Tony Gemignani

Joined:   almost 3 years ago
Last Seen:   6 months ago
Number of Posts:   19
Number of Replies:   208

Quattro Stagioni pizza

Cal-Italia pizza and stretching

New York Style Flour

Pizza Bible review

stone and steel

My truck

Calabrese peppers?

Starter (poolish)

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

Dough trays are warping

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

What causes the dough to be spongey

Which styles of pizza are included in the Pizza Bible?

Using diastatic malt in high temperature ovens

sticky dough

Choosing a woodfired pizza oven

Weight for New York style dough balls

Very first crack at Sicilian

Rationale behind degasing the dough

Diastatic malt

Looking for an andiron recommendation

Metallic Taste in NY-NJ Tomato Sauce

I'm wasting too much dough

Sausage and Arugula Pizza

Can pizza dough be frozen?

Ten Commandments error?

Cold dough vs. warm dough

Room temperature for Pizza Bible poolish recipe

Advice on Dough Rounding Machines

Pizza seasoning

Cold Bulk Fermentation Using Poolish Starter


Older the DOUGH, tougher the PIZZA CRUST?

Local education

Sicilian "sour" dough


New York style pizza

Deep dish pizza

Pizza newbie

How long can Master Dough last in the Fridge?

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

Cheese in UK

Brick vs Conveyor

Just wanted to say thanks Pizza Bible!

Tomato Sauce Storing

the New Yorker at Tony's restaurant

Tony's Artisan 00 flour dough leavened with milk kefir

Dough stretching problems

DSP dough

Grandma style

Dough calculator app

Grandma in NY

Is it better to use regular olive for pizza dough?

Neapolitan Dough


Is New York pizza really good because of the water?

Burnt Cheese Raw Dough

flour for cold ferment

Tony's Book Signing and Pizza Demos

First delivery yesterday

Wood fired ovens

Crust too tough and chewy

Pizza stones

This is what you get when you follow instructions

Stretching Grandma PIes

Poolish or Tiga

Best so far, but Question

Dough holding and Cooking Preperation

Bulk Fermenting large batches

Too much liquid/fat from peppers & pepperoni

Dough appears too thin upon stretching

olive in dough

caputo not spotty

My First Attempt at a Detroit Style Pizza

DiFara PIzza in Brooklyn. Has anyone been lately?

Tonight's pie

Malt in Chicago Deep Dish Dough ??

Master Dough Fermentation

Pizza in Pala - Viareggio Italy

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

Starter in Chicago-Style Dough?

Natural Kauai Rambutan Starter, Bread & Pizza

Dough keeps shrinking whenever I stretch it

organic mozzarella

neapolitan pizza dough

Wet dough

Walk in cooler

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

Wet dough

Sourdough Poolish?

Chicago Cracker Thin no Starter

Balls didn't hold during proofing

Part 4 Natural Kauai Rambutan Starter, Bread & Pizza

Antimo Caputo 00

Bakers Pride Countertop Ovens

Detroit Red Top Pizza

Using a Somerset dough sheeter

Poolish yeast proofing

A few questions about your new OO Flour

Criscito Anyone?

Baking steels vs. Pizza stones. Which is better?

Is it ok to use canned clams on pizza?

Sicilian Take 1

Best pizzas I ever made

New Pizza Cookbook: A Passion for Pizza

First Attempt at a Sicilian Pizza

My First Attempt at a Cast Iron Skillet Pizza

Difference in flavor/texture between Poolish and Tiga?

pizza ovens & grills for the masses

Is there a difference between Tomato Puree and Tomato Sauce?

Another attempt at Sicilian

What's your favorite brand of tomatoes?

Making dough with only a starter

Finding brick cheese in the Bay Area?

Autolyse Method Question

First Attempt at Napoletana using Home-Oven Broiler Method

Poor pizza experience...

Neopolitan Dough in bulk

What kind of malt?

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

Dry tiga, dry dough?

Pizza Bible Beliver - First Sicilan

Using a starter in Pizza Bible Dough Recipes

First pizzas from The Pizza Bible

Minor dough issues

Greko Pizza

How much semolina should I add to my 00 dough?

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


What to do with Tomato leftovers?

Detroit Style Success and toppings question

Ischia culture

Wheat Bran Starter

Trying a new 00 receipe

Best type of brush for cleaning a pizza stone

Pizza Romana - instruction clarification?

How does water temperature affect fermentation?

crust ruptures

New England Greek Style Pizza

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

Americo tomatoes?

Camaldoli Sourdough Pizza

Quattro Forni: Possible Error in the Pizza Bible?

Sicilian Style Pizza

Par Baking then freezing for Mass Production

Honey Pie Style

Sprouted Grain

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

Tony's Artisan Flour

Using guanciale on pizza

Thoughts on sauce

Proofing equipment for the home

Yeast amount in Neapoletan?

NY sauce combinations

Baking Steel Thickness

Resting kneaded dough

Chicago Style Deep Dish Debriefing

master dough without starter

Master Dough w/starter - degas or not

A quick heads-up on great tomatoes...

Thin crust shaped dough thickness

My dough is sticky