Tony Gemignani


Joined:   about 4 years ago
Last Seen:   6 months ago
Number of Posts:   19
Number of Replies:   210


A quick heads-up on great tomatoes...

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

Balls didn't hold during proofing

Proofing equipment for the home

Using a Somerset dough sheeter

Another attempt at Sicilian

Tony's Artisan Flour

Crust too tough and chewy

Using diastatic malt in high temperature ovens

Stretching Grandma PIes

Sprouted Grain

Finding brick cheese in the Bay Area?

Minor dough issues

New York Style Flour

sticky dough

Dry tiga, dry dough?

Resting kneaded dough

Sausage and Arugula Pizza

Master Dough Fermentation

Honey Pie Style

Looking for an andiron recommendation

Dough appears too thin upon stretching

Ten Commandments error?

Sicilian "sour" dough

Rationale behind degasing the dough

Starter (poolish)

My truck

Master Dough w/starter - degas or not

Cornicione .. Good ?

Dough trays are warping

Detroit Red Top Pizza

Pizza seasoning

Dough stretching problems

Burnt Cheese Raw Dough

the New Yorker at Tony's restaurant

New York style pizza

Local education

Diastatic malt

First Attempt at Napoletana using Home-Oven Broiler Method

Choosing a woodfired pizza oven

Wet dough

organic mozzarella

Tomato Sauce Storing

stone and steel

Is New York pizza really good because of the water?

Brick vs Conveyor

Wood fired ovens

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

Paperback?

Advice on Dough Rounding Machines

Chicago Cracker Thin no Starter

Sicilian--Brooklyn

Americo tomatoes?

Weight for New York style dough balls

Quattro Stagioni pizza

Pepperoli

Walk in cooler

Baking steels vs. Pizza stones. Which is better?

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

Just wanted to say thanks Pizza Bible!

Chicago Style Deep Dish Debriefing

Room temperature for Pizza Bible poolish recipe

Which styles of pizza are included in the Pizza Bible?

Part 4 Natural Kauai Rambutan Starter, Bread & Pizza

My First Attempt at a Detroit Style Pizza

A few questions about your new OO Flour

Pizza Bible Beliver - First Sicilan

Very first crack at Sicilian

Neapolitan Dough

par baking the giant meatballs?

Gumline

Cheese in UK

Dough holding and Cooking Preperation

Thoughts on sauce

This is what you get when you follow instructions

Grandma in NY

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

caputo not spotty

Making dough with only a starter

Autolyse Method Question

Deep dish pizza

My First Attempt at a Cast Iron Skillet Pizza

Pizza Bible review

Grandma style

Is it better to use regular olive for pizza dough?

Criscito Anyone?

crust ruptures

First pizzas from The Pizza Bible

Difference in flavor/texture between Poolish and Tiga?

Bulk Fermenting large batches

Poolish or Tiga

DSP dough

What's your favorite brand of tomatoes?

Camaldoli Sourdough Pizza

How much semolina should I add to my 00 dough?

New England Greek Style Pizza

DiFara PIzza in Brooklyn. Has anyone been lately?

Calabrese peppers?

First Attempt at a Sicilian Pizza

New Pizza Cookbook: A Passion for Pizza

Cold Bulk Fermentation Using Poolish Starter

Best type of brush for cleaning a pizza stone

Sourdough Poolish?

Dough keeps shrinking whenever I stretch it

Tony's Book Signing and Pizza Demos

Trying a new 00 receipe

Cal-Italia pizza and stretching

Older the DOUGH, tougher the PIZZA CRUST?

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

Pizza Romana - instruction clarification?

Poor pizza experience...

Antimo Caputo 00

Best pizzas I ever made

Is it ok to use canned clams on pizza?

Starter in Chicago-Style Dough?

I'm wasting too much dough

What kind of malt?

Poolish yeast proofing

My dough is sticky

What causes the dough to be spongey

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

Yeast amount in Neapoletan?

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

Using guanciale on pizza

Detroit Style Success and toppings question

How does water temperature affect fermentation?

Is there a difference between Tomato Puree and Tomato Sauce?

Par Baking then freezing for Mass Production

Best so far, but Question

Cold dough vs. warm dough

Quattro Forni: Possible Error in the Pizza Bible?

Can pizza dough be frozen?

master dough without starter

Sicilian Take 1

pizza ovens & grills for the masses

Neopolitan Dough in bulk

Using a starter in Pizza Bible Dough Recipes

Metallic Taste in NY-NJ Tomato Sauce

Malt in Chicago Deep Dish Dough ??

Pizza newbie

Wheat Bran Starter

Thin crust shaped dough thickness

NY sauce combinations

Baking Steel Thickness

Too much liquid/fat from peppers & pepperoni

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

Pizza stones

Wet dough

neapolitan pizza dough

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

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

Tony's Artisan 00 flour dough leavened with milk kefir

First delivery yesterday

Greko Pizza

Sicilian Style Pizza

Ischia culture