On any given day, one in eight American adults eat pizza. Considering I eat pizza at least once a week, that statistic doesn't surprise me. So pretty much the entire nation will be happy to hear that next week, a new cookbook is coming out by someone who's devoted more than half of his life to pizza.
Tony Gemignani is the chef and owner of eight restaurants, the US Ambassador of Neapolitan Pizza to the city of Naples, and the 11-time World Pizza Champion. In The Pizza Bible, he offers recipes, secrets, and techniques for variations ranging from Chicago deep-dish and Sicilian pan pizza to Neapolitan margherita and New Haven style with clams.
Even though Gemignani is busy working on three--make that possibly four--new restaurants in Las Vegas and a new concept in the San Francisco Bay Area, he took time to share his favorite recipes from the cookbook and a few tips for home cooks.
"Thou shalt not rush the rise." "Dough should be made at least 24 hours before for flavor, texture, and digestibility," shares Gemignani. "Many people mishandle the dough by using the wrong type of flour, no browning agent in the dough recipe, not allowing the dough to mature properly, or using water that's too warm in the dough recipe."
"Quality ingredients, especially flour, are important when cooking at 500-550 degrees," continues Gemignani. "Use the highest setting in your home oven and two stones or baking steels."
(If you don't have two pizza stones or baking steels, don't fret. Our Food Editor Rhoda Boone says you can use two 13" x 18" cookie sheets or inverted rimmed baking sheets.)
Always make enough dough to freeze. After you've balled your dough, wrapped it, and let it sit in the refrigerator for 24 hours, place the still-wrapped sheet pan in the freezer. Once the dough balls are completely frozen, remove them from the pan and store one or more balls together in a resealable plastic freezer bag for up to two months.
When it's time to thaw the pizza dough, fill a deep bowl with 80°F water, leaving room to add your dough balls. Unwrap the frozen dough balls and place them directly in the water. Let them sit for about 15 minutes, and then take them out of the water. They'll be thawed about one quarter of the way through and still solid in the center. Put them on a sheet pan, cover them with plastic wrap, and let them sit at room temperature for 1 1/2 to 2 hours, until they're completely thawed.
Below are Gemignani's five favorite recipes from the cookbook -- think of these as inspiration for the week ahead!
Cal Italia Pizza with Gorgonzola and Prosciutto
"I have so many memories associated with this pizza," says Gemignani. "It reminds me of what my grandfather would eat on the farm and of winning the gold medal for the Food Network competition."
Parisian Pizza
"Comtè cheese is one of my favorite cheeses," says Gemignani, "and you hardly ever see it on a pizza. Pair that nutty cheese with mushrooms and truffles for a delicious, French-inspired pizza."
Greco Pizza
"This is a pizza my grandfather would have loved," muses Gemignani. "I remember picking zucchini and squash fresh from our garden when I was a kid. He loved them just sautéed in olive oil. The lemon feta and Peppadews makes this pizza pop."
Lucca Pizza with Olives and Anchovies
"This is the pizza my family made my wife in Italy nearly 15 years ago," remembers Gemignani. "I still remember the savory, salty taste today. It was wonderful."
Rimini Fried Pizza with Ham
"Mmm. Fried dough. On a trip to Rimini, a resort town on Italy's Adriatic coast, I had a memorable fried pizza topped with cheese and ham. To re-create it, I came up with this shallow-fry method in which you fry the dough, then flip it, top it with mozzarella, and cover it with a lid to melt the cheese. In honor of Rimini, I've topped this one with the region's famous squacquerone cheese, which is as deliciously soft and runny as it is difficult to pronounce. If you can't find it, you can use crescenza (also known as stracchino)." You'll find that cheese in any Italian market or cheese store.
