Author Archives: Tony Gemignani

Respecting the Craft: Ready for expansion?

Tony Gemignani

As I write this article, it’s December 2013 and I have seven restaurants. But six weeks ago I had four. Over the last 12 months we have been building three new ones, including Pizza Rock Two in Las Vegas. My first Pizza Rock is in Sacramento. They say your second restaurant is harder to openMore »

What Type of Alcohol Licensing is Best?

Tony Gemignani

Q: Is it better to have a full liquor license, a wine and beer only license, or none at all? A: Years ago when I was traveling a lot, Todd King, a VP for Green Mills in Minnesota, told me to always have a full liquor license if possible. Originally, I came from a fastMore »

Tony Gemignani talks prosciutto

prosciutto drying

The best prosciutto on the market is not necessarily prosciutto di Parma, although it is one of the top ranked. It comes down to personal preference. The attention to detail, care and tradition that goes into making prosciutto di Parma are just some of the reasons why it is considered above the rest. On myMore »

Tony Gemignani talks Parmigiano-Reggiano

Tony Gemignani talks Parmigiano-Reggiano

Not too long ago I was in Parma, Italy, for the Campionato Mondiale della Pizza with a few members of The World Pizza Champions and Pizza Today magazine. While there, we had the pleasure and privilege to take a tour of a dairy that produces Parmigiano-Reggiano. Upon entering I had no idea what went intoMore »

Respecting the Craft: Food competitions

2013 May: Respecting The Craft

Q: Why compete in food competitions at International Pizza Expo or anywhere else? A: As an owner everything is done to my specifications and wants. It is rare that I am tested and that I am out of my element. There really isn’t anyone to tell me that I am wrong or that my recipeMore »

2009 September: Toss Up

2009 September: Toss Up

When I was 18, I tossed my very first pizza. It was my brother, Frank, who taught me the basics. Then I practiced every day. I noticed that customers were amazed when they came into our pizzeria — and back then I really didn’t do much … just a simple toss and catch. It hasMore »

Respecting The Craft: Dough Recipes

2013 March: Respecting The Craft

Q: I’m looking for a standard American-style pizza dough as well as a standard Italian-style. Can you help with recipes? A: I sure can! Here you go: Standard Classic America High gluten/ High protein flour 100 percent flour 58-60 percent hydration 2 percent sea salt 1 percent oil 1 percent malt/sugar .50-1 percent yeast StandardMore »