Tony talks Pizza and Modernist Pizza
Find Modernist Pizza here: amzn.to/3GPMMP8 (Affiliate Link)
Tony wrote the forward to "Modernist Pizza.
Tony states by discussing his 4-hour ferment process. He explains he brought a team of expert pizza makers to Itall Mill in Italy.
He explains the entire process. Tony describes using a "biga" to make the dough.
He explains a recent appearance on the "Bar Rescue" with
John Taffer. The bar rescued made pizza and Tony helped get their pizza on Track.
Tony talks about his bakery in San Francisco "Toscano Brothers" and how he came up with the concept of "Dago Bagel".
Tony wrote the forward to "Modernist Pizza.
Claim Modernist Pizza Here:
amzn.to/3p6yzY4 (Affiliate Link)
Finally Tony talks about the "50 Best Pizza in America Review from 50toppizza it"
Watch my video review here: • 50 Best Pizza in Ameri...
The flour for Tony's 4 Hour ferment is from Ital Mill www.italmill.com/home-eng/
Modernist Pizza
modernistcuisine.com/books/mo...
Check out Tony's project:
perfectingpizza.com
Discover Pizza Expo here:
pizzaexpo.pizzatoday.com/