- Hardcover: 320 pages
- Publisher: Ten Speed Press (October 28, 2014)
- Language: English
- ISBN-10: 1607746050
- ISBN-13: 978-1607746058
- Product Dimensions: 8.7 x 1.1 x 10 inches
- Shipping Weight: 3 pounds (View shipping rates and policies)
- Average Customer Review: 354 customer reviews
- Amazon Best Sellers Rank: #8,709 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ Free Shipping
+ Free Shipping
+ Free Shipping
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
|New from||Used from|
See the Best Books of 2018 So Far
Looking for something great to read? Browse our editors' picks for the best books of the year so far in fiction, nonfiction, mysteries, children's books, and much more.
Frequently bought together
Customers who bought this item also bought
“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 ll 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
There was a problem filtering reviews right now. Please try again later.
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!
I love it so much, I also bought a hard copy! Oh the pictures! They're great.
This really IS "-THE- Pizza Bible" !
Well worth it. This is a REAL cookbook. From a real English-speaking American chef, writing for an American audience. Not one of the junk/fake, poorly-translated, "borrowed"-recipe disasters.
It features a bunch of dough recipes, both with yeast, and with a yeast/starter combination. Deep dish dough recipes included.
There are also several sauce recipes.
I like the fact that the book covers the major genres of pizza: American, Sicilian, Napolitano, Chicago, Margherita, flat, etc.