Upload
the-recipe-club
View
230
Download
2
Embed Size (px)
Citation preview
8/10/2019 The Pizza Bible by Tony Gemignani - Recipes
1/13
8/10/2019 The Pizza Bible by Tony Gemignani - Recipes
2/13
8/10/2019 The Pizza Bible by Tony Gemignani - Recipes
3/13
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
8/10/2019 The Pizza Bible by Tony Gemignani - Recipes
4/13
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
8/10/2019 The Pizza Bible by Tony Gemignani - Recipes
5/13
8/10/2019 The Pizza Bible by Tony Gemignani - Recipes
6/13
8/10/2019 The Pizza Bible by Tony Gemignani - Recipes
7/13
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
8/10/2019 The Pizza Bible by Tony Gemignani - Recipes
8/13
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
8/10/2019 The Pizza Bible by Tony Gemignani - Recipes
9/13
8/10/2019 The Pizza Bible by Tony Gemignani - Recipes
10/13
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.
8/10/2019 The Pizza Bible by Tony Gemignani - Recipes
11/13
8/10/2019 The Pizza Bible by Tony Gemignani - Recipes
12/13
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
8/10/2019 The Pizza Bible by Tony Gemignani - Recipes
13/13
https://itunes.apple.com/us/book/the-pizza-bible/id870093119?mt=11https://www.google.com/search?tbo=p&tbm=bks&q=isbn:9781607746058&gws_rd=sslhttp://www.indiebound.org/book/9781607746058?aff=randomhouse1http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?ISBSRC=Y&ISBN=9781607746058&cm_mmc=Random%20House-_-The+Pizza+Bible-HC-Scribd-Other-pizzascribd--9781607746058-_-The+Pizza+Bible-HC-Scribd-Other-pizzascribd--9781607746058-_-The%2BPizza%2BBiblehttp://www.amazon.com/gp/product/1607746050?ie=UTF8&tag=randohouseinc7266-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607746050