{"id":2441,"date":"2016-06-25T12:35:00","date_gmt":"2016-06-25T22:35:00","guid":{"rendered":"http:\/\/legendsofpizza.com\/blog\/?p=2441"},"modified":"2017-08-15T14:18:10","modified_gmt":"2017-08-16T00:18:10","slug":"tony-gemignani-pizza-making-skills-pizza-expo","status":"publish","type":"post","link":"http:\/\/legendsofpizza.com\/blog\/tony-gemignani-pizza-making-skills-pizza-expo","title":{"rendered":"Tony Gemignani Pizza Making Skills at Pizza Expo"},"content":{"rendered":"
\"Tony
Tony Gemignani and Laura Meyer at Pizza Demo<\/figcaption><\/figure>\n

Here is a video excerpt of Tony Gemignani at an exclusive workshop at Pizza Expo<\/a>.<\/p>\n

Tony is doing this demonstration for an exclusive group of attendees at this private class. \u00a0He shows why he is an 11 time World Pizza Champion. He explains dough stretching technique. \u00a0He uses two different types of pepperoni. You can watch Tony’s hand as he stretches the dough.<\/p>\n

Tony describes how to shape dough. As he stretches the pie, he holds up the dough to look through the light. He is looking for weak spots in the dough. He is making a New York style pizza during this demonstration. He puts sauce on the crust explaining he wants to leave about a 1\/2 inch border around the pizza. As he puts together the pizza he explains he uses two different types of pepperoni. At Tony’s pizzeria an in house sausage is used.<\/p>\n

Tony puts down the pepperoni and follows the sauce line making sure to cover the entire pie. One of the biggest errors is that first time pizza makers encounter is do not following their sauce line when placing pepperoni on the pizza. If you put all of your toppings in the middle, your pizza will actually appear smaller than it actually is. When he places the sausage on the pizza note that he pinches the sausage the size of a dime. “If you pinch your sausage the size of a quarter it will not cook well.”<\/p>\n

Tony explains that if the pie is a little small on the table, you can stretch the dough out a bit. Doing this quickly does not give the sauce a chance to bleed through. A common Neapolitan method for shaping dough is to make them smaller and then gradually stretch them on the peel. Tony also demonstrates a Roman style pie.<\/p>\n