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?
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!
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?
Here is a video which you may find helpful ruclips.net/video/b0iCONXe2oU/видео.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: ruclips.net/user/pizzatherapy
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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?
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!
Man I hope he has slices at the LA Pizza Rock
Great question. I am almost certain he will!
Please open in Modesto ca
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?
I am not sure. I am researching your question and hope to find an answer. pizza on earth.
Al ge, one millilitre = 1 gram.
Happy Pizza Making
Buy a measuring cup with milliliters on it and weigh a certain amount and you'll see the mls are the same as gms.
My guess is it would be just as efficient to pour water into a bowl with scales as it would to pour into a measuring bowl
Grams are more accurate than eyeballing ml’s. Isn’t that why we are using grams instead of cups in the first place?
Sir what the usuall hydration for thin or new york style pizzas like we usually find in pizzerias all over the world
Here is a video which you may find helpful ruclips.net/video/b0iCONXe2oU/видео.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: ruclips.net/user/pizzatherapy
Tony looks tired wish I could help him
I live in BROOKLYN NY and 40 years of experience
I'll see you at Pizza Expo in Las Vegas Sal! Can't wait!