Hi all my Recent Sicilian pie aka grandma style.
Came out really nice id say!
Hi all my Recent Sicilian pie aka grandma style.
Came out really nice id say!
NSD on September 7th sparked this contribution. Thin crust with a similar dough to Tony Gemignani's Master Dough.
First time scaling up a recipe using the percentages. Essentially, I'm looking to take the Master Recipe Without Starter and make 3 pizzas with it since that's what our family typically eats, but my ... (more)
I am following master dough with starter recipe and have the following question.
I noticed that there is no degas after 24 hours of fermentation and that the dough is balled after 20 min... (more)
Hello! This is my fist post and I want to share with all of you guys the best pie I've made so far! I live in the Dominican Republic, and the weather there is very hot and humid, so for this pizza I ... (more)
Thank you for this great community! I am new here, but excited to contribute! I have a question…
I have been using the master Dough recipe with a poolish and have been pretty happy with the ... (more)
Hi all, this is my second attempt at the Master Dough without starter and I'm loving the process and results! However, I suspect that my dough is over-proofed and would appreciate any tips. Details b... (more)
I'm fairly new to pizza; I've probably only made the master dough (without starter) three or four times. I am following measurements and steps to the letter, but when it comes time to ball the dough... (more)
I am probably being too obsessive, but I would like to understand the fermentation a little better. I had fine success with my first master dough without starter the other day. I now have four batch... (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)
Should the master dough be soft/wet and tough to handle? The results taste great but once I've spread the dough it's so soft I can't even think of picking it up to put on the peel.
First time poster, long time pizza consumer. I've been making pizzas for awhile now, but just recently discovered the amazing Pizza Bible. I tried the master dough without starter and found... (more)
Can someone explain to me why the salt is added prior to the 20 minute rest period in the master dough with starter recipe and not after the rest period? Does adding salt before the rest period affec... (more)
I have made my dough using the master dough recipe. After balling I have noticed that the dough is torn like moon craters.
I attach a picture. I did not use the recommended flour because I... (more)
Isn'I the Cal-Italia just the best pizza ever!!! I made it last night. I just could not believe the absolute beauty in the combination of flavors and how wonderful the pizza tasted. The cheeses, t... (more)
Yesterday I picked up a mini Baker's Pride oven. Boy was I excited to try it. Tonight I cooked up my first pie using Tony's dough. 6:30 bake at 575. I was very pleased with the results, though I won'... (more)
I've been making my master dough with poolish these past weeks with good results. And I often use sourdough starter (100% hydration) as well with similar results. But the thing with using sourdough s... (more)
I made Tony’s Dubliner pizza tonight for the first time. I made the corned-beef yesterday and made the Russian dressing and fresh coleslaw early this morning. The pizza uses Dubliner cheese, corned-b... (more)
in the following, I would like to share my experiences and findings also regarding claims such as
"It's all about great typo 00 Italian flour if you want great handling dough and Pizzas ... (more)
I need help with Tony s master dough.
Although I strictly keep to his recipe, this master dough it's really hard to work with:
it is wet, sticky and does not at all look like the doughs... (more)
I recently created a Facebook group called Pizza Bible Sundays, an open and free forum where members bake their way through The Pizza Bible.
Please join us - to share your experiences (good and ... (more)
Eggs in Purgatory on this soulful day (9/11). Not bad for a counter-top toaster oven.
Just completed my first attempt at The Master Class recipe from TPB yesterday and wanted to toss out my impressions for others looking to give it a shot.
First off, I've been making homemade pizza... (more)
I bought the PB a couple of months back and have so far only tried out the master dough and neapolitan dough (for use with my new wood fired oven :-) ).
Compared to doughs I've tried ... (more)
This pie was inspired by a tweet from the Cat Daddy, Jackson Galaxy, in support of CA’s bill AB 485 Pet Rescue & Adoption Act--designed to put pet mills out of business & encourage shelter adoptions.... (more)
First attempt at making homemade sausage from Tony's Pizza Bible. It was easy and very wonderful. I was surprised to learn to put the sausage on the pizza raw, great tip. My husbands all time favo... (more)
Tuesday: Made the Poolish
Wednesday: Mixed the dough and did a bulk ferment overnight in the fridge.
Thursday: Degassed the dough and portioned out the dough balls, 8oz. Each
The ... (more)
stumbled into the 8"er, but I think there's something to it. The size reminds me of school lunch pizza & even the tiny little pizza you could make in an Easy Bake Oven. lol
29 degrees & my poor b... (more)
Tony's flour, buffalo mozzarella and a Blackstone pizza oven. One of the best I have ever made. Thank you Tony.
Got my book on Friday. Bought ingredients on Saturday. Made the dough on Sunday. Dough balls, sauce, garlic oil on Monday. Baked my first pizzas on tuesday. Success! Very happy with finished product... (more)
Hello pizza community. I'm a big fan of Tony's. I ate at his North Beach restaurant many times when I lived in San Francisco. I bought his previous collaborative book co-authored with Diane Morgan a... (more)
I have been making pizza dough since I was 5 y/o. I followed the master dough recipe to the letter and the resulting dough was too wet to work with. 225g cold H2O + 70g warm H2O + 5g EVOO = 300g liqu... (more)
First, let me say I love the book. I am SOOO looking forward to making some Detroit-style!!!!
I have a question about how "sticky" the dough should be at each stage. I realize this dough is high i... (more)
Did a little Easter appetizer. I usually call this pepperoni bread but I guess it is actually a stromboli or pepperoli. Master dough with starter with All Trumps and I used Red Star Champaign yeast (... (more)
Master class pizza tonight. I need to work on my shaping and tossing but the dough was
outstanding, nice chew, great sauce. And the boys loved the "pizza bones". I'll keep working at it.
Big Congrats to Tony and team on another successful Pizza Expo in Vegas!
Matt with the big WIN! Bringing home another trophy to Capos.
Another pizza night well done i think.
Made Master... (more)
Decided to show you guys my progress. Made a poolish 19 hrs ago. Not sure if it came out right but it seems to look good. What do you guys think??
Going for a 26-30 hr batch fermentati... (more)
My family always deep-fried calzones, and they still do. Better than baked. It's a little tricky, though, because they can develop a hole or open up at the seam, and you lose the filling. So I jus... (more)
The one thing I consistently have trouble with is dough storage. I have been using a dough tray and plastic wrap to story, but removing the plastic wrap from the dough is always difficult once the ba... (more)
Been using and comparing The Pizza Bible recipes to a bunch of other recipes I have and am finding a trend. Im finding all of the Pizza Bible recipes to be limp and flat compared ... (more)
Just received Tony's 00 Artisan flour and made master dough with poolish for NY style pizzas this weekend. It's outstanding! After many other flours I've tried this one hits just the right crust cons... (more)