The Pizza Bible


The Pizza Bible by Tony Gemignani the first 40 pages are dedicated to “Pizza Master Class” ranging from descriptions and explanations of ingredients (even brands of flour and tomato products!) to making and working the dough, the book is absolutely thorough in its education. With recipes for pizzas like Mastunicola (a classic of Naples) to global inspired like Greco or Parisian to US regional pizzas from the more popular New Yorker style, to the acclaimed Chicago style to lesser known Detroit Red Top and St. Louis style this book has it all.



A comprehensive guide to making pizza, covering nine different regional styles–including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian–from chef, 11-time world Pizza Champion Tony Gemignani.