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Roberto Caporuscio and Tony Gemignani Make Pizza

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[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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At Pizza Expo Get on The Pizza Bus with Scott Wiener

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“It’s Scott’s Las Vegas Pizza Tour. You know, Scott. Scott Wiener of Scott’s Pizza Tours in New York. This year he’s hosting a pizza tour of three incredible pizzerias in Las Vegas.”

Pizza Expo Las Vegas Convention Center

Pizza Expo Las Vegas Convention Center

“Yeah that’s the guy. Well this year at Pizza Expo he’s hosting an exclusive tour of three amazing pizzerias in Las Vegas. He’s featuring Pizza Rock, hosted by co-owner Tony Gemignani), Pizza Metro (hosted by Pizza Guy and co-owner John Arena) and 800 Degrees (hosted by c0-owner Anthony Carron).

Scott Wiener of Scott's New York Pizza Tours

Scott Wiener of Scott’s New York Pizza Tours

This will be an incredible tour for any pizzeria fan or owner who wants to get an inside look at three very successful pizzerias in Las Vegas. You will be able to get a behind the scenes look at what makes these master pizza makers a success. You will have plenty of time to get any question you may have answered. If you are going to Pizza Expo this is a must go to event!

You need to be a registered attendee at Pizza Expo to go. You’ll have a total pizza experience at all three locations. You can ask questions, and schmooze with some of the greatest pizza makers in the world…and between stops Scott will be hosting a pizza seminar on wheels! I can’t wait.
Bus departs the Las Vegas convention center on Tuesday March 28th at 5:30 sharp and lasts until 9:30. So for Scott’s guided pizza tour. You are either on the bus or off the bus…what are you going to do?”

“Thanks for the scoops Bongo. I’m going Pizza Expo. So I’m ready…How do I sign up”

Scott's Las Vegas Pizza Tour

Scott’s Las Vegas Pizza Tour

 

 

 

 

“Just to go the the website: pizza expo.com.. look for events and scroll down to Scott’s Pizza Tour… sign up there…”

Sign up at this link: Scott’s Las Vegas Pizza Tour

 

 

The Harlem Globetrotters Visit Tony Gemignani

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The Harlem Globetrotter visit Tony Gemignani at Tony’s Pizza Napoletana

The Basketball World Collides with the Pizza World:

Tony Gemignani and the Harlem Globetrotters

Tony Gemignani and the Harlem Globetrotters

When you get World Champions together you know you are in for something special. When the Champions are from totally different areas, well you get a total mash of talents.

That is exactly what happened when the Harlem Globetrotters visited Tony Gemignani at his Tony’s Pizza Napoletana.

Tony explained his fond memories of his Dad taking his brother Frank and him to see the Harlem Globetrotters play. “It’s one of your childhood memories you grow up with and it stays with you forever,” he stated.

Now the amazing stars and legends of basketball were going to be visiting and playing basketball with him at his restaurant.

Tony, a Legends of Pizza, has distinguished himself as both an incredible pizzaiolo (pizza master) and World Pizza Champion as a pizza acrobat. As a matter of fact he is a 9 time World Pizza Champion.

Inside the pizzeria, Tony amazed the Globetrotters with a few tricks and showed them the finer points of pizza tossing. They explained not only does Tony have some of the best pizza around, but they dubbed him: “He’s a Globe Trotter With the Pizza dough.”

They said: “We want to know the secrets to what you do..What is the first thing? ” And there was Tony giving a pizza tossing lesson to the Harlem Globetrotters! He gave them an intro lesson into pizza tossing. “This trick is the basis for all pizza tricks…” he stated. “Grab it and turn it..”

Then they showed Tony the basics of spinning a basketball. After that they invited him to join the Globetrotters. “He’s got a lot of skills…” they said.

 

After mincing a few words, the Globetrotters took Tony outside. They explained they were at: ” Here at Tony’s Pizza Napoletana, (right on the corner), we are going to have a going to have a Magic Triangle A.K.A. a magic pizza slice…”

And there they were, two Harlem Globetrotters and Tony Gemignani, doing their acrobatics to the familiar strains of “Sweet Georgia Brown“.  Tony tossed and flipped his pizza dough. at one point bouncing it off his shoe while the basketball experts tossed and flipped and did everything imaginable with the basketball. They bounced the ball everywhere imaginable. Of course they balanced the ball on the tip of their fingers and spun it. The ball was balanced on the tip of their nose, on their backs, and even the top of their heads. All the while Tony was manipulating the dough in every way possible.

Then they brought out 2 basketballs and Tony brought out two pizzas. Each trying to outshine the other. Laughs, jokes and hugs continued throughout the demonstration. Tony got on his back still tossing the pizzas. Through his legs, under his body and he never missed a beat!

You can see the video of their performance right here:

 

 

You can get a copy of Tony’s book: The Pizza Bible, here

 

 

You can discover Harlem Globetrotter stuff at this link.

And claim an official Harlem Globetrotter Basketball:

Tony Gemignani Pizza Making Skills at Pizza Expo

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Tony Gemignani and Laura Meyer at Pizza Demo

Tony Gemignani and Laura Meyer at Pizza Demo

Here is a video excerpt of Tony Gemignani at an exclusive workshop at Pizza Expo.

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

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.

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.”

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.

Discover Tony’s pizzeria:

Tony's Pizza Napoletana

Tony’s Pizza Napoletana

 

Tony’s Pizza Napoletana
1570 Stockton St
San Francisco, CA 94133
(415) 835-9888

You can claim a copy of Tony’s Best Selling 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

 

I Want to Get Into The Pizza Business Advice

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Pizza Trolley Pizza Oven

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.

Pizza Therapy supports the Pizza Expo

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:

 

Fire Within

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”]

A Preview of Pizza Expo

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Pizza Expo is right around the corner.

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

For more info go to: Pizza Expo 2016

Pizza Expo will be held at the Las Vegas Convention Center. MARCH 7 – 10, 2016

Pizza Expo 2016

Pizza Expo 2016

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

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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.

2015-10-15_20-22-21

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!

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

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

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 Pizza Tour, Pizza Rock

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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.

Tony Gemignani at Google on the Pizza Bible

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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.
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 Pizza Bible is HERE!

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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!

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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

Tony Gemignani and The Pizza Bible

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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

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

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

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.


 

Tony Gemignani Interview at Pizza Expo

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Tony Gemignani at Pizza Expo

Tony Gemignani at Pizza Expo

 

Tony's Pizza Napoletana

Tony’s Pizza Napoletana

Tony Gemignani, always has something going on. I got a chance to chat with him recently.
We talked all about pizza….

Tony discusses his latest concept for pizza called Capo’s.  This is a Chicago styled pizzaeria based on the prohibition era.
They specialize in deep dish Chicago pizza and have a whiskey bar as well as many different Chicago style Italian dishes.Tony explains when you look at the pizza industry, Chicago is making a new wave.

Tony’s got a new book coming out next year. He’s opening two new restaurants, one in California and one in Las Vegas.
Both restaurants will be opening at the end of the year. He’s also doing something pizza related for Hollywood.

Yeah you heard that right, Hollywood!

This guys got a lot on his plate! How does he have time for all of these projects.  How does he do it, I just had to know.

“I barely sleep, I just love it”, he stated sheepishly. “I always thought the independent operator could make a statement in this industry, and we are…”

I wanted to know if he still keeps making pizza. I mean how does he have time for all of his projects and still be a hands-on pizza operator.

“When you come to Tony’s (Tony’s Pizza Napoleletana) you’ll see me behind the line. There are a few things we introduced to Tony’s. I think I said a few years ago Detroit was going to make a big impact. I brought that to the Tony’s menu, Detroit style, about a year and a half ago. That style is one of the hottest styles on the Expo floor.A few years ago it didn’t exist.
Last year a guy won best pizza in the world. Now everyone is talking Detroit.So we’ve introduced a couple of styles: St. Louis and Detroit. Places that most people don’t think existwhen it comes to pizza, but, if you do it right, it can be pretty awesome.
So we launched that about a year and a half ago.

That’s been a big part of the program at Tony’s because we have every style.
It’s crazy to go to Tony’s now and get 11 styles of pizza…”

Tony Gemignani

Tony’s Back

Here’s a video interview. I recorded of Tony at Pizza Expo. Tony was very honest and forthcoming in his responses.

Tony was a super star at Expo. Everyone wanted to speak with him. I was very appreciative that he was able to

spend some time with me….

 

 

Tony’s Pizza Napoletana
1570 Stockton St
San Francisco, CA 94133
(415) 835-9888

No Reservations. No Exceptions.

The philosophy at Tony’s:

A small pizzeria in Naples, Italy is the inspiration behind Tony Gemignani’s story for Tony’s Pizza Napoletana. A fulfillment in his ever growing passion for pizza drew him to self content when he first tried an authentic Neapolitan pizza. Since then he was determined to learn this art of pizza making and one day open a restaurant like no other.

 

Tony Gemignani and Albert Grande of Pizza Therapy

Tony Gemignani and Albert Grande of Pizza Therapy

 

 

You can listen to Tony’s Interview (and download it if you wish) below:
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Tony’s book Pizza: More than 60 Recipes for Delicious Homemade Pizza is available right here…


Why You Should Make Your Own Pizza

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Pizza is a universal food. Originally confined to Italian neighborhoods, pizza has now become mainstream. Travel anywhere in the world and you will be able to find some type of pizza..

As noted bread baker Peter Reinhart explained to me: “Pizza is the perfect flavor delivery system.” Pizza is the ultimate comfort food.

With a little practice, you can easily make your own delicious home made pizza.

Here are four reasons why you should make your own pizza.

1) Making pizza is easy. With the basic tools found in any kitchen, you will be able to make pizza dough. All pizza dough follows the same basic pattern. Mix flour with yeast, water and salt. Some pizza dough recipes call for oil, however this may be omitted. (I use olive oil in my recipe, but this is a matter of preference.) There are many wonderful pizza dough recipes available to you. You need to find one that you like and will satisfy your own taste.

2) Making pizza is healthy. Since you are making your own pizza, you have total control over the ingredients used. I encourage you to use the freshest ingredients available. The old standards, pepperoni, sausage, tomato sauce, and various cheeses make excellent toppings for pizza. There are many vegetables that can be used for pizza as well including fresh garlic, tomatoes, eggplant, peppers, onions, mushrooms and zucchini. Fresh seafood such as shrimp and clams can also compliment your pizza. Experiment. You will create new taste sensations. You are only limited to your imagination when deciding what to put on your pizza.

3) You will save lots of money. You will be amazed at how economical it is to make your own pizza. The actual price of putting together a quality pizza at home is much cheaper than buying pizza at a pizzeria. One way to save money is by purchasing ingredients on sale. You can multiply your savings by obtaining items in bulk at a food discount warehouse. For example some items like mozzarella cheese can be purchased in bulk. Use what you need, and freeze the rest to be used the next time you make pizza. The savings of buying your pizza ingredients in bulk is substantial.

4) Making pizza is fun. Pizza can be a wonderful group activity. When you make pizza, you can get everyone around you involved in some part of the process. Pizza is also an enjoyable family activity. All kids love making pizza. Pizza is a fun activity which can be enjoyed not only by families but by singles as well. When you make pizza, you make magic happen.

Still not convinced you can make your own pizza? Here are some steps you can take to painlessly, create your own pizza. Start with a frozen pizza shell purchased at a supermarket. This is a good way to begin to learn how to make your own pizza. You are in complete control of what toppings you will use.

The next step is to purchase fresh pizza dough from a bakery or pizzeria. This will give you good experience in working with dough and shaping your pizza. Making pizza like this will allow you invaluable experience.

Finally, you can try making your own dough from scratch. Making dough may seem difficult at first, but will get easier and easier over time. You can find a link box to get a free copy of my pizza dough at the end of this article.

Without much effort, you will be making healthy pizza, saving money and having a lot of fun. The hardest part of making pizza is the clean-up.

Listen to an audio of this article, here:

Learn to make your own homemade pizza and dough at Pizza Therapy, click here, now!

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Olive Oil

Tony Gemignani Interview at the Pizza Expo

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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

 

International School of Pizza School Adds Two New Ovens

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This just in from our old friend, Tony Gemignani:

"The International School of Pizza has teamed up with Roto Flex and Wood Stone Ovens.

The school has expanded and now offers authentic Old World New York and New Haven certifications with its new Wood Stone Fire Deck 9660 Coal Fire oven.

Woodstone Oven

Woodstone Oven at International School of Pizza

Rotoflex

 

The school now has the capability to teach students high production, gas, brick oven pizzas ranging from 6 to 22 inches.  With this expansion, the two ovens are next door to the original location and shares the space with one of San Francisco's newest concepts, "Tony's Coal Fired Pizza and Slice House".  Both of these ovens are monumental in the pizza industry. 

"When an operator fires an oven for the first time, you are usually scared to think when the oven will be seasoned enough to get the perfect bake.  By the time we cooked our third in both of these ovens, it was as if these ovens had been in my restaurant for 50 years." 

That's how good our pizzas performed and all my partners and employees were blown away." ~ Tony Gemignani

The school now has a total of six ovens and certifies in every style.

For more info please contact Nancy Puglisi at 415-835-9888 or visit http://www.internationalschoolofpizza.com/   

  

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Who Are the New World Pizza Champions?

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 Who are the New World Pizza Champions? 

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

Eric Corbin

2010 World Pizza Champion Member of the Year and 2010 World Pizza Games Winner – Grimaldi's, Tuscon, Arizona

 

Ryan

Ryan LaRose

 National Champion – Pizza Acrobat – A Slice of New York – Columbus Ohio
 
 
 
 Pat Miller

Patt Miller

National Champion – Pizza Acrobat Owner/Operator – A Slice of New York Columbus Ohio
 
 
Steve Lieber

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

Audrey Sherman

Certified Pizzaiola Napoletana – Tony's Pizza Napoletana San Francisco, California
 
 
Michael Bausch

Michael Bausch

 
Certified Pizzaiolo Pizza Classica / Owner Andolini's North Owasso, Oklahoma
 
 
 
 
Guilio

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:
 
 

 
 
pizza all over the pizza champs,
 
Albert Grande
 
 

Legends of Pizza: Volume 1 and 2

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What can you learn from the Masters of Pizza?…

The Legends of Pizza Project is a series of interviews with the most influential pizzaioli (pizza masters) on the planet.

  • You will learn as Peter Reinhart explodes the myth of high gluten flour.

  • You will be astounded as Peter Reinhart reveals who really created
    Wolfgang Puck's Pizzas and the California Pizza Kitchen Menu

  • You will listen as Gary Bimonte (Pepe's) discusses for the first time:
    "The Birth of the Clam Pie!"

  • You will discover the true story of Frank Pepe

  • You can find out the biggest change at Pepe's in over 80 years!

  • You will be engaged as Chris Bianco explains his pizza philosophy

  • Chris Bianco will infect you with his pizza passion

  • You will find out Chris Bianco's future plans

and so much more…

 Here's what Ed LaDou said of Legends of Pizza:

"I received the Legends of Pizza CD, and listened to it in my car as I drove to work and back this afternoon. … Brian and Tony's interviews were great …They both…had a lot of helpful and insightful things to say about the pizza craft…. my interview came out well. … I am very grateful I came out sounding like I knew a few things about pizza. You did a fantastic job on the CD and I couldn't be more pleased."
Ed LaDou on the
Legends of Pizza, Volume 2 ®

 

  Claim Legends of Pizza Volume 1 at this link: 

http://www.pizzatherapy.com/legends.htm 

Claim Legends of Pizza Volume 2, at this link:

http://www.pizzatherapy.com/volume2.htm

Get the transcripts of the recordings, here: 

http://pizzatherapy.com/transcript.htm

 

 Legends of Pizza E-Book


 Here's what noted Pizzaiolo jon F. had to say about The Legends of Pizza. Click below:

How to Toss Pizza Dough With Tony Gemignani

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My friend Tony Gemignani is a pizza master. He is an 8 time World Pizza Champion. He is an author, business man, Legend of Pizza, and all around good guy.

Without a doubt he knows how to toss pizza dough. more importantly, he is able to teach how to toss pizza. He has the ability to break down this seemingly complex task into small learning chunks.

the follwoing video illustrates for you how to hand toss pizza. Watch the video several times until you feel comfortable with the technique. Then go make some dough and learn how to toss your own pizza.

One of the best feautres is that Tony explains the art for both right handed and left handed pizza tossers.

Here is his greatest tips on tossing pizza:

[youtube]http://www.youtube.com/watch?v=HWL__9yDu8I&feature=player_embedded[/youtube]

Thanks, very much Tony.
You are the pizza master.

I want to encourage you to pick up Tony’s new book called “Tony and the Pizza Champions”.

You can get a copy right here:

 

pizza on earth,
albert grande
Learn to How to Start Your Pizza Business, Here.

The World Pizza Champions Are Legends of Pizza

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World Pizza Champions

The World Pizza Champions are a team no like no other.

They are dedicated pizza professionals who are a mission to spread the word about pizza. They are dedicated. The are talented. And they are all about making fun while they make pizza.

They all come from differnet backgrounds and experiences. They each have their own individual strnegths. But together as a team they maky synergy happen.

That is the strength of the team is greater than each individual part. You gotta love America’s Pizza Team.

They are:

  • Tony Gemignani & Ken Bryant of Pyzano’s Pizzeria in Castro Valley, CA;
  • Michael Shepherd of Michael Angelo’s Pizza in Kenton & Rushsylvania, Ohio;
  •  Joe Carlucci of NY ;
  • Siler Chapman of Donato’s Pizzeria in SC and
  • Sean Brauser of Romeo’s Pizza in Medina, OH.

You can learn all about the latest of the World Pizza Champions at their website.

Each member has earned the highest awards in several different categories in the pizza industry, Food Network, and Tony Gemignani & Joe Carlucci are inducted into the Guiness Book of World Records.

They are considered by many pizza operators worldwide as professionals and pioneers.

Each member is a pizzaiolo in his own right. Each member owns a pizzeria, where they have honed their craft, reaching pizza perfection.

Make sure you check them out to see if they will be on tour in a city near you.

each member of the team is a true Legend of Pizza.

pizza on Earth,
to the Pizza Champions,

albert

P.S. You can grab a copy of Tony G.’s new book all about The World Pizza Chamions right here: