{"product_id":"the-pizza-bible-tony-gemignani-cookbook","title":"The Pizza Bible by Tony Gemignani – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 320 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Tony Gemignani, world pizza champion and owner of Tony's Pizza Napoletana, San Francisco\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Ten Speed Press, 2014\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e More than 75 recipes across the major regional pizza styles, plus dough, sauce and oven technique\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Home cooks with a pizza oven, stone or steel who want pizzeria-level results\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781607746058\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe Pizza Bible is Tony Gemignani's hardback masterclass in pizzeria-quality pizza at home, written by the San Francisco pizzaiolo and multiple world pizza champion, and it covers every major regional style from Neapolitan to Chicago deep-dish.\u003c\/strong\u003e It pairs more than 75 recipes with the dough, fermentation and oven know-how that actually makes them work.\u003c\/p\u003e\n\u003ch2\u003eOne book, every style of pie\u003c\/h2\u003e\n\u003cp\u003eMost pizza books pick a lane. Tony picks all of them. He runs a string of pizzerias and co-owns a pizza school in San Francisco, and his whole philosophy is printed on his menu (and tattooed on his hands): respect the craft. This book is that craft on paper, built so you can move from a cracker-thin tavern pie to a fluffy Sicilian pan without starting from scratch each time.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt opens with a Master Class: Tony asks you to read the fundamentals first, then make your first pizza alongside him before you go anywhere else. Ingredients, mixing, fermenting, shaping, topping and baking are all broken down, along with how to set up a domestic oven to behave more like a pizzeria's.\u003c\/p\u003e\n\u003cp\u003eFrom there it tours the styles named in the subtitle: Neapolitan and wood-fired, Chicago deep-dish, Sicilian, New York, New Haven and Detroit, with calzones and focaccia to round things out. The thread through all of it is technique you can carry from one style to the next.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who's bought a pizza oven and wants it to earn its keep, and home bakers who'd rather understand dough than follow a recipe blind. It's detailed, so keen beginners will do well if they start with the Master Class as Tony intends.\u003c\/p\u003e\n\u003ch2\u003eAbout Tony Gemignani\u003c\/h2\u003e\n\u003cp\u003eTony Gemignani is the chef and owner behind Tony's Pizza Napoletana in San Francisco and a run of other pizzerias across California and Las Vegas, and he co-owns the International School of Pizza in San Francisco. A many-time world pizza champion, he's also known for record-setting pizza spinning, and he's been making pizza professionally for more than two decades.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/181_grinning-pizza-slice-pull.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the one that turns \"pizza night\" into a proper craft: nine-odd styles, one obsessive teacher, and no shortcuts. What gets me is the Master Class up front, where Tony makes you build your first pie with him before you're allowed to wander off. Grab it and your dough will never be the weak link again. Stack it with \u003ca href=\"\/products\/joy-of-pizza-dan-richer-cookbook\"\u003eJoy of Pizza\u003c\/a\u003e for a deep dive into one perfect pie, and \u003ca href=\"\/products\/perfect-pan-pizza-peter-reinhart-cookbook\"\u003ePerfect Pan Pizza\u003c\/a\u003e for the Detroit and Sicilian end of the street. Dust the crusts with \u003ca href=\"\/products\/italian-barbecue-booster-170g\"\u003eCroix Valley Italian Barbecue Booster\u003c\/a\u003e on the way out of the oven.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Crust Robber's Garlic Oil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe bit everyone leaves on the plate? Not any more.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 tbsp olive oil, 2 cloves garlic (finely grated), 1 tsp dried Italian herbs, pinch of chilli flakes, flaky salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the oil gently in a small pan with the garlic for 2 minutes. Don't let it colour.\u003c\/li\u003e\n\u003cli\u003eTake it off the heat and stir in the herbs and chilli.\u003c\/li\u003e\n\u003cli\u003eBrush it over the crusts the second the pizza comes out, then hit it with flaky salt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Hot crust soaks up the garlic oil like a sponge, so the edge becomes the best bite instead of the leftover.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote The Pizza Bible?\u003c\/h3\u003e\u003cp\u003eThe Pizza Bible was written by Tony Gemignani, a world pizza champion and the chef-owner of Tony's Pizza Napoletana in San Francisco.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in The Pizza Bible?\u003c\/h3\u003e\u003cp\u003eIt has more than 75 recipes covering the major regional pizza styles, plus the doughs, sauces and techniques behind them.\u003c\/p\u003e\n\u003ch3\u003eIs The Pizza Bible good for beginners?\u003c\/h3\u003e\u003cp\u003eYes, if you start where Tony tells you to: the Master Class at the front walks you through your first pizza step by step before you tackle the other styles.\u003c\/p\u003e\n\u003ch3\u003eIs The Pizza Bible a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 320-page hardback published by Ten Speed Press in 2014.\u003c\/p\u003e\n\u003ch3\u003eDo I need a pizza oven to use The Pizza Bible?\u003c\/h3\u003e\u003cp\u003eNo. Tony explains how to set up a standard home oven to bake pizzeria-style pies, and the methods also suit dedicated pizza ovens.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote The Pizza Bible?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The Pizza Bible was written by Tony Gemignani, a world pizza champion and the chef-owner of Tony's Pizza Napoletana in San Francisco.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in The Pizza Bible?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has more than 75 recipes covering the major regional pizza styles, plus the doughs, sauces and techniques behind them.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Pizza Bible good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, if you start where Tony tells you to: the Master Class at the front walks you through your first pizza step by step before you tackle the other styles.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Pizza Bible a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 320-page hardback published by Ten Speed Press in 2014.\"}}, {\"@type\": \"Question\", \"name\": \"Do I need a pizza oven to use The Pizza Bible?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. Tony explains how to set up a standard home oven to bake pizzeria-style pies, and the methods also suit dedicated pizza ovens.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824822124596,"sku":"9781607746058","price":72.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/the-pizza-bible-tony-gemignani-cookbook-front.png?v=1792910484","url":"https:\/\/www.therubhub.com.au\/products\/the-pizza-bible-tony-gemignani-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}