Tony Gemignani

Joined:   over 4 years ago
Last Seen:   about 1 year ago
Number of Posts:   19
Number of Replies:   210

stone and steel

poolish / tiga and possibly an easier way.. and more questions

My First Attempt at a Detroit Style Pizza

Baking steels vs. Pizza stones. Which is better?

caputo not spotty

Balls didn't hold during proofing

New York Style Flour

Quattro Forni: Possible Error in the Pizza Bible?

A few questions about your new OO Flour

Using diastatic malt in high temperature ovens

Making dough with only a starter

Using a starter in Pizza Bible Dough Recipes

Sausage and Arugula Pizza

Looking for an andiron recommendation

sticky dough

Poolish or Tiga

Sicilian "sour" dough

Difference in flavor/texture between Poolish and Tiga?

My truck

Another attempt at Sicilian

Detroit Red Top Pizza

Is it ok to use canned clams on pizza?

Starter (poolish)

Cornicione .. Good ?

Dough trays are warping

Pizza seasoning

Dough stretching problems

New York style pizza

Resting kneaded dough

Cold Bulk Fermentation Using Poolish Starter

Is there a difference between Tomato Puree and Tomato Sauce?

Choosing a woodfired pizza oven

Local education

Wet dough

Burnt Cheese Raw Dough

Par Baking then freezing for Mass Production

Is New York pizza really good because of the water?

Wood fired ovens


Diastatic malt

First pizzas from The Pizza Bible

Finding brick cheese in the Bay Area?

crust ruptures

Tomato Sauce Storing

Antimo Caputo 00

organic mozzarella

neapolitan pizza dough

What kind of malt?

Using a Somerset dough sheeter


Crust too tough and chewy

What's your favorite brand of tomatoes?

Camaldoli Sourdough Pizza

Brick vs Conveyor

Walk in cooler

How much semolina should I add to my 00 dough?

Sprouted Grain

pizza ovens & grills for the masses

Natural Kauai Rambutan Starter, Bread & Pizza

Tony's Artisan Flour

Pizza in Pala - Viareggio Italy

Tonight's pie

flour for cold ferment

Pizza Bible review

Master Dough Fermentation

What equipment and tools are essential for the home pizza maker?


Ten Commandments error?

Sourdough Poolish?

Molino Polselli 00 Neapolitan Pizza Flour.....has anyone tried it?

Weight for New York style dough balls

Yeast amount in Neapoletan?

Dry tiga, dry dough?

Tonight's Pizza -- My new Bakers Pride Countertop and Tony's dough

Cheese in UK

Neapolitan Dough

Grandma in NY

par baking the giant meatballs?

Wet dough


NY sauce combinations

Pizza Bible Beliver - First Sicilan

Americo tomatoes?

Just wanted to say thanks Pizza Bible!

My First Attempt at a Cast Iron Skillet Pizza

Chicago Cracker Thin no Starter

Tony's Artisan 00 flour pizza results, and a question

Neopolitan Dough in bulk

Bulk Fermenting large batches

Deep dish pizza

First Attempt at Napoletana using Home-Oven Broiler Method

Thoughts on sauce

Which styles of pizza are included in the Pizza Bible?

Grandma style

Very first crack at Sicilian

Autolyse Method Question

Dough appears too thin upon stretching

DSP dough

Tony's flour, Nicky Giusto's malt...

Honey Pie Style

DiFara PIzza in Brooklyn. Has anyone been lately?

First Attempt at a Sicilian Pizza

Minor dough issues

This is what you get when you follow instructions

Best type of brush for cleaning a pizza stone

New Pizza Cookbook: A Passion for Pizza

Chicago Style Deep Dish Debriefing

Advice on Dough Rounding Machines

Poor pizza experience...

My dough is sticky

Stretching Grandma PIes

Tony's Book Signing and Pizza Demos

Quattro Stagioni pizza

Part 4 Natural Kauai Rambutan Starter, Bread & Pizza

A quick heads-up on great tomatoes...

Criscito Anyone?

I'm wasting too much dough

Master Dough w/starter - degas or not

Best pizzas I ever made

Rationale behind degasing the dough

Starter in Chicago-Style Dough?

What to do with Tomato leftovers?

How long can Master Dough last in the Fridge?

olive in dough

Dough calculator app

Trying a new 00 receipe

How does water temperature affect fermentation?

What causes the dough to be spongey

Dough holding and Cooking Preperation

Detroit Style Success and toppings question

Is it better to use regular olive for pizza dough?

Detroit-style pizza (Red Top w/Sausage & Pepperoni)

New England Greek Style Pizza

Baking Steel Thickness

Thin crust shaped dough thickness

How long should I let my oven/stone heat preheat?

Best so far, but Question

Poolish yeast proofing

Pizza newbie

Sicilian Style Pizza

Pizza Romana - instruction clarification?

Sicilian Take 1

Wheat Bran Starter

master dough without starter

Using guanciale on pizza

Dough keeps shrinking whenever I stretch it

Too much liquid/fat from peppers & pepperoni

Cold dough vs. warm dough

Can pizza dough be frozen?

Older the DOUGH, tougher the PIZZA CRUST?

Calabrese peppers?

Cal-Italia pizza and stretching

Tony's Artisan 00 flour dough leavened with milk kefir

Room temperature for Pizza Bible poolish recipe

Malt in Chicago Deep Dish Dough ??

Metallic Taste in NY-NJ Tomato Sauce

Greko Pizza

First delivery yesterday

Bakers Pride Countertop Ovens

Pizza stones

Ischia culture

the New Yorker at Tony's restaurant

How can I prevent my dough from sticking to my pizza peel?

Proofing equipment for the home