Roberto Caporuscio and Tony Gemignani Make Pizza

Posted on October 6, 2017 by pizzatherapy

[vc_row][vc_column][vc_video link=”https://www.youtube.com/watch?v=Y9_wJuwHMdc” title=”Robert Caporuscio and Tony Gemignani Make Pizza at Keste’s 10/19/17″][vc_column_text]FOR IMMEDIATE RELEASE

Pizza Powerhouses Roberto Caporuscio and Tony Gemignani to Share Neapolitan Pizza-Making Techniques and Tasting at Newest Kesté Pizza and Vino Location Collaborative Pizza Benefitting Hurricane Victims to be Unveiled (NEW YORK, NY, OCTOBER 5, 2017) — Dynamic duos of the pizza world, Roberto Caporuscio and Tony Gemingani, will join forces to ofer pizza fans an up close look at the art of Neapolitan pizza-making, along with a tasting of their crafty creations.

The one of a kind pizza presentation is taking place 6:00PM on October 19th at 66 Gold Street in the Financial District of New York City, home to the newest location of favorite pizza spot Kesté Pizza and Vino. Pizza pros Caporuscio and Gemignani, two of the most renown names in the business, bring more than four decades of pizza knowledge to the helm.

Caporuscio is one of the most highly regarded pizza chefs in the country, and the subject of rave reviews from the media, often appearing on television, at prestigious culinary events, and making masterful creations for the covers of magazines. He serves as U.S. President of the Association of Neapolitan Pizza Makers (APN), the elite Italian governing body teaching the 300-year-old art of Neapolitan pizza making, and certifying adherence to authentic procedures. The maestro, who owns four restaurants in New York City, is also Founder of the Pizza Academy Foundation (PAF) in New York City, ofering Neapolitan pizza-making classes to both professionals and novices.

Gemignani, a 12-time world pizza champion and multiple cookbook author, is a chef and owner of seventeen restaurants in Northern California and Las Vegas, and holds an impressive set of awards for his pizza-making and tossing skills. He is proprietor of the International School of Pizza in San Francisco, where he certifies chefs from around the globe, and is an ofcial U.S. Ambassador of Neapolitan Pizza by the city of Naples, a prestigious title only given to three people in the entire world. Said Caporuscio, “It’s important that the centuries-old art of Neapolitan pizza-making is preserved for generations to come. Tony and I have so much respect and passion for what we do and love to share it with others. While he’s in town from the west coast, we thought it would fun to get together and offer pizza lovers an evening of tasting and teaching.” During the event, a special pizza created by both Caporuscio and Gemignani, will be debuted and offered as a special through November at Caporuscio’s restaurants; all Kesté Pizza and Vino locations and Don Antonio.

Proceeds from the collaborative pizza, which is topped with peas, prosciutto di parma, pancetta, housemade burrata, and drizzle of local honey, will be donated to the American Red Cross’ Hurricane Irma relief fund. At the end of the evening, Gemignani will sign copies of his latest cookbook for purchase, “The Pizza Bible”, a comprehensive guide to making delicious pizzeria-style pizza at home; covering nine different regional styles, including standards such as Neapolitan, Roman, and Chicago, as well as pizza sub-specialties like St. Louis and California. Admission to the event, which is open to the public, is $25 and by reservation only, Tel. 212.693.9030 ‘

Kesté Pizza and Vino is located at 66 Gold Street (of Fulton Street), New York, NY 10038. Hours of operation are: Monday through Thursday, 10:30AM-3:30PM and 4:30PM-10:00PM, Friday through Sunday 12:00PM-11:30PM, Saturday 10:30AM-10:30PM, Tel. 212.693.9030. www.KestePizzeria.com. Other Kesté locations include 271 Bleecker Street in the West Village and 232 North 12th Street in Williamsburg, Brooklyn.

About Roberto Caporuscio: Roberto Caporuscio was born and raised on a dairy farm in Pontinia, Italy, an hour outside of Naples, where he first developed his culinary skills producing and selling cheese. However, it was in Naples, where Roberto went to study the art and craft of Neapolitan pizza-making, with the most talented pizza masters. After training, Roberto came to the United States opened several successful pizzerias, and ultimately settled in New York City in 2009 and established Kesté Pizza and Vino on Bleecker Street, followed by Don Antonio, in Midtown in February 2012, and two additional Kesté Pizza and Vino locations in Williamsburg, Brooklyn in December 2016, and in the Financial District April 2017. Roberto has become one of the most highly praised pizza chefs amongst his peers and the media, critically acclaimed “#1 Pizza in New York” by New York magazine, “Best Pizza” in the state of NY by Food Network Magazine, and amongst the top 25 “Best Pizza Places the US” by Food and Wine. His pizzas have also graced the covers of Saveur and La Cucina Italiana magazines. A passionate advocate of the Neapolitan Pizza Industry, Roberto serves as U.S. President of the Association of Neapolitan Pizza Makers (APN), the elite Italian governing body that teaches the 300 year old art of Neapolitan pizza-making, and certifies adherence to authentic procedures. The pizza maestro is the Proprietor of the Pizza Academy Foundation (PAF), and is called upon by numerous restaurants throughout the United States, for private consultations, and conducts an intensive, ten day Neapolitan pizzamaking course at which he issues APN certification to aspiring Neapolitan pizza makers/restaurateurs around the world.

About Tony Gemignani Tony Gemignani is the chef and owner of seventeen restaurants in Northern California and Las Vegas and a 12-time world pizza champion. Born and raised in Fremont, California, he is the first and only Triple Crown winner for baking at the International Pizza Championships in Lecce, Italy; and, his most prestigious title to date, is 2007 World Champion Pizza Maker at the World Pizza Cup in Naples, Italy, where he was the first American and non-Neapolitan victor. Tony has also been inducted three times into the Guinness Book of World Records for creating the world’s largest pizza, for accomplishing the most consecutive rolls across the shoulders, a unique pizza dough throwing trick, and for creating the world’s longest pizza in 2017. Tony is president of the World Pizza Champions, and an ofcial U.S. Ambassador of Neapolitan Pizza by the city of Naples, a prestigious title only given to three people in the entire world.

He is also the first Master Instructor in the United States from the Scuola Italiana Pizzaioli and is the proprietor of the International School of Pizza where he certifies chefs from around the world. Tony has appeared on a number of popular shows, including taking home the gold medal at the Food Network Pizza Champions Challenge. In an efort to share his talent and passion with aspiring connoisseurs, Tony collaborated with acclaimed cookbook writer, Diane Morgan, on his first cookbook PIZZA.

Following the success of PIZZA, he wrote Tony and the Pizza Champions and most recently, The Pizza Bible, the definitive book on pizza. About Kesté Pizza and Vino Gold Street The newest location of Kesté Pizza and Vino, 66 Gold Street in the Financial District of New York City, opened April 2017.

Combining historic architectural elements such as aged woods, ceramics from the Amalfi Coast, carved Lecce stone (a unique limestone from Italy’s Apulia region), brick and copper details, the 150 seat restaurant emulates the style of traditional Neapolitan pizzerias from the 1800s.

At Kesté, which means “this is it” in Neapolitan dialect, pizza fans can indulge in an expansive assortment of more than 60 traditional and creative wood-fired Neapolitan pies crafted from the finest ingredients, including homemade mozzarella. In addition to several red, white, fried and specialty pizzas, the menu also showcases an assortment of gluten free pizzas, and several vegetarian/vegan options. The full-service bar, features a list of carefully selected Italian wines and beers as well as specialty cocktails.

Telephone: 212-693-9030

Keste Pizza and Vino

Contact: Dana L. Stott
DLS Public Relations
Telephone: (202) 981-0463
Dana@DSLPublicRelations.com

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I Want to Get Into The Pizza Business Advice

Posted on June 19, 2016 by pizzatherapy

Pizza Trolley Pizza Oven

I get the following question asked of me regularly about getting into the pizza business..

“How do I get into the pizza business?”

Here is an example, of the question with my response:

Abhi writes:
“Hey Albert
How are you doing ? I’m planning to open my own pizza cafe in the future,
but I have a long way to go.

Today I made some pizza’s, but wasn’t too happy with how the pizza came out, when I make the dough, I know I’m using the
measurements to make the dough, but i fail to get the same dough every time,

I was wondering if i could work as an apprentice at your pizza place? That will help my solve my unanswered question
Ride,Respect,Rewrite

Abhi

My response:

Hello Abhi,

Thanks for writing.

I do not own a pizza place at this time.

I do have some options for you….

If you would like to learn the pizza business with hands on experience I have a few suggestions for you….I have personal experience with different ways to learn the pizza business.

I suggest you apply for employment at one of the pizzerias in your area. I think that is the best way to get hands on training.

Consider going to Pizza Expo. you can learn first hand all about the pizza business and the options available to you.

Find out more here:

http://pizza expo.com

If you want to learn to make professional pizza skills I suggest you take a class at my friend Tony Gemignani’s pizza school.

Here is the link:

TONY GEMIGNANI’S INTERNATIONAL SCHOOL OF PIZZA

The Fire Within is another option:

One of the best operations to learn the Pizza Business is The Fire Within. They are a combination Pizza School as well as makers of portable wood fired ovens. The school has classes regularly and will teach you everything you need to know about the pizza business. The staff are dedicated pizza professionals and will help you in any way possible to succeed.
Here is a video I created about them:

I can’t say enough about the integrity and the passion of the Fire Within. They really want you succeed.

These are just some ideas to get you started and thinking about starting your pizza operation.

I did an extensive interview with Anthony Saportio. Anthony was very motivated to get into the pizza business. He took an interesting path to learn the pizza business. He started by taking classes and researching different pizza schools. He took years to learn his craft and finally became an apprentice of Paulie Gee. (FYI: I intervewed Paule about the pizza business, you can find out more by watching the Paulie Gee interview on YouTube.

Anthony and I did a series of interviews. He outlines his whole process for getting into the Pizza Business. The interview was so long I posted in in 3 parts.

Here is the interview:

In Search of A Pizza Dream Part 1

In Search of A Pizza Dream Part 2

In Search of A Pizza Dream Part 3

Or if you are interested in learning some great recipes go here:

http://pizzatherapy.com/pizzabooks/

You will find incredible resources in how to make pizza, including my Pizza Therapy Pizza Book.

I hope this helps. Please let me know how you make out and what you decide…

pizza on earth,

Albert

Here is another guide that may be helpful:

You can learn the complete how to system of being in the outdoor catering business.

[cbpress vendor=”mycatering”]

Scott Anthony on Punxsy Pizza, Tony Gemignani and Pizza as Social Change

Posted on October 17, 2015 by pizzatherapy

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!

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

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

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

Tony Gemignani at Google on the Pizza Bible

Posted on December 12, 2014 by pizzatherapy

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.
Category
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.

The Art of the Pizza Box from Scott Wiener, Scott’s Pizza Tours

Posted on December 10, 2014 by pizzatherapy

Scott Wiener of Scott’s Pizza Tours is not only all about showing pizza fans, the best New York Pizza (yes there are a lot of them!), but he also has a very unique hobby. He collects pizza boxes. Unusual pizza boxes. Pizza Boxes that are works of art. Scott was recently honored by The Guinness Book of World Records as having the largest Pizza box Collections in the world!

Mark Bello, Pizza A Casa and Scott Wiener, Scott’s Pizza Tours at Pizz Expo

I have personally taken his pizza tour and I was totally blown away by his knowledge and enthusiasm for all things pizza. He showed us the exact spot where Genaro Lombardi opned the first pizzeria in the United States. He had us sample some freshly made mozzarella at a hidden gem of a place in New York’s Little Italy. Then he took us to the current location of Lombardi’s to sample some amazing pizza cooked in a coal fired oven. The tour was informative, educational and tons of fun! The guy loves his job. He loves sharing his pizza knowledge.

You learn about pizza by just being on the street with him. He oozes pizza passion. He has traveled the world sampling the pizza and sharing his journey. He is a walking encyclopedia about pizza. And on top of everything else, Scott is a great person. He is a fun loving pizza advocate. He is someone I really enjoy hanging out with.

Scott talks about his latest book: The Art of the Pizza Box. Scott runs pizza tours in New York city and has an obsession with pizza. He loves all things pizza and is a true pizza activist!

You can see more of Scott at this You Tube Video.

Mark Bello, Scott Wiener and Albert Grande Pizza Expo

Mark Bello, Scott Wiener and Albert Grande at Pizza Expo

You can check out Scott’s book, here: Viva la Pizza!: The Art of the Pizza Box

The Pizza Bible is HERE!

Posted on November 16, 2014 by pizzatherapy

Tony’s Pizza

True story. Tony Gemignani and his wife, Julie are visiting Honolulu for the first time. We want to take them to lunch to one of our favorite restaurants.

I’m thinking an upscale sushi place or maybe seafood dim sum. Something special.
“What do you want for lunch?” I ask.

Without batting an eye, “pizza” he states with a grin. And that is exactly what we ate.

The Pizza Bible

Tony Gemignani thinks about pizza all the time. He lives pizza. He honors pizza.
And now he has put all of that knowledge and passion into a book about pizza called “The Pizza Bible.

The “The Pizza Bible is an extraordinary book which shares his passion and desire about teaching you to make incredible pizza. This book describes in detail how to recreate many different types of regional styles in your own kitchen. As you may know there are a number of different regional styles of pizza in the United States. While certainly a melting pot for many ethnic dishes, the United States has allowed pizza to be cultivated and influenced by region. And Tony takes the best of each region showing you how to create that particular pizza.

With this book Tony has raised the bar in teaching how to make great pizza. As Tony explains, this book is less about actual recipes and “more about inspiring people to master the craft of pizza.” And he takes these words to heart or more precisely as the tattoos on his hands state simply: “Respect the craft”.

Tony gives you the tools you need and the ingredients necessary. As any professional chef will tell you a scale is essential to get the exact weights of ingredients. You can keep your measuring spoons in the drawer. He starts with an equipment check list and then moves into the Master Class Shopping list. He goes into detail on the rationale about using particular tools and ingredients.

Pizza maker be warned: the path to pizza perfection takes effort. As with all crafts you wish to master you must be dedicated and tenacious. And Tony is a task master. He insists you read the first 19 pages before you try a single recipe. His notion is to teach you, then inspire you to create memorable pizzeria style pizza. He provides the steps involved and wants you to share his vision of creating pizzeria quality pizza in your own home.

You won’t do this by obtaining ordinary pizza ingredients or tools. Tony guides you as he would the pizzaioli he mentors at his pizza school or at his rare quality driven pizza workshops. He encourages you to master each step along the way. He takes you through the techniques of his Master Class. The best part is that you are sitting right in the front row!

There are no short cuts here. As he testifies, anyone can follow a recipe and make reasonable pizza, but if you want to make authentic pizzeria style pizza, you need to follow his lead. And he takes you to pizza possibilities you never imagined. Pizza paradise, if you will. He is with you each phase along the way.

His go to flour list is a massive list of flours needed to create different types of pizzas. The flours range from Harvest King, to King Arthur’s Sir Lancelot and his own Tony’s California flour. He describes each one giving the protein percentage and why it should be used. And he shares the theory of pizza relativity. Simply stated that means making your pizza the best it can by adding touches and variation that will improve the experience. While he is an expert, Tony realizes there needs to be adjustments and flexibility in creating pizza. He gives you his framework for pizza nirvana and it up to you to become your own pizza master.

Tony Gemignani, Pizza Master

“Tony’s Ten Commandments of Pizza” are his must follow rules for pizza perfection. The commandments will help keep you grounded and on task as you go through all of the recipes.
Tony takes you on an unprecedented pizza journey in teaching you, how to create various styles of regional pizza. He shares New York, and New Haven. He gives Chicago Deep dish lessons as well as how to make Detroit and St. Louis pizza. In addition he gives many pizza secrets for making California Style, Regional Italian, and grilled pizza. Tony has also included a section on focaccia and bread. Tony shares a wealth of pizza knowledge.

Tony Gemignani has accomplished his mission with The Pizza Bible. As Tony explained to me: “I put everything I know about pizza into this book.”
If you ever wanted to make pizza like a pizzeria, this book is for you. If you are looking for the inside secrets about pizza, you have just opened the magic doors of pizza knowledge.

As Peter Reinhart once explained to me, there are two types of pizza: good pizza and great pizza. The same can be said about pizza books. “The Pizza Bible” is a great pizza book.

Check out it out here: The Pizza Bible

Liz Barrett Interview, Pizza: A Slice of American History

Posted on October 9, 2014 by pizzatherapy

The following interview with Liz Barrett, author of Pizza, A Slice of American History is revealing and timely. She explains how she was able to research her book and how she was able to find some of the incredible information contained in her new treatise on pizza. Liz also shares some great advice for anyone who wants to write their own book. Thanks, Liz for taking the time to speak with me.

Liz Barrett author of Pizza, A Slice of American History

How did you start researching the book?

Even though I’ve been writing about the pizza industry for seven years with PMQ Pizza Magazine, I was surprised at how much research went into writing Pizza: A Slice of American History. With PMQ, I mostly write about what’s happening now, along with some predictions for the future; for this book, it’s all about pizza’s history here in America, so I turned to all of my favorite pizza books, called up some pizza folks I know, and started scouring the Net for pizza information to help fill in blanks.

What was the reason you wanted to write the book?

I wanted to bring something different to the pizza book offerings that are currently available. My publisher and I had a long discussion before I started about the various topics I could discuss in the book that would make the book more unique. Because I came at it from the standpoint of a seasoned pizza journalist, I’m able to share lots of fun nuggets of information that readers can’t necessarily find in other books. I break down the history of each of the major pizza styles and then include a variety of additional snippets of information all throughout the book, like where to find the slices outside of the normal zone, how to make them at home, pizza trivia, and more.

What were a couple of the out of this world pizzas that you sampled?

I didn’t necessarily sample pizzas for the book. I’ve been “sampling” hundreds of pizzas since 2007, both for PMQ and for my own personal enjoyment.

Do you make your own pizza?

Every once in a while my husband and I will make pizza, and it’s good, but it’s not something we do on a regular basis. I really prefer to support the pizza makers and enjoy the pizzeria experience.

Any pizza tips for the home pizza maker?

Page 49 of the book has a whole list of tips for the home pizza maker. My favorite is: If you’re using a pizza stone to cook your pizza, put the stone in the oven during the pre-heat phase; when you put your pizza on the hot stone, it will mimic a deck oven.

What was the most fun you had researching the book?

When it comes to research, I’m kind of a nerd. I actually had the most fun with the research itself—looking back through old records to find when an ingredient was mentioned, and checking patent dates to see when certain ovens were invented, etc. When I’m on a hot lead, I’ll stay up until 3 a.m. trying to find the answer.

How did you choose the mini interviews that were included in the book?

The people I chose to interview are just a few of the people I’ve respected over the years for being innovative, entrepreneurial, industrious, or just being a great example of the term “pizza lover”. There’s never room for everyone you want to include, but I wanted to give readers a taste of some of the people that help to make the industry what it is today.

What was the big takeaway from writing your book? Did you come to any conclusions?

That’s a great question. I think what stood out to me the most was that the same ingredients and equipment that were being used decades ago in some of these regions are still being used today. Pizza makers are very dedicated to their craft and honoring its traditions. The same ovens are being used in New Haven, Connecticut; the same square steel pans are being used in Detroit; and the same Provel cheese is topping pizzas in St. Louis. With pizza, you don’t have to be overtly innovative to please people. Give them what they remember, what gives them that warm, fuzzy, comfortable feeling inside, and they’ll love you forever.

What advice would you give to someone who wanted to write a book like yours?

Clear your schedule. If you can write, you can write a book. But, you need to have the time for the research, phone calls, follow-ups, late nights, re-writes, deadlines, etc. I put all of my freelance writing on hold when I wrote this book because I knew there was no way I could do both at the same time. You have to focus on the book until it’s done, or you will never meet your deadline on time.

What’s next? Do you have any other books planned?

I recently spoke with someone who wanted to co-author a book with me in the business/marketing field, since I cover that topic a lot for PMQ and my blog, The Pizza Insider. For now, though, I’m focusing my efforts on getting the word out about Pizza, A Slice of American History and making sure that it ends up on the coffee table of every house and the counter of every pizzeria!

Order, your own copy right here: Pizza, A Slice of American History.

Pizza, A Slice of American History Review

Posted on October 1, 2014 by pizzatherapy

One day in the near future The Complete Encyclopedia of Pizza will be published. This distinguished work will contain at least 150 volumes and will explain in detail the impact pizza has had in America and the known universe.

There will be a volume on every type of pizza, including New Haven, New York, Chicago, California, Old Forge, Detroit and much more. Some volumes will be dedicated to those influential pizzaioli such as Frank Pepe, Salvatore Consiglio, Jonathan Goldsmith, John Arena, Peter Reinhart, Ike Sewell, Dom Demarco and Ed Ladue to mention but a few.

Until the Encyclopedia of Pizza is completed, you will be more than satisfied to discover Liz Barrett’s: Pizza, A Slice of American History. This volume covers numerous types of pizza in America, those persons who influenced the regional pizza and how the various styles developed.

As a student of pizza, I was somewhat skeptical how one book could explain the history of pizza in America and the various styles included. My fears were immediately laid to rest when I started reading the introduction by pizza activist, Scott Wiener.

Barrett discusses Neapolitan and New York style pizza. She opens with the history of pizza and the differences between AVPN, New York, Tomato Pie and New Haven Apizza (Ah-beets). Sprinkled throughout the book are sketches of pizza luminaries such as Penny Pollack (Everybody Loves Pizza), Mark Bello (Pizza A Casa), Roberto Caporuscio (Don Antonio by Starita), Peter Reinhart (American Pie) and Adam Kuban (Slice).

Each type of American pie is described and dissected. She covers Detroit, St. Louis, California, Sicilian and Grandma style pizzas. Barrett’s pizza knowledge is extensive and she has a unique gift to distill the information into delectable slices. As an added benefit recipes for most styles are included. This makes this a true hands on volume as the recipes can be replicated by the home pizza chef. You can learn not only the history of each type of pie but also how to make it with step by step instructions.

She even added to the knowledge base of pizza by describing Pizza Strips created by Rhode Island Italian bakeries and found throughout the “Ocean State”. These were slices of pizza I enjoyed growing up and have only found them in that region. The pictures included are a wonderful addition and fit in nicely with the character of the book. The images are impressive and create a brilliant visual history of pizza. You will discover some rarities which are true nuggets of the pizza saga.

For anyone who loves pizza, this book will fit nicely on your library shelf. Some of the topics are brushed over, but understanding the depth of the subject matter, that is not an issue. I would have liked to have seen a discussion on the strong influence of the Internet on Pizza, but maybe that can be included in a volume of the Complete Encyclopedia of Pizza.

This is a well written book for anyone who ever held a slice. Grab your own copy, and discover the wonders of “a magical little disk that makes things happen”. You will encounter with this book how pizza is very much a part of the fabric of America. Pizza, is A Slice of American History.

Claim your own copy, right here: Pizza, A Slice of American History

Tony Gemignani and The Pizza Bible

Posted on September 10, 2014 by pizzatherapy

Pizza Bible

Tony Gemignani has a new book
coming out called The Pizza Bible. The Pizza Bible, will be officially released in October, but already it is making waves in the world of pizza.

Tony Gemignani, Pizza Master

You may be familiar with Tony as a world class chef who has appeared in
every cooking show imaginable. Tony has entered in Pizza Contests
Internationally and has beaten out many other Master Pizzaioli.

He has a number of incredible pizza restaurants
including Tony’s Pizza Napoletana, San Francisco and
Pizza Rockin Las Vegas as well as Pizza Rock in Sacramento.
In addition Tony runs his own pizza school where he teaches the art
of making pizza. It’s called

Tony Gemignani’s International School of Pizza.

I was honored to be given a private tour of
Pizza Rock, last time I was in Las Vegas. No kidding a very private tour: just me and Tony! Tony took me through every part of Pizza Rock, from the Wood Fired Oven, to the gas fired ones, to the prep
tables. I saw all manner of pizza emerge from all of the pizza
ovens! From the flour storage to the side window leading to the
street that sold slices. I was shown every square inch of the restaurant. He told me he wanted to make several different types of pizza. He is aware of the many regional styles of pizza and wanted to offer pizza for every taste. “Something for everyone”, he explained.\

Tony Gemignani and Albert Grande at Pizza Rock, Las Vegas

What an amazing experience. A personal tour
from one of the true pizza masters of our time! I will never forget
it! Tony loves pizza and he loves sharing his pizza passion. Let’s
face it, you hang around with him for a few minutes you cannot
help get excited about pizza. You get bitten by the Pizza Bug and
you are now are pizza infected!

Pizza at Pizza Rock

In The Pizza Bible, Tony share every thing he knows about pizza
including all of the different regional styles. “It’s my life’s work
about pizza, put into a book” he explained to me.

This book is an amazing resource for any pizzalover.. In this new book, Tony puts forth his entire heart and soul.
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

From his website:

The Pizza Bible is “a comprehensive guide to making pizza,
covering nine different regional styles—including standards like Neopolitan, Roman, and Chicago, as well as renowned pizza
sub-specialties like St. Louis and Californian—from chef, 11-time
world Pizza Champion, and Guinness world record-holding
pizza-spinner, Tony Gemignani. Pizza is one of the world’s most
well-known and beloved foods, and everyone has their favorite style.

I will be offer my review here as soon as I
get a copy. I know I will not be disappointed!

Pre-order your copy:
The Pizza Bible HERE.

Legends of Pizza Blog

Making Pizza from the heart…

Category Archives: Pizza Books