{"product_id":"the-pizza-bible-isbn-9781607746058","title":"The Pizza Bible","description":"\u003cb\u003eA comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani.\u003cbr\u003e \u003cbr\u003e\u003c\/b\u003eEveryone 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? \u003ci\u003eThe Pizza Bible\u003c\/i\u003e 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 you’ve yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. \u003cbr\u003e\u003cbr\u003eWith \u003ci\u003eThe Pizza Bible\u003c\/i\u003e, you’ll 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.Respect the Craft    \u003cbr\u003e The Master Class   \u003cbr\u003e Gearing Up  \u003cbr\u003e Master Class Shopping List  \u003cbr\u003e Part One: Theory  \u003cbr\u003e Ingredients  \u003cbr\u003e Part Two: Practice  \u003cbr\u003e Day One   \u003cbr\u003eDay Two \u003cbr\u003e Day Three  \u003cbr\u003e Regional American   \u003cbr\u003e Master Dough with Starter \u003cbr\u003e Tiga and Poolish Starters   \u003cbr\u003e Master Dough Without Starter \u003cbr\u003e New Yorker  \u003cbr\u003e New York–New Jersey Tomato Sauce\u003cbr\u003e Sweet Fennel Sausage    \u003cbr\u003e Calabrese Honey Sausage   \u003cbr\u003e Casing Sausage \u003cbr\u003e New Haven with Clams  \u003cbr\u003e New Jersey Tomato Pie \u003cbr\u003e Detroit Red Top  \u003cbr\u003e St. Louis   \u003cbr\u003e Chicago  \u003cbr\u003e Chicago Deep-Dish Dough \u003cbr\u003e Chicago Stuffed Dough  \u003cbr\u003e Deep-Dish Tomato Sauce  \u003cbr\u003e Chicago Deep-Dish with Calabrese and \u003cbr\u003e Fennel Sausages   \u003cbr\u003e Chicago Deep Dish with Spinach and Ricotta  \u003cbr\u003e Fully Stuffed   \u003cbr\u003e Cast-Iron Skillet   \u003cbr\u003e Cracker-Thin Dough  \u003cbr\u003e Cracker-Thin with Fennel Sausage  \u003cbr\u003e Cracker-Thin Tomato Sauce  \u003cbr\u003e Frank Nitti   \u003cbr\u003e Italian Stallion\u003cbr\u003e Italian Beef   \u003cbr\u003e Italian Beef Sandwich  \u003cbr\u003e Chicago-Inspired Cocktails  \u003cbr\u003e Sicilian   \u003cbr\u003e Sicilian Dough with Starter\u003cbr\u003e Sicilian Dough Without Starter   \u003cbr\u003e Parbaking Sicilian Dough \u003cbr\u003e The Brooklyn   \u003cbr\u003e Sicilian Tomato Sauce  \u003cbr\u003e Pepperoni and Sausage  \u003cbr\u003e Burratina di Margherita    \u003cbr\u003e Purple Potato and Pancetta  \u003cbr\u003e La Regina  \u003cbr\u003e Grandma\u003cbr\u003e Early Girl Tomato Sauce  \u003cbr\u003e Quattro Forni  \u003cbr\u003eCalifornia Style   \u003cbr\u003e Cal-Italia   \u003cbr\u003e Multigrain Dough   \u003cbr\u003e Honey Pie \u003cbr\u003e Eddie Muenster\u003cbr\u003e Guanciale and Quail Egg  \u003cbr\u003e Campari\u003cbr\u003e Organic Three Cheese  \u003cbr\u003e Eggplant and Olive  \u003cbr\u003e Fig, Almond, and Monterey Jack \u003cbr\u003e Organic Dough    \u003cbr\u003e Khorasan Dough  \u003cbr\u003e Einkorn Dough   \u003cbr\u003e Sprouted Wheat Dough   \u003cbr\u003e Napoletana   \u003cbr\u003e Napoletana Dough   \u003cbr\u003e Napoletana Tomato Sauce  \u003cbr\u003e Handmade Mozzarella   \u003cbr\u003e Wood-Fired Pizza Basics   \u003cbr\u003e Wood-Fired Oven Baking   \u003cbr\u003e Home-Oven Broiler Method   \u003cbr\u003e Margherita   \u003cbr\u003e Margherita Extra   \u003cbr\u003e Marinara   \u003cbr\u003e Mastunicola   \u003cbr\u003e Regional Italian \u003cbr\u003e Lucca   \u003cbr\u003e Rimini   \u003cbr\u003e Calabrese “Diavola”  \u003cbr\u003e Quattro Anchovy   \u003cbr\u003e Sardinia  \u003cbr\u003e Pizza Romana  \u003cbr\u003e Romana Dough \u003cbr\u003e Global   \u003cbr\u003e Barcelona \u003cbr\u003e München   \u003cbr\u003e Dubliner    \u003cbr\u003e Parisian   \u003cbr\u003e Greco  \u003cbr\u003e Grilled   \u003cbr\u003e Dough for Grilling \u003cbr\u003e Grilled Pizza Master Recipe  \u003cbr\u003e Steak Lover’s   \u003cbr\u003e Insalata   \u003cbr\u003e St-Germain BBQ Chicken   \u003cbr\u003e Wrapped and Rolled   \u003cbr\u003e Calzone with Meatballs or Spinach  \u003cbr\u003e Mortadella and Cheese Calzonewich  \u003cbr\u003e The Bow Tie  \u003cbr\u003e Pepperoli Sausage Rol  \u003cbr\u003e Two Cool Things to Do with Leftover Dough  \u003cbr\u003e Meatballs  \u003cbr\u003e Focaccia and Bread   \u003cbr\u003e Focaccia   \u003cbr\u003e Focaccina   \u003cbr\u003e Ciabatta   \u003cbr\u003e After-School Ciabatta Pizza   \u003cbr\u003e Baker’s Percentages Chart   \u003cbr\u003e Measurement Conversion Charts   \u003cbr\u003e\u003cbr\u003e Sources   \u003cbr\u003e Acknowledgments   \u003cbr\u003e Index“The Best Pizzeria in America: Tony’s Pizza Napoletana” \u003cb\u003e—Larry Olmstead, \u003ci\u003eForbes Magazine\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e “[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.” \u003cb\u003e—\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e “A cookbook we’re looking forward to this fall.” \u003cb\u003e—\u003ci\u003eTasting Table\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e “One of the most anticipated cookbooks of ll 2014” \u003cb\u003e—\u003ci\u003eEater National\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e “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.” \u003cb\u003e—\u003ci\u003eFood Republic\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“You’ll never look at a pizza the same way again.” \u003cb\u003e—\u003ci\u003eSanta Rosa Press Democrat\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“One-stop shopping for your deepest pizza desires.” \u003cb\u003e—Mike DeSimone and Jeff Jenssen, \u003ci\u003eHuffington Post\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eTONY GEMIGNANI \u003c\/b\u003eis the chef and owner of seven restaurants: Tony's Pizza Napoletana, Capo's, and Tony's Coal-Fired Pizza in San Francisco, Pizza Rock in Sacramento and Las Vegas, Tony's of North Beach and Slice House by Tony Gemignani in Rohnert Park. He's also the co-owner of the International School of Pizza in San Francisco. Gemignani has been making pizza for over 20 years and holds an impressive set of awards.RESPECT THE CRAFT\u003cbr\u003e\u003cbr\u003ePizza is simple. It’s 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. I’m 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 doesn’t come down to just recipes or formulas. It’s a craft. \u003cbr\u003e\u003cbr\u003e That one word—that’s 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 here’s where I ended up: when I teach home cooks and certify chefs and \u003ci\u003epizzaiolos\u003c\/i\u003e, it’s less about recipes and more about inspiring people to master the craft of pizza—the techniques, the reasons to choose one ingredient over another, the art of “reading” the dough as you mix, shape, top, and bake it. \u003cbr\u003e\u003cbr\u003e 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 that’s not where I want to take you. \u003cbr\u003e\u003cbr\u003e \u003ci\u003eI want to get you all the way to five-star, killer-pizzeria-quality pizza.\u003c\/i\u003e I want you to master any style you love—whether it’s Chicago deep-dish or cracker-thin, a big, fluffy Sicilian pan pizza or a classic Neapolitan margherita with that authentic char blistering the edges—right in your own kitchen with whatever oven you’ve got. \u003cbr\u003e\u003cbr\u003e Is that really possible? Can you actually do all that without a real pizza oven? That’s the question I get asked most often. Believe it or not, you can. It’s not your oven. It’s the ingredients and the techniques you use, and I’m going to give you every piece of ingredient and technique advice you’ll need to succeed. \u003cbr\u003e\u003cbr\u003e But if you truly want to get all the way to rocking restaurant-style pizza at home, there’s one thing I’m going to ask you to commit to. It’s 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. \u003ci\u003eRespect the craft.\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e 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 you’re up for it, the payoff is golden. \u003cbr\u003e\u003cbr\u003e So I’m going to start by asking you to try something a little unusual for a cookbook. I want you to read all the way through page 19 before you try a single recipe. And then I’m inviting you to take a Master Class where we make your first pizza together—and 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. \u003cbr\u003e\u003cbr\u003e That’s 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, it’ll be fun. And you get to eat the final exam.\u003cbr\u003e\u003cbr\u003e Want more information and inspiration? Check out my blog at ThePizzaBible.com.\u003cbr\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46301396795621,"sku":"NP9781607746058","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607746058.jpg?v=1767740970","url":"https:\/\/k12savings.com\/products\/the-pizza-bible-isbn-9781607746058","provider":"K12savings","version":"1.0","type":"link"}