Part 2 pics Natural Kauai Rambutan Starter, Bread & Pizza

Here are more pics of the process of this starter

Tony Gemignani admin
posted over 3 years ago

Pizza Dough Recipe needed

I'm hoping someone can help me here with a pizza dough recipe for a commercial gas oven that reaches 300 degrees (C) or 572 (F) and a recipe for same day dough rise.

I've made Neapolitan dough for... (more)

Cindy C.
posted about 1 year ago

Part 3 Natural Kauai Rambutan Starter, Bread & Pizza

Part 3 making dough using the starter. Turned out amazing

Tony Gemignani admin
posted over 3 years ago

Natural Kauai Rambutan Starter, Bread & Pizza

Natural Kauai Rambutan Starter, Bread & Pizza

This was a starter I made naturally using Rambutan. An amazing fruit from Hawaii. Some of these increments were weighed then after batteries ran out... (more)

Tony Gemignani admin
posted over 3 years ago

Pizza Bible review

The holiday season is approaching and it's always the most important time of year for book sales. I hope you have learned something from my book and from our website. If you have already posted a re... (more)

Tony Gemignani admin
posted over 2 years ago

Pinsa style pizza, Roman style

2 weeks ago I had a group of Russians in my professional pizza course and they wanted to work on Pinsa style pizza. This is a pizza that is high hydrated, oval, multi grain which can be a blend of s... (more)

Tony Gemignani admin
posted over 2 years ago

Part 4 Natural Kauai Rambutan Starter, Bread & Pizza

Here is the last part of this series. Part 4 making pizzas and bread. You can see my notes from the original post but just to say again I would have used a different flour, bottled water thought the ... (more)

Tony Gemignani admin
posted over 3 years ago

Dough for pizza acrobatics

Hi guys!
Does anyone know the recipe of dough for pizza acrobatics? Classic Napoletana dough and Tony's master dough are very soft and can be torn easily while tossing. If I'm not mistaken, the doug... (more)

Giorgio O.
posted over 1 year ago