If you are into making great pizza The Pizza Bible is a must have. You will learn so many tips and tricks. As you read it, you will have many aha moments! I can’t say enough about how awesome this book is. I have learned so much. Tony is not only a master at his craft, but a great teacher as well.
Just bought his pizza bible. Love the info in it. I wonder if he has ever considered training and having someone open a pizzeria in TN? Would be the best job ever.
Bonjour Tony Gemignani, À quand une édition du livre "The Pizza Bible en français" ? Je suis impatiente de la dévorer. Merci d'avance, Cordialement, Paule.
If you cook two slices of pizza, one slightly larger then the other.. Which one will dissipate in heat faster? Aka, which one should I eat first, big or small?
Small will dissipate first bc it has more surface area relative to volume exposed. The exposed surface area is where heat and water escape. The larger one will retain heat and moisture for longer. The difference will be negligible in terms of notice ability of this phenomenon for slices of pizza.
Have you ever eaten at Di Fara's Pizza in NY? I keep reading that he is considered one of the 10 best in the world and just wondered, if you have ever eaten there, what you thought of it.
one of these days I'm going to break down and just take off and drive up there so I can try it . . I can't find any friends that are up for that long a drive just to have some pizza so I'll have to make the trip on my own. From what I've read . . I hope . . it'll be worth it. :)
You should read the parts where he talks specifically about making a pizza in a home oven with ingredients you can buy at a local supermarket, and equipment you can buy for home use. I think it starts around page 1, or close to it.
@@robbnj I suppose that was supposed to be helpful? Maybe read and understand my comment. Looking for process and techniques for those of us lucky enough to have a pizza oven at home. Where different recipes for high temp ovens are required. Anyway its a great reference book.
The way your post reads, it's like you are asking about a home-based cook without the 900F oven. But if you have that hot beast, isn't that the standard, so everything else would be an adjustment from that? IOW, no need to explain how to cook it in your oven, only in a "nonstandard" one? Maybe that's just how I read it as a home cook with nothing more than a peel and steels. .@@dennisfeldman56
This is for S.F. number 80. An update on a retail mix used development across from Levi's stadium in Santa Clara, California. A great spot for a future Pizza Rock Restaurant. www.bizjournals.com/sanjose/news/2015/06/16/new-details-on-relateds-project-next-to-levis.html
A wonderful explanation of how Tony got into pizza and his own pizza journey...Amazing!
Thank you Tony for this great book, I will treasure it forever since you signed it! 😊🍩
If you are into making great pizza The Pizza Bible is a must have. You will learn so many tips and tricks. As you read it, you will have many aha moments! I can’t say enough about how awesome this book is. I have learned so much. Tony is not only a master at his craft, but a great teacher as well.
Having been to Tony's Castro Valley spot 10 years ago and now his repertoire has just boomed. His original pizza was outstanding. He's truly a master.
Tony's the best... wicked cool. I've watched this 3 times. Always learning something or remembering something useful from it.
His book changed my life. No joke.
This guy is the one I look up to the most! Such a great story...
Just bought his pizza bible. Love the info in it. I wonder if he has ever considered training and having someone open a pizzeria in TN? Would be the best job ever.
he has pizza university at his sf location. if you wanted you could learn and open one. i have no idea what it costs though.
great info , looking for the book now , I wish he would make a set of dvd`s
This was very helpful. I'm thankful I got to see it. :)
#80
Everyone knows good and well
Jerry Rice!!!!!
Quest for six
2020 lock down.
Bonjour Tony Gemignani,
À quand une édition du livre "The Pizza Bible en français" ?
Je suis impatiente de la dévorer.
Merci d'avance,
Cordialement,
Paule.
Great insight from Tony. Excellent!
Respect to Tim Cook in front row 😂 Must love pizza to come to Google from Apple
I Met This Guy In When I Went To His Restaurant In San Francisco He Signed My Book :D
Extremely cool!
This cat knows how to make pizza...damn.
If you cook two slices of pizza, one slightly larger then the other.. Which one will dissipate in heat faster? Aka, which one should I eat first, big or small?
Small will dissipate first bc it has more surface area relative to volume exposed. The exposed surface area is where heat and water escape. The larger one will retain heat and moisture for longer. The difference will be negligible in terms of notice ability of this phenomenon for slices of pizza.
Merci Tony from Luxembourg Pizzeria da Michaelo Useldange
the best Tony gemignani
Have you ever eaten at Di Fara's Pizza in NY? I keep reading that he is considered one of the 10 best in the world and just wondered, if you have ever eaten there, what you thought of it.
Di Fara's is America's best pizza, imo
one of these days I'm going to break down and just take off and drive up there so I can try it . . I can't find any friends that are up for that long a drive just to have some pizza so I'll have to make the trip on my own. From what I've read . . I hope . . it'll be worth it. :)
Just wait for the tabisca pizza this will be the new age of pizza in the coming years
These Google people obviously don't get out much
When in Rome....... wait....... when in Naples, use Neapolitan water for Neapolitan dough. :)
Just bought the Bible and this video didn’t offer anything for me as a home hobbiest. . What if about those that do have pizz ovens capable of 900f
You should read the parts where he talks specifically about making a pizza in a home oven with ingredients you can buy at a local supermarket, and equipment you can buy for home use. I think it starts around page 1, or close to it.
@@robbnj I suppose that was supposed to be helpful? Maybe read and understand my comment. Looking for process and techniques for those of us lucky enough to have a pizza oven at home. Where different recipes for high temp ovens are required. Anyway its a great reference book.
The way your post reads, it's like you are asking about a home-based cook without the 900F oven.
But if you have that hot beast, isn't that the standard, so everything else would be an adjustment from that? IOW, no need to explain how to cook it in your oven, only in a "nonstandard" one? Maybe that's just how I read it as a home cook with nothing more than a peel and steels.
.@@dennisfeldman56
how would you use molasses ? as a browning agent or sugar
This is for S.F. number 80. An update on a retail mix used development across from Levi's stadium in Santa Clara, California. A great spot for a future Pizza Rock Restaurant. www.bizjournals.com/sanjose/news/2015/06/16/new-details-on-relateds-project-next-to-levis.html
was that Elons brother asking about pizza in space
Did I get tired of hearing him answer his own questions? Yes, yes I did.Some good info though...
How are we going to make pizza in orbit? What a dumb question. Save it for your Star Wars buddies.
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Great video!!!! I wish he would teach me.
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