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

I don't write reviews as a rule. Not because I don't have an opinion, I just can't usually be bothered to write them. I have been cooking pizza at home for many years and own a number of books on the subject. None, and I genuinely mean none have allowed me to produce a pizza in a normal oven that resembles 'real' pizza from a restaurant. In Mr. Gemignani's book, he takes you through a lot of detail with a view to enabling you to do this in a domestic kitchen. The majority of the book refers to its products from an American standpoint. Not really surprising given that Mr. G is an American and owns American establishments. However all ingredients are given in grams and he actually encourages you to use grams for accuracy. The specific brands can not always be bought in the UK but there are plenty of substitutes of equal and better quality available locally. His methods are time consuming (in the waiting department, not in the making department) but the doughs that you turn into pizza after waiting two days cook and taste amazing. Moreover, they rise and cook and puff and crisp and the slices hold their shape even when fully loaded like no other recipe I have used. The inclusion of 'professional' yet cheap and easily obtainable ingredients such as Diastolic Malt, make all the difference, to taste, appearance and texture. I have yet to make an error. I have crusts that puff up on the outside as much as two inches but this can easily be controlled by the distance to the circumference you choose the stretch to. I should state that I am lucky enough to have a high end Neff domestic oven that heats to 275 degree C (527 F) so this may make some difference but I do not know if that is the case. The recipes and types of pizza are varied and excellent and the recipes for making your own mozzarella and sausage are easy to follow and fun to make. Whether you would always do this is dubious but are fun to try. If you can't wait 2 days for your dough there are recipes for quicker versions but given the taste difference, I'd plan ahead. I have not tried all his different cooking techniques but have tried the majority of the methods he describes in other publications. These are effective but the main advice I would give is to invest in a pizza steel. Not a stone but a steel. There is a company that sells these in the UK whose name describes the product; if you want to google them and they're about 60 quid. I disagree with Mr G' in so far as he suggests buying two. Maybe if you're making many pizzas this is necessary but for cooking just two, one is enough for me. The results are stunning. I bought the kindle version. It was my first kindle cookery book that I have bought and I did not get on with it but that might just be me. I have since ordered the hard copy too, (you're welcome Mr. G ;-). Magnificent book. I'll be searching out his restaurant the next time I am in the States. Thank you for sharing your secrets. They work!

Italian pizza italian bread awesome book

Nice book, lots of recipes worth trying and covers a diversity of pizza types and cooking methods. Only criticism is that the hyperlinks are so dense, it's an easy book to lose your place in because a single touch can take you too quickly to another ( earlier or later) section. But a great book to dip into and it covers not just pizzas but wood fired oven cooking and the side recipes are as interesting as the main items. I am looking forward to making the Italian sausage recipes because that's something I miss from my USA stays and British sausage is not the same thing at all. Worth a read and a great reference

This is a lovely book . Tony has compiled loads of info in this book and it is a great resource. I love it and am about to try the included recipes out . I have managed to source some reccomended products for my bases and the pizza toppings , to keep to the instruction in the book giving m e great quality pizzas . Many products are widely available from America which is expensive and postage is expensive . Amazon do a great range of genuine Italian products for many of the recipes including flour yeast . Peppers .tomatoes . Soo am pleased with that aswell . Would reccomend the book without a doubt . Also recommend the ingredients from Amazon . All delivered with care and good timing . We'll packed . Thankyou all .

It’s a really great book on masterclass pizza making. It’s aimed at the USA market so all the ingredients listed are hard to get hold of. That said, with a little research similar items can be found and you can make great pizza. I’m no expert on pizza but in the UK we don’t generally put loads of cheese on pizza unless you get a dirty cheap pizza or ask for it. This guy LOVES cheese. We wiped out almost an entire block of mozzarella on two pizzas! In the future unless we are going for something like a Detroit style we may half the cheese. My other concern is making several pizzas if you have friends over. Two three day pizza doughs for two pizzas will Take up two shelves of your fridge. Fine for two - four people but if you have more people than that you’d have to empty your fridge and I am not sure how he manages in the restaurants. So many shelves! We are going to go through the book and see if there are recipes that don’t take up all the shelves in the fridge. His cold pizza sauce recipes are great as is the sweet fennel sausage. We ate a bit of that in a English muffin as a fake sausage McMuffin and it was great. We are really enjoying the journey so far and can’t recommend it enough.

great! great!! book, loving the content, every page!

Excellent book with easy to follow recipes, teaching you the fundamentals. Definitely the best pizza I’ve made to date with this book. Looking forward to trying all the different styles.

I disliked that this has been released in the U.K. without adaptions to for equipment & ingredients available in the U.K. or elsewhere in Europe. Also Tony is a little disparaging of European pizza making style. There’s a lot of additives to American flours & pizza dough recipes, apart from it will improve crunch & colour there is no mention of downsides, such as taste, health or digestibility. This book focuses on using a conventional oven, there’s a few pages on Wood-Fired pizzas but it’s focus is on home cooks. There are some good tips here & there that I like I’m glad I bought a nearly new version & didn’t pay full price.

The Pizza Bible is truly a masterpiece. I've been making pizzas going on 10 years now and have learned mainly by trial and error and being methodical. If this book had existed 10 years ago, it would have shaved at least a few years off my learning curve. I own hundreds of cookbooks, and generally speaking, the signal-to-noise ratio is really high. Not the case in this book. The Pizza Bible is written in a very approachable, likable style, but is just brimming with useful information. The typical pizza recipe, whether it's found in a cookbook or on the Internet, involves a packet of yeast and punching down a ball of dough after it's doubled in size. Sure you'll get a pizza if you follow a recipe like that, but it's nowhere even close to what high quality artisanal pizza is about. The Pizza Bible, on the other hand, offers step-by-step instructions on several regional styles of pizza in painstaking detail. If you make a pizza using one of the recipes in a cookbook, it'll be more involved than your average pizza recipe. But, that's why you'll end up with a better pizza. There are several things I love about this book. I won't cover them all, but I'll talk about a few of them: 1. The Pizza Bible covers the *why* part very well. When you're asked to do something, it's always followed by a very clear explanation of why something should be done a certain way. 2. The Pizza Bible uses gram-based, weight measurements. Baking is a very precise craft. Volume-based measurements are a bad idea with baking. Most cookbooks don't use weight measurements. When you see a recipe that asks you to use a cup of flour, you should be skeptical. 3. The Pizza Bible is all about the details. While I'm an amateur, I've made pizza thousands of times (for serious). The biggest takeaway is that every single step matters. This book really captures the essence of this point. Most dough contains 4-6 ingredients, but there's an infinite number of ways to prepare it. The steps matter and The Pizza Bible doesn't overlook that fact. 4. The Pizza Bible covers many regional styles. There's dozens of styles of pizza that exist. While not everyone is included in the book, most of the notable styles are. Having grown up on the East coast and been fortunate enough to travel to many parts of the country, I've tried many styles of pizza in the US. The Pizza Bible does nails it when it comes to covering each style. My favorites are the Detroit, Jersey, and New Haven style. Ok... so far I've been very bullish about the Pizza Bible and have only covered the pros. No review would be complete without a counterpoint. If I were to play devil's advocate, here's what I'd say: 1. Some of the ingredients aren't going to be readily available on the shelf at your Supermarket. That said, the book is very thorough about offering sources and accessible alternatives. 2. I've read through all of the Amazon reviews (as of the time of writing this) and have noticed some gripes about this not being suitable for a home cook / quick pizza night. To me, this is a matter of setting expectations properly. Good pizza takes time. There's no way around it. Disclaimer: While I've purchased this book with my very own money (It should show as a verified Amazon purchase), I am affiliated with The Pizza Bible companion site. That said, I have no financial stake in this book and truly believe 100% of everything I've written.

Dużo metod, przepisów i sposobów robienia pizzy

Very well detailed recipes and honest tips. One of the best books about pizza!

E' in bel libro (scritto in inglese), ti dà molte ricette e ti spiega anche il perchè usa quel tipo di farina e quel tipo di pomodoro. Giustamente, è una bibbia di un singolo prodotto. Mi aspettavo questo tipo di minuziosità!

Excelente libro!