THE PIZZA BIBLE

A comprehensive guide to making 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 margheritawith authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizzaspectrum 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 you've 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, 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.

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.