Product Description

Team five-time world pizza-throwing champion Tony Gemignani with acclaimed cookbook author Diane Morgan and the result is a cookbook that will turn any home kitchen into the best pizzeria in town. There are over 60 selections on the menu, including the thick, rounded-edge crust of classic Neapolitan pizza Margherita, the thin crust New York–style Italian Sausage and Three Pepper Pizza, and the stick-to-your-ribs, deep-dish kind, smothered in spinach and mozzarella. There are also plenty of new-fangled pizzas: layered with Thai curry flavored chicken or pineapple; cooked on the grill; even quick and easy versions using storebought crust. Aficionados will find six pizza dough recipes ready to suit anyone's crust preferences. Tips for proper use of such related gear as peels, stones, tiles, pans, grills, and ovens make this a complete pizza package. And with step-by-step dough tossing instructions from Tony himself, it's clear: When it comes to pizza—Pizza delivers.

---

Product Details

Publisher	Chronicle Books
ISBN	0811845540
Creator	Scott Peterson
Author	Diane Morgan,Tony Gemignani
Format	Paperback
Label	Chronicle Books
Dewey Decimal Number	641.8248
Studio	Chronicle Books
EAN	9780811845540
Number Of Pages	168
Title	Pizza: More than 60 Recipes for Delicious Homemade Pizza
Publication Date	2005-07-28
Manufacturer	Chronicle Books

---

Customer Reviews

Lost without it

Review by C. Pehling, 2009-12-26

We first bought this book from Tony himself after a pizza making demonstration. We went to the demonstration because I love pizza but couldn't make it worth a darn. Needless to say, we were impressed. We bought the book and went home and tried it out, now it is requested that we make pizza at every family gathering; making it is even the new Christmas Eve tradition. I'm looking for another copy to have overnighted to us now because we are at my brother's in a different state and are lost without our already dog-earred copy. He makes easy to follow steps with many useful pictures and lots of information about ingredients - a big help.
The book has also proved to be a good gift because everyone loves good pizza.

---

Pizza Perfection for the everyday cook.

Review by S. Nelson, 2009-09-20

I was very excited when I received this book. I saw this on the cooking channel and Tony the world champ in making pizzas how could a person go wrong. I made the lasagna pizza with his sauce and dough. I did add a few extra ingredients. Placed saute onions in the pizza sauce and processed fine in my food processor. Added frozen spinach that I squeezed out the extra water then chopped. Finally fresh mushrooms thinly sliced. End result this is the best pizza I have ever made and it made two large pizzas. My husband loved it and I had so much I took it to the girls at work which was a big hit. Thanks Tony for the awesome book. P.S. My husbands company made the box that it came in and I must say packaging was top notch.

---

Excellent Pizza Cookbook

Review by Amazon Fan, 2009-07-24

This cookbook is perfect for the home cook. All you ever wanted to know about every type of pizza...including perfect crust. The book is well constructed and has beautiful illustrations. I love seeing what the finished product is "supposed" to look like. If you are looking for that one pizza cookbook, don't miss this one. You'll be making pizza like a pro!

---

Bad Pizza

Review by Mark Pearson, 2008-11-10

The Pizza is a dish that has evolved in Europe for over 2000 years. Examples of which can be found in , Turkey, Greece, Macedonia, and of course Italy. So Why, oh why ... do people have to make this uninformed cultural imperialistic book. I mean ...one chapter on Italian pizza and four on American.. Has the world gone mad?
Thai Pizza ??? Some research needed outside the USA I would say. A waste of money!

---

Perfection!

Review by Sean P. Riley, 2008-11-02

I've been making pizza for a long long time, and this book was the first pizza book I've owned that changed the way I made pizza. If you are a purist, this is not the book. If you're looking to expand your horizons in terms of crust making and experimental pizzas, this is the book.

---