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The Pizza Bible
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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, 11-time world Pizza Champion Tony Gemignani.

Table of Contents

Respect the Craft
The Master Class
Gearing Up
Master Class Shopping List
Part One: Theory
Ingredients
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
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
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
Grandma
Early Girl Tomato Sauce
Quattro Forni
California Style
Cal-Italia
Multigrain Dough
Honey Pie
Eddie Muenster
Guanciale and Quail Egg
Campari
Organic Three Cheese
Eggplant and Olive
Fig, Almond, and Monterey Jack
Organic Dough
Khorasan Dough
Einkorn Dough
Sprouted Wheat Dough
Napoletana
Napoletana Dough
Napoletana Tomato Sauce
Handmade Mozzarella
Wood-Fired Pizza Basics
Wood-Fired Oven Baking
Home-Oven Broiler Method
Margherita
Margherita Extra
Marinara
Mastunicola
Regional Italian
Lucca
Rimini
Calabrese "Diavola"
Quattro Anchovy
Sardinia
Pizza Romana
Romana Dough
Global
Barcelona
Munchen
Dubliner
Parisian
Greco
Grilled
Dough for Grilling
Grilled Pizza Master Recipe
Steak Lover's
Insalata
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
Meatballs
Focaccia and Bread
Focaccia
Focaccina
Ciabatta
After-School Ciabatta Pizza
Baker's Percentages Chart
Measurement Conversion Charts

Sources
Acknowledgments
Index

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.

Reviews

"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

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