclopedia" accompaniment to the "Pizza Bible".

85 people found this helpful

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Michael Bogdan

Great book!

Reviewed in the United States on January 23, 2024

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Easy to understand great recipes. Detroit style is amazing, best homemade pizza we have made so far. If you enjoy cooking or baking and love pizza do yourself a favor get this book!

2 people found this helpful

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raji

Truly a Masterpiece

Reviewed in the United States on November 11, 2014

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The Pizza Bible is truly a masterpiece. I've been making pizzas going on 10 years now and have learned mainly by trial and error and being methodical. If this book had existed 10 years ago, it would have shaved at least a few years off my learning curve. I own hundreds of cookbooks, and generally speaking, the signal-to-noise ratio is really high. Not the case in this book. The Pizza Bible is written in a very approachable, likable style, but is just brimming with useful information.

The typical pizza recipe, whether it's found in a cookbook or on the Internet, involves a packet of yeast and punching down a ball of dough after it's doubled in size. Sure you'll get a pizza if you follow a recipe like that, but it's nowhere even close to what high quality artisanal pizza is about. The Pizza Bible, on the other hand, offers step-by-step instructions on several regional styles of pizza in painstaking detail.

If you make a pizza using one of the recipes in a cookbook, it'll be more involved than your average pizza recipe. But, that's why you'll end up with a better pizza.

There are several things I love about this book. I won't cover them all, but I'll talk about a few of them:

1. The Pizza Bible covers the *why* part very well. When you're asked to do something, it's always followed by a very clear explanation of why something should be done a certain way.

2. The Pizza Bible uses gram-based, weight measurements. Baking is a very precise craft. Volume-based measurements are a bad idea with baking. Most cookbooks don't use weight measurements. When you see a recipe that asks you to use a cup of flour, you should be skeptical.

3. The Pizza Bible is all about the details. While I'm an amateur, I've made pizza thousands of times (for serious). The biggest takeaway is that every single step matters. This book really captures the essence of this point. Most dough contains 4-6 ingredients, but there's an infinite number of ways to prepare it. The steps matter and The Pizza Bible doesn't overlook that fact.

4. The Pizza Bible covers many regional styles. There's dozens of styles of pizza that exist. While not everyone is included in the book, most of the notable styles are. Having grown up on the East coast and been fortunate enough to travel to many parts of the country, I've tried many styles of pizza in the US. The Pizza Bible does nails it when it comes to covering each style. My favorites are the Detroit, Jersey, and New Haven style.

Ok... so far I've been very bullish about the Pizza Bible and have only covered the pros. No review would be complete without a counterpoint. If I were to play devil's advocate, here's what I'd say:

1. Some of the ingredients aren't going to be readily available on the shelf at your Supermarket. That said, the book is very thorough about offering sources and accessible alternatives.

2. I've read through all of the Amazon reviews (as of the time of writing this) and have noticed some gripes about this not being suitable for a home cook / quick pizza night. To me, this is a matter of setting expectations properly. Good pizza takes time. There's no way around it.

Disclaimer: While I've purchased this book with my very own money (It should show as a verified Amazon purchase), I am affiliated with The Pizza Bible companion site. That said, I have no financial stake in this book and truly believe 100% of everything I've written.

25 people found this helpful

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Michael Fili

Comprehensive and excellent!

Reviewed in the United States on February 20, 2024

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I can't say enough about this book. I have been trying to perfect pizza dough and pizza making for some time. I've tried multiple recipes and have read multiple books. This publication is orders of magnitude better than any of these. "The Pizza Bible" would help a home baker master Pizza making or serve as a comprehensive text for professional pizza makers.

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G

Great book!!! Everything you need to know about pizza making everything!

Reviewed in Canada on January 15, 2024

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Lucas

University of Pizza

Reviewed in Brazil on May 15, 2022

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This book is full of details about flour, water, yeast, tomato sauces, cheese and even salt. Tony explains chemistry, heat in diferente ovens, talk about diferent pizza styles and shows how to do then.
It's like a master class, a university for pizza makers.
For me is one of the best pizza books out there.

One person found this helpful

CoP

Erstklassige Buch

Reviewed in Germany on December 14, 2023

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Ein tolles Buch. Gut zu lesen und Tipps fuer die möglichst originale Pizza.

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jonas champion

Devenir un vrai pizzaiolo

Reviewed in France on September 11, 2023

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Complet

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Peter M.

Mooi boek

Reviewed in the Netherlands on May 17, 2023

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Goed geschreven. Schrijver/chef weet je te bereiken. Moet nog de recepten toepassen. Zodra ik dat een keer gedaan heb kan ik daarover vertellen, maar door de schrijfstijl krijg ik daar alle vertrouwen in. Boek is voor de Amerikaanse markt geschreven, maar heeft ook de rest van de wereld iets te bieden.

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