Tony Gemignani

Joined:   over 3 years ago
Last Seen:   about 1 year ago
Number of Posts:   19
Number of Replies:   209

First pizzas from The Pizza Bible

Minor dough issues

Dough keeps shrinking whenever I stretch it

Burnt Cheese Raw Dough

Detroit Red Top Pizza

Quattro Forni: Possible Error in the Pizza Bible?

Resting kneaded dough

Chicago Cracker Thin no Starter

Thoughts on sauce

Best so far, but Question

Starter (poolish)

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

New York Style Flour

New England Greek Style Pizza

Dough stretching problems

First Attempt at Napoletana using Home-Oven Broiler Method

Diastatic malt

Looking for an andiron recommendation

Sausage and Arugula Pizza

Is it better to use regular olive for pizza dough?

Dough trays are warping

Rationale behind degasing the dough

First delivery yesterday

Ten Commandments error?

pizza ovens & grills for the masses

Neopolitan Dough in bulk

organic mozzarella

Sicilian "sour" dough

stone and steel

Chicago Style Deep Dish Debriefing

Thin crust shaped dough thickness

Cheese in UK

Grandma in NY

My truck

Brick vs Conveyor

NY sauce combinations

Deep dish pizza

Making dough with only a starter

Pizza seasoning

New York style pizza

Local education

Older the DOUGH, tougher the PIZZA CRUST?

Pizza Romana - instruction clarification?

Choosing a woodfired pizza oven

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

Tomato Sauce Storing

Is New York pizza really good because of the water?

Tony's Artisan Flour

Tony's Book Signing and Pizza Demos


Weight for New York style dough balls


Too much liquid/fat from peppers & pepperoni

Poolish or Tiga

Quattro Stagioni pizza

Cal-Italia pizza and stretching

Which styles of pizza are included in the Pizza Bible?

Sicilian Style Pizza

Baking steels vs. Pizza stones. Which is better?

DSP dough

What's your favorite brand of tomatoes?


Stretching Grandma PIes

Part 4 Natural Kauai Rambutan Starter, Bread & Pizza

What causes the dough to be spongey

Room temperature for Pizza Bible poolish recipe

Wood fired ovens

Tonight's pie

Neapolitan Dough

Walk in cooler

Just wanted to say thanks Pizza Bible!

Poor pizza experience...

How much semolina should I add to my 00 dough?

Using diastatic malt in high temperature ovens

Calabrese peppers?

Natural Kauai Rambutan Starter, Bread & Pizza

This is what you get when you follow instructions

flour for cold ferment

Pizza in Pala - Viareggio Italy

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

Very first crack at Sicilian

Pizza stones

My First Attempt at a Detroit Style Pizza

Wet dough

Starter in Chicago-Style Dough?

caputo not spotty

olive in dough

Trying a new 00 receipe

the New Yorker at Tony's restaurant

par baking the giant meatballs?

A quick heads-up on great tomatoes...

Par Baking then freezing for Mass Production

Antimo Caputo 00

Crust too tough and chewy

Master Dough w/starter - degas or not

sticky dough

First Attempt at a Sicilian Pizza

Yeast amount in Neapoletan?

DiFara PIzza in Brooklyn. Has anyone been lately?

Pizza newbie

Bulk Fermenting large batches

My First Attempt at a Cast Iron Skillet Pizza

New Pizza Cookbook: A Passion for Pizza

Honey Pie Style

Tony's Artisan 00 flour dough leavened with milk kefir

Criscito Anyone?

Sourdough Poolish?

What kind of malt?

How does water temperature affect fermentation?

Camaldoli Sourdough Pizza

Best type of brush for cleaning a pizza stone

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

Master Dough Fermentation

Dough calculator app

Is it ok to use canned clams on pizza?

Pizza Bible review

Using a starter in Pizza Bible Dough Recipes

What to do with Tomato leftovers?

Bakers Pride Countertop Ovens

Grandma style

Autolyse Method Question


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

A few questions about your new OO Flour

Balls didn't hold during proofing

Cold dough vs. warm dough

Dough appears too thin upon stretching

Pizza Bible Beliver - First Sicilan

Best pizzas I ever made

I'm wasting too much dough

Sicilian Take 1

Proofing equipment for the home

Wheat Bran Starter

Is there a difference between Tomato Puree and Tomato Sauce?

Wet dough

neapolitan pizza dough

Americo tomatoes?

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

How long can Master Dough last in the Fridge?

Sprouted Grain

Using guanciale on pizza

Poolish yeast proofing

Another attempt at Sicilian

Dry tiga, dry dough?

Can pizza dough be frozen?

Difference in flavor/texture between Poolish and Tiga?

Greko Pizza

master dough without starter

Dough holding and Cooking Preperation

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

Advice on Dough Rounding Machines

Finding brick cheese in the Bay Area?

Baking Steel Thickness

Malt in Chicago Deep Dish Dough ??

My dough is sticky

Detroit Style Success and toppings question

crust ruptures

Metallic Taste in NY-NJ Tomato Sauce

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

Using a Somerset dough sheeter

Cold Bulk Fermentation Using Poolish Starter

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

Ischia culture