The Pizza Bible: Everything You Need to Know to Make Napoletano to New York Style, Deep Dish and Wood-fired, Thin Crust, Stuffed Crust, Cornmeal Crust, and More
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- Create Date：2021-09-04 09:53:06
- Update Date：2025-09-06
- Status：finish
- Author：Tony Gemignani
- ISBN：1607746050
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Summary
A comprehensive guide to making pizza， covering nine different regional styles--including standards like Neopolitan， Roman， and Chicago， as well as renowned pizza sub-specialties like St。 Louis and Californian--from chef， 11-time world Pizza Champion， and Guinness world record-holding pizza-spinner， Tony Gemignani。
Pizza is one of the world's most well-known and beloved foods， and everyone has their favorite style。 In fact， devotion to one particular style is so ubiquitous that most pizza books only cover one or two varieties of pie。 But for those who truly love pizza， there's no need to be monogamous。 Pizza master Tony Gemignani brings pizza to the people in all its glorious forms， from Chicago deep dish to paper-thin Roman style。 "The Pizza Bible" is the world's first guide to making all of the major pizza styles， filling a hole in the market and elevating the craft of making pizza to that of bread or charcuterie。
Pizza is one of the world's most well-known and beloved foods， and everyone has their favorite style。 In fact， devotion to one particular style is so ubiquitous that most pizza books only cover one or two varieties of pie。 But for those who truly love pizza， there's no need to be monogamous。 Pizza master Tony Gemignani brings pizza to the people in all its glorious forms， from Chicago deep dish to paper-thin Roman style。 "The Pizza Bible" is the world's first guide to making all of the major pizza styles， filling a hole in the market and elevating the craft of making pizza to that of bread or charcuterie。
Reviews
Aly
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La ricetta definitiva per una ottima pizza fatta in casa。
Janine Pestel
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Having been born in Pennsylvania， and raised in NJ near the NY area， of course it stands to reason that I would LOVE NY style pizza。 All my adult life， I tried over and over to make a good NY pizza， and couldn't。。。until now。 I read The Pizza Bible by Tony Gemignani and followed his instructions。 AWESOME pizza！ I will never make a bad pizza again， thanks to Mr。 Gemignani。 Thank you， Thank you， Thank you for writing this book！ If anyone wants to learn to make real pizza， they MUST get this book！ Having been born in Pennsylvania， and raised in NJ near the NY area， of course it stands to reason that I would LOVE NY style pizza。 All my adult life， I tried over and over to make a good NY pizza， and couldn't。。。until now。 I read The Pizza Bible by Tony Gemignani and followed his instructions。 AWESOME pizza！ I will never make a bad pizza again， thanks to Mr。 Gemignani。 Thank you， Thank you， Thank you for writing this book！ If anyone wants to learn to make real pizza， they MUST get this book！ 。。。more
Mandy
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As a new owner of a Pizza Oven， this book was recommended on various social media sites。 An excellent purchase and it is written in a superb format， ensuring that you understand the basics before experimenting with different styles from a mix of countries。If you want to break away from the Jamie Oliver recipes （although these are brilliant too）， I suggest that you purchase your own copy and enjoy the honest review of the equipment you really need， and not just the expensive， over hyped gear。
Lennart
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I liked this book。 I like that it has a guide to get started， tools needed， etc。 With the most basic dough recipe （master dough） it also has detailed instructions for how to make the dough， and the technique needed to shape the dough balls and finally how to flatten the ball into a pizza shape。 It covers many different kinds of pizza and bread which I found inspiring once I had covered the basics。 The only downside is that the suggested topping is usually pretty complex， I can rarely find the in I liked this book。 I like that it has a guide to get started， tools needed， etc。 With the most basic dough recipe （master dough） it also has detailed instructions for how to make the dough， and the technique needed to shape the dough balls and finally how to flatten the ball into a pizza shape。 It covers many different kinds of pizza and bread which I found inspiring once I had covered the basics。 The only downside is that the suggested topping is usually pretty complex， I can rarely find the ingredients in my local supermarket。 。。。more
Kirk Dobihal
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If you want to up your pizza game this book is a must in your library。 The 2 steel option in the bake is genius。 The recipes are on game and if you follow his instructions you will excel。My oven can be set to 550 convect bake and I set the steel to about 8" below the broiler units。 I preheat 1hr then set to broil for 15min; bake 1 1/2 min， turn 180 degrees then bake an additional 1 1/2 min; then， as I don't have a second steel but I do have fire place brick that I position in the bottom third of If you want to up your pizza game this book is a must in your library。 The 2 steel option in the bake is genius。 The recipes are on game and if you follow his instructions you will excel。My oven can be set to 550 convect bake and I set the steel to about 8" below the broiler units。 I preheat 1hr then set to broil for 15min; bake 1 1/2 min， turn 180 degrees then bake an additional 1 1/2 min; then， as I don't have a second steel but I do have fire place brick that I position in the bottom third of the oven I finish the pie on the tiles。 It generally takes less than 2 min - keep an eye。 Amazing results。 Thank you Mr。 Gemignani for your wonderful pizza tome。I grew up in New Haven and am pizza snob enjoying Pepe's Pizza when ever I get home; so， I am so excited to try your New Haven Clam pie！！！（one addenda， for those that use rapid rise yeast: 9g active dry yeast = 7g rapid rise; use the rapid rise with your dry ingredients and with the proofing water simply add that to your water in the recipe; it's almost 1:1 but this is a better equivalent。） 。。。more
Jennifer
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Detroit style pizza。 Nuf said。
Michael Travis
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If your a pizza fanatic this is your bibleI'm a pizza lover from eating it to making it。 I had my own place for 7 years and miss it dearly。 I would have loved to have this back then to experiment。 If your a pizza fanatic this is your bibleI'm a pizza lover from eating it to making it。 I had my own place for 7 years and miss it dearly。 I would have loved to have this back then to experiment。 。。。more
Nicolas MAYNARD
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My kids say I should open a pizza restaurant now
Gary Horpedahl
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Best recipe for pizza crusts that I have eveer found！ Seems complicated the first time or two， but the results are worth it， and the process goes easieer the more times you do it！
Ashani
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While I respect Toni's dedication， I love how he have expressed his passion toward pizza and on plentiful food of Italian Cuisine， this indeed is the PIZZA BIBLE ！ His ways are simple and subtle and easy to follow。 i am already making pizza at home but this enlightened me ！ Thank you Toni ！Bravo ！ While I respect Toni's dedication， I love how he have expressed his passion toward pizza and on plentiful food of Italian Cuisine， this indeed is the PIZZA BIBLE ！ His ways are simple and subtle and easy to follow。 i am already making pizza at home but this enlightened me ！ Thank you Toni ！Bravo ！ 。。。more
Dray
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We eat pizza all the time but rarely go behind the scenes into classic and neo pizza science and tradition。 This book is literally a pizza course， a how to， for a wide array of regional pizzas。 I learned a lot。
Mischelle Smith
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Great book if you make pizza at home！
Don Gillette
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Okay， I admit it。 I enjoy making pizza at home and I hate every single chain pizza I've ever had。Using this guy's method to make pizza dough， I can knock out a pizza as good as I remember from my youth in Connecticut where there were genuine Italian pizzerias in every city。 I can also knock out a Sicilian style pizza that'll feed a family of 6 for 2 days。 Some of the recipes are off-the-wall and I don't need to know how to make a sandwich， but the pizza dough recipe is worth the price of this bo Okay， I admit it。 I enjoy making pizza at home and I hate every single chain pizza I've ever had。Using this guy's method to make pizza dough， I can knock out a pizza as good as I remember from my youth in Connecticut where there were genuine Italian pizzerias in every city。 I can also knock out a Sicilian style pizza that'll feed a family of 6 for 2 days。 Some of the recipes are off-the-wall and I don't need to know how to make a sandwich， but the pizza dough recipe is worth the price of this book 10 times over。 。。。more
No， David！ No！
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Tony is an award winning pizzaiolo with multiple restaurants showing that he is a master of the pizza craft。 The book is full of recipes and photos。 More importantly， he explains why certain ingredients and techniques make the pizza better。 He has also adjusted most of the recipes to work in home ovens （always an issue with homemade pizza）。 Fun and informative
David Lanfear
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This booked transformed me from someone pretending to make pizza into someone who makes really good pizza。 I've been teaching my 14 year old son to make the dough and once he gets that down I'll move on to the other ingrediants then to making an excellent pie。 This booked transformed me from someone pretending to make pizza into someone who makes really good pizza。 I've been teaching my 14 year old son to make the dough and once he gets that down I'll move on to the other ingrediants then to making an excellent pie。 。。。more
Janet
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It's highly unlikely that I will make any of these pizzas but I appreciate the author's dedication to his craft and I hope to visit one of his restaurants soon。 It's highly unlikely that I will make any of these pizzas but I appreciate the author's dedication to his craft and I hope to visit one of his restaurants soon。 。。。more
Jbussen
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This is not a book for beginners or dabblers。 This is for people who love pizza and are willing to invest heavily to make them at home。
Jo Schnittman
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living in the South now we crave New York pizza。 many pizza places claim real authetic pizza。 HAH！ this book is exceptionally honest。 made a very passable NY pizza。 he tells you where online what to buy and gives you alternatives。 His fennel sausage recipe is easy and great。 how refreshing。 thank you Tony
Ben Labe
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"The Pizza Bible" is the model for what any cookbook should aspire to be。 It is clear， informative， comprehensive， organized， and true to the cuisine。 From the delicate Neapolitan to the substantive Chicago deep dish， Toni Gemignani has mastered and sold every major pizza style， and in this volume he spares no effort in trying to communicate what he has learned。 Each chapter begins with an introduction to the history and philosophy of a given style， followed by its techniques， ingredients， and v "The Pizza Bible" is the model for what any cookbook should aspire to be。 It is clear， informative， comprehensive， organized， and true to the cuisine。 From the delicate Neapolitan to the substantive Chicago deep dish， Toni Gemignani has mastered and sold every major pizza style， and in this volume he spares no effort in trying to communicate what he has learned。 Each chapter begins with an introduction to the history and philosophy of a given style， followed by its techniques， ingredients， and variations。 Then come a few specific recipes complete with step-by-step instructions and voluptuous photographs。 If you want to make pizza in less than an hour， buy a DiGiorno。 If you actually want to make pizza， buy this book。 。。。more
DelAnne Frazee
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Title: The Pizza Bible - The World's Favorite Pizza Style from Neapolitan， Deep Dish; tWood Fired; Sicilian， Calzones and Focaccia， to New York， New Haven， Detroit and MoreAuthor: Tony GemingnamittPublished: 10-28-14Publisher: Ten Speed PressPages: 320Genre: Food & WineSub Genre: Baking; Pizza; Cooking; ItalianISBN: 978067746058ASIN: B00JYWW490Reviewer: DelAnneReviewed For: NetGalley My Rating: 5 Stars。 。There is a reason the title is The Pizza Bible。 Tony Gemignami gathered together different Title: The Pizza Bible - The World's Favorite Pizza Style from Neapolitan， Deep Dish; tWood Fired; Sicilian， Calzones and Focaccia， to New York， New Haven， Detroit and MoreAuthor: Tony GemingnamittPublished: 10-28-14Publisher: Ten Speed PressPages: 320Genre: Food & WineSub Genre: Baking; Pizza; Cooking; ItalianISBN: 978067746058ASIN: B00JYWW490Reviewer: DelAnneReviewed 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。tttAmazon link: https://www。amazon。com/gp/product/B00。。。Barnes and Noble link: http://www。barnesandnoble。com/w/the-p。。。GoodReads link: https://www。goodreads。com/book/show/2。。。The Reading Room link: https://www。facebook。com/permalink。ph。。。 。。。more
Paul
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Really interesting book。 Never realized there were so many types of pizza。
Michael Russell
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I'm still making pizzas from some of these recipes。 The deep-dish sauce is fantastic。 Love it。 I'm still making pizzas from some of these recipes。 The deep-dish sauce is fantastic。 Love it。 。。。more
LPL Staff Reviews
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While the recipes in this cookbook look incredible， and I can imagine the delightful smells emanating from the pages， it is not for a novice "chef" like myself。 There are main ingredients in this book that I've never even heard of。 Melissa B。LibrarianMahon BranchLubbock Public Library Call #: 641。8248 GEMI While the recipes in this cookbook look incredible， and I can imagine the delightful smells emanating from the pages， it is not for a novice "chef" like myself。 There are main ingredients in this book that I've never even heard of。 Melissa B。LibrarianMahon BranchLubbock Public Library Call #: 641。8248 GEMI 。。。more
Fullfaun Faun
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Fabulous。 Has Detroit's Buddy's pizza with special cheese and pans to bake the pizza in。 Chicago deep dish， Sicily's margherite pizza Fabulous。 Has Detroit's Buddy's pizza with special cheese and pans to bake the pizza in。 Chicago deep dish， Sicily's margherite pizza 。。。more
Jessica
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Pizza has to be one of my favorite foods， but unfortunately， it's not so great for my hips。 You know what I'm talking about！I've entertained the idea of making my own pizza， and even bought the "Pizza kits" at the store。 They just didn't taste right， kinda tasted cheap。。。 if that's the right word to describe them。 I just didn't like it！ I looked for other recipes， but it always seemed so hard to make the dough， get the sauce right， and honestly， was just looking like wayyyyyy too much work。 So， Pizza has to be one of my favorite foods， but unfortunately， it's not so great for my hips。 You know what I'm talking about！I've entertained the idea of making my own pizza， and even bought the "Pizza kits" at the store。 They just didn't taste right， kinda tasted cheap。。。 if that's the right word to describe them。 I just didn't like it！ I looked for other recipes， but it always seemed so hard to make the dough， get the sauce right， and honestly， was just looking like wayyyyyy too much work。 So， at least twice a month， we order pizza and I always love/feel guilty about it。Enter- The Pizza Bible by Tony Gemignai。When this book came into my life， I about died， y'all！ I scooped this book up so fast it didn't know what happened to it！ And when it got here， I dived into it for a good hour。 Tony Gemignai makes it seem so easy！ The way he writes the recipes， it's just not scary at all。 I can totally do this！ I failed to take photos when I attempted to make my first real pizza， just because I was a little nervous I'd make a giant mess of it， but I promise to update you with photos the next time I bake a pizza。 And， I mean， look at these gorgeous pictures。。。 inspiring！ This book gives me hope that I can make a delicious， good for you pizza and not spend the whole night in the kitchen。 Will we ever order out again， I'm pretty sure of it， but at least now I have options if I don't want the guilt associated with the fatty pizzas！ He includes step by step photos， and let's face it， when you're cooking something for the first time， that's always helpful to me since I'm a visual learner。If you come across this book， scoop it up！ I am planning on keeping this in my cookbook collection for life。 It helps that this book is pretty large， and has thick pages and a good sturdy binding， since I'm a clutz- it should last for a while！* I received this book complimentary from Bloggingforbooks。org in exchange for my honest opinion。 。。。more
Marathon County Public Library
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Written by the eleven time world pizza champ， this book features recipes for an assortment of pizza types， like deep dish， wood fired， and Sicilian styles， as well as pizzas native to certain areas like New York， Chicago， and more。 It even includes "My Ten Commandments of Pizza"， such as "thou shalt not rush the rise"。 Alongside tempting pictures of all the pizzas are stories， antidotes， and tips。 This is a great pizza cookbook filled with beautiful pictures and new ideas。 tSarah M。 / Marathon Co Written by the eleven time world pizza champ， this book features recipes for an assortment of pizza types， like deep dish， wood fired， and Sicilian styles， as well as pizzas native to certain areas like New York， Chicago， and more。 It even includes "My Ten Commandments of Pizza"， such as "thou shalt not rush the rise"。 Alongside tempting pictures of all the pizzas are stories， antidotes， and tips。 This is a great pizza cookbook filled with beautiful pictures and new ideas。 tSarah M。 / Marathon County Public LibrarytFind this book in our library catalog。 。。。more
Clarissa
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As I've said when reviewing other cookbooks， I'm not a cook。 I can do some basic things in the kitchen， so when I saw this book， I thought， "How cool this would be？" I figured it'd have some basic things in there--and if I couldn't do it， well， my mother can or we could combine our skills （she's epic， I'm not， haha） and we'd go from there。 This， unfortunately， is one of those cookbooks that reads more like a textbook and while Tony mentions that you can find these supermarket items， you can't。 M As I've said when reviewing other cookbooks， I'm not a cook。 I can do some basic things in the kitchen， so when I saw this book， I thought， "How cool this would be？" I figured it'd have some basic things in there--and if I couldn't do it， well， my mother can or we could combine our skills （she's epic， I'm not， haha） and we'd go from there。 This， unfortunately， is one of those cookbooks that reads more like a textbook and while Tony mentions that you can find these supermarket items， you can't。 Maybe up in NY you can find them easily， we looked and found nothing。 So， for the skillset， I'm going to say you need a lot and as for the ingredients， they're not going to be easily found。I did enjoy looking at the photos and reading histories and the like。 All in all， it is a fun book。 Tony knows his pizza and his love for it， definitely shines through。 As with the Bible， there's even a Ten Commandments！ The only other complaint I have is that after a few reads， the spine is cracked and is separating from the book。 Not a particular fan of that。I'll give it a 3。 。。。more
Virginia Campbell
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Kudos to "The Champ"， Tony Gemignani， for delivering "The Pizza Bible" in a style that reflects his motto， "Respect the Craft"。 This is not just a book of recipes and techniques--it is an encyclopedic epicurean enlightenment of all aspects of producing "five-star， killer-pizzeria-quality pizza"。 It's intense， involving， and inspiring--you may never be a professional pizzaiolo （pizza maker）， but you may just step up your overall cooking game plan。 "The Pizza Bible" contains many delicious recipes Kudos to "The Champ"， Tony Gemignani， for delivering "The Pizza Bible" in a style that reflects his motto， "Respect the Craft"。 This is not just a book of recipes and techniques--it is an encyclopedic epicurean enlightenment of all aspects of producing "five-star， killer-pizzeria-quality pizza"。 It's intense， involving， and inspiring--you may never be a professional pizzaiolo （pizza maker）， but you may just step up your overall cooking game plan。 "The Pizza Bible" contains many delicious recipes and mouth-watering color photos， and includes slices of pizza history and tasty tidbits of pizza trivia。 If， like me， you love pizza， this book will make you hungry--very hungry。 However， most home cooks will not have many of the specified ingredients， so be prepared to adapt and substitute if you want to try your hand at your own version of these professional pizzeria recipes。 There are errors in "The Pizza Bible"， and my book came with an insert noting some necessary corrections， but the insert left out the following very important correction: In the "Master Dough Without Starter" recipe （page 48 in my book）， the amount of ice water is listed at 225 grams， which is about 1 cup， not the 4 cups stated for the recipe。 In closing， I am now headed to my own kitchen to start some dough and see just what rises to the occasion of my intense craving for some soul-satisfying pizza pie！Review Copy Gratis 10 Speed Press via Blogging for Books 。。。more
Sheila
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