The Pizza Bible

Produktbeschreibung

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. 

Inhaltsverzeichnis

Respect the Craftÿ ÿÿ
The Master Classÿ ÿ
Gearing Upÿÿ
Master Class Shopping Listÿÿ
Part One: Theory ÿ
Ingredientsÿÿ
Part Two: Practiceÿÿ
Day One ÿ
Day Twoÿ
Day Threeÿÿ
Regional Americanÿ ÿ
Master Dough with Starterÿ
Tiga and Poolish Starters ÿ
Master Dough Without Starterÿ
New Yorkerÿÿ
New York New Jersey Tomato Sauce
Sweet Fennel Sausage ÿ ÿ
Calabrese Honey Sausage ÿ
Casing Sausageÿ
New Haven with Clamsÿÿ
New Jersey Tomato Pieÿ
Detroit Red Topÿÿ
St. Louis ÿ
Chicago ÿ
Chicago Deep-Dish Doughÿ
Chicago Stuffed Doughÿÿ
Deep-Dish Tomato Sauceÿÿ
Chicago Deep-Dish with Calabrese and
Fennel Sausages ÿ
Chicago Deep Dish with Spinach and Ricotta ÿ
Fully Stuffed ÿ
Cast-Iron Skillet ÿÿ
Cracker-Thin Doughÿÿ
Cracker-Thin with Fennel Sausageÿÿ
Cracker-Thin Tomato Sauceÿÿ
Frank Nitti ÿ
Italian Stallion
Italian Beef ÿ
Italian Beef Sandwichÿÿ
Chicago-Inspired Cocktailsÿÿ
Sicilianÿ ÿ
Sicilian Dough with Starter
Sicilian Dough Without Starter ÿ
Parbaking Sicilian Doughÿ
The Brooklyn ÿ
Sicilian Tomato Sauceÿÿ
Pepperoni and Sausageÿÿ
Burratina di Margherita ÿ ÿ
Purple Potato and Pancettaÿÿ
La Reginaÿÿ
Grandma
Early Girl Tomato Sauceÿÿ
Quattro Forniÿÿ
California Styleÿ ÿ
Cal-Italia ÿ
Multigrain Dough ÿ
Honey Pieÿ
Eddie Muenster
Guanciale and Quail Eggÿÿ
Campari
Organic Three Cheeseÿÿ
Eggplant and Oliveÿÿ
Fig, Almond, and Monterey Jackÿ
Organic Dough ÿ ÿ
Khorasan Doughÿÿ
Einkorn Dough ÿ
Sprouted Wheat Dough ÿ
Napoletanaÿ ÿ
Napoletana Dough ÿ
Napoletana Tomato Sauceÿÿ
Handmade Mozzarella ÿ
Wood-Fired Pizza Basics ÿ
Wood-Fired Oven Baking ÿÿ
Home-Oven Broiler Method ÿ
Margherita ÿ
Margherita Extra ÿ
Marinara ÿ
Mastunicola ÿ
Regional Italianÿ
Lucca ÿÿ
Rimini ÿ
Calabrese Diavola ÿÿ
Quattro Anchovy ÿ
Sardinia ÿ
Pizza Romanaÿÿ
Romana Doughÿ
Globalÿ ÿ
Barcelonaÿ
München ÿ
Dubliner ÿ ÿ
Parisian ÿ
Grecoÿÿ
Grilledÿ ÿ
Dough for Grillingÿ
Grilled Pizza Master Recipeÿÿ
Steak Lover s ÿ
Insalata ÿ
St-Germain BBQ Chicken ÿ
Wrapped and Rolledÿ ÿ
Calzone with Meatballs or Spinachÿÿ
Mortadella and Cheese Calzonewichÿÿ
The Bow Tieÿÿ
Pepperoli Sausage Rolÿÿ
Two Cool Things to Do with Leftover Doughÿÿ
Meatballsÿÿ
Focaccia and Breadÿ ÿ
Focaccia ÿ
Focaccina ÿ
Ciabatta ÿ
After-School Ciabatta Pizza ÿ
Baker s Percentages Chart ÿ
Measurement Conversion Charts ÿ

Sources ÿ
Acknowledgments ÿ
Index  

Autoreninfo

TONY GEMIGNANI is 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.