"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 you've got." ~ Tony Gemignani
Tony Gemignani has opened his vault of pizza knowledge for all in 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.
Focusing on the intricacies of the craft of pizza making, Gemignani provides everything from equipment checklist and tools of the trades detail to pizza theory. Though many of the methods were new bits of information, the explanations were easy to understand and in a clear, step-by-step process.
Chapter by chapter, Tony reveals the depth of his experience and expertise. As an 11-Time World Pizza Champ, he has tackled and triumphed over the top pizza chefs on a global scale. How many people can say that?
Under the Volcano (p.184) told of the gold standard - the pizza of Naples - and the tedious attention to detail required to win the prestigious World Pizza Cup. Inspired by the delicious instruction in the art of the pizza margherita, my son and I tried Gemignani's recipe at home. The average home chef might have difficulty finding the exact ingredients, like San Marzano tomatoes, in every local grocery store. Substitutions may have to be made, but use of high quality ingredients is key. It's totally worth the extra effort. Our results were far better than anything called "pizza" that previously came out of my oven.
Remember that they don't call it a Pizza Bible for nothing! This is for true pizza worshippers who can't get enough of the stuff, in all its forms. The photography by Sara Remington is so good, it's torture (you'll want to try one of the recipes the same day you get the book). Accompaniments like the Chicago Cocktail or "The Capone" are included to round out your meal.
Want to be a pizza pro? You have no excuses now; Tony has figured it out for you.
[I received this from Blogging for Books in exchange for an honest review, and I served the home cooked pizza to my family so they'd let me have the book back to do the review. I go the extra mile.]