Tony Gemignani

Joined:   over 3 years ago
Last Seen:   2 months ago
Number of Posts:   19
Number of Replies:   210

Another attempt at Sicilian

Americo tomatoes?

Cornicione .. Good ?

Dry tiga, dry dough?

Crust too tough and chewy

Resting kneaded dough

Dough holding and Cooking Preperation

Malt in Chicago Deep Dish Dough ??

Minor dough issues

Autolyse Method Question

Dough appears too thin upon stretching

New York Style Flour

Thoughts on sauce

Chicago Cracker Thin no Starter

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

Dough stretching problems

Sausage and Arugula Pizza

Sicilian Style Pizza

Grandma in NY

Burnt Cheese Raw Dough

New England Greek Style Pizza

Looking for an andiron recommendation

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

Is it better to use regular olive for pizza dough?

Dough trays are warping

Difference in flavor/texture between Poolish and Tiga?

Detroit Red Top Pizza

Starter (poolish)

Ten Commandments error?

Wood fired ovens

Sicilian "sour" dough

Diastatic malt

stone and steel

Rationale behind degasing the dough

My truck

Brick vs Conveyor

Cheese in UK

Deep dish pizza

Metallic Taste in NY-NJ Tomato Sauce

Pizza seasoning

New York style pizza

Local education

Older the DOUGH, tougher the PIZZA CRUST?

Choosing a woodfired pizza oven

organic mozzarella

Cold Bulk Fermentation Using Poolish Starter

Tomato Sauce Storing

Is New York pizza really good because of the water?

Tony's Book Signing and Pizza Demos


Weight for New York style dough balls


Poolish or Tiga

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

Which styles of pizza are included in the Pizza Bible?

A few questions about your new OO Flour


Baking steels vs. Pizza stones. Which is better?

Quattro Stagioni pizza

Neopolitan Dough in bulk

Tonight's pie

Neapolitan Dough

Walk in cooler

What's your favorite brand of tomatoes?

Just wanted to say thanks Pizza Bible!

Pizza Romana - instruction clarification?

How much semolina should I add to my 00 dough?

Natural Kauai Rambutan Starter, Bread & Pizza

This is what you get when you follow instructions

flour for cold ferment

Pizza in Pala - Viareggio Italy

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

Room temperature for Pizza Bible poolish recipe

My First Attempt at a Detroit Style Pizza

Pizza stones

DSP dough

First pizzas from The Pizza Bible

Very first crack at Sicilian

crust ruptures

Starter in Chicago-Style Dough?

Wet dough

Using diastatic malt in high temperature ovens

Quattro Forni: Possible Error in the Pizza Bible?

Yeast amount in Neapoletan?

My dough is sticky

I'm wasting too much dough

Tony's Artisan Flour

the New Yorker at Tony's restaurant

Poor pizza experience...

Best so far, but Question

par baking the giant meatballs?

What causes the dough to be spongey

Dough keeps shrinking whenever I stretch it

Par Baking then freezing for Mass Production

First Attempt at a Sicilian Pizza

DiFara PIzza in Brooklyn. Has anyone been lately?

Pizza newbie

Making dough with only a starter

Bulk Fermenting large batches

caputo not spotty

My First Attempt at a Cast Iron Skillet Pizza

Tony's Artisan 00 flour dough leavened with milk kefir

Criscito Anyone?

Antimo Caputo 00

Sourdough Poolish?

Pizza Bible Beliver - First Sicilan

olive in dough

Trying a new 00 receipe

Camaldoli Sourdough Pizza

Best type of brush for cleaning a pizza stone

Calabrese peppers?

sticky dough

Dough calculator app

Is it ok to use canned clams on pizza?

A quick heads-up on great tomatoes...

Bakers Pride Countertop Ovens

Pizza Bible review

What kind of malt?

Too much liquid/fat from peppers & pepperoni

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

Balls didn't hold during proofing

Cold dough vs. warm dough

Cal-Italia pizza and stretching

Best pizzas I ever made

Using a Somerset dough sheeter

Master Dough Fermentation

How does water temperature affect fermentation?

What to do with Tomato leftovers?

Part 4 Natural Kauai Rambutan Starter, Bread & Pizza

Using a starter in Pizza Bible Dough Recipes

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

How long can Master Dough last in the Fridge?

Sprouted Grain

neapolitan pizza dough

Stretching Grandma PIes

Grandma style

Using guanciale on pizza

Is there a difference between Tomato Puree and Tomato Sauce?

Detroit Style Success and toppings question

Thin crust shaped dough thickness

First Attempt at Napoletana using Home-Oven Broiler Method

Master Dough w/starter - degas or not

Honey Pie Style

Can pizza dough be frozen?

Greko Pizza

master dough without starter

Sicilian Take 1

Wheat Bran Starter

Advice on Dough Rounding Machines

Finding brick cheese in the Bay Area?

pizza ovens & grills for the masses


Poolish yeast proofing

New Pizza Cookbook: A Passion for Pizza

Baking Steel Thickness

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

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

Ischia culture

First delivery yesterday

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

Wet dough

NY sauce combinations

Chicago Style Deep Dish Debriefing

Proofing equipment for the home