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 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 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. 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.

Respect the Craft     The Master Class    Gearing Up   Master Class Shopping List   Part One: Theory   Ingredients   Part Two: Practice   Day One   Day Two  Day Three   Regional American    Master Dough with Starter  Tiga and Poolish Starters   Master Dough Without Starter  New Yorker   New York–New Jersey Tomato Sauce Sweet Fennel Sausage     Calabrese Honey Sausage   Casing Sausage  New Haven with Clams   New Jersey Tomato Pie  Detroit Red Top   St. Louis   Chicago   Chicago Deep-Dish Dough  Chicago Stuffed Dough   Deep-Dish Tomato Sauce   Chicago Deep-Dish with Calabrese and Fennel Sausages   Chicago Deep Dish with Spinach and Ricotta   Fully Stuffed   Cast-Iron Skillet    Cracker-Thin Dough   Cracker-Thin with Fennel Sausage   Cracker-Thin Tomato Sauce   Frank Nitti   Italian Stallion Italian Beef   Italian Beef Sandwich   Chicago-Inspired Cocktails   Sicilian    Sicilian Dough with Starter Sicilian Dough Without Starter   Parbaking Sicilian Dough  The Brooklyn   Sicilian Tomato Sauce   Pepperoni and Sausage   Burratina di Margherita     Purple Potato and Pancetta   La Regina   Grandma Early Girl Tomato Sauce   Quattro Forni  California Style    Cal-Italia   Multigrain Dough   Honey Pie  Eddie Muenster Guanciale and Quail Egg   Campari Organic Three Cheese   Eggplant and Olive   Fig, Almond, and Monterey Jack  Organic Dough     Khorasan Dough   Einkorn Dough   Sprouted Wheat Dough   Napoletana    Napoletana Dough   Napoletana Tomato Sauce   Handmade Mozzarella   Wood-Fired Pizza Basics   Wood-Fired Oven Baking    Home-Oven Broiler Method   Margherita   Margherita Extra   Marinara   Mastunicola   Regional Italian  Lucca    Rimini   Calabrese “Diavola”   Quattro Anchovy   Sardinia   Pizza Romana   Romana Dough  Global    Barcelona  München   Dubliner     Parisian   Greco   Grilled    Dough for Grilling  Grilled Pizza Master Recipe   Steak Lover’s   Insalata   St-Germain BBQ Chicken   Wrapped and Rolled    Calzone with Meatballs or Spinach   Mortadella and Cheese Calzonewich   The Bow Tie   Pepperoli Sausage Rol   Two Cool Things to Do with Leftover Dough   Meatballs   Focaccia and Bread    Focaccia   Focaccina   Ciabatta   After-School Ciabatta Pizza   Baker’s Percentages Chart   Measurement Conversion Charts   Sources   Acknowledgments   Index