Tony's Master dough


Hi guys...and gals,

I've been working with Tony formula for a few weeks now and trying to get the dough dialed in/tailored to my oven capabilities and so far it's been a lot of fun. His formula is solid and the more time I spend with it the better it gets each and every time.

And the sauce is spot on, too. I just have to find a good sauce/cheese ratio...one that's to my liking.

Medium pie1

Medium pie2

Medium pie3

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Mike K.
posted about 3 years ago

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Pizzas look great Mike. What kind of flour are you using?

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Raj Irukulla admin
posted about 3 years ago


Thanks, Raj.

I'm using Pendleton's High-gluten Power flour. Good stuff.

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Mike K.
posted about 3 years ago


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