I heard the live, radio version of [u][url=http://www.pri.org/stories/2015-02-25/how-tony-gemignani-shocked-pizza-world]this article[/url][/u] last night in the car. The highlight of the interview, in my opinion, was when Tony got emotional talking about how he felt when he learned that he won the competition. I was giving my daughter a ride home from lacrosse practice and we sat in the car, transfixed, as Tony explained how awesome and life-changing the experience was. Amazing.
Plus, Tony shared his recipe for dough (find it in the article). He gives measurements in mass, talks about using a poolish or "tiga" (I think he meant "biga" and somebody fat-fingered it).
Very cool. I'll probably try making a batch of this dough for pizza sometime soon. I'd like to do it tonight but the AC power converter for my scale is having problems and I need to fix it. Argh.
-Dave
and stands for 'Tony's biga" a separate recipe further down the page. I was sorta freaked out at the 60% hydration for the dough.
DB:
Thanks for the clarification, I noted the recipe but missed the contraction of "Tony" + "biga."
-Dave
I've got his book. There's something enigmatic about a 90 second pie...
Wild-Yeast
The dough's hydration in Tony's recipe is only 62.7% for using "Tiga" (70%) and 65.8% for using poolish (100%).
very low but you can't argue with success! Next pizza I'm requesting Lucy go for 65% hydration just for test.
surprisingly but like you said can't argue with success.
a youtube video also interesting but it is long
https://www.youtube.com/watch?v=IyfktmYqbRo
It is primarily about the book which I did see at Barnes and Noble but put it back for exactly the reason you point out..."the 60% hydration"