Living in NYC has its advantages. Access to omg-level pizza being one of them.
Which begs the question -- when such attainable deliciousness is a seamless delivery away, why would I venture to make my own pizza? Because I can. And I know exactly what's in it.
Enter The Pizza Bible. It's beautiful red and white debossed cover reminiscent of the pizza box I would carry home in my youth from the neighborhood spot. Chef Tony Gemignani's new cookbook is no shy foray into the decadent journey of pizza making. As a World Pizza Champ -- 11 times a champ no less, a jury of his peers would agree this cookbook title is totally legit.
Chef G believes pizza is simple but you must "respect the craft". He even has this motto tattooed onto his hands. How do I know this? Exhibit A photo on first page of the first chapter. Theory, my pizza loving friends, is key before you can master the savory recipes that follow.
"The Master Class" section is exactly what is needed, whether novice or (almost) ninja. The section covers a wealth of pizza 411, divided into Theory & Practice: equipment recommended, everything you ever wanted to know about why this flour brand vs that one (protein % vary greatly), and dough making by hand...until that wish-listed Kitchenaid mixer arrives. You'll also learn why starters will deliver more flavor, along with the science behind the magical sugarplum-esque dance of flour, water and yeast.
As a culinary nerd (and all-around nerd), I knew I was in love with the Pizza Bible when I saw the "Theory of Pizza Relativity". Einstein would definitely approve of this one. The generous sprinkling of step-by-step photos, demonstrating the techniques are 100% culinary nerd approved. Following these guides while practicing on a couple of batches of dough paves a tasty path towards becoming a pizzaiolo/a. That's italian for pizza ninja.
The "Ten Commandments of Pizza" are both entertaining and educational. Smartly done is the breakdown by chapter for regions/styles. The whole pizza gamut is on display - regional American, Chicago (Jon Stewart, please disregard) Sicilian, California, Napoletana, regional Italian, Global (Barcelona/Muchen/Dubliner/Parisian/Greco), grilled, wrapped & rolled, focaccia & breads.
For the true DIY chefs, the regional American section even features how to make your own sauce/gravy and sausage. Just don't forget to post those gorgeous homemade slices with a dash of #imadethis, sprinkle of #yammy and splash of #BuonAppetito.
This book was received from the Blogging for Books program in exchange for review.