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The pizza bible
Tony Gemignani · 2014 · 310 pages
PizzaCOOKING / Courses & Dishes / PizzaCOOKING / Regional & Ethnic / ItalianCOOKING / Methods / ProfessionalCOOKINGCourses & Dishes
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About this book
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.
Appears in these reading paths
Pizza making: the best books to master dough and the perfect pie
Beginner8books56 hrs4 stages
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