Tony Gemignani talks secrets to great tasting tomato sauce

Tony Gemignani talks secrets to great tasting tomato sauce

Q: What are some ways to properly preserve and store tomato sauce? A: In order to make a great tasting tomato sauce you always want to use the best and freshest tomatoes you can find. Although choosing to use the freshest and best ingredients can be costly, you will in turn not need to addMore »

Respecting the Craft: Delayed Start

Pizza Rock, logo, oven

How social media prevented us from opening for two weeks Like most new restaurants, the opening of our Pizza Rock II in Las Vegas had to be delayed beyond our initially planned opening date. As we scrambled to get our final inspections passed, we realized something scary: we needed to open ASAP. Every day thatMore »

Tony Gemignani talks pros and cons of mobile pizza oven

TONY GEMIGNANI TALKS PROS AND CONS OF INVESTING IN A MOBILE PIZZA OVEN

Recently, in every course I have had at least one or two students who have been interested in the concept of mobile ovens. Here are a number of pros and cons to keep in mind if you are thinking about investing in a mobile oven: Pros: It is a minimal original investment as compared toMore »

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 »

Tony Gemignani talks tips on buying wood-burning ovens

Tony Gemignani

Q: Should I buy a wood-burning oven when I open my pizzeria? A: I get this question almost every day. I just had a course at the end of summer with three students, and all of them were in a frenzy over which oven to buy. Our course was based on two specific styles: NeapolitanMore »

Respecting the Craft: Trending and Traditional Pizza Toppings Can Co-exist

pesto pizza

Q: Are traditional toppings a thing of the past or do they still have a place in our kitchens? A: In the 1980s and 90s, the typical ingredients found in a kitchen would be pepperoni, sausage, bell peppers, onions, mushrooms and black olives. These classic ingredients are still found in most kitchens across the country,More »

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 »