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.
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.
"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