Tony Gemignani


Joined:   over 4 years ago
Last Seen:   10 months ago
Number of Posts:   19
Number of Replies:   210


Baking Steel Thickness

Chicago Style Deep Dish Debriefing

stone and steel

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

My First Attempt at a Detroit Style Pizza

Sprouted Grain

Cheese in UK

Balls didn't hold during proofing

Detroit Red Top Pizza

caputo not spotty

Too much liquid/fat from peppers & pepperoni

Antimo Caputo 00

What's your favorite brand of tomatoes?

Finding brick cheese in the Bay Area?

New York Style Flour

A few questions about your new OO Flour

Using diastatic malt in high temperature ovens

Another attempt at Sicilian

Sausage and Arugula Pizza

Gumline

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

sticky dough

Looking for an andiron recommendation

Poolish or Tiga

Is there a difference between Tomato Puree and Tomato Sauce?

Yeast amount in Neapoletan?

Sicilian "sour" dough

Calabrese peppers?

Difference in flavor/texture between Poolish and Tiga?

Is it ok to use canned clams on pizza?

My truck

Starter (poolish)

Cornicione .. Good ?

Dough trays are warping

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

Pizza seasoning

Dough stretching problems

Resting kneaded dough

New York style pizza

Par Baking then freezing for Mass Production

Local education

My dough is sticky

Choosing a woodfired pizza oven

Pizza stones

Wet dough

Pizza Romana - instruction clarification?

Tomato Sauce Storing

Is New York pizza really good because of the water?

Wood fired ovens

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

Paperback?

Diastatic malt

Ten Commandments error?

crust ruptures

Cold Bulk Fermentation Using Poolish Starter

Pepperoli

Camaldoli Sourdough Pizza

organic mozzarella

Using a Somerset dough sheeter

Sicilian--Brooklyn

Dry tiga, dry dough?

Rationale behind degasing the dough

Sourdough Poolish?

Dough appears too thin upon stretching

Quattro Stagioni pizza

Pizza Bible review

Tony's Artisan Flour

Brick vs Conveyor

Grandma style

Walk in cooler

How much semolina should I add to my 00 dough?

Autolyse Method Question

Natural Kauai Rambutan Starter, Bread & Pizza

Pizza in Pala - Viareggio Italy

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

Tonight's pie

flour for cold ferment

How does water temperature affect fermentation?

First delivery yesterday

Crust too tough and chewy

First Attempt at Napoletana using Home-Oven Broiler Method

Weight for New York style dough balls

Neapolitan Dough

Stretching Grandma PIes

Baking steels vs. Pizza stones. Which is better?

par baking the giant meatballs?

Chicago Cracker Thin no Starter

Honey Pie Style

Thin crust shaped dough thickness

Advice on Dough Rounding Machines

Dough holding and Cooking Preperation

I'm wasting too much dough

Poor pizza experience...

Very first crack at Sicilian

Just wanted to say thanks Pizza Bible!

Americo tomatoes?

Deep dish pizza

My First Attempt at a Cast Iron Skillet Pizza

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

Bulk Fermenting large batches

Burnt Cheese Raw Dough

Is it better to use regular olive for pizza dough?

Which styles of pizza are included in the Pizza Bible?

Making dough with only a starter

DSP dough

Grandma in NY

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

Master Dough w/starter - degas or not

New Pizza Cookbook: A Passion for Pizza

Best type of brush for cleaning a pizza stone

Tony's Book Signing and Pizza Demos

Master Dough Fermentation

Part 4 Natural Kauai Rambutan Starter, Bread & Pizza

pizza ovens & grills for the masses

A quick heads-up on great tomatoes...

Proofing equipment for the home

Criscito Anyone?

Poolish yeast proofing

Best pizzas I ever made

Starter in Chicago-Style Dough?

Pizza Bible Beliver - First Sicilan

What to do with Tomato leftovers?

How long can Master Dough last in the Fridge?

olive in dough

What causes the dough to be spongey

Dough calculator app

Trying a new 00 receipe

Detroit Style Success and toppings question

Thoughts on sauce

NY sauce combinations

Best so far, but Question

Quattro Forni: Possible Error in the Pizza Bible?

Dough keeps shrinking whenever I stretch it

New England Greek Style Pizza

Sicilian Take 1

Using guanciale on pizza

What kind of malt?

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

master dough without starter

First pizzas from The Pizza Bible

Malt in Chicago Deep Dish Dough ??

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

Pizza newbie

Sicilian Style Pizza

Wheat Bran Starter

Using a starter in Pizza Bible Dough Recipes

Neopolitan Dough in bulk

Cal-Italia pizza and stretching

Metallic Taste in NY-NJ Tomato Sauce

Cold dough vs. warm dough

Wet dough

Can pizza dough be frozen?

Older the DOUGH, tougher the PIZZA CRUST?

the New Yorker at Tony's restaurant

Tony's Artisan 00 flour dough leavened with milk kefir

Room temperature for Pizza Bible poolish recipe

Greko Pizza

neapolitan pizza dough

Ischia culture

Bakers Pride Countertop Ovens

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