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Pizza champ lifts pie-baking craft to new heights in latest ‘bible’

Pizza might be made of simple ingredients, but chefs and home cooks know mastering the much-loved meal takes more than any old dough, sauce and cheese.

Tony Gemignani, 11-time World Pizza Champ and owner of eight restaurants in California and Las Vegas, details the craft of pizza-making in his new book, “The Pizza Bible” ($29.99, Ten Speed Press). He’ll be in Pittsburgh Feb. 13 to promote the book at Pennsylvania Macaroni Co. in the Strip District and Caliente Pizza & Draft House in Bloomfield.

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