Tony Gemignani is a 13-time World Pizza Championship winner and owner of 22 food concepts across the country, including Wine Spectator Award of Excellence winner Tony’s Pizza Napoletana in San Francisco. In addition to his restaurant empire, over his 30-plusyear career he’s shared his love and knowledge of pizza through cookbooks and classes.
Gemignani says home cooks should start by selecting a high-gluten, high-protein flour to achieve a chewy yet crispy crust. His proprietary flour blend has a 15% protein content, but a typical pizza flour should have around 12%.
Weighing ingredients is critical to ensure appropriate ratios. Gemignani likes to quip, “Weighing is the way,” and advises always using a digital scale. Also, starting the dough at least one day ahead is important. “You want to plan for it,” says Gemignani. “It’s something that not everyone maybe has time to do, but the longer you let the yeast feed, the better flavor.”
Further, a higher hydration percentage (ratio of water to flour), ranging from 60% to 80% water content, will also go a long way, explains Gemignani. “Sometimes people under-hydrate because they’re worried about a soggy pizza, but water has no bearing on making a soggy pizza.”
However, working with wetter dough will make it harder to transport the pizza to the oven. Gemignani says cornmeal or semolina on the pizza peel will help the dough slide effortlessly into the oven. Alternatively, a perforated pizza peel allows excess flour to fall through and prevents it from making a mess of the oven.
هذه القصة مأخوذة من طبعة October 31, 2024 من Wine Spectator.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة October 31, 2024 من Wine Spectator.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
Shipwrecked Champagne Hoard Discovered Near Sweden
It sometimes feels like wine has a habit of falling into the briny deep. On July 23, Polish wreck diver and underwater photographer Tomasz Stachura announced that he and his Baltictech team had discovered the wreck of a 19th-century sailing ship near Öland, an island off the coast of Sweden—and it was crammed with bottles of Champagne and mineral water.
Openings: The Latest in Napa Tasting
Several new tasting options have opened in Napa Valley, particularly in downtown Napa where wineries are launching satellite tasting rooms. Standing out from the crowd means trying new approaches. Here are some highlights:
War in Middle East Affects Vintners
The 2024 harvest at Israel’s Dalton Winery was punctuated by nonstop rocket and drone attacks launched from just across the border in Hezbollah-controlled southern Lebanon.
Wineries Sue Napa County in Federal Court
Three Napa wineries filed a joint lawsuit in federal court in September alleging that Napa County officials violated their constitutional rights.
Savoring Persimmon Season
For many, persimmons are an enigma ingredient. Chef David Nayfeld of Award of Excellence-winning Che Fico in San Francisco and its Best of Award of Excellence sibling dangling persimmons off the tree with a stick at a childhood friend's house before realizing what they were. \"I remember his parents saying, 'Hey, don't hit the persimmons, those are food!\"\"
Tasting Plate: A German Six-Pack
Though it boasts Western Europe’s largest population and biggest economy, Germany is nowhere near the cheese juggernaut its neighbors Switzerland and France are. That said, the Germans love their fine cheeses, and they do turn out some excellent ones, fortunately including more than a handful that are currently available here in the U.S.
Gigondas Blanc Est Arrivé!
Ask winemakers in the Southern Rhône to name the most exciting white grape in their region and you will hear a growing number of them say \"Clairette.\"
Kistler's DARKER SIDE
Russian River Valley Pinot Noir ups the ante at the house that Chardonnay built
THE SPLENDOR OF CHAMPAGNE
THE REGION'S LEADING PRODUCERS DELIVER HIGH QUALITY AMID A DIVERSE RANGE OF STYLES
MICHAEL BATTERBERRY: 1932-2010 Gourmet, Journalist, Gentleman
Before Food Network, Top Chef or Yelp ... before the term “foodie\" ... before tomatoes were heirloom and sushi was fast food... back when fancy restaurants were always French... Michael Batterberry and his wife, Ariane, were working to celebrate and elevate the status of American chefs and international cuisine. Julie Mautner, Food Arts' former executive editor, looks at the life and legacy of her late mentor, affectionately known as The Bat.
