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 is a comprehensive masterclass in making professional-quality pizza at home. Published by Ten Speed Press in 2014, the 320-page cookbook covers nine major regional pizza styles, including Neapolitan, Roman, Chicago, Californian, Sicilian, New York, New Haven, Detroit, and other distinctive styles. It contains more than 75 recipes and teaches the fundamentals behind successful pizza-making, including starters, dough fermentation, dough shaping, sauces, toppings, assembly, baking, and oven setup. Gemignani, a 12-time World Pizza Champion, explains how ingredients, hydration, fermentation, temperature, baking surfaces, and technique affect the final crust and pizza. The book also covers calzones, focaccia, grilled pizzas, and creative ways to use leftover dough, making it both a technical pizza reference and a practical recipe collection for serious home cooks.