With out the poolish, pizza dough is just baked bread ;) Tony Gemignani's "The Pizza Bible" (Ten Speed, 2014) has our go-to recipe. Extraordinary fragrant and fermented aroma, better pizza than most "pizza restaurants" which can't be bothered with an overnight ferment.
With out the poolish, pizza dough is just baked bread ;) Tony Gemignani's "The Pizza Bible" (Ten Speed, 2014) has our go-to recipe. Extraordinary fragrant and fermented aroma, better pizza than most "pizza restaurants" which can't be bothered with an overnight ferment.
With out the poolish, pizza dough is just baked bread ;) Tony Gemignani's "The Pizza Bible" (Ten Speed, 2014) has our go-to recipe. Extraordinary fragrant and fermented aroma, better pizza than most "pizza restaurants" which can't be bothered with an overnight ferment.
Love Tony’s recipe. Bought the pizza steel after attending one of his classes.