Tony Gemignani

Joined:   about 4 years ago
Last Seen:   8 months ago
Number of Posts:   19
Number of Replies:   210


My First Attempt at a Detroit Style Pizza

Grandma in NY

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

caputo not spotty

First delivery yesterday

Camaldoli Sourdough Pizza

Balls didn't hold during proofing

Detroit Red Top Pizza

Another attempt at Sicilian

How much semolina should I add to my 00 dough?

Using a Somerset dough sheeter

Using diastatic malt in high temperature ovens

New York Style Flour

sticky dough

How does water temperature affect fermentation?

Resting kneaded dough

Tony's Artisan Flour

Sausage and Arugula Pizza

Poolish or Tiga

Looking for an andiron recommendation

Dough appears too thin upon stretching

I'm wasting too much dough

Autolyse Method Question

Is it ok to use canned clams on pizza?

Pizza Romana - instruction clarification?

Ten Commandments error?

Sicilian "sour" dough

Rationale behind degasing the dough

My truck

Starter (poolish)

Cornicione .. Good ?

Dough trays are warping

Pizza seasoning

Dough stretching problems

New York style pizza

Local education

Diastatic malt

Choosing a woodfired pizza oven

Wet dough

organic mozzarella

Tomato Sauce Storing

stone and steel

Dough holding and Cooking Preperation

Par Baking then freezing for Mass Production

Is New York pizza really good because of the water?

Minor dough issues

Brick vs Conveyor

Wood fired ovens

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


Sourdough Poolish?

Dry tiga, dry dough?

Cold Bulk Fermentation Using Poolish Starter


Part 4 Natural Kauai Rambutan Starter, Bread & Pizza

Americo tomatoes?

Weight for New York style dough balls

Quattro Stagioni pizza

Yeast amount in Neapoletan?

Pizza Bible review

Cheese in UK

Too much liquid/fat from peppers & pepperoni

Crust too tough and chewy

Pizza Bible Beliver - First Sicilan

Walk in cooler

Poolish yeast proofing

Natural Kauai Rambutan Starter, Bread & Pizza

Pizza in Pala - Viareggio Italy

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

Neopolitan Dough in bulk

Tonight's pie

flour for cold ferment

Just wanted to say thanks Pizza Bible!

My dough is sticky

Which styles of pizza are included in the Pizza Bible?

Chicago Style Deep Dish Debriefing

pizza ovens & grills for the masses

Baking steels vs. Pizza stones. Which is better?

Burnt Cheese Raw Dough

Advice on Dough Rounding Machines

A few questions about your new OO Flour

Difference in flavor/texture between Poolish and Tiga?

Neapolitan Dough

Sprouted Grain

Stretching Grandma PIes

par baking the giant meatballs?

the New Yorker at Tony's restaurant

Chicago Cracker Thin no Starter

Grandma style

Honey Pie Style

Finding brick cheese in the Bay Area?

Thin crust shaped dough thickness

Very first crack at Sicilian

Making dough with only a starter

Deep dish pizza

My First Attempt at a Cast Iron Skillet Pizza

First Attempt at Napoletana using Home-Oven Broiler Method


Is it better to use regular olive for pizza dough?

First pizzas from The Pizza Bible

Criscito Anyone?

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

Bulk Fermenting large batches

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

Proofing equipment for the home

Pizza stones

DSP dough

A quick heads-up on great tomatoes...

What's your favorite brand of tomatoes?

Sicilian Style Pizza

crust ruptures

New England Greek Style Pizza

DiFara PIzza in Brooklyn. Has anyone been lately?

Calabrese peppers?

First Attempt at a Sicilian Pizza

Master Dough Fermentation

This is what you get when you follow instructions

Master Dough w/starter - degas or not

Best type of brush for cleaning a pizza stone

Tony's Book Signing and Pizza Demos

Trying a new 00 receipe

Dough keeps shrinking whenever I stretch it

Older the DOUGH, tougher the PIZZA CRUST?

New Pizza Cookbook: A Passion for Pizza

Antimo Caputo 00

Best pizzas I ever made

NY sauce combinations

Starter in Chicago-Style Dough?

Poor pizza experience...

What kind of malt?

What to do with Tomato leftovers?

Bakers Pride Countertop Ovens

Dough calculator app

How long can Master Dough last in the Fridge?

olive in dough

What causes the dough to be spongey

Thoughts on sauce

Detroit Style Success and toppings question

Is there a difference between Tomato Puree and Tomato Sauce?

Best so far, but Question

Quattro Forni: Possible Error in the Pizza Bible?

master dough without starter

Sicilian Take 1

Using guanciale on pizza

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

Using a starter in Pizza Bible Dough Recipes

Metallic Taste in NY-NJ Tomato Sauce

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

Malt in Chicago Deep Dish Dough ??

Pizza newbie

Wheat Bran Starter

Cold dough vs. warm dough

Baking Steel Thickness

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

Cal-Italia pizza and stretching

Wet dough

Can pizza dough be frozen?

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

Tony's Artisan 00 flour dough leavened with milk kefir

Room temperature for Pizza Bible poolish recipe

Greko Pizza

neapolitan pizza dough

Ischia culture