Reddit reviews 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

Thanks, dude! I handmade the sauce the night before using the recipe from the Pizza Bible, which was incredibly helpful to me as I'm just beginning, and I highly recommend it.

Here it is: CLICK HERE

This is my first attempt at making homemade pizza. I've been trying to cook at home more often and when I found out my favorite pizzeria here in San Francisco had it's own cook book I just went for it. I spent a few days tracking down the special flower it called for and collecting pizza cooking equipment. It's a basic pizza with tomato sauce, mozzarella, and topped sliced calabrese.

It came out absolutely delicious and I'll be making it again!

The Pizza Bible by Tony Gemignani is supposed to fantastic. I've never read it, but Tony is extremely respected in the industry.

If you are into making pizza, check out The Pizza Bible. It changed my pizza making game, especially the dough. It gives you recipes for a bunch of different world styles to try out as well.

I was having issues as you are having. As many have already mentioned here, its probably not letting the dough proof enough, and possibly not enough heat. Cold dough is a problem too, if you are going right from the refrigerator to the oven. Cold toppings too. In any case, check out that book if you are serious, follow its instructions, and you'll have awesome pizzas.

The Kindle version is great as well, if you are into that.

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Tony Gemignani is a world champion pizza maker.

If he's serious about pizza the new The Pizza Bible is great:

http://www.amazon.com/Pizza-Bible-Neapolitan-Deep-Dish-Wood-Fired/dp/1607746050

Probably the best book of its kind right now.

nope. It's from this book. Worth a read!

This was the first ‘Master Class’ recipe from the book . Cooked for about 6-7 minutes in a home oven at 550 degrees F on a cordierite stone. What other recipes in the book do you all like in a home oven?

here ya go, may the meatballs be with you my friend

Reposting because the original was removed for an non-descriptive title.

I used the Neapolitan Margherita pizza recipe from The Pizza Bible, by Tony Gemignani. Dunno if I can reproduce it here. . .

I baked the pie on a baking steel first to cook the crust, and then finished it on a pizza stone in the broiler compartment (it's a separate compartment at the bottom of the oven) to get the cheese cooked nicely. The sauce is just San Marzano tomatoes, pureed in the food processor with some salt added.

The only thing I didn't like that much about it was the cheese I used, which wasn't the best quality. I felt too lazy to make some from scratch, but the crust was so amazing, next time I'm going to put in the extra effort to make my own cheese before the pizza. :D

here is a link to buy the book if interested, it's good

So here's a challenge to all you pizza-makers who work: how do you produce top-notch pizza at home at the end of the day in a short amount of time?

My favorite dough recipe thus far is the 'Master' recipe (NY style, basically) from The Pizza Bible. It's best if you use a starter and allow it at least 2 days cold ferment in the fridge. So, if I want pizza Friday night after work, I usually make the starter Monday or Tuesday, mix up the dough the next day, and then store in the fridge until Friday when I want pizza. If I really have my shit together, I will divide and ball the dough a day or two before hand.

Here's the trouble: I get home from work, take out my dough ball ... and the thing still needs and hour or so to relax and warm up to temp before I can even stretch the dough out. And then comes topping, baking, etc ... all this time adds up. Looking at 1.5 hours at least, and that assumes I start right away. Usually I like to greet my kids and wife when I get home, and rarely do I just head to the kitchen to get started on dinner.

So back to the original question: what can I do to streamline this process even further so that I can get dinner on the table in a reasonable amount of time, and still produce great pizza? My first thought was somehow stretching out and topping the pizza before-hand (ie, the night before) so I literally just take it out of the fridge and its ready to go. Not sure how well my dough recipe would stand up to this (worth a shot, I guess). Either that, or stick to a different dough recipe. I have made up the no-knead fool proof pan dough the night before and just let that sit all day, and its ready to go when I get home ... but I don't always want pan pizza, you know?

Forget the others. Check out The Pizza Bible.
https://www.amazon.com/Pizza-Bible-Neapolitan-Deep-Dish-Wood-Fired/dp/1607746050

Best doughs Ive made from a worldly pizza maker. I like you tried countless recipes and was frustrated. Read this book and now I have a lifetime of good pizza crust - thick, thin, pan......

Checkout the detroit red top pizza. Blows my taste buds to heaven.