Spirit of Pizza Archives

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.

Here is an interview with Roberto Caporuscio and his daughter Giorgia.

Pizza at Don Antonia by Starita

Roberto Caporuscio and his daughter Giorgia are master pizzaioli (pizza makers). Roberto explains the oven he uses to be able to cook his pizzas in 90 seconds. He explained they come out perfect every time.

Giorgia, Albert Grande and Roberto Caporuscio

Giorgia, Albert Grande and Roberto Caporuscio

From his website we share the following:

World-renowned Neapolitan pizza chefs, Roberto Caporuscio of the wildly popular Kesté Pizza & Vino in New York City, and his maestro, Antonio Starita, third generation owner of one Naples’ oldest and most revered pizzerias, Pizzeria Starita a Materdei, have joined forces to bring authentic Neapolitan pizza to Midtown Manhattan at Don Antonio by Starita.

Located at 309 West 50th Street in New York City, Don Antonio by Starita is where 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. Highlights include a selection of pizze fritte (lightly fried pizza), such as the “Montanara Starita”,

Roberto discusses his pizza oven which was made in Naples and imported to New York. The oven is very unusual in that it has a small opening in the front. The pizzas come out perfect in 90 seconds.

Girogia happened to be in New York at the time of this interview, so it was a treat to be able to discuss pizza with her. She explains her favorite pizza and how it is made. She curently works at the Don Antonio’s location in Atlanta. She is a master pizza maker and is following in the footsteps of her famous father.

Here is the interview:

Don Antonios has several locations.

Don Antonio’s by Starita
309 West 50th Street (at 8th Ave.)
New York, NY 10019
Phone: 646.719.1043

and find them in Atlanta:

Don Antonio by Starita
102 West Paces Ferry Road Northwest
Atlanta, Georgia 30305
Phone: (404) 844-2879

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

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.

The Pizza Bible is HERE!

Tony's Pizza

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

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 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

Pizza, A Slice of American History Review

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

Giulio Adriani is a master pizza maker. He shares his knowledge freely about how to create incredible pizza. He opened his pizza restaurant  Forcella in New York, to rave reviews. He featured an unusual version of pizza to New York: the fried pizza. This pizza was such a big hit, he opened two more pizzerias. In addition to his Park Avenue location he now has pizzerias in the Bowery and Williamsburg. He is an incredible pizza talent.

Albert Grande amd Guilio Adriani

Albert Grande amd Giulio Adriani

I was fortunate to catch Giulio at Pizza Expo. He was at the Caputo Flour Booth furiously making pizza. He has a strong connection to the other master pizzaioli, including Roberto Caporuscio of Don Antonio by Starita and Jonathan Goldmsith of Spaca Napoli. He shares some of his philosophy about pizza in the interview. Pizza is a universal food. Pizza is an easy going food. You can find a business man with a tie sitting next to a construction worker. It is truly a social food, that cuts across all cultural and economic fields.

Giulio says “Pizza is the only food you can find all over the world.” And this is true as anyone who travels can attest. He further states that pizza is totally a balanced food. Nutritionally it is very balanced between protein carbohydrates and fat. He also teaches individual classes at Forcella. He loves to share his knowledge about making pizza. You can discover more pizza secrets in the following interview.


” Pizza is a social food…” Giulio explains.


Guiliano Adriani and Mark Dym of Marco's Coal Fired

Giulio Adriani and Mark Dym of Marco’s Coal Fired

You can find a review of the Best Flour to make pizza at Pizza Therapy Flour Review and Recommendations.

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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