The Pizza Bible by Tony Gemignani - Recipes

8/10/2019 The Pizza Bible by Tony Gemignani - Recipes

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CONTENTS

RESPECT THE CRAFT

1

THE MASTER CLASS

Gearing Up 4

Master Class Shopping List 6

PART ONE: THEORY 7

Ingredients 11

PART TWO: PRACTICE 21

Day One 21

Day Two 26

Day Three 29

REGIONAL AMERICAN

Master Dough with Starter 44

Tiga and Poolish Starters 46

Master Dough Without Starter 48

New Yorker 51

New YorkNew Jersey Tomato Sauce 53

Sweet Fennel Sausage 54

Calabrese Honey Sausage 55

Casing Sausage 56

New Haven with Clams 59

New Jersey Tomato Pie

61

Detroit Red Top 63

St. Louis 66

CHICAGO

Chicago Deep-Dish Dough 74

Chicago Stuffed Dough 76

Deep-Dish Tomato Sauce 77

Chicago Deep-Dish with Calabrese and

Fennel Sausages 78

Chicago Deep Dish with Spinach and Ricotta 81

Fully Stuffed 87

Cast-Iron Skillet 93

Cracker-Thin Dough 97

Cracker-Thin with Fennel Sausage 98

Cracker-Thin Tomato Sauce

99Frank Nitti 101

Italian Stallion 104

Italian Beef 106

Italian Beef Sandwich 109

Chicago-Inspired Cocktails 111

SICILIAN

Sicilian Dough with Starter 118

Sicilian Dough Without Starter 120

Parbaking Sicilian Dough 122

The Brooklyn 125

Sicilian Tomato Sauce 126

Pepperoni and Sausage 127

Burratina di Margherita 129

Purple Potato and Pancetta 133

La Regina 135

Grandma 139

Early Girl Tomato Sauce 141

Quattro Forni 143


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CALIFORNIA STYLE

Cal-Italia 149

Multigrain Dough 151

Honey Pie 153

Eddie Muenster 157

Guanciale and Quail Egg 159

Campari 163

Organic Three Cheese 165

Eggplant and Olive 168

Fig, Almond, and Monterey Jack 171

Organic Dough 173

Khorasan Dough

176Einkorn Dough 178

Sprouted Wheat Dough 180

NAPOLETANA

Napoletana Dough 187

Napoletana Tomato Sauce 189

Handmade Mozzarella 190

Wood-Fired Pizza Basics 194

Wood-Fired Oven Baking 197

Home-Oven Broiler Method 202

Margherita 205

Margherita Extra

207

Marinara 208

Mastunicola 211

REGIONAL ITALIAN

Lucca 217

Rimini 219

Calabrese Diavola 222

Quattro Anchovy 224

Sardinia 226

Pizza Romana 227

Romana Dough

232

GLOBAL

Barcelona 237

Mnchen 241

Dubliner 245

Parisian 249

Greco 251

GRILLED

Dough for Grilling 257

Grilled Pizza Master Recipe 258

Steak Lovers 260

Insalata

263St-Germain BBQ Chicken 265

WRAPPED AND ROLLED

Calzone with Meatballs or Spinach 272

Mortadella and Cheese Calzonewich 274

The Bow Tie 276

Pepperoli 278

Sausage Rol 281

Two Cool Things to Do with Leftover Dough 283

Meatballs 287

FOCACCIA AND BREAD

Focaccia 294

Focaccina 297

Ciabatta 298

After-School Ciabatta Pizza 300

BAKERS PERCENTAGES CHART 302

MEASUREMENT CONVERSION CHARTS 303

SOURCES 304

ACK NOW LEDG MENTS 306

INDEX

307


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82

9 ounces (255 grams) provolone

cheese, thinly sliced (13 slices)

5 ounces (140 grams) part-skim

mozzarella cheese, shredded

(1/cups)

2 cups (455 grams) Deep-Dish

Tomato Sauce (page 77), warm

Dried oregano, for dusting

Garlic Oil (page 29), for drizzling

Sprinkle with a light dusting of pecorino and the garlic. Arrange the

provolone slices over the top. Run the rolling pin over the lip of the pan

to cut away the excess dough. If the dough shrinks back, use your fingers

to press the dough around the inside of the pan, extending it to the lip.

Place the pan on the bottom stone. Bake for 15 minutes, rotate the

pan 180 degrees, and continue to bake for another 12 minutes, until the

cheese is melted and the crust is a rich golden brown.

Meanwhile, put the ricotta in a pastry bag with a /-inch opening or

plain tip.

If the reserved spinach is cold, warm it in a pan or in the microwave.

Take the pan out of the oven and sprinkle the shredded mozzarella over

the top of the pizza. Place on the top stone for 2 minutes to melt the

shredded cheese.

Remove from the oven and run a long metal spatula around the inside of

the pan to loosen the pizza from the pan. Then, using the spatula, lift an

edge and check the bottom of the crust. It should be browned and crisp.

If it needs more time, return the pan to the bottom stone for 1 minute.

Using the spatula, and being careful not to pierce the bottom of the

crust, lift the pizza from the pan and transfer it to a cutting board. Using

a rocking cutter or a serrated knife, cut the pizza into 6 large wedges,

leaving them in place. Spoon the sauce over the top and spread it to the

edges with a small offset spatula. Pipe quarter-size dollops of ricotta onto

the pizza and garnish with the reserved spinach. Finish with a dusting of

pecorino and of oregano and a drizzle of garlic oil.

Chicago Deep Dish with Spinach and Ricotta, continued


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74

CHICAGO DEEP-DISH DOUGHMAKES 27 OUNCES (770 GRAMS), ENOUGH FOR 1 DEEP-DISH PIZZA

I make all of my Chicago doughs with Ceresota flour, an unbleached, unbromated

all-purpose flour made from hard red winter wheat. (It is branded Ceresota in Illinois

and elsewhere but is sold under the brand name Heckers in the Northeast; see Sources,

page 304). Its a relatively low-gluten flour in the 12 percent range that is the traditional

choice of Chicago pizzerias. Its also the flour I specify when training and certifying

pizzaiolosin Chicago pizza at my school. If you cant find it, substitute another good-

quality unbleached all-purpose flour for Chicago doughs.

Some Chicago pizzas use cooked potato or semolina in the dough and no cornmeal,

but my flour-and-cornmeal dough is my favorite way to go. Its made without a starter,

and, unlike most pizza doughs, its flavor and texture come more from fat than from

yeast, making it a bit like a cross between a pizza dough and a pie crust. Ive found that

equal parts butter and lard make for the best flavor and texture. Note that this dough

needs to proof for at least 24 hours; it will be even better if left for up to 48 hours.

Put the yeast in a small bowl, add the warm water, and whisk vigorously

for 30 seconds. The yeast should dissolve in the water and the mixture

should foam. If it doesnt and the yeast granules float, the yeast is dead

and the mixture should be discarded. Begin again with a fresh amount

of yeast and water.

Combine the flour, cornmeal, and malt in the bowl of a stand mixer fitted

with the dough hook. With the mixer running on the lowest speed, add

the lard and butter and mix for 1 minute.

Pour in most of the ice water, reserving about 2 tablespoons, followed

by the yeast-water mixture. Pour the reserved water into the yeast bowl,

swirl it around to dislodge any bits of yeast stuck to the bowl, and add

to the mixer.

4.5 grams (1

/ teaspoons) active

dry yeast

70 grams (/cup plus 1 tablespoon)warm water (80F to 85F)

430 grams (3/ cups) all-purposeflour with 12 percent protein,

preferably Ceresota

23 grams (2/ tablespoons)medium-grind cornmeal

9 grams (1tablespoon) diastatic malt


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77

Combine the tomato paste, ground tomatoes, oregano, salt, and oil in a

deep bowl or other deep container and puree with an immersion

blender. Stir in the crushed tomatoes.

The sauce can be covered and refrigerated for up to 3 days before using.

6 ounces (170 grams//cup) tomatopaste, preferably Saporito Super Heavy

Pizza Sauce

3 ounces (85 grams//cup plus2 tablespoons) ground tomatoes,

preferably 7/11 or DiNapoli

/teaspoon (.5 grams) dried oregano

Pinch of fine sea salt

/teaspoon (2.5 grams) extra virginolive oil

9 ounces (255 grams/1/cups)hand-crushed tomatoes (see page 28)

DEEP-DISH TOMATO SAUCEMAKES 2/CUPS (510 GRAMS)

Its best to make this uncooked sauce when you make your dough and then refrigerate it

overnight so the flavors can come together.


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Copyright 2014 by Tony Gemignani

Photographs copyright 2014 by Sara Remington

All rights reserved.

Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random

House LLC, New York, a Penguin Random House Company.

www.crownpublishing.com

www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House LLC.

Library of Congress Cataloging-in-Publication Data

Gemignani, Tony.

The pizza bible : the worlds favorite pizza styles, from Neapolitan, deep-dish, wood-fired, Sicilian, calzones and focaccia

to New York, New Haven, Detroit, and more / Tony Gemignani.

pages cm

1. Pizza. I. Title.

TX770.P58G45 2014

641.8248dc23

2014015999

Hardcover ISBN: 978-1-60774-605-8

eBook ISBN: 978-1-60774-606-5

Printed in China

Design by Janet Mumford

10 9 8 7 6 5 4 3 2 1

First Edition


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The Pizza Bible by Tony Gemignani - Recipes