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 Hardcover – Illustrated, 28 Oct. 2014

Excellent book with easy to follow recipes, teaching you the fundamentals. Definitely the best pizza I’ve made to date with this book. Looking forward to trying all the different styles.

I don't write reviews as a rule. Not because I don't have an opinion, I just can't usually be bothered to write them.I have been cooking pizza at home for many years and own a number of books on the subject. None, and I genuinely mean none have allowed me to produce a pizza in a normal oven that resembles 'real' pizza from a restaurant. In Mr. Gemignani's book, he takes you through a lot of detail with a view to enabling you to do this in a domestic kitchen.The majority of the book refers to its products from an American standpoint. Not really surprising given that Mr. G is an American and owns American establishments. However all ingredients are given in grams and he actually encourages you to use grams for accuracy. The specific brands can not always be bought in the UK but there are plenty of substitutes of equal and better quality available locally.His methods are time consuming (in the waiting department, not in the making department) but the doughs that you turn into pizza after waiting two days cook and taste amazing. Moreover, they rise and cook and puff and crisp and the slices hold their shape even when fully loaded like no other recipe I have used.The inclusion of 'professional' yet cheap and easily obtainable ingredients such as Diastolic Malt, make all the difference, to taste, appearance and texture. I have yet to make an error. I have crusts that puff up on the outside as much as two inches but this can easily be controlled by the distance to the circumference you choose the stretch to. I should state that I am lucky enough to have a high end Neff domestic oven that heats to 275 degree C (527 F) so this may make some difference but I do not know if that is the case.The recipes and types of pizza are varied and excellent and the recipes for making your own mozzarella and sausage are easy to follow and fun to make. Whether you would always do this is dubious but are fun to try. If you can't wait 2 days for your dough there are recipes for quicker versions but given the taste difference, I'd plan ahead.I have not tried all his different cooking techniques but have tried the majority of the methods he describes in other publications. These are effective but the main advice I would give is to invest in a pizza steel. Not a stone but a steel. There is a company that sells these in the UK whose name describes the product; if you want to google them and they're about 60 quid. I disagree with Mr G' in so far as he suggests buying two. Maybe if you're making many pizzas this is necessary but for cooking just two, one is enough for me. The results are stunning.I bought the kindle version. It was my first kindle cookery book that I have bought and I did not get on with it but that might just be me. I have since ordered the hard copy too, (you're welcome Mr. G ;-).Magnificent book. I'll be searching out his restaurant the next time I am in the States. Thank you for sharing your secrets. They work!

It’s a really great book on masterclass pizza making. It’s aimed at the USA market so all the ingredients listed are hard to get hold of. That said, with a little research similar items can be found and you can make great pizza.I’m no expert on pizza but in the UK we don’t generally put loads of cheese on pizza unless you get a dirty cheap pizza or ask for it.This guy LOVES cheese. We wiped out almost an entire block of mozzarella on two pizzas!In the future unless we are going for something like a Detroit style we may half the cheese. My other concern is making several pizzas if you have friends over. Two three day pizza doughs for two pizzas willTake up two shelves of your fridge. Fine for two - four people but if you have more people than that you’d have to empty your fridge and I am not sure how he manages in the restaurants. So many shelves! We are going to go through the book and see if there are recipes that don’t take up all the shelves in the fridge.His cold pizza sauce recipes are great as is the sweet fennel sausage. We ate a bit of that in a English muffin as a fake sausage McMuffin and it was great.We are really enjoying the journey so far and can’t recommend it enough.

This book probably contains everything you would ever need to know about pizza and the word bible is very apt. Every type of dough imaginable and even variations on those types of doughs, different cheeses, tomatoes and a myriad of different cooking technigues plus associated recipes for the likes of Sicilian fennel sausage. Many of the recipes quote American brands and between that and the fact that many items are only used in small quantities within a single recipe in the book would make it time consuming and expensive to firstly find suitable equivalents given the book is aimed predominantly at the American market and then buy them in the small quantities required It means to my mind this book has limited use for the home pizza maker. Conversely I never knew there was so much intricacy and effort that can go into pizza making and there are some very useful bits of information, advise and recipe combinations I will use. So in essence not for one minute did I regret buying this book but it is certainly information overload for those that want pizza making basics, the clue is in the title!

This is a lovely book . Tony has compiled loads of info in this book and it is a great resource.I love it and am about to try the included recipes out .I have managed to source some reccomended products for my bases and the pizza toppings , to keep to the instruction in the book giving m e great quality pizzas .Many products are widely available from America which is expensive and postage is expensive . Amazon do a great range of genuine Italian products for many of the recipes including flour yeast . Peppers .tomatoes . Soo am pleased with that aswell . Would reccomend the book without a doubt . Also recommend the ingredients from Amazon .All delivered with care and good timing . We'll packed . Thankyou all .

Excellent book, easy to read and full of ideas, some quite unusual. If you like pizza you'll like this book. Healthier options discussed and traditional, I think this is a good and am very happy.

Fascinating detail and inspiring in the pursuit of outstanding pizzas