Latest Activity

Hi, guys!
I really need your professional help!
Can you please tell me the most correct pizza baking temperatures and cooking time for Tony's master dough, Deep-dish Chicago dough and Sicilian doug... (more)

@Tony & the community

Can I get some recommendations of some gluten free flour?

Also do you use fast rise yeast or the slow rise?

thanks!

I made two 150g batches of Poolish starter last night to produce 5 balls of Napoletana dough and 5 balls of Cracker Thin dough using Antimo Caputo 00 Blue flour for the Napoletana Poolish and Ceresot... (more)

It's been about six weeks since receiving The Pizza Bible from my son and daughter-in-law, and my desire to "Respect the Craft" has only increased.

I completed the Master Class and made two piz... (more)

Does anyone know of a location for buying brick cheese in the Bay Area? I’m from Wisconsin originally ... I might have to ask family to ship me some.

Also, what type of brick cheese (mild, sharp,... (more)

I've made pizza on my new wood fired oven about 6 times now.

Always had a 2-3 day ferment ... by the book.

I didn't plan well and are doing a "last minute" pizza get together. I have 24 hours t... (more)

LUV The Pizza Bible! Hubby and I have been frequent diners at Tony's North Beach Pizza at the Graton Casino in Rohnert Park ever since it opened. His Pizza Margherita is best outside of Italy. I have... (more)

Hi guys,
My dough sometime seem to be very bubbly , there are large bubbles come out on the edge and center of the crust, is it too bubbly ? Is it normal ? If it is abnormal , what was wrong ? un... (more)

I have worked on developing a traditional Neapolitan-style pizza dough and bought The Bible and went to work replicating the recipe to the gram! Every step was followed to the letter with little succ... (more)

I have been making the Detroit Pizza weekly for about 6 months. I have got really good feedback from friends and family and I'll like to start selling it. My plan is start "pop up" style and I have... (more)