Legends of Pizza Videos Archives

Scott Anthony talks about his pizza, and how he uses his pizzeria Punxsy Pizza as a vehicle for social change.

Scott Anthony is a Pizza Consultant as well as a pizzeria owner. He has been in the pizza business over twenty years. For many of those years he ran a very successful pizza franchise. He took the franchise to one of the top selling pizzerias in the chain.


Scott decided he wanted to take his pizza making to the next logical step and that was to open his own independent local pizza shop in his home town. He dropped the franchise and created his own local pizzeria called: Punxsy Pizza.

What sets his pizzeria apart is what Scott has done for the local community. He has created a fund raiser for the local fire department known as Punxsy Pizza and Prevention. Scott gets the fire Department involved in making pizza and delivering pizza. This fund raiser is wildly successful for the Local Volunteer Fire Department as most of their funds come through donations. According to the local paper more than $40,000 in donations was raised in a single day. Every dollar went to support the local fire department.

Donations from Punxsy Pizza!

Donations from Punxsy Pizza!

Scott is at the forefront of using pizza for social change. He is a role model for other pizzeria operators regarding the power of pizza. Scott understands using pizza for Social Good.

Punxsy Pizza and Prevention

Punxsy Pizza and Prevention

Scott has had Tony Gemignani come to Punxsutawney, PA to promote pizza. Tony is the author of The Pizza Bible and did an entire event there. In addition Tony G. was almost attacked by Punxsutawney Phil. Scott cites one of his highlights in his career was being named to the World Pizza Champions Team.

Scott Anthony and Tony Gemignani

Scott Anthony and Tony Gemignani

The following interview with Scott was done at Pizza Expo. One of my favorite quotes from Scott is :”What’s good for Punxsatawney, is good for me”. Scott is the conscience of pizza! Thank you Scott for all that you do!


Punxsy Pizza
115 N Findley St, Punxsutawney, PA 15767
(814) 938-8132

Scott’s Book primarily for pizza professionals:
Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

Tony Gemignani’s Book:

The Pizza Bible: The World’s Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more

How to Make A Clam Pizza At Frank Pepe’s Pizzeria

Frank Pepe's Pizzeria Napoletana

Frank Pepe’s Pizzeria Napoletana

Witness an actual demonstration of how to make a clam Pizza at Frank Pepe’s Pizzeria Napoletana.

The dough is stretched to the correct shape which is actually an oval shape rather than a round shape.
This is the signature dish at Pepe’s. While many other pizzaiolo and chefs will try to duplicate the Calm Pie, there really is only one clam pizza.
The clam pizza starts with fresh clams and their clam juice. One of the reasons for the success of Pepe’s clam pizza may be the local seafood that is used. These are actual New England fresh clams. Many parts of the country are unable to get the actual clams used. These are native clams of the East Coast.

Slice of Bacon Pizza and a slice of clam

Slice of Bacon Pizza and a slice of clam

The clam pizza is cooked with almost no cheese. There will be a sprinkling of Parmesan, but no mozzarella is used (pronounced mootz in New Haven).


Pepe's Clam Pizza

Pepe’s Clam Pizza


Also take note of the huge amount of clams that are put on each pizza. They do not skimp on clams at Pepe’s. The Clam Pizza is a white pizza, you will not find any tomato sauce here. Then there is an amount of Parmesan Cheese put on the pizza. Spices and a sprinkle of olive oil finish off the pizza. Another feature that adds to the taste of Pepe’s pizza is coal fired oven used to cook the pizza. The oven can get up to 900 degrees F. The pizza is cooked quickly and completely.

Pepe's Clam Pizza

Pepe’s Clam Pizza

You can see the actual way to make a Pepe’s Clam pizza in the following video:

Once the pizza is finished it comes out of the coal fired oven and then put on a serving try where the pizza is cut inot slices. These serving trays are placed on your table and really make a unique holder for the pizza.

I was able to interview Gary Bimonte, grandson of Frank Pepe on the history of the clam Pizza. Gary explains that the clam pizza was actually an accident. Gary states that the clam pizza was invented right on Wooster street.

The Frank Pepe Pizza Box

The Frank Pepe Pizza Box


Tony Gemignani Pizza Tour, Pizza Rock

Tony Gemignani and Albert Grande at Pizza Rock, Las Vegas

Tony Gemignani and Albert Grande at Pizza Rock, Las Vegas

Here is an exclusive video interview with Tony Gemignani, World Famous Pizza Chef as he takes us behind the scenes of his award winning pizzeria Pizza Rock. One of the most knowledgeable and colorful pizzaiolo in the Industry, he is friendly and forthcoming. Tony is the owner of Tony’s Pizza Napoletana, one the best pizza places in that city.

I was very fortunate to be able to interview Tony as he explained every important feature of the restaurant. This was an exclusive “back of the house” pizza tour with one of the Legends of Pizza. He takes us to the prep stations where the pizzas are made and prepared. He shows the pasta station where fresh pasta is made daily. He shows the making of fresh sausage. He even introduces us to Chef Andrew, a mainstay at Pizza Rock in Green Valley.

Tony explains the importance of using the best and freshest ingredients when making his Italian recipes and especially pizza.

Tony Gemignani inspects a pizza

Tony Gemignani inspects a pizza

One of the more important aspects of any pizza according to Tony is the water used when making pizza. He discusses the use of a reverse osmosis machine in preparing the water used for pizza. The water is critical in making great pizza Tony explains. The reverse osmosis process pulls everything out of the water. Tony shows us the industrial dough mixer that is used to create the pizza dough.

Tony's Pizza Naoletana

Tony’s Pizza Naoletana


“Water is the second highest ingredient is pizza dough, states Tony. “Not so much the flavor of it, but how the yeast works, the softness of it, the conditioning of it, the manageability of it. There is a lot that goes into it. You do not want to use super hard water”.


Tony with The Pizza Bible

Tony with The Pizza Bible

Tony is the author of The Pizza Bible: The World’s Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more. This pizza book is like taking a master class with Tony. He takes you every step of the way creating incredible pizzeria style pizza. I own a copy and give it my highest recommendation.

Our friends at Metro Pizza, in Las Vegas are celebrating an anniversary…
They have been making pizza at Metro for over 35 years…

John Arena with pizza

John Arena with pizza

John and Sam, the owners have pizza in their blood. They grew up making pizza at the family run pizza business.

Learning to make pizza at Metro

Learning to make pizza at Metro

Here’s the story:

Thirty five years ago, two young men from New York saw an Ad in an Italian newspaper. The ad was for the sale of pizza place in Las Vegas, Nevada.

After much discussion, they packed their bags borrowed a car and headed to a new life in Las Vegas to start a pizza business.

Things were not easy, but both were determined and dedicated to make their pizzeria work.
They named the pizzeria, Metro in honor of their New York roots.

They struggled. They worked. They tried. And they made pizza…

And more pizza. And more pizza!

Metro Pizza

Metro Pizza

They held onto the dream… and expanded their pizza vision

Along the road, they influenced other would be pizzeria owners in their own pizza journey…

They freely share their love and knowledge of pizza to anyone who asks. They continue to make pizza, teach pizza share the spirit of pizza …

They are known simply as:

“The pizza guy and the other pizza guy!”

Metro Pizza

Metro Pizza

John and Sam, We thank you! We praise you… We salute you!

Here’s to Metro Pizza and to you both.

The pizza guy and the other pizza guy!

Keep on doing what you do….

Check out our video tribute to Metro pizza:

From the Metro website, here is their philosophy:

We believe that a true Pizzeria should be a gathering place for family and friends to relax, share great food and enjoy each other’s company. We have visited hundreds of Pizzerias across the country, learning and gathering recipes to bring our guests a taste of home, wherever home might be.


Which city has the best pizza? At Metro Pizza we celebrate all of the great traditions of the pizza experience and we Thank You for choosing us as your neighborhood Pizzeria.


Metro Pizza
1395 East Tropicana Avenue
Las Vegas, Nevada
Tropicana & Maryland Parkway
Phone: (702) 736-1955

And if you are looking for Pizza T-shirts…
Check this out:
Pizza T-shirts

Pizza Rock Pre-Party Party for Pizza Expo

Pizza Rock Pizza Expo Pre-party Poste

Pizza Rock Pizza Expo Pre-party Poste

Pizza Rock Pizza

Pizza Rock Pizza

Pizza Rock Pizza Party

Pizza Rock Pizza Party

At Pizza Rock Pre-Party Party for Pizza Expo. Lots of pizza, lots of conversation, lots of Fun! #thinkaboutpizza #PizzaExpo

Jonathan Goldsmith and John Arena

Jonathan Goldsmith of Spaca Napoli with John Arena of Metro Pizza at Pizza Expo


Jonathan Goldsmith is a a pizza master. He has studied in Italy and learned his craft. He speaks fluent Italian and is able to converse eloquently in the true language of pizza.

The most amazing thing about Jonathan is his true humbleness when it comes to discussing pizza. I have spoken to him several times on the art of pizza. He says he is proud to be part of a time honored guild and tradition of pizzaioli. His restaurant in Chicago, is called Spaca Napoli.

In the video and audio below, he explains how to make authentic Neapolitan pizza dough. Jonathan was interviewed at the International Pizza Expo, in Las Vegas in 2014. He is extremely forthcoming and gladly explains the formula for making authentic Neapolitan pizza dough.

The following recipe is for 12 Dough Balls, so it may be more than enough for the home pizza chef. He states you can give some of the excess to friends and family so they can make their own pizza. He explains that if you have some dough left over, you can also use the dough recipe to make bread.

Note that in the tradition of all great bakers and pizza masters the recipe is given in baker’s weights rather than amounts of cups or measuring spoons. Professional bakers need to be exact in their measurements in order to maintain a certain amount of consistency of their product. This recipe can certainly be modified for the home pizza chef. Note also the pizza dough recipe is completely in metric untis. This is how he was taught to make pizza and he share all of his knowledge to further the concept of having others create wonderful pizza.

You can feel the enthusiasm Jonathan feels for the creation of pizza. He once explained to me, he feels he is still learning his craft. He still is working at making incredible pizza.

This dough recipe will teach you to make authentic Neapolitan pizza. The recipe is listed below. As you watch the video you can learn all of the steps involved in creating amazing pizza in your own kitchen. Or if you are a pizza professional, you have discovered true pizza secrets, here.

Recipe for Pizza dough:
1 liter of water
1.7 kilos of flour
50 grams of salt
1 1/2 grams of yeast.

Jonathan is a world famous pizza maker. His restaurant Spaca Napoli has received numerous local and International awards and recognition as one of the best Pizza Restaurants in Chicago.

Here is the video:

Spaca Napoli
1769 W. Sunnyside Ave, Chicago, IL
Reservations Accepted

Here is the mission of Spaca Napoli:

Spacca Napoli Pizzeria was inspired by the authentic aroma, taste, and craft of pizza found on the streets and in the pizzerias in Naples.

You can listen and download the mp3 recording of this interview, below:

Jonathan uses Antimo Caputo Pizzeria Flour for all of his pizzas.

2014: The Daily Meal 101 Best Pizza in America

Daily Meal 101 Best Pizzas in the USA

Daily Meal 101 Best Pizzas in the USA


With permission from our friends at The Daily Meal, we are pleased to present their list of the Best Pizza in america for 2014.

We were so excited about this list, we created a video about it. The list is from #50 to #1.

Watch the video and please comment. The entire list is below:


You can see the list here, here at the Daily Meal.

#50 Zuppardi’s, New Haven, Conn. (Special: Mozzarella, Mushroom, Sausage, Marinara)

#51 Santillo’s Brick Oven Pizza, Elizabeth, N.J. (Sicilian: Pepperoni, Mozzarella, Pizza Sauce)

#50 Pizzaiolo, Oakland, Calif. (Margherita)

#49 Franny’s, Brooklyn, N.Y. (Clam Pizza)

#48 The Cheese Board, Berkeley, Calif. (Changes Daily)

#47 2Amys, Washington, D.C. (2Amys: Tomato Sauce and Mozzarella)

#46 Don Antonio by Starita, Atlanta, Ga. (Montanara Stari ta: Lightly-Fried Dough, Starita Tomato Sauce, Smoked Buffalo Mozzarella)

#45 Antico Pizza Napoletana, Atlanta, Ga. (Pepperoni)

#44 Prince Street Pizza, New York City (Prince Perfection: “Our Signature Square”: Fresh Mozzarella and “Our Secret Sauce”)

#43 Spacca Napoli, Chicago (Diavola: Blended San Marzano Tomatoes, Mozzarella di Bufala, Spicy Salami, Basil, Calabrian Chili Powder, Extra Virgin Olive Oil)

#42 Nellcôte, Chicago Ill. (Sunnyside-Up Organic Egg: D.O.P. Fontina)

#41 Juliana’s Pizza, Brooklyn N.Y. (Margherita)

#40 Little Vincent’s, Huntington, N.Y. (Cheese)

#39 Pequod’s, Chicago Ill. (Deep Dish with Sausage and Pepperoni)

#38 Best Pizza, Brooklyn, N.Y. (White Pizza)

#37 Star Tavern Pizzeria, Orange, N.J. (Thin Crust)

#36 Colony Pizza, Stamford, Conn. (Sausage Pie)

#35 Pizzeria Delfina, San Francisco (Salsiccia Pizza)

#34 Lombardi’s, New York City (Pepperoni)

#33 Patsy’s, East Harlem, N.Y. (Cheese)

#32 Joe & Pat’s Pizzeria, Staten Island, N.Y. (Vodka)

#31 De Lorenzo’s Tomato Pies, Robbinsville, N.J. (Tomato Pie)

#30 Al Forno, Providence, R.I. (Margarita)

#29 Regina Pizzeria, Boston (Melanzane)

#28 Grimaldi’s, Brooklyn, N.Y. (Margherita)

#27 John’s of Bleecker, New York City (Bruschetta)

#26 Louie and Ernie’s, Bronx, N.Y. (Sausage Pie)

#25 Varasano’s, Atlanta, Ga. (Nana: San Marzano Tomatoes, Mozzarella, Herbs and Spices)

#24 Bru Room at Bar, New Haven, Conn. (Mashed Potato and Bacon)

#23 Nick’s Pizza, Forest Hills, Queens, N.Y. (Mushroom and Sausage)

#22 Kesté, New York City (Kesté)

#21 Gjelina, Los Angeles (Lamb Sausage)

#20 Co., New York City (Popeye)

#19 Apizza Scholls, Portland, Ore. (Apizza Amore)

#18 Lucali, Brooklyn, N.Y. (Pepperoni)

#17 New Park Pizza, Howard Beach, Queens, N.Y. (Cheese, “Well-Done”)

#16 Rubirosa Ristorante, New York City (Vodka: Vodka Sauce and Mozzarella)

#15 Santarpio’s, Boston, Mass. (Mozzarella, Sausage, and Garlic)

#14 Motorino, New York City (Brussels Sprouts)

#13 Joe’s, New York City (Cheese)

#12 Modern Apizza, New Haven, Conn. (Italian Bomb)

#11 Una Pizza Napoletana, San Francisco (Margherita)

#10 Tony’s Pizza Napoletana, San Francisco (Margherita)

#9 Paulie Gee’s, Brooklyn, N.Y. (Regina)

#8 Totonno’s, Brooklyn, N.Y. (Margherita)

#7 Flour + Water, San Francisco, Calif. Margherita)

#6 Pizzeria Mozza, Los Angeles Calif. (Squash blossoms, Tomato, Burrata Mozzarella, Tomato Sauce)

#5 Sally’s Apizza, New Haven Conn. (Tomato Pie: Tomato Sauce, No Cheese)

#4 Roberta’s, Brooklyn N.Y. (Margherita)

#3 Pizzeria Bianco, Phoenix, AZ (Margherita: Tomato Sauce, Fresh Mozzarella, Basil)

#2 Di Fara, Brooklyn, N.Y. (Classic Round Pie: Mozzarella, Parmesan, Plum Tomato Sauce, Basil, Olive Oil, Sausage, Peppers, Mushroom, Onion)

#1 Frank Pepe, New Haven, Conn. (White Clam: Clams, Grated Parmesan, Olive Oil, Garlic, Oregano)


Pepe's Clam Pie

Pepe’s Clam Pie


The Pizza Therapy Pizza Book



The Pizza Therapy Pizza Book

The Pizza Therapy Pizza Book

Product Review

Albert Grande Of Pizzatherapy.com Shows You To Make Pizza

Claim your copy below:

The Pizza Therapy Pizza Book: Unlock the Secret of Making Pizza

Tony Gemignani at Google on the Pizza Bible

Tony Gemignani at Google

Tony Gemignani at Google

This is an wonderful talk given by Tony Gemignani at Google on the The Pizza Bible: The World’s Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more

According to Google:

A comprehensive guide to making pizza, covering nine different regional styles–including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian–from chef, 11-time world Pizza Champion Tony Gemignani.

Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.
Science & Technology

“I got to travel around the world and make pizzas…: Tony G.

Here is a memorable account of Tony’s recent visit to Google. Simply outstanding!


Check out The Pizza bible, here.

How to Get into The Pizza Business Cheap!

Fire Within

Fire Within

Get Into The Pizza Business without a lot of capital…

Here’s Pete’s story.

Meet Pete.

Pete wants to open a pizza business, but he does not know where to start…
Pete wants dreams of making memorable pizza in his own pizza restaurant.
He realizes that this would take an investment of hundreds of thousands dollars…
Just to get started….

Pete is very sad…

Pete watches YouTube videos to cheer himself up and discovers:
A video by Pizza Therapy about The fire within…

The Fire Within makers of wood fired mobile pizza ovens.

The Fire Within offer all types and sizes of mobile wood fired pizza ovens that can be the answer to starting a pizza business.
They offer training workshops in making great pizza as well as offer complete business plans.
Pete is happy. He found the solution to starting a pizza business.

Pete signs up to attend one of their pizza making workshops and discovers a wonderful pizza community of pizza operators, just like himself…
Pete is able to not only able to learn to make great pizza but also he learns the pizza business from the inside out. In addition The Fire within folks even help him to find financing to get started with his own mobile pizza business.

If you are like Pete. And are interested in getting started in the Pizza Business, owning a portable wood fired pizza oven may be the answer.
For more information on getting started with your own mobile wood fired pizza oven business, contact The Fire With In.

That’s firewithin.com….
We also recommend: Growing Pizza: How to Plant the Seeds to a Successful Pizzeria

And make sure you check out: The Pizza Bible: The World’s Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more by my friend, Tony Gemignani:

How to Get Into the Pizza Business

Have you ever thought about starting a pizza business?

If always wanted your own pizza operation where you can make the world a better place by making great pizza, read on.
Would you like to starts a pizza business where you could give pizza to people who wanted it?
Your potential pizza customers are craving incredible pizza cooked in a wood fired oven!
And you can deliver.
You could bring your pizza to Farmer’s Markets, football games, festivals, and special events.

The Fire Within is your answer.

The Fire Within offers mobile pizza ovens that can be the answer to starting a pizza business.
The Fire Within folks are more than just creators of all types of incredible portable pizza ovens. They offer training in making great pizza as well as offer complete business plans to get you started.

You can attend one of their pizza making workshops and learn the pizza business from the inside out. In addition they will even help you find financing to get you started with your own portable pizza oven.

If you ever thought about getting into the Pizza Business you need to check out:
The fire within, a pizza making community with true pizza passion.

Fire Within

Fire Within

Get started now, go to firewith.com

Discover your own passion and learn how you can start your own pizza business.

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