Tony Gemignani

Joined:   over 4 years ago
Last Seen:   about 1 year ago
Number of Posts:   19
Number of Replies:   210

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

stone and steel

My First Attempt at a Detroit Style Pizza

What kind of malt?

Dough appears too thin upon stretching

My dough is sticky

Quattro Stagioni pizza

Ischia culture

Balls didn't hold during proofing

New York Style Flour

Americo tomatoes?

Using diastatic malt in high temperature ovens

I'm wasting too much dough

Making dough with only a starter

caputo not spotty

Sausage and Arugula Pizza

Master Dough Fermentation

Looking for an andiron recommendation

Detroit Style Success and toppings question

A quick heads-up on great tomatoes...

Pizza Romana - instruction clarification?

Sicilian "sour" dough

Bakers Pride Countertop Ovens

My truck

Detroit Red Top Pizza

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

Starter (poolish)

A few questions about your new OO Flour

Dough trays are warping

Dough calculator app

Pizza seasoning

Trying a new 00 receipe

Cornicione .. Good ?

New York style pizza

Proofing equipment for the home

Advice on Dough Rounding Machines

Choosing a woodfired pizza oven

Baking steels vs. Pizza stones. Which is better?

Wet dough

Dough holding and Cooking Preperation

Par Baking then freezing for Mass Production

Is New York pizza really good because of the water?

Wood fired ovens


Diastatic malt

Tomato Sauce Storing

Antimo Caputo 00

Local education

the New Yorker at Tony's restaurant

Chicago Style Deep Dish Debriefing

organic mozzarella

Thin crust shaped dough thickness


Quattro Forni: Possible Error in the Pizza Bible?

Is it ok to use canned clams on pizza?

Camaldoli Sourdough Pizza

Brick vs Conveyor

crust ruptures

Walk in cooler

Sprouted Grain

Natural Kauai Rambutan Starter, Bread & Pizza

Tony's Artisan Flour

Pizza in Pala - Viareggio Italy

Tonight's pie

NY sauce combinations

Sourdough Poolish?

Using a starter in Pizza Bible Dough Recipes

flour for cold ferment

neapolitan pizza dough

Dough stretching problems

Weight for New York style dough balls

Pizza Bible review

Neapolitan Dough

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

Best type of brush for cleaning a pizza stone

Ten Commandments error?

Cold Bulk Fermentation Using Poolish Starter

Resting kneaded dough

Difference in flavor/texture between Poolish and Tiga?

Metallic Taste in NY-NJ Tomato Sauce

Wet dough

Using a Somerset dough sheeter


Is there a difference between Tomato Puree and Tomato Sauce?

par baking the giant meatballs?

pizza ovens & grills for the masses

Another attempt at Sicilian

Crust too tough and chewy

How much semolina should I add to my 00 dough?

Just wanted to say thanks Pizza Bible!

Chicago Cracker Thin no Starter


sticky dough

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

Bulk Fermenting large batches

My First Attempt at a Cast Iron Skillet Pizza

Very first crack at Sicilian

Older the DOUGH, tougher the PIZZA CRUST?

First Attempt at Napoletana using Home-Oven Broiler Method

First Attempt at a Sicilian Pizza

Neopolitan Dough in bulk

Dry tiga, dry dough?

Autolyse Method Question

What's your favorite brand of tomatoes?

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

Tony's Book Signing and Pizza Demos

DiFara PIzza in Brooklyn. Has anyone been lately?

Part 4 Natural Kauai Rambutan Starter, Bread & Pizza

Yeast amount in Neapoletan?

DSP dough

Best pizzas I ever made

Finding brick cheese in the Bay Area?

Burnt Cheese Raw Dough

Rationale behind degasing the dough

Starter in Chicago-Style Dough?

New Pizza Cookbook: A Passion for Pizza

This is what you get when you follow instructions

How does water temperature affect fermentation?

Criscito Anyone?

Minor dough issues

What to do with Tomato leftovers?

Which styles of pizza are included in the Pizza Bible?

How long can Master Dough last in the Fridge?

olive in dough

What causes the dough to be spongey

Stretching Grandma PIes

Grandma style

Grandma in NY

Is it better to use regular olive for pizza dough?

Pizza Bible Beliver - First Sicilan

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

Deep dish pizza

Baking Steel Thickness

Master Dough w/starter - degas or not

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

Cheese in UK

New England Greek Style Pizza

Pizza newbie

Sicilian Take 1

Wheat Bran Starter

First pizzas from The Pizza Bible

master dough without starter

Using guanciale on pizza

Thoughts on sauce

First delivery yesterday

Cold dough vs. warm dough

Can pizza dough be frozen?

Honey Pie Style

Room temperature for Pizza Bible poolish recipe

Malt in Chicago Deep Dish Dough ??

Too much liquid/fat from peppers & pepperoni

Calabrese peppers?

Greko Pizza

Tony's Artisan 00 flour dough leavened with milk kefir

Cal-Italia pizza and stretching

Sicilian Style Pizza

Best so far, but Question

Dough keeps shrinking whenever I stretch it

Poor pizza experience...

Pizza stones

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

Poolish or Tiga

Poolish yeast proofing

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