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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.

Table of Contents

Respect the Craft    
The Master Class   
Gearing Up  
Master Class Shopping List  
Part One: Theory  
Ingredients  
Part Two: Practice  
Day One  
Day Two 
Day Three  
Regional American   
Master Dough with Starter 
Tiga and Poolish Starters  
Master Dough Without Starter 
New Yorker  
New York–New Jersey Tomato Sauce
Sweet Fennel Sausage    
Calabrese Honey Sausage  
Casing Sausage 
New Haven with Clams  
New Jersey Tomato Pie 
Detroit Red Top  
St. Louis  
Chicago  
Chicago Deep-Dish Dough 
Chicago Stuffed Dough  
Deep-Dish Tomato Sauce  
Chicago Deep-Dish with Calabrese and
Fennel Sausages  
Chicago Deep Dish with Spinach and Ricotta  
Fully Stuffed  
Cast-Iron Skillet   
Cracker-Thin Dough  
Cracker-Thin with Fennel Sausage  
Cracker-Thin Tomato Sauce  
Frank Nitti  
Italian Stallion
Italian Beef  
Italian Beef Sandwich  
Chicago-Inspired Cocktails  
Sicilian   
Sicilian Dough with Starter
Sicilian Dough Without Starter  
Parbaking Sicilian Dough 
The Brooklyn  
Sicilian Tomato Sauce  
Pepperoni and Sausage  
Burratina di Margherita    
Purple Potato and Pancetta  
La Regina  
Grandma
Early Girl Tomato Sauce  
Quattro Forni  
California Style   
Cal-Italia  
Multigrain Dough  
Honey Pie 
Eddie Muenster
Guanciale and Quail Egg  
Campari
Organic Three Cheese  
Eggplant and Olive  
Fig, Almond, and Monterey Jack 
Organic Dough    
Khorasan Dough  
Einkorn Dough  
Sprouted Wheat Dough  
Napoletana   
Napoletana Dough  
Napoletana Tomato Sauce  
Handmade Mozzarella  
Wood-Fired Pizza Basics  
Wood-Fired Oven Baking   
Home-Oven Broiler Method  
Margherita  
Margherita Extra  
Marinara  
Mastunicola  
Regional Italian 
Lucca   
Rimini  
Calabrese “Diavola”  
Quattro Anchovy  
Sardinia  
Pizza Romana  
Romana Dough 
Global   
Barcelona 
München  
Dubliner    
Parisian  
Greco  
Grilled   
Dough for Grilling 
Grilled Pizza Master Recipe  
Steak Lover’s  
Insalata  
St-Germain BBQ Chicken  
Wrapped and Rolled   
Calzone with Meatballs or Spinach  
Mortadella and Cheese Calzonewich  
The Bow Tie  
Pepperoli Sausage Rol  
Two Cool Things to Do with Leftover Dough  
Meatballs  
Focaccia and Bread   
Focaccia  
Focaccina  
Ciabatta  
After-School Ciabatta Pizza  
Baker’s Percentages Chart  
Measurement Conversion Charts  

Sources  
Acknowledgments  
Index

About the Author

TONY GEMIGNANI is the chef and owner of seven restaurants- Tony's Pizza Napoletana, Capo's, and Tony's Coal-Fired Pizza in San Francisco, Pizza Rock in Sacramento and Las Vegas, Tony's of North Beach and Slice House by Tony Gemignani in Rohnert Park. He's also the co-owner of the International School of Pizza in San Francisco. Gemignani has been making pizza for over 20 years and holds an impressive set of awards.

Reviews

“The Best Pizzeria in America: Tony’s Pizza Napoletana” —Larry Olmstead, Forbes Magazine
 
“[Tony Gemingnani] approaches the craft of making pizza dough with the same intelligence and expertise as that of a pro brew master concocting an artisanal ale.” —Publishers Weekly
 
“A cookbook we’re looking forward to this fall.” —Tasting Table
 
“One of the most anticipated cookbooks of ll 2014” —Eater National
 
“Tony Gemignani has one jealousy-inducing resume. It's full of phrases like ‘World Champion’ and ‘Best in America.’ And get this: it all relates to pizza.” —Food Republic

“You’ll never look at a pizza the same way again.” —Santa Rosa Press Democrat

“One-stop shopping for your deepest pizza desires.” —Mike DeSimone and Jeff Jenssen, Huffington Post