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 (EPUB)

The Pizza Bible

A comprehensive guide to creating pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-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 numerous fabulous sorts of pie, why plan to only one style? The Pizza Bible may be a complete class in making delicious, perfect, pizzeria-style pizza reception , with quite seventy-five recipes covering every style you recognize and love, also as those you’ve yet to fall crazy with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for creating amazing pizza in home kitchens.
With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, the way to rig your home oven to form pizza just like the pros, and every one the ideas and tricks that elevate home pizza-making into a craft.

About the Author 

TONY GEMIGNANI is the chef and owner of eight restaurants: Tony's Pizza Napoletana, Capo's, Tony's Coal-Fired Pizza, and Slice House at AT&T Park in San Francisco; Pizza Rock in Sacramento and Las Vegas; and Tony's of North Beach and Slice House by Tony Gemignani in Rohnert Park. He is also proprietor of the International School of Pizza in San Francisco where he certifies chefs from around the world. Gemignani, an 11 time World Champion, has been making pizza for more than two decades and holds an impressive set of awards. His additional books include Tony's Cookbook: Pizza and Tony and the Pizza Champions.

In 2011, I took a wonderful pizza making class in New York City's Little Italy, and I've been making decent pizza at home since then. However, after 5 years, I found I wasn't getting any better at stretching out my pizza dough, and the quality of my pizza dough itself wasn't always consistent. Frustrated, I took The Pizza Bible out of the library and was immediately attracted to the lush pictures of every type of pizza I'd ever heard of and some that I hadn't, (St. Louis style? Cincinnati Red?) I was a little put off by some of the writing. As 11-time World Pizza Champ, there are at least 11 recipe intros of pizza making heroism that I originally found a bit over the top. In any case, I decided that my pizza making wasn't going to get any better on it's own and I purchased the book.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.-bsb

I've been making pizza for about 20 years, with pretty good success (at least, that's what my family and guests have told me). Recently, I bought Ken Forkish's "The Elements of Pizza" in the hopes of taking my pizza skills to a new level. Shortly after, I bumped into "The Pizza Bible," and bought that too. I learned a lot from both this and the Forkish book, but this one is my hands-down favorite of the two. Gemignani tells you in the clearest fashion, WHY he does things the way he does them. That gives you a deeper understanding of what you are doing, helps you figure out precisely what he's telling you to do, and gives you the confidence to experiment with shortcuts or other modifications. This stands in sharp contrast to Forkish, who often tells you what to do but not why, and when the instructions are less than transparent (e.g., Forkish's description of how to ball the dough), it's impossible to figure out what he means. Another major contrast between Gemignani's book and Forkish's book is that Gemignani is very efficient - he doesn't repeat himself much. He gives you lots of details in the "Master Class" section of the book, and subsequently he gives briefer instructions, on the assumption that you learned something from executing the class. In contrast, Forkish is highly redundant, repeating many of the instructions in every recipe. You could probably distill Forkish's book into one that is half as long. Gemignani provides a comprehensive tour of many different pizza styles, with a couple of recipes for each style. So, why do I say, don't make this your first book? The problem here is that Gemignani is a craftsman, and he wants every reader to be a craftsman. (His motto is, "Respect the Craft.") That means pizza doughs that take 3-5 days to concoct, and having not one pizza stone, but two, and having both a large and small-volume digital scale. And it's true, all this craftsmanship does make for a better pizza. But even without a single digital scale, and with only one stone, and using a recipe with a dough rise-time of only a couple of hours, you can still make a pizza that will be competitive with most national chain high-quality pizzerias, and will simply whip the pants off a low-quality chain like Pizza Hut. Yes, your pizzas may sometimes be shaped a like Australia (or worse, Africa), and in a side-by-side taste test your 2-hour dough won't be as good as a 3-day dough, but they will still be great. Also, there are a lot of great pizza topping possibilities that involve only a few ingredients, yet you might not think of yourself. A beginner will benefit from a book that provides a lot of suggestions (like red onion, potato, pancetta, and fontina!). The recipes here - while terrific - are extremely esoteric, complex, and often reference obscure artisan brands, which will be either tough to obtain, or it will be impossible to know what would be an appropriate substitute. Start with a book like Evan Kleiman's "Angeli Caffe Pizza Pasta Panini" (out of print, but still available, last time I checked), which gives you a simple dough and a lot of recipes. Fall in love with making your own pizza, then graduate to this book. -toughcrowd

I've spent 30+ years working on my pizza making skills and yet I knew nothing compared to the knowledge in the book. There are so many great ideas here, and you'll knock out your guests if you throw a pizza party with some of these recipes. Worth buying for the 'no cook' sauce recipe and home-made sausage recipes alone, this book will expand your repertoire will raise your pizza game.-Robert 

Download Cooking Ebook The Pizza Bible | 28 Mb | Pages 320 | EPUB | 2014 

yandex

Support us with Donate some money using PAYPAL with this link

https://www.paypal.me/Yudhacookbook