"There has never before been a pizza cookbook written by an Italian living in Italy. This gives this book unriavaled authenticity." ~Library Journal
“I’ve been trying different pizza dough recipes, but what I’ve really been waiting for is the new book, in English, from Rome’s phenomenal pizza master, Gabriele Bonci. Bonci is wildly inventive with his toppings, which are seasonal and change from day to day and week to week. I can see pizza parties every weekend as I work my way through this enticing book.” ~LA Times
Gabriele Bonci was born in Rome and learned the culinary arts in one of the capital’s finest restaurants before opening his own pizza shop in 2003. Since 2009, he has been the host of the TV cooking show La Prova del Cuoco. He has been featured in Anthony Bourdain’s The Layover, Travel and Leisure, The Atlantic, and The Guardian.
I lived in Rome for 17 years and came to love Roman pizza. In the thirty years I have been away, people like Bonci have raised Roman Pizza to new heights. Read morePublished 2 months ago by Curmudgeon in the Kitchen
Having been in Rome and had this pizza..wanted to make it in the USA! such a good book!Published 6 months ago by Margaret S.
Beautiful book, and more importantly it has the dough formula!!! The dough is the most important part of this style of pizza. Read morePublished 6 months ago by Jody Anthony Chinn
I made the Tomato pizza, like the one I had when visiting his place in Rome......Follow the directions and get almost an identical product!! Read morePublished 9 months ago by John P. Zenk
I was having pizza in New York
At My Slice pizzeria .
It was excellent . I spotted a book
On top of the oven. Did ask to see it.
It was in italian. Read more
I've been looking around...a lot. Finally found a pretty good one. Noone really talks about having a second rising and actually spending like 24 hrs on making 1 batch of dough. Read morePublished 16 months ago by Case