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
(Sprache: Englisch)
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...
Everyone loves pizza! From fluffy Sicilian pan pizza to...
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Produktdetails
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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.
Lese-Probe zu „The Pizza Bible “
RESPECT THE CRAFTPizza is simple. It s dough, tomato, cheese, and toppings. But as someone who has devoted more than half of my life to it, I can tell you that, like all really great, really simple things, pizza is infinite. I m still learning, still refining, still trying to make it even better every single day. And what I can tell you for sure is that pizza doesn t come down to just recipes or formulas. It s a craft.
That one word that s why I wanted to write this book. There are hundreds of pizza books, blogs, and websites filled with thousands of recipes out there. Do we really need another one? I thought about this a lot, and here s where I ended up: when I teach home cooks and certify chefs and pizzaiolos, it s less about recipes and more about inspiring people to master the craft of pizza the techniques, the reasons to choose one ingredient over another, the art of reading the dough as you mix, shape, top, and bake it.
Anyone can hand you a pizza recipe, and if that recipe is halfway decent, chances are you can make yourself a perfectly good pizza for dinner tonight in your own kitchen with no special equipment and not much preparation. But that s not where I want to take you.
I want to get you all the way to five-star, killer-pizzeria-quality pizza. I want you to master any style you love whether it s Chicago deep-dish or cracker-thin, a big, fluffy Sicilian pan pizza or a classic Neapolitan margherita with that authentic char blistering the edges right in your own kitchen with whatever oven you ve got.
Is that really possible? Can you actually do all that without a real pizza oven? That s the question I get asked most often. Believe it or not, you can. It s not your oven. It s the ingredients and the techniques you use, and I m going to give you every piece of ingredient and technique advice you ll need to succeed.
But if you truly want to get all the way to rocking restaurant-style pizza at home, there s one
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thing I m going to ask you to commit to. It s the motto that runs across the front of my menu, and the three words etched on the door of my restaurants. Hey, I even had it tattooed right onto my hands. Respect the craft.
Craft is the difference between good and great. It takes a few extra steps, the right equipment, a little more time, and a fair amount of practice. But if you re up for it, the payoff is golden.
So I m going to start by asking you to try something a little unusual for a cookbook. I want you to read all the way through page 19 before you try a single recipe. And then I m inviting you to take a Master Class where we make your first pizza together and maybe even take that class a few more times before you graduate to trying all the great stuff in the rest of the book and eventually coming up with your own variations and improvisations.
That s what I mean by respecting the craft and getting a handle on the whys and hows behind it. It might sound a little back-to-schooly. But trust me, it ll be fun. And you get to eat the final exam.
Want more information and inspiration? Check out my blog at ThePizzaBible.com.
Craft is the difference between good and great. It takes a few extra steps, the right equipment, a little more time, and a fair amount of practice. But if you re up for it, the payoff is golden.
So I m going to start by asking you to try something a little unusual for a cookbook. I want you to read all the way through page 19 before you try a single recipe. And then I m inviting you to take a Master Class where we make your first pizza together and maybe even take that class a few more times before you graduate to trying all the great stuff in the rest of the book and eventually coming up with your own variations and improvisations.
That s what I mean by respecting the craft and getting a handle on the whys and hows behind it. It might sound a little back-to-schooly. But trust me, it ll be fun. And you get to eat the final exam.
Want more information and inspiration? Check out my blog at ThePizzaBible.com.
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Inhaltsverzeichnis zu „The Pizza Bible “
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
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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
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
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Autoren-Porträt von Tony Gemignani
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.
Produktdetails
- Autor: Tony Gemignani
- 2014, 320 Seiten, Maße: 21,9 x 25,5 cm, Gebunden, Englisch
- Verlag: Ten Speed Press
- ISBN-10: 1607746050
- ISBN-13: 9781607746058
Sprache:
Englisch
Pressezitat
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 ll 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
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