A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? 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. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.

When Tossing Tony is invited to the World Pizza Championship in Italy, he forms a team with Quick Ken, Strong Sean, Mighty Mike, Silly Siler, and Famous Joe, along with a top secret, incredible routine for the competition. Includes a recipe for pizza and instructions for tossing pizza dough.

The ultimate pizza cookbook with more than sixty classic and creative recipes from a thirteen-time World Pizza Champion and a James Beard Award–winning author. Pizza master Tony Gemignani teams up with acclaimed cookbook author Diane Morgan to offer the definitive tome on the art of pizza-making. There are more than sixty selections on the menu, including the thick, rounded-edge crust of classic Neapolitan pizza Margherita, the thin crust New York style Italian Sausage and Three Pepper Pizza, and the stick-to-your-ribs, deep-dish kind, smothered in spinach and mozzarella. There are also plenty of new-fangled pizzas: layered with Thai curry flavored chicken or pineapple; cooked on the grill; even quick and easy versions using store-bought crust. Aficionados will find six pizza dough recipes ready to suit anyone’s crust preferences. Dough-tossing techniques and tips on using peels, stones, tiles, pans, grills, ovens, and more make this a complete pizza package.

'Winners Take All' is about building a product and a company into a winner. Written by Tony Seba, a high tech entrepreneur and Stanford University lecturer, this book is an easy-to-read guide to the strategies, tools, templates, and step-by-step implementation frameworks that recent Silicon Valley winners have used to achieve market leadership. Seba, who teaches entrepreneurship and strategic marketing looked at recent winners like Google, Symantec, Netflix, Apple, Craigslist, Salesforce, and compared them to the competition (Yahoo, McAfee, Sony) in order to learn what differentiated these companies He found 9 really simple rules that winning companies can follow. To test the 9 Rules's predictive power, the author published two portfolios. 18 months later the results were compelling: 80% of the '9 Rules' companies beat the market and the portfolio had a 57% return (details: www.tonyseba.com). Winners Take All is refreshingly free of buzzwords and consultant-speak.

Americans consume an average of 350 pizza slices every second. With three billion pizzas sold in the U.S. every year, it's a buisness model that's here to stay. If you're an entrepreneur who aspires to build a pizza enterprise, this book is for you. It slices up the most essential ingredients of operating a successful pizza buisness and serves them all to you in one hot, handy guide.World Pizza Champions Team Member Nick Bogacz's passion for pizza began with his first job as a delivery boy in 1996. Follow his meteoric rise through corporate chain pizza franchises and subsequent 2012 Venture into owning 5 independent stores. Nick's expertise has gained him critical acclaim from pizza affcionados and industry leaders.In these pages, you'll benefit from Nick's ingenuity and industry insights as he boxes up what he's learned through hard work and a philosophy that "no matter what I will not fail." His strategies will help you craft your own recipe for success and stand out in the pizza-tossing crowd. Nick Bogacz is President and Founder of Caliente Pizza & Draft House. An inspiring leader and team builder, he has grown his company to nearly 200 employees in 6 years.

Even among the most elite performers, certain athletes stand out as a cut above the rest, able to outperform in clutch, game-deciding moments. These athletes prove that raw athletic ability doesn't necessarily translate to a superior on-field experience—its the mental game that matters most. Sports participation—from the recreational to the collegiate Division I level—is at an all-time high. While the caliber of their games may differ, athletes at every level have one thing in common: the desire to excel. In The Champion's Mind, sports psychologist Jim Afremow, PhD, offers the same advice he uses with Olympians, Heisman Trophy winners, and professional athletes, including: • How to get in a "zone," thrive on a team, and stay humble • How to progress within a sport and sustain long-term excellence • Customizable pre-performance routines to hit full power when the gun goes off or the puck is dropped With hundreds of useful tips, breakthrough science, and cutting-edge workouts from the world's top trainers, The Champion's Mind will help you shape your body to ensure a longer, healthier, happier lifetime.

An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style "deep pan" pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio. With unique recipes, plenty of informative FAQs for beginners, and a permissive and inspiring tone, this book will appeal to both experienced bread bakers and novice home pizza makers alike.

NATIONAL BESTSELLER • A “beautiful and eye-opening” (Jacqueline Woodson), “hilarious and heart-rending” (Celeste Ng) graphic memoir about American identity, interracial families, and the realities that divide us, from the acclaimed author of The Sleepwalker’s Guide to Dancing. ONE OF THE TEN BEST BOOKS OF THE YEAR: Chicago Tribune, The New York Public Library, Publishers Weekly • ONE OF THE BEST BOOKS OF THE YEAR: The New York Times Book Review, Time, BuzzFeed, Esquire, Literary Journal, Kirkus Reviews “How brown is too brown?” “Can Indians be racist?” “What does real love between really different people look like?” Like many six-year-olds, Mira Jacob’s half-Jewish, half-Indian son, Z, has questions about everything. At first they are innocuous enough, but as tensions from the 2016 election spread from the media into his own family, they become much, much more complicated. Trying to answer him honestly, Mira has to think back to where she’s gotten her own answers: her most formative conversations about race, color, sexuality, and, of course, love. Written with humor and vulnerability, this deeply relatable graphic memoir is a love letter to the art of conversation—and to the hope that hovers in our most difficult questions. LONGLISTED FOR THE PEN/OPEN BOOK AWARD “Jacob’s earnest recollections are often heartbreaking, but also infused with levity and humor. What stands out most is the fierce compassion with which she parses the complexities of family and love.”—Time “Good Talk uses a masterful mix of pictures and words to speak on life’s most uncomfortable conversations.”—io9 “Mira Jacob just made me toss everything I thought was possible in a book-as-art-object into the garbage. Her new book changes everything.”—Kiese Laymon, New York Times bestselling author of Heavy

The Boxers of Youngstown, Ohio: Boxing Capital of the World is a book that lists all the men who have entered into professional boxing since boxing's beginnings in Youngstown, Ohio in 1891. When researching these boxers, I was so humbled to find the tremendous careers that most of these men had. The book details the careers of these boxers, many of whom have become overlooked legends of their day. Its primary purpose is to shed light on these men who have sacrificed so much to become professional boxers in a town that is undeniably the Boxing Capital of the World-Youngstown, Ohio. Please feel free to check out the media coverage below! Former Youngstown boxer knocks out a book Snyder's book on boxers a labor of love Craig Snyder's New Book "The Boxers of Youngstown Ohio: Boxing Capital of the World" looks at the World of Professional Boxing and its Influence in Sports and Recreation

NEW YORK TIMES BESTSELLER • Learn to make artisan pizza the American way in this accessible, informative guide to the perfect pie from the creator of "the best pizza in New York" (New York Times). Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With The Joy of Pizza, you’ll make the best pizza of your life. Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant, Razza, is among the best one can eat in the United States, if not the world. Now, Richer shares all he has learned about baking pizza with a crisp, caramelized rim; a delicate, floral-scented crumb; and a luscious combination of sauce, cheese, and toppings that gets as close to perfection as any mortal may dare. You’ll learn how to make Razza specialties such as: Jersey Margherita, a new classic improving on Neapolitan tradition Meatball Pizza, the first time Richer has shared the recipe for Razza’s legendary meatballs Project Hazelnut, pairing the rich flavor of the nuts with honey and mozzarella Santo, topped with caramelized fennel sausage and drizzled with chile oil Pumpkin Pie, a cold-weather pie with roasted pumpkin, ricotta salata, and caramelized onions And many more inventive and seasonal pizzas, from Funghi (mushroom) and Montagna (arugula and speck) to Bianca (white pizza) and Rossa (vegan tomato pie) Suited to beginning home bakers and professionals alike, these crusts begin with store-bought yeast as well as sourdough starter. Richer shows how to achieve top results in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens. The Joy of Pizza is rich with step-by-step photography, links to instructional videos, and portraits of every pizza before and after it meets the heat of the oven—so you’ll know exactly what to do to create superior results. The ingredients are simple. The methods are straightforward. And the results are deliriously delicious.