Tony Gemignani

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

Master Dough Fermentation

stone and steel

Detroit Style Success and toppings question

My First Attempt at a Detroit Style Pizza

Trying a new 00 receipe

Is it better to use regular olive for pizza dough?

Bulk Fermenting large batches

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

Balls didn't hold during proofing

New York Style Flour

Americo tomatoes?

Burnt Cheese Raw Dough

Using diastatic malt in high temperature ovens

caputo not spotty

Making dough with only a starter

Looking for an andiron recommendation

Pizza Bible Beliver - First Sicilan

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

Too much liquid/fat from peppers & pepperoni

Pizza Romana - instruction clarification?

New England Greek Style Pizza

What kind of malt?

Dough appears too thin upon stretching

Sicilian "sour" dough

Crust too tough and chewy

Metallic Taste in NY-NJ Tomato Sauce

My truck

Calabrese peppers?

Bakers Pride Countertop Ovens

My dough is sticky

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

New Pizza Cookbook: A Passion for Pizza

Ischia culture

Dough trays are warping

A quick heads-up on great tomatoes...

Pizza seasoning

Starter (poolish)

Cornicione .. Good ?

New York style pizza

Wet dough

Quattro Stagioni pizza

Sausage and Arugula Pizza

pizza ovens & grills for the masses

Choosing a woodfired pizza oven


Wood fired ovens

How does water temperature affect fermentation?

Tomato Sauce Storing

First Attempt at Napoletana using Home-Oven Broiler Method

Baking Steel Thickness

neapolitan pizza dough

Dough calculator app

Advice on Dough Rounding Machines

Local education

Antimo Caputo 00

organic mozzarella

Detroit Red Top Pizza

I'm wasting too much dough

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


Is it ok to use canned clams on pizza?

Pizza in Pala - Viareggio Italy

NY sauce combinations

Natural Kauai Rambutan Starter, Bread & Pizza

Tonight's pie

Walk in cooler

Is New York pizza really good because of the water?

Chicago Style Deep Dish Debriefing

Best so far, but Question

Tony's Artisan Flour

Dry tiga, dry dough?

Proofing equipment for the home

Ten Commandments error?

Resting kneaded dough

First pizzas from The Pizza Bible

Grandma style

Sprouted Grain


Is there a difference between Tomato Puree and Tomato Sauce?

par baking the giant meatballs?

How much semolina should I add to my 00 dough?

Wet dough

Best type of brush for cleaning a pizza stone

Par Baking then freezing for Mass Production

sticky dough

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

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

Dough stretching problems

Weight for New York style dough balls

Dough holding and Cooking Preperation

Poor pizza experience...

Yeast amount in Neapoletan?

Baking steels vs. Pizza stones. Which is better?

Very first crack at Sicilian

Neapolitan Dough

Using a Somerset dough sheeter

Quattro Forni: Possible Error in the Pizza Bible?

Sicilian Style Pizza

flour for cold ferment

Camaldoli Sourdough Pizza

What's your favorite brand of tomatoes?

My First Attempt at a Cast Iron Skillet Pizza

A few questions about your new OO Flour

the New Yorker at Tony's restaurant

Chicago Cracker Thin no Starter

First Attempt at a Sicilian Pizza

DSP dough

DiFara PIzza in Brooklyn. Has anyone been lately?

Tony's Book Signing and Pizza Demos

Best pizzas I ever made

Rationale behind degasing the dough

Brick vs Conveyor

Older the DOUGH, tougher the PIZZA CRUST?

Neopolitan Dough in bulk

This is what you get when you follow instructions

Criscito Anyone?

Using a starter in Pizza Bible Dough Recipes

What to do with Tomato leftovers?

Just wanted to say thanks Pizza Bible!

Which styles of pizza are included in the Pizza Bible?

How long can Master Dough last in the Fridge?

Diastatic malt

Poolish yeast proofing

Another attempt at Sicilian

olive in dough

Starter in Chicago-Style Dough?

Tony's Artisan 00 flour dough leavened with milk kefir

crust ruptures


Deep dish pizza

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

Grandma in NY

What causes the dough to be spongey

Cold Bulk Fermentation Using Poolish Starter

Stretching Grandma PIes

Pizza newbie

Difference in flavor/texture between Poolish and Tiga?

Wheat Bran Starter

Sicilian Take 1

master dough without starter

Minor dough issues

Using guanciale on pizza

Cheese in UK

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

Autolyse Method Question

Cold dough vs. warm dough

Can pizza dough be frozen?

Thin crust shaped dough thickness

Honey Pie Style

Finding brick cheese in the Bay Area?

Master Dough w/starter - degas or not

Thoughts on sauce

Room temperature for Pizza Bible poolish recipe

Greko Pizza

Part 4 Natural Kauai Rambutan Starter, Bread & Pizza

Cal-Italia pizza and stretching

Malt in Chicago Deep Dish Dough ??

Sourdough Poolish?

Dough keeps shrinking whenever I stretch it

Pizza stones

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

First delivery yesterday

Poolish or Tiga

Pizza Bible review