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Tony Gemignani Pizza Tips for the Home Pizza Maker at Pizza Expo

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video by: pizzatherapy.com Piza Therapy
Tony shares some of his best tips for the home pizza maker at Pizza Expo. Tony was exhausted from doing so many demos and hard work at Piza Expo.
He gives some great tips such as using 2 pizza stones
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Or better use 2 Baking Steels
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Tony's Pizza Napoletana
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Home of Pizza Rock
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Tony's School of Pizza
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Find Pizza Expo pizzaexpo.com
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Check out The Pizza Therapy Pizza Book
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If you want to learn to make pizza please check out:
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If you love eating pizza, you are going to love making pizza… “You Will Learn How to Have Family Fun*, Save Tons of Money, and Make Pizza” Learn easy step by step methods to make pizza. Book explains the notion of Pizza Therapy and why pizza is much more than just flour, salt, yeast, and water. Describes ingredients you should use, pizza tools and how to use them.
Kindle version here:
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Опубликовано:

5 сен 2024

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Комментарии : 15

@danm2419 5 лет назад

Thanks for this. lLove the home pizza making tips. By "Finishing Ingredients" I assume this means that you apply those ingredients after baking rather than prior to the bake? Some of the ones he mentioned (e.g. tomatoes or heaven forbid pineapple (I'm an admitted pineapple on pizza lover)) I feel like they would suffer a bit from not at least cooking slightly with the pizza, so maybe putting them on partially through the baking time? Any suggestions on that?

@pizzatherapy 5 лет назад

Exactly correct. I have seen Tony put on different finishing ingredients when he makes pizza. When I asked him the question, he was just thinking out loud. If you think a particular item needs to be par-baked, then, by all means, do that. The finishing ingredients are a great way to spice up your pizza. Great question! Thanks. Please let us know how you make out with your finishing ingredients. pizza on earth!

@bencabebe1423 6 месяцев назад

Please open in Modesto ca

@gian323 5 лет назад

Man I hope he has slices at the LA Pizza Rock

@pizzatherapy 3 года назад

Great question. I am almost certain he will!

@Vitapericolosa656 2 года назад

Sir what the usuall hydration for thin or new york style pizzas like we usually find in pizzerias all over the world

@pizzatherapy 2 года назад

Here is a video which you may find helpful ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-b0iCONXe2oU.html The typical hydration could be 60-70%. Although many artisans push the limits of hydration. I hope this helps.Would you please subscribe to my channel? Here is the link: ru-vid.com

@alge3399 3 года назад

I bought a wood and gas fired pizza oven for my back yard 7 years ago. I bought Tony's Pizza Bible to learn more about how to master his techniques to make a great pie.. I have always use scales to measure all my ingredients , but in your Pizza Bible all your ingredients are in grams. Don't know why your liquids are not measured in milliliters. The pizza dough calculator I use has that. Your water in your recipies in grams is the same amount on my pizza dough calculator in milliliters. Was your water in your dough recipies supposed to be in ml?

@pizzatherapy 3 года назад

I am not sure. I am researching your question and hope to find an answer. pizza on earth.