Pizza Expo is the premier event for the pizza industry and the world’s largest gathering of pizza professionals.
This is your once-a-year opportunity to come together with other successful pizzeria operators from across the U.S. and the world to see, shop, network and learn!
Pizza Expo, will be held on March 27 – 30, 2017 Las Vegas Convention Center in Las Vegas.
This year’s show is going to be bigger and better than ever with 450+ exhibitors and 90+ educational sessions, demonstrations, workshops and networking events. This is the Las Vegas Pizza Show, sponsored by Pizza Today magazine.
Discover endless possibilities to take your operation to the next level. Make plans now to join 7,000 of your fellow pizza professionals to exchange ideas…improve your operation with a world-class education program…and discover the hottest new products and innovative trends. You can’t beat the experience or the value.
Check out this video:
With so many business-boosting opportunities in one place, it makes sense to bring key employees with you. Please remember to take advantage of our popular discounted Buddy Rates…the more people you bring, the more you save.
You can also take part in the World Pizza Games. Showcase your own pizza making skills with the best of the best pizza makers in the world. You can also participate in the World Piza Games and become a world pizza champion! Or you can just enjoy the show.
World Pizza Games
It’s all Pizza and it’s all for YOU!
There are countless reasons you should attend Pizza Expo. You can discover the best pizza vendors in the pizza business. The most powerful reason to attend is to the networking you will be able to do. You will develop relationships with the most successful pizza professionals in the world. You will take part in the World’s Largest Pizza party.
Tony Gemignani Pizza Demo
Discover all you can about Pizza Expo go to: pizzaexpo.com
This incredible pizza event also known as the International Pizza Expo will take place at the Las Vegas Convention Center on March 7-10, 2016 at the Las Vegas Convention Center in Las Vegas.
There will an incredible array of Pizza Vendors, showing the latest pizza products. Of course there will be lots of pizza to sample.
Understand Pizza Expo is:
The Largest Pizza Show in the World.
THE Trade Show for the Pizza Industry.
Attendees include pizzeria or pizza-concept restaurant owners, operators and managers, as well as distributors and food brokers.
Pizza Expo is not open to the general public.
According to the Pizza Expo website:
With nearly 500 exhibiting companies on the show floor, Pizza Expo is the place for independent and chain pizzeria owners and managers to one-stop shop for nearly any needed product or service — and see what’s new in the industry. Attendees can expand their knowledge on topics relevant to business success during Expo’s more than 90 seminars, workshops and baking demonstrations. They also can participate in pizza skills competitions and go to special events such as the Beer & Bull networking session and the Pizza Expo Block Party.
I wanted to share two preview interviews with you.
The first from Tony Gemignani who discusses his key note presentation. I was able to catch up with Tony on a recent visit to Hawaii. Tony was forthcoming and fun. He will be discussing the past, the present and the future of Pizza.
The second interview is with Tony’s Number One, Executive Chef Laura Meyer, at his restaurant Tony’s Pizza Napoletana in San Francisco. Laura was recently named one of Forbe’s 30 Under 30, an honor which was richly deserved.
You can catch both Tony and Laura in person at the International Pizza Expo in Las Vegas.
And if you are in San Francisco make sure you go to Tony’s Pizza Napoletana
Chef Billy Manzo is an inspirational pizza maker. He takes his craft seriously. He is funny and loves to laugh. He has a unique sense of humor, and he loves making pizza. He believes in using only quality ingredients to make the best possible pizza.
He is also an inspirational story teller. He shared his story during our visit to Federal Hill Pizza in Warren, Rhode Island.
Federal Hill Pizza, Warren Rhode Island
Billy started in the pizza business out of necessity. He owned a Cigar Lounge on Atwells Avenue in Providence for 16 years. Part of of the licensing agreement was that he serve some type of food. He thought about hot dogs and hamburgers, but decided he would do better with pizza. The first day he started he sold 40 pizzas. and thus began his pizza journey! He only did 2 types of pizza, a Margherita and a pepperoni pizza.
The pizzas became a hit. The owner of the Eastside Market in Providence asked if he could sell the pizza dough. He recognized the quality of the pizza dough. Soon other businesses were asking for some of his dough, so he decided to get in the wholesale pizza dough business. Within 6 months Billy was selling his dough to over 200 retail outlets in the state of Rhode Island and part of Massachusetts.
Chef Billy Manzo
After his daughter was born, he decided to go into a different direction and went into the retail side of the pizza business. He opened his shop, Federal Hill Pizza in Warren.
Billy believes the best route to take for any entrepreneur is simplicity. You need to know the simplicity of where your product comes from and where it is going to the end consumer. Simplicity is the philosophy that drives his business. The is why one of the foundations of his pizza is the Margherita.
Pizza at Federal Hill Pizza
As he explains, “you can’t hide from a Margherita”. It is the foundation of his entire menu. While he offers a number of Italian dishes at his pizzeria, he prefers to stick with the basics.
He was laos forht coming on some tips for the home pizza maker.
Temperature of your oven.
A pizza stone in your oven and
patience.
The patience in working your dough and allowing it to ferment properly is key. You need to let your dough rise for at least 24 hours…
You can watch the entire interview here:
Please make sure you visit Federal Hill Pizza and discover the magic yourself.
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
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!
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.
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.
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.
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!
Jonathan Goldsmith is a master pizzaiolo. That is a pizza master. Jonathan is humble explaining he is honored to be part of the guild of Pizza Makers.
Jonathan and Albert
He does not consider himself a pizza master. Rather he explains, he is still learning the craft. Using the analogy of apprenticing for a master painter, he explains he is only able to clean the brushes. He is not able to pick up a paintbrush…yet.
The truth of the matter is that he makes some of the Best Pizza in Chicago. He takes pride in every pizza he creates. Part of him goes into every pizza. He has the true spirit of pizza inside of him.
Jonathan journeys to Italy 3 or 4 times a year. He is serious about immersing himself into the culture. He lives the Italian culture. He is quite serious about the philosophy and love of pizza.
Jonathan shares the same love and passion of pizza shared by John Arena of Metro Pizza in Las Vegas. They both a diplomats of pizza. Showing their love of pizza through action.
According to Jonathan:
Recently my partner Ginny reminded me that approximately ten years ago the idea for Spacca Napoli was born, or rather, as she describes it, Cupid shot a pizza love arrow.
Jonathan Goldsmith makes a point of pizza!
The following video interview was conducted at the International Pizza Expo in Las Vegas. Jonathan was candid and open in explaining his thoughts and ideas about pizza making.
Here is an audio of the interview of Johnathan Goldsmith .
Listen, or download this interview with Jonathan Goldsmith, to your computer:
[display_podcast]
Spacca Napoli
You can find more about Spacca Napoli, here:
Spacca Napoli
1769 W. Sunnyside Chicago IL 60640
(773) 878-2420
The World Pizza ChampionsTMand World Pizza Games® will take the stage at the 2012 International Pizza Expo® and as always you’re invited to join in the fun.
World Pizza Games
On Tuesday, March 13th we will open up the competition and invite you to
come compete in one or all of five events: Freestyle Acrobatics First
Division, Fastest Dough, Largest Stretch, Fastest Box Folding and
Longest Spin.
Fastest Dough: How fast can you toss out (5) 12″ doughs!
Largest Dough: How big can you make 18oz of dough in just 5 minutes!
Fastest Box Folding: How fast can you fold (5) 12″ pizza boxes?
Longest Spin: How long can you keep a dough spinning over your head?
Freestyle Acrobatics First Division& the Masters Division
*First Division – created for those up and coming acrobats who want to showcase their talent without having to go head to head against the masters of the sport. The finalists will face off at the World Pizza Games® Finals and Rockin’ Party Wednesday night.
*Masters Division – created for those dough throwing acrobats that are the best of the
best. These masters will face off against each other at the World Pizza Games® Finals and Rockin’ Party. Please contact the World Pizza Champions for more details for qualifying for this event.
Please Note: If you have won a world or international title in an acrobatic dough throwing competition in recent years you may automatically qualify for the Masters Division. Qualifying for the Master division may make you ineligible to compete in the First Division. If you feel that you may fit into this category, please consult with the World Pizza Champions before entering the competition.
Please see the rules for complete details.
The heart of a pizza champion.
Tuesday, March 13th – Preliminaries / Finals (Exhibit Hall)
Listen as Tony G. talks about what he will be doing at Pizza Expo:
Keynote Addresses
The first two days of Pizza Expo will kick off with remarks from a couple of industry standouts with very different stories to tell.
Tuesday, March 13, begins with a speech—open to all attendees—by Nick Sarillo, owner of two hugely popular Nick’s Pizza & Pub locations in suburban Chicago.
Dubbed two years ago as the “Blue-Collar Millionaire” by Inc. magazine, Sarillo left his first career as a home-builder and dusted off some old family recipes to enter the pizza business in 1995. He placed two goals among his top priorities: creating a family-friendly restaurant that would become a hub for repeat business; and molding a new model for employee culture, one that drives his staff to stay longer and work harder.
That he’s succeeded is obvious by the multi-million-dollar revenue at both Nick’s restaurants, and by the advance interest in his new book outlining his business philosophy, A Slice of the Pie, scheduled for releas in summer 2012.
Wednesday, March 14, will be launched with a 7:45 a.m. keynote by Marla Topliff, president of another suburban Chicago-based success story—the 170-unit Rosati’s Pizza chain.
She’ll share her personal journey from local representative for Welcome Wagon to a position as its national sales manager, and relate how some of Welcome Wagon’s then-novel neighborhood marketing tactics still apply today. But Topliff credits another position she held while raising her children as her truest training ground: president of the local PTA. She’ll explain how running a Parent Teacher Association group educated her in the arts of politics and persuasion, and helped fuel her rise from marketing director to president at Rosati’s, where she is one of the top women executives in the pizza business.
She’ll also address the role marketing has played in Rosati’s tremendous growth and explain how the company’s cohesive brand image continues to solidify its success.
Competitions
For the 2012 show, we’re adding a new demonstration area—located on the Exhibit Hall floor and outfitted with stadium seating—allowing us to expand the International Pizza Challenge? while continuing the Making Dough With Tony Gemignani workshops and a full slate of pizza-making and hot-topic menu item demonstrations.
The Pizza Challenge will feature four divisions in March 2012: Traditional and Non-Traditional, plus the first-time categories of American-Pan and Italian-Style. Attendees can observe the preparation and judging of these entries and taste the pies themselves to form their own opinions. Winners in each division move on to the Pizza Maker of the Year finals.
The Challenge will also bring back past Pizza Maker of the Year winners for a special “Best of the Best” competition that is sure to wow the audience.
Seminars and Workshops
Among the 75-plus seminars and cooking demonstrations will be these special new sessions:
Power Panels
We’ll convene panels consisting of top operators who are on the cutting edge in their approaches to top-of-mind topics. You’ll be able to learn from the best on subjects including: finding and keeping the best pizzeria employees, building blocks for profitable menus and proven tactics for driving business with social media marketing.
Operator Presentations
We’ve gone to great lengths to bring in more pizza owners and operators to speak about how they excel in specific segments of the business. Among the operator-presenters appearing at Pizza Expo 2012 are: Peter Cooperstein of Amici’s on delivery, Glenn Cybulski of Seasons Pizzeria and Clovers Sports Bar on appetizers, Doug Ferriman of Crazy Dough’s on selling slices, Clayton Krueger of Farrelli’s on social media, George Hadjis of Oggi’s on building community partnerships—and several more.
Super-Segment Thursday
Seminar sessions on the final morning of Pizza Expo will be turned over to special topics presented by those who know them best—pizza people. The morning will begin with a Power Panel on social media marketing featuring advanced practitioners of this new advertising art. Breakout sessions will follow: Bill Jacobs of Piece Pizza on his branding campaign, Mike Rangel of Asheville Pizza and Brewing on tapping higher beer sales, Matt Galvin of Pagliacci’s on growing the catering segment, Michael Shepherd of Michael Angelo’s on working well with vendors—and more.
Pre-Show Monday
After a well-attended day of workshops and seminars geared toward new operators and first-time attendees in 2011, we’re expanding the offerings in 2012. In addition to repeating Big Dave Ostrander’s workshop, “So You Want to Open a Pizzeria,” a second pay-to-attend session is being added: “How to Turn Your Good Restaurant Into a Great Business” with restaurant business guru Jim Laube.
A special Power Panel—“The $2 Million Club”—will also convene, featuring Tony Gemignani, Peter Cooperstein, George Hadjis, Bill Jacobs and Mike Rangel, all of whom preside over pizza operations that average $2 million-plus per unit in revenue. Their subject: “How to Outcompete the Big Chains.”
And a track of afternoon seminars for first-time attendees is being added to go with the track for new operators that was so well attended at our last show.
Here is what Tony had to say to me last year at The Pizza Expo:
As a side note:
Attending Pizza Expo 2012
will be an incredible opportunuty for you and your business!
If you are serious about your pizza business, just do it!
In the following interview Tony discusses his newest pizza adventures.
Tony was extremely busy and tired at the Pizza Expo, in Las Vegas. He explains his recent pizza adventures. He has opened a number of very successful pizza restaurants in San Francisco. His latest project is Tony’s Pizzeria Napoletana.
He started with just one wood fired oven. He has now added a coal fired oven and is working on a gluten free concept.
Yeah, you know I grew up in Fremont, California on a farm actually. My grandpa was a big Italian farmer. We lived with our grandpa; a typical Italian family. I never knew I was going to get into pizza. Food was a big part of our life.
We were on apricot orchards, cherry orchards, and fava beans. Italians call them horse beans. I grew up around food all the time especially watching my mom cook. That was a pretty big part of my life. I always tell everybody about that.
Like if it had garlic in it, then it had a lot of garlic. If it was spicy, it was really spicy. In the taste of the kitchen, your taste really comes from someone usually and that came from my mom.
The following interview was done at the Pizza Expo, in Las Vegas:
The following comes from Steve Lieber, Director of Operations United States Pizza Team.
Enter this contest:
"The competitions are Gluten Free Championship September 12 and the American Pizza Championship September 13, 2010."
Registration Criteria You must be employed at a pizzeria, or have pizza on your menu at the time of competition.
Competition Criteria
Competitor must bring own pre made dough, sauce, cheese and toppings for 2, 14-inch pizzas. On site refrigeration will be provided. (Contestants will have access to dough making equipment if necessary.
Oven testing will take place prior to first competition. Bring extra ingredients if you want to prove the ovens.
Dough trays and peels will be provided; competitor should bring any other needed tools.
The choice of pizza ingredients is strictly up to the discretion of the competitors. There is no requirement that this pizza is on any existing menu but part of the judging criteria is that it be commercially viable. Bring your best pie.
You must prepare and cook pizza in competition area.
Competitors will make 2 pizzas. They will decide which of the two will go to judges. The second will be given to audience for sampling.
Contestants must be at pre-competition briefing at 9 am September 5th.
Competitors must agree to judge criteria prior to competition. At the pre-competition briefing contestants must sign publicity waivers and rule agreement waiver.
All contestants will be assigned numbers and a drawing will determine order. Judges will be sequestered before drawing takes place.
This is a double blind taste test and numbers will be assigned to pizza in the order in which they are made.
All contestants must write and print a description of their pizza and provide recipe of ingredients and cooking instructions. This will be used during the judging of each pizza.
Contestants will remove finished pizza from oven and place on a pizza circle. At this time PMQ will take photos of chef with pizza, then the pizza will be taken to an area to have photos taken of the pizza itself.
The pizza will then be taken by a runner who will then take it to the judging area. Here the runner will read the description and recipe of the pizza. The runner will then cut the pizza and allow each judge to choose a slice (piece). The judges will grade the pizza, then the score sheets picked up, tallied, and held by head judge. The tables will then be cleared.
Contestants will give permission for PMQ to use photos and statements in any future media without obligation.
Founding members Tony Gemignani, Michael Shepherd, Siler Chapman, Joe Carlucci, and Sean Brauser would like you to meet the newest members of the World Pizza Champions Team and are headed to Italy this
week for the World Pizza Championships
Eric Corbin
2010 World Pizza Champion Member of the Year and 2010 World Pizza Games Winner – Grimaldi's, Tuscon, Arizona
Ryan LaRose
National Champion – Pizza Acrobat – A Slice of New York – Columbus Ohio
Patt Miller
National Champion – Pizza Acrobat Owner/Operator – A Slice of New York Columbus Ohio
Steve Lieber
National Pizza Champion / Certified Pizzaiolo Pizza Classica, Miami Beach, Racks Italian Bistro
(You can listen a great interview I did with Steve, at this link.
Audrey Sherman
Certified Pizzaiola Napoletana – Tony's Pizza Napoletana San Francisco, California
Michael Bausch
Certified Pizzaiolo Pizza Classica / Owner Andolini's North Owasso, Oklahoma
Guilio Adriani – (International Member)
This year the World Pizza Champions consist of over 50 members worldwide.
Most members will be representing the US and home counties at the World Pizza Championships in Salsomaggiore, Italy April 19, 20, 21
Naples, Italy – Master VPN Instructor and World Champion Pizza Maker. Andriani has won several International awards in Baking including the World Pizza Cup in Naples Italy 2008.
If you like the Wolrd Pizza Champions, you will love this great book, by Tony Gemignani:
