Hi all— Saw a similar post over in cookbooks, this has been on my mind as well.
I’m looking to learn NY-style dough and technique. Is The Pizza Bible a good go-to? Would you recommend it? I'm an accomplished pizza maker, have a baking steel, ooni, etc. Been making pies for years.
If you’ve used Pizza Bible for NY-style, did it deliver? How did you learn?
by Phantom_Hunter_5575
4 Comments
This is the best resource I’ve come across for NY style and it’s free: https://www.richardeaglespoon.com/articles/how-to-pizza
I haven’t read the Pizza Bible but I lived in New York and now the bay. I have eaten some of Tony’s NY style pizza and I wouldn’t trust him based on that.
That book is the truth. Dude knows his stuff and has the big awards and successful restaurants to go along with it.
Be ready, it is a dense book on cooking theory. As a chef it reads like my companies recipes and intense systems at TFG.
Yea great resource. I use it constantly and it’s nice to switch up different styles etc. currently have some Chicago cracker thin bar pies awaiting tomorrow night.
I’m not a pizza expert, just a regular home baker, but his dough recipe is my favorite one I’ve tried thus far. I like the dough recipe and it has some good ideas on toppings combinations. I think it was worth it but I generally would prefer to pay for a high quality cookbook than have to go through all the nonsense on the Internet and figure out what’s actually good and what isn’t.
I will say I care more about making stuff I like than chasing a recreation of some specific restaurant so I don’t know if it’s exactly 100% the authentic platonic ideal of “New York style” or not because I’m not concerned with that.