The Pizza Bible: Everything You Need to Know to Make Napoletano to New York Style, Deep Dish and Wood-fired, Thin Crust, Stuffed Crust, Cornmeal Crust, and More by Tony Gemignani

The Pizza Bible: Everything You Need to Know to Make Napoletano to New York Style, Deep Dish and Wood-fired, Thin Crust, Stuffed Crust, Cornmeal Crust, and More

Tony Gemignani

288 pages • first pub 2014 (editions)

nonfiction reference informative lighthearted slow-paced
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A comprehensive guide to making pizza, covering nine different regional styles--including standards like Neopolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian--from chef, 11-time world Pizza Champ...

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