Tony Gemignani


Joined:   about 5 years ago
Last Seen:   over 1 year ago
Number of Posts:   19
Number of Replies:   210


Older the DOUGH, tougher the PIZZA CRUST?

master dough without starter

My First Attempt at a Detroit Style Pizza

Is it better to use regular olive for pizza dough?

New Pizza Cookbook: A Passion for Pizza

Bulk Fermenting large batches

Master Dough Fermentation

My dough is sticky

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

Balls didn't hold during proofing

New York Style Flour

stone and steel

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

Trying a new 00 receipe

Using diastatic malt in high temperature ovens

Burnt Cheese Raw Dough

Americo tomatoes?

Looking for an andiron recommendation

Thin crust shaped dough thickness

Cold Bulk Fermentation Using Poolish Starter

What kind of malt?

Dough appears too thin upon stretching

What to do with Tomato leftovers?

Sicilian "sour" dough

Difference in flavor/texture between Poolish and Tiga?

I'm wasting too much dough

New England Greek Style Pizza

My truck

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

Dough trays are warping

Calabrese peppers?

Pizza seasoning

Cornicione .. Good ?

Is it ok to use canned clams on pizza?

New York style pizza

Yeast amount in Neapoletan?

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

Wet dough

Quattro Stagioni pizza

Making dough with only a starter

Master Dough w/starter - degas or not

Choosing a woodfired pizza oven

Dough holding and Cooking Preperation

Paperback?

A quick heads-up on great tomatoes...

Quattro Forni: Possible Error in the Pizza Bible?

Sausage and Arugula Pizza

Ischia culture

Wood fired ovens

Starter (poolish)

Tomato Sauce Storing

Poor pizza experience...

Advice on Dough Rounding Machines

Local education

Detroit Red Top Pizza

Dough calculator app

Detroit Style Success and toppings question

Dry tiga, dry dough?

Pepperoli

Pizza stones

How does water temperature affect fermentation?

the New Yorker at Tony's restaurant

Crust too tough and chewy

Sicilian--Brooklyn

neapolitan pizza dough

caputo not spotty

Pizza in Pala - Viareggio Italy

Natural Kauai Rambutan Starter, Bread & Pizza

Tonight's pie

Walk in cooler

Is New York pizza really good because of the water?

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

Ten Commandments error?

First pizzas from The Pizza Bible

Grandma style

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

Gumline

par baking the giant meatballs?

organic mozzarella

Resting kneaded dough

How much semolina should I add to my 00 dough?

Wet dough

Is there a difference between Tomato Puree and Tomato Sauce?

sticky dough

Dough stretching problems

NY sauce combinations

Too much liquid/fat from peppers & pepperoni

Weight for New York style dough balls

Par Baking then freezing for Mass Production

Very first crack at Sicilian

Neopolitan Dough in bulk

Neapolitan Dough

Baking steels vs. Pizza stones. Which is better?

Chicago Style Deep Dish Debriefing

Using a Somerset dough sheeter

flour for cold ferment

Camaldoli Sourdough Pizza

What's your favorite brand of tomatoes?

Pizza Bible Beliver - First Sicilan

My First Attempt at a Cast Iron Skillet Pizza

Best so far, but Question

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

First Attempt at a Sicilian Pizza

DSP dough

Metallic Taste in NY-NJ Tomato Sauce

DiFara PIzza in Brooklyn. Has anyone been lately?

Bakers Pride Countertop Ovens

Cheese in UK

Tony's Book Signing and Pizza Demos

Rationale behind degasing the dough

A few questions about your new OO Flour

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

Brick vs Conveyor

Baking Steel Thickness

Best pizzas I ever made

This is what you get when you follow instructions

Criscito Anyone?

Proofing equipment for the home

Pizza Romana - instruction clarification?

Just wanted to say thanks Pizza Bible!

Which styles of pizza are included in the Pizza Bible?

Diastatic malt

Another attempt at Sicilian

olive in dough

Tony's Artisan Flour

Starter in Chicago-Style Dough?

Tony's Artisan 00 flour dough leavened with milk kefir

First Attempt at Napoletana using Home-Oven Broiler Method

crust ruptures

Using a starter in Pizza Bible Dough Recipes

Deep dish pizza

Chicago Cracker Thin no Starter

Antimo Caputo 00

Grandma in NY

What causes the dough to be spongey

Poolish yeast proofing

Pizza newbie

Best type of brush for cleaning a pizza stone

Sicilian Take 1

Sprouted Grain

Minor dough issues

Using guanciale on pizza

Wheat Bran Starter

How long can Master Dough last in the Fridge?

Sicilian Style Pizza

Cold dough vs. warm dough

Can pizza dough be frozen?

pizza ovens & grills for the masses

Honey Pie Style

Finding brick cheese in the Bay Area?

Thoughts on sauce

Room temperature for Pizza Bible poolish recipe

Greko Pizza

Cal-Italia pizza and stretching

Part 4 Natural Kauai Rambutan Starter, Bread & Pizza

Stretching Grandma PIes

Sourdough Poolish?

Dough keeps shrinking whenever I stretch it

Autolyse Method Question

Malt in Chicago Deep Dish Dough ??

Poolish or Tiga

First delivery yesterday

Pizza Bible review

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