Tony and the Pizza Champions by Tony Gemignani
By Tony Gemignani
From the eight-time international pizza-tossing champion, this dynamic photograph e-book invitations readers to hitch within the dough-flying enjoyable as Tony and his crew of proficient pizza-tossers commute to Italy to compete in a world pageant. Pizza fanatics of every age could be surprised to get this within peek into the acrobatic paintings of pizza tossing, and to work out the various assorted ways in which the much-loved foodstuff may be loved right here and out of the country. additionally incorporated are Tony's recognized pizza recipe and step by step dough-tossing directions in case you are looking to get into the act.
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Extra resources for Tony and the Pizza Champions
9. Refrigerate the dough for at least 10 hours, or up to 2 days. Remove from the refrigerator 1 hour before using, and let the dough warm up to room temperature. 4. Cut the dough in half to form two equal portions. 5. Pick up one portion of your dough and begin shaping it into a ball by folding in the edges. 6. Turn your dough over and close up the open parts by pinching the dough together. com/ pizzachamps to see videos of Tony making and tossing dough! How to Toss Pizza Dough A NOTE FROM TONY: I’ve been tossing pizza dough for a long time, but all my complicated tricks start with this basic toss.
Don’t stop! Keep tossing and catching the dough until it is 14 inches (35 cm) across. start here! REPEAT! The Big Cheese Pizza A NOTE FROM TONY: Instead of store-bought tomato sauce, try my fast and delicious pizza sauce recipe. com/ pizzachamps. Ingredients: 1 portion Tossing Tony’s Pizza Dough Unbleached bread flour, for dusting 3 4 / cup (180 ml) tomato sauce 1 1/2 cups (360 ml) shredded, 100% whole-milk mozzarella cheese Equipment needed: Pizza stone and pizza peel (available from cooking stores) Rolling pin Pizza cutter 3.
Meet the real World Pizza Champions! Tony and his team have won more than ten world pizza championship titles. KEN MIKE SILER TONY MIKE JOE SEAN JOE TONY SILER KEN Here’s how to make your ver y o wn pizza from s cratc h. Just plan ahe ad be c a use the dough take s 10 hours to ris e! Tossing Tony’s Pizza Dough (makes enough dough for two 14-inch pizzas) Ingredients: 1 cup (240 ml) lukewarm water 1 package (2 1/4 teaspoons, 10 ml) active dry yeast 1 cup (240 ml) ice-cold water 1 tablespoon (15 ml) sugar 1 tablespoon (15 ml) salt, or 1 1/2 tablespoons (23 ml) kosher salt 5 1/4 cups (1 l) unbleached bread flour, plus flour for work surface 2 tablespoons (30 ml) olive oil Directions: 1.