A comprehensive guide to making pizza, covering nine different regional styles – including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian – from chef, 11-time World Pizza Champion Tony Gemignani.
The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with.
March 18, 2018 | Pizza Expo News
Be in Room S220-221 on Wednesday, March 21 at 3:30 p.m. at the Las Vegas Convention Center during Pizza Expo. You will be inspired, moved, entertained and proud. Three young pizzeria owner/operators will take the stage to share their stories of success, vision and innovation. Afterward, you, the pizzeria professional, will select one to be our… Read More ›
For entrepreneur Scott Svenson, it all started with a cup of coffee and an idea for a new business. Living in London, England, but missing their hometown Seattle, he and his wife Ally started the Seattle Coffee Company, a coffee chain with a hint of home. In 1998 Starbucks came knocking and bought the company… Read More ›
March 15, 2018 | Pizza Expo News
If you’re competing in the International Pizza Challenge, you should already have your ingredients packed and your dough ingredients lined up and ready to go. Every year, I field calls from contestants wondering how they get their topping, cheese and dough to the show. Some hit the grocery stores when they hit Las Vegas, others… Read More ›