By Tony Gemignani, Susie Heller, Steve Siegelman
Author note: Susie Heller (Contributor), Steve Siegelman (Contributor)
A entire consultant to creating pizza, protecting 9 diversified neighborhood styles--including criteria like Neapolitan, Roman, and Chicago, in addition to popular pizza sub-specialties like St. Louis and Californian--from chef, 11-time global Pizza Champion Tony Gemignani
Everyone loves pizza! From fluffy Sicilian pan pizza to vintage Neapolitan margherita with actual charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is large and lovely, with anything to fit each temper and party. And with such a lot of significant kinds of pie, why decide to only one variety? The Pizza Bible is an entire grasp type in making scrumptious, excellent, pizzeria-style pizza at domestic, with greater than seventy-five recipes overlaying each variety you recognize and love, in addition to these you've but to fall in love with. Pizzaiolo and eleven-time global pizza champion Tony Gemignani stocks all his insider secrets and techniques for making impressive pizza inhome kitchens. With The Pizza Bible, you'll study the bits and bobs of starters, making dough, meeting, toppings, and baking, the best way to rig your place oven to make pizza just like the execs, and all of the assistance and tips that bring up domestic pizza-making right into a craft.
From the Hardcover edition.
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Extra resources for The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More
3 Heat the oil in a wok until hot but not smoking, add the pre-boiled soy beans and stir-fry for 2–3 minutes. Then add the tofu skin strips and stir-fry for 2 more minutes. Add the rest of the ingredients and stir quickly to mix, then transfer to a serving plate and serve immediately. If you cannot find tender soy beans, you may substitute fresh or frozen lima beans. After boiling the lima beans, be sure to rub off the outer skin before stir-frying them. Chopped spring onions may also be added to the wok along with the other seasonings.
Divide the noodles into individual serving bowls. 4 Heat the oil in a wok until smoking, add the marinated chicken and stir-fry quickly for 1 minute, then add the mushroom, fungus and lily buds and stir-fry for another 2–3 minutes. Add the salt, soy sauce and chicken stock or water, bring to a boil, lower the heat and simmer for 15 minutes more. Stir in the cornflour mixture until the gravy thickens, then drizzle in the beaten eggs, stir once and let the eggs cook for just 1 minute. Turn off the heat.
Shallow-fry them, swirling the wok so they cook evenly. Fry until browned on one side, then slide the wok scoop or a spatula under the noodles and turn them over. Sprinkle the rest of the oil around the edges and continue to shallow-fry the noodles until browned on the other side. Pour in the reserved chicken stock and simmer, covered, for 1 minute or until the noodles absorb the sauce. Toss the noodles with chopsticks or a fork and add the chicken slices with the chives. Stir, remove and serve immediately.
The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More by Tony Gemignani, Susie Heller, Steve Siegelman