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Tony Gemignani - The Pizza Bible: The Worlds Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more

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The Pizza Bible: The Worlds Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more: summary, description and annotation

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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.
Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those youve yet to fall in love with. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitchens. With The Pizza Bible, youll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft

Tony Gemignani: author's other books


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Copyright 2014 by Tony Gemignani Photographs copyright 2014 by Sara Remington - photo 1
Copyright 2014 by Tony Gemignani Photographs copyright 2014 by Sara Remington - photo 2

Copyright 2014 by Tony Gemignani
Photographs copyright 2014 by Sara Remington

All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House LLC, New York, a Penguin Random House Company.
www.crownpublishing.com
www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House LLC.

Library of Congress Cataloging-in-Publication Data

Gemignani, Tony.
The pizza bible : the worlds favorite pizza styles, from Neapolitan, deep-dish, wood-fired, Sicilian, calzones and focaccia to New York, New Haven, Detroit, and more / Tony Gemignani.
pages cm
1. Pizza. I. Title.
TX770.P58G45 2014
641.8248dc23
2014015999

Hardcover ISBN: 978-1-60774-605-8
eBook ISBN: 978-1-60774-606-5

Design by Janet Mumford

v3.1

I would like to dedicate this book to three amazing people in my life My - photo 3
I would like to dedicate this book to three amazing people in my life.
My wife Julie, who is always so supportive of me and my career. Her light feeds my soul making me want to be better. She is simply the best.
Susie Heller, for bringing everyone involved in this groundbreaking book together. Since our first introduction we shared the same vision, excitement and determination. She is a true artist and great friend.
George Karpaty, my best friend and business partner. He fuels my fire that burns within. George is one of the hardest working entrepreneurs I know. He shares my passion and commitment to perfection.
CONTENTS
RESPECT THE CRAFT Pizza is simple Its dough tomato cheese and toppings - photo 4
RESPECT THE CRAFT

Pizza is simple. Its dough, tomato, cheese, and toppings. But as someone who has devoted more than half of my life to it, I can tell you that, like all really great, really simple things, pizza is infinite. Im still learning, still refining, still trying to make it even better every single day. And what I can tell you for sure is that pizza doesnt come down to just recipes or formulas. Its a craft.

That one wordthats why I wanted to write this book. There are hundreds of pizza books, blogs, and websites filled with thousands of recipes out there. Do we really need another one? I thought about this a lot, and heres where I ended up: when I teach home cooks and certify chefs and pizzaiolos , its less about recipes and more about inspiring people to master the craft of pizzathe techniques, the reasons to choose one ingredient over another, the art of reading the dough as you mix, shape, top, and bake it.

Anyone can hand you a pizza recipe, and if that recipe is halfway decent, chances are you can make yourself a perfectly good pizza for dinner tonight in your own kitchen with no special equipment and not much preparation. But thats not where I want to take you. I want to get you all the way to five-star, killer-pizzeria-quality pizza. I want you to master any style you lovewhether its Chicago deep-dish or cracker-thin, a big, fluffy Sicilian pan pizza or a classic Neapolitan margherita with that authentic char blistering the edgesright in your own kitchen with whatever oven youve got.

Is that really possible? Can you actually do all that without a real pizza oven? Thats the question I get asked most often. Believe it or not, you can. Its not your oven. Its the ingredients and the techniques you use, and Im going to give you every piece of ingredient and technique advice youll need to succeed.

But if you truly want to get all the way to rocking restaurant-style pizza at home, theres one thing Im going to ask you to commit to. Its the motto that runs across the front of my menu, and the three words etched on the door of my restaurants. Hey, I even had it tattooed right onto my hands. Respect the craft.

Craft is the difference between good and great. It takes a few extra steps, the right equipment, a little more time, and a fair amount of practice. But if youre up for it, the payoff is golden.

So Im going to start by asking you to try something a little unusual for a cookbook. I want you to read all the way through before you try a single recipe. And then Im inviting you to take a Master Class where we make your first pizza togetherand maybe even take that class a few more times before you graduate to trying all the great stuff in the rest of the book and eventually coming up with your own variations and improvisations.

Thats what I mean by respecting the craft and getting a handle on the whys and hows behind it. It might sound a little back-to-schooly. But trust me, itll be fun. And you get to eat the final exam.

Want more information and inspiration? Check out my blog at ThePizzaBible.com.

BAKERS PERCENTAGES CHART Chicago Deep-Dish Dough Flour 100 Water 60 - photo 5
BAKERS PERCENTAGES CHART Chicago Deep-Dish Dough Flour 100 Water 60 - photo 6
BAKERS PERCENTAGES CHART
Chicago Deep-Dish Dough*

Flour : 100 %

Water : 60

Yeast : 1

Malt : 2

Salt : 2

Starter : 4

Total Hydration : 60

Cracker-Thin Dough with starter

Flour : 100 %

Water : 62

Yeast : .5

Malt : 2

Salt : 2

Starter : 20

Total Hydration : 65

Dough for Grilling without starter

Flour : 100 %

Water : 65

Yeast : 1

Salt : 2

Total Hydration : 65

Einkorn Dough without starter

Flour : 100 %

Water : 60

Yeast : .5

Salt : 3

Total Hydration : 60

Khorasan Dough with starter

Flour : 100 %

Water : 60

Yeast : .5

Salt : 3

Starter : 20

Total Hydration : 65

Master Dough without Starter

Flour : 100 %

Water : 64

Yeast : 1

Malt : 2

Salt : 2

Oil : 1

Total Hydration : 65

Master Dough with Starter

Flour : 100 %

Water : 64

Yeast : .5

Malt : 2

Salt : 2

Oil : 1

Starter : 20

Total Hydration : 65

Multigrain Dough with starter

Flour : 100 %

Water : 66

Yeast : .5

Malt : 2

Salt : 3

Oil : 1

Starter : 5

Total Hydration : 67

Napoletana Dough with starter

Flour : 100 %

Water : 62

Yeast : .5

Malt : 2 home oven only

Salt : 2

Starter : 20

Total Hydration : 65

Organic Dough with starter

Flour : 100 %

Water : 60

Yeast : .2

Salt : 2

Starter : 30

Total Hydration : 65

Romana Dough with starter

Flour : 100 %

Water : 66

Yeast : .2

Malt : 2

Salt : 3

Starter : 5

Total Hydration : 68.5

Sicilian Dough without Starter

Flour : 100 %

Water : 70

Yeast : 1

Malt : 2

Salt : 2

Oil : 1

Total Hydration : 70

Sicilian Dough with Starter

Flour : 100 %

Water : 67

Yeast : .5

Malt : 2

Salt : 2

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