November 16, 2014 4 min to read

The Pizza Bible is HERE!

Category : Chicago Pizza, History of Pizza, How to make pizza, legends of pizza, Legends of Pizza Scoops, Pizza Books, Spirit of Pizza, world pizza champions
Help Promote Pizza
Tony's Pizza
Tony’s Pizza

True story. Tony Gemignani and his wife, Julie are visiting Honolulu for the first time. We want to take them to lunch to one of our favorite restaurants.

I’m thinking an upscale sushi place or maybe seafood dim sum. Something special.
“What do you want for lunch?” I ask.

Without batting an eye, “pizza” he states with a grin. And that is exactly what we ate.

The Pizza Bible
The Pizza Bible

Tony Gemignani thinks about pizza all the time. He lives pizza. He honors pizza.
And now he has put all of that knowledge and passion into a book about pizza called The Pizza Bible.

The The Pizza Bible is an extraordinary book which shares his passion and desire about teaching you to make incredible pizza. This book describes in detail how to recreate many different types of regional styles in your own kitchen. As you may know there are a number of different regional styles of pizza in the United States. While certainly a melting pot for many ethnic dishes, the United States has allowed pizza to be cultivated and influenced by region. And Tony takes the best of each region showing you how to create that particular pizza.

With this book Tony has raised the bar in teaching how to make great pizza. As Tony explains, this book is less about actual recipes and “more about inspiring people to master the craft of pizza.” And he takes these words to heart or more precisely as the tattoos on his hands state simply: “Respect the craft”.

Tony gives you the tools you need and the ingredients necessary. As any professional chef will tell you a scale is essential to get the exact weights of ingredients. You can keep your measuring spoons in the drawer. He starts with an equipment check list and then moves into the Master Class Shopping list. He goes into detail on the rationale about using particular tools and ingredients.

Pizza maker be warned: the path to pizza perfection takes effort. As with all crafts you wish to master you must be dedicated and tenacious. And Tony is a task master. He insists you read the first 19 pages before you try a single recipe. His notion is to teach you, then inspire you to create memorable pizzeria style pizza. He provides the steps involved and wants you to share his vision of creating pizzeria quality pizza in your own home.

You won’t do this by obtaining ordinary pizza ingredients or tools. Tony guides you as he would the pizzaioli he mentors at his pizza school or at his rare quality driven pizza workshops. He encourages you to master each step along the way. He takes you through the techniques of his Master Class. The best part is that you are sitting right in the front row!


There are no short cuts here. As he testifies, anyone can follow a recipe and make reasonable pizza, but if you want to make authentic pizzeria style pizza, you need to follow his lead. And he takes you to pizza possibilities you never imagined. Pizza paradise, if you will. He is with you each phase along the way.

His go to flour list is a massive list of flours needed to create different types of pizzas. The flours range from Harvest King, to King Arthur’s Sir Lancelot and his own Tony’s California flour. He describes each one giving the protein percentage and why it should be used. And he shares the theory of pizza relativity. Simply stated that means making your pizza the best it can by adding touches and variation that will improve the experience. While he is an expert, Tony realizes there needs to be adjustments and flexibility in creating pizza. He gives you his framework for pizza nirvana and it up to you to become your own pizza master.

Tony Gemignani, Pizza Master
Tony Gemignani, Pizza Master

“Tony’s Ten Commandments of Pizza” are his must follow rules for pizza perfection. The commandments will help keep you grounded and on task as you go through all of the recipes.
Tony takes you on an unprecedented pizza journey in teaching you, how to create various styles of regional pizza. He shares New York, and New Haven. He gives Chicago Deep dish lessons as well as how to make Detroit and St. Louis pizza. In addition he gives many pizza secrets for making California Style, Regional Italian, and grilled pizza. Tony has also included a section on focaccia and bread. Tony shares a wealth of pizza knowledge.

Tony Gemignani has accomplished his mission with The Pizza Bible. As Tony explained to me: “I put everything I know about pizza into this book.”
If you ever wanted to make pizza like a pizzeria, this book is for you. If you are looking for the inside secrets about pizza, you have just opened the magic doors of pizza knowledge.

As Peter Reinhart once explained to me, there are two types of pizza: good pizza and great pizza. The same can be said about pizza books. “The Pizza Bible” is a great pizza book.

Check out it out here: The Pizza Bible

Leave a comment

Comments (18)

  • The Pizza Bible is HERE! | The Pizza November 16, 2014

    […] Tony gives you the tools you need and the ingredients necessary. As any professional chef will tell you a scale is essential to get the exact weights of ingredients. You can keep your measuring spoons in the drawer. He starts with an equipment check list and then moves into the Master Class Shopping …read more […]

  • avatar image
    Sharon Skoglund November 22, 2014

    Love your blog, respect the craft

  • avatar image
    Michele November 22, 2014

    I love pizza! You must respect the craft of pizza making. Hand it down to the next generation.

  • avatar image
    Marcel Gauthier November 22, 2014

    I would really like to win..Respect the Craft

  • avatar image
    susan bliley November 22, 2014

    Tony more than anyone alive respects the craft of pizza making. Great great book!

  • avatar image
    Kristi Gilleland November 22, 2014

    I would LOVE to get a copy of this. I want to review it! Looks great.

  • avatar image
    pizzatherapy November 22, 2014

    Jess writes: "Hi Albert, To refresh your memory I am the dreamer who wants to open a pizza restaurant in Colombia. Well that dream will finally happen in 2015. I want to wish you a happy holiday season. I received Tonys book the first day it was available. Your so right about the book, it's one of the best out there without question. I see we are both friends with Tony on Facebook as well. We are both fortunate to know him."

  • avatar image
    Martin November 23, 2014

    Hello Albert, I would love to win a copy of The Pizza Bible by Tony in an effort to continue to "Respect the Craft". :)

  • avatar image
    Michael Bird November 23, 2014

    Albert, As someone who already does "Respect the Craft", learning from great pizza makers only helps you be inspired and make more pizza. Tony is awesome to share all of his knowledge with the world. Thanks to Tony and you for helping pizza continue to thrive.

  • avatar image
    RITA LURI November 23, 2014

    I am going to order a couple of these books as well as pizza pans & supplies for wedding presents. I wish this book was available back 35 years ago, when I got married. It may have spared my husband from many failed pizzas. "Respect the Craft" and I ,so very much,"Respect the Chef" and his artistic abilities. Thanks for putting this book together, especially for those of us that had to learn how to make a pizza without any experience or guidelines.

  • avatar image
    Deepansh agrawal November 23, 2014

    I know how to respect the craft of pizza Making ... As I love to make pizza and had it with my faimily ... I love pizza ..and the book is like an epic for a true pizza lover

  • avatar image
    Jim Monson November 23, 2014

    Respect the craft AKA making pizza is an art that's found in the heart. It's a product of love and like the search for the holy grail - seeking the perfect flour, water, and yeast, then combining the right amounts to produce something for friends and family to enjoy with you. It's about being adventurous, and not being afraid to try something new. The other day I made one with olive tapenade, havarti, and prosciutto. Paired it with a Pinot Noir. I also tried one with a tapenade of capers, dill, and lemon zest, topped with lox and goat cheese. Went great with a Pinot Gree. Both delish !!! Get your aprons on and have fun making pizza.

  • avatar image
    Michael McDonald November 23, 2014

    As we finally sit at the table to eat what we have been creating most of the afternoon.the flour, the Olive oil, and yeast and of course the kneading of the dough - and savoring the first taste -HOT-OUT-OF THE-OVEN- fresh home made Pizza! The more pies we make the more we 'Respect the craft' and all the things that make a 'Homemade Pie' worth the effort!...

  • avatar image
    Blaine Parker November 23, 2014

    Glad you mention Peter Reinhart. He is the first writer to make me respect the craft of pizza. American Pie is a must read for any pizziaolo. Now, Tony's book looks like it could give Peter's a run for the money. Looking forward to reading it.

  • avatar image
    Nancy Lundblad November 23, 2014

    Opening with a trip to Honolulu in reviewing a pizza book drew me in to read more about how Tony and his new book Respect the Craft. I'm looking forward to reading this book. Maybe it will inspire my husband to achieve his dream of having a wood-burning pizza oven at home. If not, it will still inspire us to Respect the Craft in our kitchen! Aloha!

  • avatar image
    Susan November 24, 2014

    I like your blog. I would love to win a copy of the book as there is nothing like homemade pizza.

  • avatar image
    Randy Czaplicki November 25, 2014

    "Respect the craft". As someone who lived 50 miles west of Napoli for 2 years, I know what pizza is supposed to taste like. I think this is the book for me based on your review. Most pizza books are a small percentage of craft, and mostly miscellaneous topping recipes. "...this book is less about actual recipes and “more about inspiring people to master the craft of pizza.” Thanks

  • avatar image
    Geoff November 25, 2014

    I have "Respect the Craft" tattooed on my left calf. Love Tony's pizza and I worship his Pizza Bible!