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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 by Tony Gemignani and Susie Heller and Steve Siegelman

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Notes about this book

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Notes about Recipes in this book

  • Detroit red top pizza

    • sarahawker on August 16, 2016

      Made this last night with my new baking steel and steel pan. The Brick cheese was not available at any store I went to but google recommended Havarti as an alternate. Taste was almost spot on. It's rather an involved pizza, but as close as I've ever gotten outside of Detroit, however the sauce was way way way too sweet. I grew up on this pizza, this sauce is not at all correct. Next time I would completely eliminate the tomato paste and half the amount of sauce used.

  • Sicilian pizza dough without starter

    • Zosia on October 21, 2018

      Even without a starter, this dough was a 2-day project that didn't require much active time but included long periods of fermentation both in the refrigerator and at room temperature. I had trouble shaping it - I think I wasn't quite assertive enough - so it wasn't as level as I would have liked for a pizza base (higher in the centre) and I substituted Rogers bread flour for the recommended, but it was light and fluffy with a crisp, golden "fried" crust once baked, just as described.

  • Purple potato and pancetta pizza

    • Zosia on October 21, 2018

      I made this pizza to use up leftovers from previous recipes (walnut-parsley pesto, marinated feta) and even with myriad substitutions (Yukon Gold potatoes, smoked bacon, Rogers bread flour), it was fantastic. Pesto-potato-feta is one of my new, favourite combinations. With crisp bacon and gooey mozzarella, it was a perfect topping for the focaccia-like Scilian pizza crust.

  • Basil pesto

    • EmilyR on September 11, 2018

      I measured everything by weight as instructed, but the amount of oil seemed off - 280g. I used more like 150g and that even seemed like a lot. The online recipe and that in the book match. The flavor is good, though I have never made pesto with agave or any sweetener.

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Reviews about this book

  • ISBN 10 1607746050
  • ISBN 13 9781607746058
  • Linked ISBNs
  • Published Oct 24 2014
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

A comprehensive guide to making pizza, covering nine different regional styles--including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian--from chef, 11-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 eleven-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.

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