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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 (Englisch) Gebundene Ausgabe – 28. Oktober 2014

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“The Best Pizzeria in America: Tony’s Pizza Napoletana”
—Larry Olmstead, Forbes Magazine
“[Tony Gemingnani] approaches the craft of making pizza dough with the same intelligence and expertise as that of a pro brew master concocting an artisanal ale.”
Publishers Weekly
“A cookbook we’re looking forward to this fall”
Tasting Table
“One of the most anticipated cookbooks of Fall 2014”
Eater National
“Tony Gemignani has one jealousy-inducing resume. It's full of phrases like ‘World Champion’ and ‘Best in America.’ And get this: it all relates to pizza.”
Food Republic

“You’ll never look at a pizza the same way again.”
Santa Rosa Press Democrat

“One-stop shopping for your deepest pizza desires.”
—Mike DeSimone and Jeff Jenssen, Huffington Post

Über den Autor und weitere Mitwirkende

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.

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55 von 60 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Essential for the pizza lover or pizza cook 5. November 2014
Von Robert C Ross - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
I consider myself a very experienced pizza cook, having worked at Paisan's in Madison, Wisconsin in college, tried dozens of types around the world, especially in Italy, taken a short course on Italian cooking at the Culinary Institute of America, learning great hints from members of the Wine Lovers discussion board, and making hundreds of great tasting pizzas on a Viking cooker at 900F in Franklin Lakes.

After reading through this wonderful, compendium, "I know nothing!"

I am in awe of Mr. Gemignani; there is so much knowledge, love and experience here -- this is an essential book for anyone who loves to eat pizza and even more for anyone who wants to make great pizza.

Hints galore: use of a steel sheet instead of a pizza stone -- my modification -- use both.

Home oven broiler method -- can't get them to 900F -- but following his method, the pizza was pretty darn good at 550F.

Flours -- the blends are best and all available online.

Tomato -- canned, diced from Italy most reliable.

Baker's percentages chart -- dough calls for bakers; the rest of the game is for cooks. Two different personalities and Mr. Gemignani speaks to both.

Gluten free, if you must.

How-to pictures; pictures of some results although not all recipes, works well in the heat of battle on iPhone or iPad; all ingredients in order and partially cooked, Speed when needed; otherwise take your time. Lots of pictures of pizzas, but not one for each pizza recipe. Page layout is easy to follow as you go from book to working on your counter top. Type style is easy on the eyes. Ingredient lists are straight forward.

A great resource for anyone interested in pizza.

Robert C. Ross
November 2014
Revised January 2015

Note: there a number of errors in the text; they are collected on the website noted in the first comment. At the moment, they include:

Although The Pizza Bible had 3 writers, 3 editors and 3 proof readers, some errors and typos have still found their way to the page. The following are errors that appear in the first printing of The Pizza Bible and the kindle version. We appreciate your help in making these corrections to your copy.

In the following dough recipes, please disregard the phrase Enough for 1 pizza under the recipe title:
*Master Dough with Starter, page 44
*Master Dough without Starter, page 48
*Organic Dough, page 173
*Khorasan Dough, page 176
*Einkorn Dough, page 178
*Sprouted Wheat Dough, page 180

In most cases, these doughs make enough for 2 to 3 pizzas, depending on which pizza you are making.

Page 48: Ice water measurement in cups should be 3/4 cup plus 3 tablespoons instead of 4 cups plus 2 tablespoons.

Page 63, 64: Pan size should be 10 by 14-inches

Page 149: The Cal-italia pizza should be open and stretched rather than rolled. The third paragraph should read:

"Sprinkle a wooden peel with the dusting mixture. Open the dough on the work surface to a 13-inch round with a slightly raised edge (see Opening and Stretching the Dough pages 31-33)."

Disregard the fourth paragraph

Page 187: Active dry yeast amount should be 2.3 grams

Kindle Version

Location 4730 (Kindle): Water percentage should be 65 in Master Dough without Starter.
63 von 72 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Pizza Wisdom from a Pizza Professional 29. Oktober 2014
Von Jonas Aras - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
This is a worthy volume on the subject of pizza. To date, most of the published books on pizzamaking have been written by bread makers for whom pizza is an afterthought and they have been plagued by outright misinformation and dumbed-down recipes "adapted" for home bakers (Peter Reinhart, OMG). Gemignani has the knowledge of the craft and he respects the intelligence of the reader offering the gory details that go into making pizzas in the manner that a professional would.

What he calls a "starter" is not natural leavening (aka sourdough). Rather, he uses two different types of preferments (biga and poolish). Although he does not delve into natural leavening systems, one has to give him credit for using more advanced fermentation techniques to get better flavor in the dough. There are other fermentation techniques not covered in the book, including sourdough (more flavor with less effort in my opinion) and/or extended room temperature fermentation with miniscule amounts of yeast, but these omissions can be excused under the umbrella of this is "Tony's bag" of pizza making techniques.

Gemignani fumbles the ball a bit on the subject of heat and home ovens. Using two baking steels or stones is nonsense and certainly not a "commandment". He does not mention the specific scenarios when baking steel would be advantageous. Your oven must be capable of reaching at least 525 degrees F with a broiler in the main compartment and the thickness of the steel should be 1/2" thick. With the above scenario, one can fast bake a NY-style pizza in 4-5 minutes. The book suggests baking a NY pizza at 500 degrees for 12 minutes. There's room for variation, but 10 minutes would be the extreme "outer edge" for that style. 12 minutes and you've got cardboard in my opinion.

Gemignani is ignorant on the subject of instant dry yeast. Instant dry yeast is the same organism as the one used in active dry yeast except instant dry yeast has fewer dead cells and is more potent and it does not require "activation". To convert a recipe from active dry yeast to instant dry yeast just multiply the given amount of active dry yeast by 0.714 and you will be fine.

The book does not cover the details of various stone materials. 3/4" cordierite kiln shelf is the best choice for most home ovens that cannot reach at least 525. What are you supposed to do if you have a home oven with a broiler in the bottom compartment? What are you supposed to do if you have a convection oven? These details make a material difference in the final outcome.

The table on page 302 lists all of the dough recipes in baker's percentages. However, the numbers do not accurately reflect the recipes given in the book because they are rounded to the nearest whole number (they should be accurate to at least one decimal point).Some of the doughs give you the option of using a poolish hydrated at 100% or a biga hydrated at 70%. It naturally follows that if you add the same amount of a biga vs. the poolish the final resulting hydration will be quite different. In short, the table in the back of the book is of no real value.

He does mention the Lehmann dough making tools at pizzamaking.com to assist you in scaling recipes. In addition to getting the math correct using those tools I would highly recommend that you join that lively community of pizza making enthusiasts. Think of it as the "Pizza Encyclopedia" accompaniment to the "Pizza Bible".
86 von 104 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen Too Over-the-Top for Most People 7. März 2015
Von RightRev - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
There are a couple of problems with this book. First, like a number of other review, the physical book is of dubious quality. My copy arrived with the spine already broken and separating. I chose to keep the book figuring that, as a cookbook, that's the condition it would've ended up in anyway. Which brings me to the second issue I have with this book. Most of the recipes call for specialized ingredients that are difficult to find at local grocery stores. In the course of the book, the author specifies particular flours, canned tomatoes, pizza pans, Wagyu beef, etc. without ever offering alternatives that are more readily available or affordable. I totally get that this is supposed to be pizza at it's highest level but if it requires me having to mail-order $60 pans, $30 specialty flours and goodness-only-knows how much Snake River Farms Waygu beef then I'm just not interested. As culinary school graduate, I'm not afraid to spend money on ingredients but if everything requires time and effort, then my perception is that you're just being food snobbish. Even the tomato products called for seem exotic, many of them imported. Recognizing that pizzas made with less spectacular ingredients won't be as ethereal, it seems to me the author should have said something to the effect of "but, if you have to use whatever you find in your local grocery stores, it will be still okay because of the techniques I'm teaching you" The most pressing shortcoming of this book is that many of the pizza crust recipes just simply aren't worth the time invested. For example, the author suggests using a 18 hour biga starter plus a 48 hour fermentation for most of his doughs. Being curious, I tried these techniques using the right flour and additional malt powder. As it fermented in my refrigerator, I got exciting thinking that this pizza would be the best one I'd ever fixed. The result? Not bad by any stretch of the imagination but certainly not worth the effort. Most home cooks looking to make an impressive pizza would be just find a slow-proofing dough recipe and going with it instead of investing in this over-wrought cookbook. I appreciate how many types of dough and techniques the author includes but I just don't think purchasing this book would be a good investment for most home cooks that love pizza. Again, I totally get that this is supposed to be the ne
plus ultra of pizza checkbooks but, in the end, it misses the mark.
28 von 35 Kunden fanden die folgende Rezension hilfreich
1.0 von 5 Sternen Where's the Quality Control? Don't be cheap! 9. Januar 2015
Von mkesales - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
This review is not in regards to the content of the book itself since I just received it today. The review is for the quality of the book, which is unacceptable. The book is brand new and the binding is already coming apart right out of the box. The author and publisher might want to reconsider the quality of the materials you're using for the cost of this book. Depending on the content, I may be returning this for a refund.
12 von 14 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Everything pizza! 29. Oktober 2014
Von Madison's Library - Veröffentlicht auf Amazon.com
Format: Kindle Edition
This book is certainly well named. It has everything you could ever want to know about making all sorts of beautiful and delicious pizzas. And who better to learn from than a world pizza champion, pizza acrobat, and restaurateur, Tony Gemignani.

The book starts with what Tony calls the master class. Pizza is an art form to Tony and he asks that you respect it as such. What follows is a thorough introduction to all things pizza, from ingredients, tools of the trade and techniques. Tony here offers his basic pizza base, which takes 3 days to make. This is not just any old pizza we have come to expect from pizza chains or supermarket factories, but pizza that is lovingly created over longer time periods with the finest ingredients. The book then follows with a huge range of pizza styles with recipes for bases, toppings, accompaniments, as well as recipes for dough-based meals or using leftover dough. Each section has a comprehensive introduction, a range of tips and interesting information, divided by pizza style. History of pizza styles and traditions, as well as personal anecdotes bring life to these sections. Each recipe also has a small introduction, ingredient list and comprehensive set of step-by-step instructions. Tony also introduces the reader to professional tricks and methods. Beautiful photographs compliment the fantastic recipes and technique instructions. This book truly is the ultimate guide to pizza.

The publishers provided a complimentary copy of this book for reviewing purposes.
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