I attended the 2-day Workshop with Tony Gemignani. First day was about making different styles of dough: starter for sourdough, preferment (poolish vs biga) for dough. He discussed balling, storing and staging (order in mixing ingredients) process.
He talked about different types of flour. When making Neopolitan pies, he uses San Felice and Caputo. When he uses San Felice for the starter, he uses Caputo for the dough, and vice versa. He doesn't follow the strict guidelines to making Neo since he uses a Hobart mixer, and 10% starter. When making NY pies, he uses only All Trumps. When making Chicago style, he uses Saratoga flour. For organic flour, he prefers Central Milling.
Thezeman, please feel free to add comments..or make corrections..the days were quite overwhelming that I'm still recovering, and deciphering my notes. I will add more information after I post pictures.
On the second day, Tony demonstrated kneading/rolling, topping and using the different ovens. He made pizza Romana, Neopolitan, and NY style. Volunteers including Larry, Thezeman, made amazing pies for everyone to taste.
I've included pictures of Elizabeth Falkner, a celebrity chef-restauranteur and competitor in the 2011, "The Next Iron Chef" on the Food Network. She moved from SF to Brooklyn and will be opening a pizzeria in Brooklyn. She took a class with Tony G. Is anyone familiar with her?? Seems really cool. Don't watch cable TV, so I'm out of the loop. For the demo, she made her award winning Neo pie - using braised fennel and fennel pollen in the topping. Mark included the recipe on his post. It looked delicious - not enough to go around!