By Arthur Bovino
January 10, 2018
It’s a wonder what you can find when you crack open a book.
I keep a modest pizza reference library. And I’ve probably read half of the books cover to cover. I find something fun or learn something whenever researching some aspect of pizza I’m currently writing about (or eating). So it was while perusing the some 90 recipes in Tony Gemignani’s Pizza Bible, that I came across his 10 Commandments of Pizza.
If you’re unfamiliar with Tony, he’s a 12-time World Pizza Champion and chef-owner of more restaurants than I can ever keep track of. Count among them Tony’s Pizza Napoletana (San Francisco), Capo’s (San Francisco), Pizza Rock (Vegas, Sacramento), Little Tony’s (Vegas), Tony’s Coal Fire (San Francisco), and Slice House (San Francisco, Las Vegas), which you can read more about in this interview with Tony from early 2017.
The Pizza Bible doesn’t feature a recipe for every regional American pizza style, but it does cover New York, New Jersey, New Haven, Detroit, Chicago, St. Louis, and California (not to mention regional Italian pies and those from other parts of the world). And tucked in there between cleaning your pizza stone and Tony’s master dough on page 39 are Tony’s “10 Commandments of Pizza.”
“Hey, it’s the pizza bible, right?” Tony asks. “So here are my sacred laws.”