Tony Gemignani is truly an amazing pizzaiolo.

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.

Tony explains his respect for Pepe’s Pizzeria on Wooster Street  in New Haven. He has been a long time fan of New Haven Pizza.

In The Legends of Pizza Volume 2, Tony explained how his love of Italian Food changed his life:

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:

Tony’s Pizza Napoletana
1570 Stockton Street
San Francisco
415-835-9888

You can learn all of Tony’s secrets, here, Pizza: More than 60 Recipes for Delicious Homemade Pizza

pizza on earth,

Albert Grande
The Pizza Promoter
Pizza Therapy shows you The Best Pizza in the World

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Post tags: coal fired oven, tony gemignani, tony's pizzeria napoletana, wood fired pizza

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The oldest pizzeria in the Untied States continues

The tradition started by Gennaro Lombardi.

Excellent pizza created by master pizzioli.

The coal fired oven is a key ingredient to this amazing pizza. Thin crust Neapolitan pizza cooked to perfection.

Lombardi’s does not disappoint. The pizza is excellent.

Click here to view the embedded video.

From The History of  Pizza from Pizza Therapy:

“The first American pizzeria was opened in New York in 1905 by Gennaro Lombardi.  This restaurant ( Lombardi’s) is still in operation today. The pizza is baked in a coal burning oven with the same recipe Gennaro Lombardi brought from Naples in 1897.”

For more pizza adventures, get some Caputo flour:

© admin for Legends of Pizza Blog, 2009. | Permalink | One comment | Add to del.icio.us
Post tags: coal fired oven, lombardi's, new york pizza, pizza

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