- Hardcover: 320 pages
- Publisher: Ten Speed Press (October 28, 2014)
- Language: English
- ISBN-10: 1607746050
- ISBN-13: 978-1607746058
- Product Dimensions: 8.7 x 1 x 10.1 inches
- Shipping Weight: 3 pounds (View shipping rates and policies)
- Average Customer Review: 4.6 out of 5 stars See all reviews (283 customer reviews)
- Amazon Best Sellers Rank: #9,806 in Books (See Top 100 in Books)
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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 Hardcover – October 28, 2014
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“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.”
“A cookbook we’re looking forward to this fall”
“One of the most anticipated cookbooks of Fall 2014”
“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.”
“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
Top Customer Reviews
After reading through this wonderful, compendium, "I know nothing!"
I am in awe of Mr. Gemignani; there is so much knowledge, love and experience here -- this is an essential book for anyone who loves to eat pizza and even more for anyone who wants to make great pizza.
Hints galore: use of a steel sheet instead of a pizza stone -- my modification -- use both.
Home oven broiler method -- can't get them to 900F -- but following his method, the pizza was pretty darn good at 550F.
Flours -- the blends are best and all available online.
Tomato -- canned, diced from Italy most reliable.
Baker's percentages chart -- dough calls for bakers; the rest of the game is for cooks. Two different personalities and Mr. Gemignani speaks to both.
Gluten free, if you must.
How-to pictures; pictures of some results although not all recipes, works well in the heat of battle on iPhone or iPad; all ingredients in order and partially cooked, Speed when needed; otherwise take your time. Lots of pictures of pizzas, but not one for each pizza recipe. Page layout is easy to follow as you go from book to working on your counter top. Type style is easy on the eyes. Ingredient lists are straight forward.
A great resource for anyone interested in pizza.
Robert C. Ross
Revised January 2015
Note: there a number of errors in the text; they are collected on the website noted in the first comment. At the moment, they include:
Although The Pizza Bible had 3 writers, 3 editors and 3 proof readers, some errors and typos have still found their way to the page. The following are errors that appear in the first printing of The Pizza Bible and the kindle version. We appreciate your help in making these corrections to your copy.
In the following dough recipes, please disregard the phrase Enough for 1 pizza under the recipe title:
*Master Dough with Starter, page 44
*Master Dough without Starter, page 48
*Organic Dough, page 173
*Khorasan Dough, page 176
*Einkorn Dough, page 178
*Sprouted Wheat Dough, page 180
In most cases, these doughs make enough for 2 to 3 pizzas, depending on which pizza you are making.
Page 48: Ice water measurement in cups should be 3/4 cup plus 3 tablespoons instead of 4 cups plus 2 tablespoons.
Page 63, 64: Pan size should be 10 by 14-inches
Page 149: The Cal-italia pizza should be open and stretched rather than rolled. The third paragraph should read:
"Sprinkle a wooden peel with the dusting mixture. Open the dough on the work surface to a 13-inch round with a slightly raised edge (see Opening and Stretching the Dough pages 31-33)."
Disregard the fourth paragraph
Page 187: Active dry yeast amount should be 2.3 grams
Location 4730 (Kindle): Water percentage should be 65 in Master Dough without Starter.
Tony states that professional grade, high gluten flour along with diastatic malt powder are essential to amazing pizza dough. So I held off awhile because that was annoying. I could find a bunch of the kind of flours called for on Amazon, as well as the malt powder, but they weren't all on Amazon Prime and I didn't want to have pay shipping on 4 different 5 pound bags of flour. However, on Tony's website,[...], Tony sells sample packs of assorted flours and throws in a small packet of the malt powder. The person I contacted there was super helpful and accommodating and I placed my order. Then I made a batch of the Master Recipe dough, which Tony gives as a sort of lesson for your first attempt. It took 3 days, but I could tell right away it was different from my old dough recipe. It was lighter, bubblier, softer and stickier. On the third day I barely needed to stretch it- I was able to softly press it to the correct size in a minute or two.
Then there was the taste. You know people say "it's even better than what you can get in a restaurant?" but it never really is? THIS IS! Seriously- my 8 year old noticed! My husband, who thought the whole need for me to order 15 pounds of flour through the mail was a scam, literally ate his words. Not only was the crust tender and delicate, the flavor was incredible! Nuanced! I made something with nuances!! I right away emailed the nice man who helped me choose flours from Tony's shop to thank him, and he told me that once I graduate the next step, which is the dough using the starters, it will make it even better. I can't imagine. I can't wait.
If you want to make great pizza, get this book. Yes, you will need to order special ingredients and buy special supplies. You will need to invest time and refrigerator space. Suck it up! It's worth it!